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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Chermoula prawns


You'll need

16 uncooked king prawns (80gm each), cleaned and butterflied To serve: lemon wedges   Chermoula 1 tsp cumin seeds, crushed 2 garlic cloves, crushed ½ preserved lemon, flesh and pith discarded, rind rinsed and finely chopped 1 cup (loosely packed) coriander, coarsely chopped Juice of 1 lemon 180 ml mild-flavoured olive oil

Method

  • 01
  • For chermoula, pound cumin, garlic and preserved lemon to a smooth paste, then add coriander and pound to a paste. Stir in lemon juice and oil, season to taste and refrigerate until required.
  • 02
  • Barbecue prawns flesh-side up until just cooked through and shell is charred (3-4 minutes), then turn and cook until just golden (1-1½ minutes). Top prawns with chermoula and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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