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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Chicken confit with sauteéd potatoes and endive


This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

You'll need

12 kipfler potatoes 12 baby leeks, trimmed 30 ml olive oil 180 gm bacon, cut into strips 25 gm baby capers To serve: chervil sprigs 1 head endive, outer leaves discarded and remaining leaves separated 4 tbsp mayonnaise   Confit chicken 6 chicken Marylands 200 gm salt 1 head garlic, peeled and crushed 4 thyme sprigs 2 bay leaves 2 kg duck or goose fat or 2 litres olive oil

Method

  • 01
  • For the chicken confit, cut skin around the bone end of each drumstick (see note) and place the chicken in a large bowl. Mix together the salt, garlic, thyme and bay leaves, then rub salt mixture all over the chicken and leave to stand for 1 hour in the fridge.
  • 02
  • Preheat oven to 120C. Rinse chicken and pat dry with kitchen paper, then place in a single layer in a roasting tin. Cover with melted duck fat and cook for 3 hours.
  • 03
  • Place kipflers in a large saucepan of cold water and bring to the boil. Simmer for 10-15 minutes or until tender, then drain. When cool enough to handle, peel the skins off the potatoes, then slice lengthways. Blanch leeks in boiling salted water for 1-2 minutes, then refresh under cold running water.
  • 04
  • Preheat oven to 180C. Place a little olive oil in a large frying pan and cook bacon for 1-2 minutes, then add kipflers and sauté until golden brown. Add confit chicken to pan skin-side down and cook for 5 minutes, or until skin is crisp and golden. Finish in oven for a further 2-3 minutes to heat through.
  • 05
  • Divide potatoes among 6 plates, scatter with capers and chervil, then top with endive and leeks. Place small spoonfuls of mayonnaise around each plate, then arrange a piece of crisp confit chicken on top of the potatoes and drizzle with olive oil.
Note If desired, with a cleaver, remove bottom joint of drumstick.

This is a rustic dinner that tastes superb, which just goes to show that simple ingredients, cooked properly, can be sublime! It pays to prepare the chicken the day before and refrigerate it - that way, all you have to do when you're ready to eat is sauté the chicken in a pan until crisp, then heat it through in the oven. Duck or goose fat can be stored in the refrigerator and used over and over.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A rich, full-bodied chardonnay from the Hunter Valley or Riverina with flavours of vanilla, peaches and cashews.

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