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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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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.

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Lamb shoulder with tomato, fagioli and olive ragù


You'll need

100 ml olive oil 4 garlic cloves, crushed 2 onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 1 leek, white part only, finely chopped 500 ml dry white wine 10 ripe tomatoes, seeds removed, finely chopped (see note) 150 gm podded borlotti beans (about 250gm unpodded) 100 gm dried cannellini beans, soaked in cold water overnight, drained ½ bunch thyme 2 fresh bay leaves 1 piece of orange rind, removed with a peeler 6 juniper berries, coarsely crushed 6 whole white peppercorns 100 gm black Ligurian olives 2 lamb shoulders, bone in (about 2.2kg each) 1.5 litres (8 cups) chicken stock 100 gm podded broad beans (about 360gm unpodded), blanched, peeled 100 gm yellow beans, blanched and cut into small pieces ½ bunch marjoram, leaves picked

Method

  • 01
  • Preheat oven to 120C. Heat half the olive oil in a large frying pan over medium heat, add garlic and cook until golden (2-3 minutes), add onion and cook until soft and translucent (4-5 minutes). Add carrot, celery and leek and stir frequently until vegetables are tender but not coloured (6-7 minutes). Deglaze with wine and simmer until reduced by three-quarters (4-5 minutes). Add tomato, borlotti and cannellini beans, thyme, bay leaves, orange rind, spices and half the olives and season generously to taste with sea salt. Transfer to a large flameproof roasting pan.
  • 02
  • Heat remaining oil in pan and cook lamb, turning frequently, until browned all over(4-5 minutes), then place on top of vegetables. Add stock, bring to a simmer, cover tightly with foil and cook in oven until meat is very tender and falls from the bone (4-5 hours). Remove lamb from pan, transfer to a serving dish and keep warm. Return pan to stove, bring to the simmer, add broad beans, yellow beans, marjoram and remaining olives and reduce until sauce is thick and vegetables are tender (8-10 minutes). Season to taste and serve immediately with lamb.
Note You can substitute with 16 whole cherry tomatoes. Danny prefers to use the Johnny Love Bite brand.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Lagrein, such as the Italian Alto Adige or Australian Domain Day.

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