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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.

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

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Rack of lamb in adobo with trinxat


You'll need

2 lamb racks (about 600gm each, with 8 cutlets), French trimmed 6 garlic cloves 15 gm ground cumin 120 ml extra-virgin olive oil 15 gm sweet paprika 15 gm ground dried thyme 15 gm black peppercorns, cracked 4 fresh bay leaves, torn   Trinxat 200 gm waxy potatoes (about 2), such as pink eye or desiree 400 gm Savoy cabbage (about ¼), coarsely chopped 50 ml olive oil 50 gm pancetta, thinly sliced 1 black pudding, skin removed, crumbled (see note) 20 gm large black olives, such as manzanilla, pitted

Method

  • 01
  • Place lamb in a shallow non-reactive dish. Pound garlic, cumin and 5gm fine salt with a mortar and pestle to a coarse paste. Add 100ml olive oil and remaining ingredients, then brush over lamb racks, cover with plastic wrap and refrigerate for 24 hours to marinate.
  • 02
  • Preheat oven to 200C. Heat remaining oil in a large frying pan over medium-high heat. Sear lamb until brown (1-2 minutes each side), then transfer to a roasting tray and roast until medium rare (10-15 minutes). Remove from oven, cover with foil and rest for 5 minutes.
  • 03
  • Meanwhile, for trinxat, place potatoes in a saucepan, cover with cold salted water, bring to the boil over high heat and cook until tender (8-10 minutes). Drain well, cool, thickly slice. In a separate saucepan, blanch cabbage in boiling salted water until just tender (1-2 minutes). Drain well and set aside. In a separate saucepan heat oil over low heat, add pancetta and stir until beginning to colour (2-3 minutes). Add potato and cabbage, cook until golden (6-8 minutes). Add black pudding, stir to combine, add olives, season to taste, serve with lamb.
Note Black pudding, or morcilla, is available from select delicatessens.

Catalans are great fans of lamb. The trinxat – the Catalan version of bubble and squeak – is synonymous with a feast you’ve put a lot of time and effort into. The spicy adobo marinade not only enhances the flavour of the lamb, but also preserves it. You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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