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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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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.

Pearl barley with artichokes, pecorino and nettle butter


You'll need

50 ml vegetable oil 1 onion, finely diced 1 celery stalk, finely diced 2 garlic cloves, finely chopped 2 fresh bay leaves 400 gm (2 cups) pearl barley, soaked in cold water for 1 hour, drained 250 ml dry white wine 2 litres (8 cups) vegetable stock Juice of 1 lemon 100 gm finely grated pecorino   Artichokes 1 each carrot, onion and celery stalk, finely chopped ½ bunch thyme 2 fresh bay leaves 250 ml dry white wine 2 tbsp white wine vinegar 4 globe artichokes   Nettle butter 4 cups (firmly packed) stinging nettles (see note) 1 cup (firmly packed) flat-leaf parsley 200 gm softened butter 2 garlic cloves, minced Finely grated rind and juice of 1 lemon

Method

  • 01
  • For artichokes, combine carrot, onion, celery, herbs, wine and vinegar in a large saucepan, add 2 litres water, season to taste, bring to the boil. Meanwhile, remove outer leaves from artichokes and peel outer flesh from stalk. Add artichokes to stock, cover with baking paper, submerge with a plate. Bring to the simmer over medium heat, remove from heat, stand until completely cool. Remove artichokes, halve lengthways and remove hairy chokes with a teaspoon. Thinly slice, set aside.
  • 02
  • Heat oil in a large saucepan over low-medium heat, add onion, celery, garlic and bay leaves and sauté until tender (12-15 minutes). Add barley and deglaze pan with wine, then add vegetable stock a ladle at a time, allowing it to be absorbed without evaporating too much, until all stock is added and barley is tender (30-35 minutes), adding artichokes during the last 5 minutes of cooking.
  • 03
  • Meanwhile, for nettle butter, blanch nettles and parsley in boiling water until just tender (20-30 seconds). Refresh, drain, finely chop, wrap in a tea towel, squeeze out excess water. Transfer to a bowl with butter, garlic, lemon rind and juice, season to taste, mix well to combine.
  • 04
  • Stir half the butter through barley (remaining will keep frozen for 3 months), add lemon juice, season to taste and serve scattered with pecorino.
Note Stinging nettles are available from select Italian greengrocers and will need to be ordered in advance.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2007 Mayer Bloody Hill Chardonnay.

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