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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

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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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Grilled spatchcock with pear and cabbage salad, hazelnuts and sherry


You'll need

4 butterflied spatchcock (about 500gm each) 150 ml olive oil 2 tbsp finely chopped oregano 2 garlic cloves, finely chopped 100 gm hazelnuts 300 ml Valdespino fino sherry (see note) 1 baby fennel bulb 2 small pears, such as corella 1 small Savoy cabbage, shaved on a mandolin ½ cup (loosely packed) mint 50 gm shaved Parmigiano-Reggian 2 golden shallots, thinly sliced 50 ml Champagne vinegar 120 ml mild-flavoured extra-virgin olive oil

Method

  • 01
  • Combine spatchcock, olive oil, oregano and garlic in a non-reactive bowl (see cook’s notes p178), season to taste and stir to coat well, then marinate for 30 minutes.
  • 02
  • Meanwhile, preheat oven to 180C. Roast hazelnuts on an oven tray, stirring occasionally until lightly browned (6-7 minutes). Rub with a tea towel to remove skins, then coarsely chop and set aside.
  • 03
  • Meanwhile, simmer sherry in a small saucepan over low heat until reduced to a light syrup (20-25 minutes), set aside.
  • 04
  • Preheat a char-grill pan or barbecue to medium-high. Remove spatchcock from marinade (reserve) and grill, turning and basting occasionally with marinade, until browned and cooked through (5-6 minutes each side), stand in a warm place to rest for 5 minutes.
  • 05
  • Meanwhile, thinly shave fennel on a mandolin and stand in iced acidulated water (see cook’s notes p178) until crisp (5 minutes). Cut pear into julienne on a mandolin and add to fennel. Just before serving, drain fennel and pear well, toss in a bowl with cabbage, mint, Parmigiano-Reggiano, shallot, vinegar and extra-virgin olive oil, and season to taste.
  • 06
  • Quarter each spatchcock and pile on serving plates with pear and cabbage salad. Drizzle spatchcock with reduced sherry, scatter with roast hazelnuts and serve.
Note Valdespino fino sherry is available from select liquor shops. If unavailable, substitute another fino sherry.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2008 Ocean Eight Pinot Noir, Mornington Peninsula, Vic.

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