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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.

Chilled recipes for summer

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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."

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Chipotle chicken wings with dipping sauce


You'll need

80 ml (1/3 cup) fat such as duck fat, tallow, lard or coconut oil 80 ml (1/3 cup) apple cider vinegar 60 gm chipotle chillies in adobo, plus 60ml adobo sauce (see note) 2 tbsp honey (preferably raw unfiltered) 1 tbsp smoked paprika 2 tsp finely grated ginger 1 tsp each ground cumin, ground garlic powder, ground onion powder 1 tsp tomato paste 1 kg chicken wings To serve: coriander and lime cheeks   Dipping sauce 1 egg 1 egg yolk 1¼ tbsp apple cider vinegar ½ tsp Dijon mustard 1 garlic clove, very finely chopped 175 ml olive oil or macadamia oil 2 tbsp coconut cream ¼ tsp onion powder 1 tbsp each coarsely chopped flat-leaf parsley and dill 2 tsp lemon juice

Method

  • 01
  • For chipotle chicken, blend ingredients except chicken, ½ tsp salt and a pinch of pepper in a blender until smooth. Transfer to a non-reactive container, add chicken, turn to coat, then cover and refrigerate to marinate for at least an hour or overnight.
  • 02
  • Meanwhile, for dressing, process egg, yolk, vinegar, mustard, garlic and 1 tsp salt in a food processor until combined. With motor running, gradually add oil in a thin steady stream until thick and emulsified. Add coconut cream and onion powder and pulse to combine, then refrigerate to chill (5-10 minutes) or until required. Whisk in herbs and lemon juice just before serving.
  • 03
  • Preheat oven to 220C. Transfer wings and sauce to a roasting pan and roast, turning wings occasionally, until browned and tender (45-50 minutes). Drizzle with pan sauce, scatter with coriander and serve with dipping sauce and lime cheeks.

Note Chipotle chillies in adobo sauce are available from select delicatessens and montereyfoods.com.au.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2015

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