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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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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.

Beetroot soup with soured macadamia cream and dill


Start this recipe a day ahead to soak the macadamias.

You'll need

1 kg bone-marrow bones, cut into 8cm lengths, split in half (see note) 1 fresh bay leaf 500 gm white cabbage (about ½ small), finely diced or coarsely grated 1 sweet potato (330gm), peeled and diced 1 carrot, peeled and diced 1 tbsp coconut oil, duck fat, tallow or other fat ½ onion, finely chopped 2 garlic cloves, finely chopped 4 beetroot (300gm), trimmed, diced ½ each small celeriac (320gm), parsnip (75gm) and turnip (75gm), diced 125 gm canned chopped tomatoes 50 ml red wine vinegar ½ tsp coconut sugar (see note) To serve: dill sprigs   Soured macadamia cream 155 gm (1 cup) macadamias, soaked in 750ml cold water for at least 8 hours or overnight Juice from 1 lemon, or to taste

Method

  • 01
  • For soured macadamia cream, drain macadamia nuts, rinse under cold running water and drain again well. Finely chop macadamias in a food processor or blender. Add lemon juice and 100ml water, blend until smooth to a sour cream consistency, adding extra water to thin if necessary, and season to taste with extra lemon juice.
  • 02
  • Place bones in a large saucepan with bay leaf and 2.5 litres water and simmer over medium heat, skimming occasionally, until stock is reduced by a fifth (to about 2 litres; 30-40 minutes). Remove bones with tongs and scrape any marrow left into the stock and bring to the simmer over high heat. Add cabbage, bring to the boil, then add sweet potato and carrot, reduce heat to low and simmer half-covered with a lid until vegetables are just tender (30-40 minutes).
  • 03
  • Meanwhile, heat oil or fat in a separate large saucepan over low heat, add onion and garlic, and sauté until soft and just translucent (3-4 minutes). Add remaining ingredients, except dill, and stock mixture, and simmer half-covered over medium heat (do not boil) until vegetables are very tender (50 minutes to 1 hour). Thin soup with extra water, if necessary, to your preferred consistency.
  • 04
  • Serve beetroot soup warm with a spoonful of soured macadamia cream and scattered with dill sprigs.

Note Ask your butcher to cut and split the bones for you. Coconut sugar is an unrefined sugar available from health-food shops and select supermarkets.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2015

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