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Mango recipes

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"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."

Baked fish and clams


"A side dish of cauliflower or broccoli 'rice' and roasted vegetables will be perfect for this dish," says Pete Evans.

You'll need

80 ml (1/3 cup) melted coconut oil 2 skinless barramundi fillets (200gm each), or other white-fleshed fish such as snapper or blue-eye trevalla 4 garlic cloves, finely chopped 175 gm (1 bunch) broccolini, trimmed and coarsely chopped ¼ cup finely chopped flat-leaf parsley 1-2 long red chillies, seeds removed, thinly sliced 3 anchovy fillets, finely chopped Finely grated rind and juice of 1 lemon 60 ml dry white wine 125 ml (½ cup) fish stock or chicken stock, preferably homemade, or water 25 clams (around 630gm), cleaned

Method

  • 01
  • Preheat oven to 180C. Heat half the coconut oil in a flameproof casserole over high heat. Season the fish and fry until golden (about 30 seconds each side). Remove fish from casserole and set aside.
  • 02
  • Reduce heat to medium, add remaining coconut oil to casserole, then add garlic and fry until fragrant (about 30 seconds). Add broccolini, parsley, chilli, anchovies and lemon rind and fry until fragrant (30-40 seconds), then deglaze pan with wine, add fish stock and remove from the heat.
  • 03
  • Return fish to casserole, place in a single layer, scatter clams around fish, then cover with a lid and bake in the oven until clams open and fish is cooked through (10-15 minutes). Season to taste with lemon juice and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2015

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