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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.

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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Bodega's buttermilk pancakes with bacalao, egg and smoked maple butter


"A bit of a piss-take on the 62-degree egg here," say Abrahanowicz and Milgate. The chefs were also inspired by the fried chicken and waffle craze, reflected in the fritters and pancakes. They serve these pancakes with 62-degree eggs, but soft-poached are a good alternative. Start this recipe a day ahead to soak the cod.

 

You'll need

180 ml (3/4 cup) maple syrup 1 birdseye chilli, thinly sliced Cottonseed oil or sunflower oil, for deep-frying Soft-poached eggs, to serve Thinly sliced spring onion, to serve   Bacalao fritters 500 gm salt cod, rinsed of excess salt, soaked in cold water overnight 1 litre milk 6 garlic cloves 2 fresh bay leaves 75 ml extra-virgin olive oil 200 gm floury potato, such as sebago, diced   Smoked maple butter 125 gm chilled unsalted butter 2 tbsp maple syrup 1 tsp smoked salt (see note)   Buttermilk pancakes 300 ml buttermilk 175 gm (about 3) eggs 1½ tsp caster sugar 300 gm (2 cups) self-raising flour 100 gm butter, melted 125 ml (1/2 cup) clarified butter (see note)

Method

  • 01
  • For bacalao fritters, drain cod, rinse then combine with milk, garlic and bay leaves in a saucepan and bring to a simmer over medium heat, then reduce heat to low and simmer for 5 minutes. Drain, reserving 55ml milk (discard garlic and bay leaves). Discard cod skin and bones, then pulse cod in a food processor with oil until finely chopped. Add reserved milk and pulse to emulsify. Simmer potato in salted water until soft (8-10 minutes), drain, then press through a ricer or a coarse sieve into a bowl. Stir in fish mixture, cover and refrigerate until required.
  • 02
  • For smoked maple butter, blend ingredients in a small food processor, then refrigerate until required.
  • 03
  • Combine maple syrup and chilli in a small saucepan, bring to the boil, reduce heat to medium and simmer to infuse (1-2 minutes). Cool, then refrigerate until required.
  • 04
  • For buttermilk pancakes, whisk buttermilk, eggs, sugar and 1 tsp salt in a bowl, then sieve in flour and whisk to just incorporate. Drizzle in melted butter and fold to combine. Preheat oven to 180C. Heat a quarter of the clarified butter and a quarter of the oil in a large frying pan over medium-high heat, add batter to form two 10cm pancakes and cook until browned on the base and bubbles appear on the surface (3-4 minutes). Turn and cook the other side until golden brown (2-3 minutes). Transfer to a tray, wipe out pan and repeat to make 8 pancakes. Keep warm in oven while you fry the bacalao fritters.
  • 05
  • Heat cottonseed oil in a large saucepan to 180C. Using 2 dessertspoons, form egg shapes of bacalao mixture and deep-fry in batches, turning occasionally, until golden brown (5-6 minutes). Drain on paper towels. 6 Place pancakes on serving plates, spread each with a little smoked maple butter, leaving a little knob of butter on each. Top each with a bacalao fritter and poached egg, drizzle with chilli maple syrup and serve hot scattered with spring onion.

Smoked salt is available from select delicatessens. To make clarified butter, cook 250gm cubes of cold butter in a saucepan over low heat until milk solids separate to the bottom of the pan and the top liquid is almost clear (7-9 minutes). Pass the clear top layer through a sieve lined with paper towels and refrigerate until required. Makes about 160ml clarified butter. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Palo cortado sherry

Featured in

Jul 2016

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