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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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Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Porchetta


You'll need

1 kg boneless pork belly 200 gm coarse sea salt 5 juniper berries, crushed ½ bunch of thyme, finely chopped 2 fresh bay leaves 2 kg duck fat (see note) To serve: shiso cress   Chicken jus 500 gm chicken wings 1 litre (4 cups) chicken stock 1 fresh bay leaf ½ onion, coarsely chopped 1 sprig of thyme ½ star anise   Soft Gorgonzola polenta 130 gm unsalted butter, coarsely chopped 1 onion, finely chopped 1 sprig of thyme 1 litre (4 cups) milk 100 gm Gorgonzola dolce, coarsely chopped 100 gm fine yellow polenta   Tarragon beans 150 gm green beans, trimmed 25 ml tarragon vinegar 2 tsp coarsely chopped tarragon leaves

Method

  • 01
  • Place pork belly in a non-reactive dish, combine sea salt, juniper berries, thyme and bay leaves and rub into pork. Stand for two hours at room temperature. Rinse pork and pat dry with absorbent paper. Preheat oven to 85C or lowest setting. Heat duck fat in a very deep flameproof roasting pan over medium heat until melted (5 minutes), then submerge pork and weight down with another pan and an extra weight if necessary. Slow roast until pork is tender and falls apart easily (5½-6 hours), remove from fat, press between two weighted trays and refrigerate overnight.
  • 02
  • For chicken jus, preheat oven to 180C. Roast chicken wings until golden (20-30 minutes), then combine with remaining ingredients in a large saucepan. Bring to the boil over medium heat and cook until reduced to one third (40-50 minutes). Skim fat and keep warm.
  • 03
  • For soft Gorgonzola polenta, melt 50gm butter in a large saucepan over medium heat. Sauté onion and thyme until onion is translucent (5 minutes). Add milk and bring to the boil. Add Gorgonzola and whisk until melted, then slowly whisk in polenta and cook, stirring continuously, until thick (10-15 minutes). Reduce heat to low and beat until smooth. Remove from heat and season to taste with sea salt and freshly ground black pepper. Place polenta in a jug blender and process until smooth, gradually adding remaining butter.
  • 04
  • For tarragon beans, blanch beans in boiling salted water (2 minutes), then drain and place in a bowl. Just before serving add vinegar and tarragon and season to taste. Toss gently to combine.
  • 05
  • Preheat oven to 220C. Cut pork into four 10cm x 3cm rectangular pieces. Roast skin-side down in a roasting pan until crisp (5-8 minutes), then turn and cook until heated through (2 minutes), being careful not to let the skin burn. Spoon polenta onto plates, top with pork skin-side up and serve with tarragon beans, scattered with shiso cress and drizzled with jus.
Note Duck fat is available from butchers and select delicatessens. It can be re-used so store in the refrigerator between use.

“I was taken to Adelaide’s Farina for my birthday and fell in love with the roasted pork belly dish. Would you please ask Matthew Goodlet for the recipe?”
Kelly Rowe, Glengowrie, SA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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