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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

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

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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."

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.

Potato, leek and Gruyère pies


"The potato and leek pie at Epocha in Carlton has become my go-to work lunch. Would the chef mind sharing the recipe?"
Michael Pitt, St Kilda, Vic

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

12 golden shallots 100 ml olive oil 2 tbsp thyme leaves 400 gm (about 3) Dutch cream potatoes, diced into 1.5cm pieces 1 onion, finely chopped 250 gm baby leeks (about 2 bunches), thinly sliced 8 garlic cloves, thinly sliced ¼ tsp finely grated nutmeg or to taste 350 gm Gruyère, coarsely grated 4 eggs 400 gm double cream 50 gm Dijon mustard 2 tbsp finely chopped chives To serve: green salad (optional)   Cream cheese pastry 300 gm butter, chilled, coarsely chopped 300 gm (2 cups) plain flour 300 gm cream cheese, chilled, coarsely chopped

Method

  • 01
  • For cream cheese pastry, process butter and flour in a food processor until the mixture resembles breadcrumbs. Add cream cheese and process until a dough forms. Cover with plastic wrap and refrigerate to rest (30 minutes). Preheat oven to 180C. Roll out to 7mm thick, then cut out 12 rounds with a 14cm-diameter pastry cutter. Line twelve 12cm-diameter 300ml pie tins and refrigerate to rest (30 minutes). Trim edges, blind-bake until golden (15 minutes), remove baking paper and weights and bake until golden (5-8 minutes).
  • 02
  • Combine shallots, 60ml oil and 1 tbsp thyme in a bowl, season to taste, then scatter in an oven tray lined with baking paper and roast, shaking occasionally, until golden and tender (20-25 minutes). Set aside. Cook potato in a saucepan of boiling salted water until tender (15-20 minutes), drain well and set aside to cool.
  • 03
  • Heat remaining oil in a large frying pan over medium heat. Add onion, leek and garlic, and cook until tender (15-20 minutes). Add shallots and remaining thyme, stir to combine, season to taste and combine with potato. Add nutmeg and three-quarters of the Gruyère and season to taste.
  • 04
  • Whisk eggs, cream, mustard and chives in a bowl to combine, season to taste and set aside.
  • 05
  • Divide potato mixture among pie crusts, top with cream mixture, scatter with remaining Gruyère and bake until golden and set (20-25 minutes). Cool slightly, then remove from tins and serve warm with green salad.

Note  Epocha's chef Mick Bolam is lucky enough to sometimes have calçots to use in this pie. But they're difficult to come by, and we've found baby leeks to be a great alternative. The pastry can be made a day ahead.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Aug 2013

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