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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.

Chicken and clove ragù with polenta pasta


"I can't get Valentino's clove-scented chicken ragù out of my mind. Would the chef share the recipe?"
Christopher Dranias, Brunswick, 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.

You'll need

1 bunch (about 350gm) cavolo nero, trimmed, ribs remove 60 ml (¼ cup) olive oil 2 garlic cloves, thinly sliced 3 anchovy fillets 40 gm (½ cup) finely grated pecorino, plus extra to serve   Polenta pasta 100 gm polenta 500 gm (3 cups) plain flour   Chicken ragù 60 ml (¼ cup) olive oil 3 golden shallots, finely diced 1 garlic clove, finely chopped 1 kg coarsely minced chicken 1 litre dry white wine 4 cloves, cracked

Method

  • 01
  • For polenta pasta, bring 350ml of salted water to the boil in a saucepan over medium-high heat, then add polenta in a thin, steady stream while whisking continuously until all is incorporated. Reduce heat to low and stir occasionally until polenta is cooked and thick (35-45 minutes; you may need to add extra water). Spread thinly on an oiled tray, cover with plastic wrap and refrigerate to chill. Transfer polenta to a kitchen mixer fitted with a paddle and beat until smooth. Add flour and mix until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth (8-10 minutes), adding extra flour if too sticky. Wrap in plastic wrap and set aside to rest (30 minutes).
  • 02
  • For chicken and clove ragù, heat oil in a saucepan over medium heat. Add shallot and garlic and sauté until tender (8-10 minutes). Add chicken and fry until juices reduce and chicken begins to brown (35-40 minutes). Add wine and cloves, and simmer until liquid is almost evaporated (30-40 minutes). Add 1 litre water and reduce by half (30 40 minutes). Season to taste and set aside.
  • 03
  • Meanwhile, divide pasta into quarters and roll each out on a lightly floured surface to about 2mm thick. Cut into triangles of about 3cm and transfer to flour-dusted trays.
  • 04
  • Cook cavolo nero in a saucepan of boiling salted water until tender (2-3 minutes). Drain, refresh and set aside. Heat oil in a large frying pan, over medium-high heat, add garlic and anchovies and cook until starting to colour (2-3 minutes). Add cavolo nero, season to taste and cook until starting to colour (2-3 minutes). Transfer to chicken ragù and stir to combine.
  • 05
  • Cook pasta in a large saucepan of simmering salted water until al dente (1-2 minutes). Drain, toss with ragù, sprinkle with pecorino and serve hot with extra pecorino.

Note At Valentino chef Riccardo Momesso likes to use whatever greens are in season.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2014

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