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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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

Spatchcock, freekeh, pickled tomatoes and harissa yoghurt


"I would love to make Gordita's spatchcock for my next dinner party. May I have the recipe?"
Bronwyn Hayes, New Farm, Qld

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

2 tbsp extra-virgin olive oil 2 spatchcock (600gm each), at room temperature, halved, backbone removed ½ cup upland cress or small watercress sprigs (see note)   Pickled tomatoes 250 gm (1 punnet) cherry tomatoes 250 gm caster sugar 250 ml (1 cup) white wine vinegar ½ tsp each fennel seeds and coriander seeds ½ star anise ¼ cinnamon quill   Sherry dressing 125 ml (½ cup) sherry vinegar 85 gm brown sugar 1 small piece dried orange or mandarin peel 1/8 (1 tip) star anise ¼ cinnamon quill ¼ long red chilli 1 tsp black peppercorns   Freekeh 360 gm (2 cups) freekeh (see note) 1½ tbsp ras el hanout 6 piquillo peppers, quartered lengthways (see note) 3 radishes, cut into julienne ¼ cup flat-leaf parsley, coarsely chopped   Harissa yoghurt 250 gm Greek yoghurt 3 tsp harissa, or to taste

Method

  • 01
  • For pickled tomatoes, score the base of each tomato to let the pickling mixture seep in, then transfer to a bowl. Bring sugar and 250ml water to the boil, and add vinegar and spices. Cool slightly (1 minute), then pour over tomatoes. Top with a piece of scrunched-up and flattened baking paper to keep tomatoes submerged, cover with a lid and stand at room temperature for 3 days. Refrigerate once pickled.
  • 02
  • For sherry dressing, bring ingredients to the boil in a saucepan, then simmer to reduce by half (3-5 minutes). Strain (discard solids).
  • 03
  • For harissa yoghurt, combine ingredients in a bowl.
  • 04
  • Dry-roast freekeh and ras el hanout in a saucepan over medium heat until fragrant (1 minute). Add 625ml water, cover and simmer until tender and liquid is absorbed (25-30 minutes). Stand covered for 20 minutes, then add peppers, radishes, parsley, drained pickled tomatoes and sherry dressing to taste.
  • 05
  • Preheat oven to 220C. Remove wing tips from spatchcocks and dry skin with paper towels. Heat an ovenproof frying pan over high heat. Add olive oil, then spatchcock skin-side down, shaking pan to ensure skin doesn’t stick. Season and fry until skin is golden (3-4 minutes), then place in oven and roast until cooked through (8-10 minutes). Remove from oven, turn spatchcock over and season. Serve with freekeh, cress and harissa yoghurt.

Note Start this recipe three days ahead to pickle the tomatoes. Upland cress is available from select greengrocers but may need to be ordered. Freekeh and piquillo peppers are available from select delicatessens and supermarkets.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2015

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