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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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Shark Bay Wild Scampi Caviar

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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."

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.

Chargrilled lamb backstraps with corn and capsicum quinoa


You'll need

200 gm (1 cup) quinoa (see note) 4 (200gm each) lamb backstraps 2 corn cobs, silks and husks removed 2 red capsicum, seeds removed, cut into 5cm batons 1 tbsp extra-virgin olive oil 2 limes, halved 1 cup (loosely packed) each coriander and flat-leaf parsley leaves, coarsely chopped   Lime-chilli dressing 2 limes, finely grated rind and juice only 2 tbsp olive oil 2 tsp crushed dried chilli 1 tsp dried oregano

Method

  • 01
  • Combine quinoa and 2 cups of water in a saucepan over high heat, bring to the boil, cover and cook for 5 minutes. Remove from heat and stand, covered, for 10 minutes or until water has been absorbed.
  • 02
  • Meanwhile, preheat chargrill on high heat. Brush lamb and vegetables with olive oil and season to taste with sea salt and freshly ground black pepper. Cook lamb for 5 minutes on each side for medium rare, or until cooked to your liking. Chargrill vegetables alongside lamb for 5 minutes or until lightly charred and tender, then chargrill lime halves, flesh-side down, for 2 minutes.
  • 03
  • For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
  • 04
  • Using a sharp knife, cut corn kernels from cobs, add to quinoa with capsicum, herbs and ¾ of the dressing. Slice lamb and serve drizzled with remaining dressing and quinoa salad and chargrilled lime to the side.
Note Quinoa is a seed native to South America. It's gluten-free, has a nutty flavour and is high in protein. Quinoa is available from health food stores.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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