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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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When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Baharat lamb with warm bread and herb salad


You'll need

1 tbsp ground baharat (see note) 1 tbsp dried mint 60 ml (¼ cup) olive oil 12 double lamb cutlets, frenched   Bread salad 300 gm day-old bread, coarsely torn into 2cm pieces 2 red onions, coarsely chopped 1 clove garlic, finely chopped 60 ml (¼ cup) extra-virgin olive oil ½ cup (loosely packed) parsley leaves, coarsely torn ½ cup (loosely packed) mint leaves, coarsely torn 1 lemon, juice and zested rind only   Mint yoghurt 280 gm (1 cup) thick natural yoghurt 1 clove garlic, finely chopped 1 tsp dried mint

Method

  • 01
  • For bread salad, preheat oven to 220C. Combine bread, onion and garlic in roasting pan and drizzle with 2 tbsp olive oil, season to taste. Roast for 15-20 minutes, stirring occasionally until bread is golden.
  • 02
  • Combine baharat, mint, olive oil and 1 tsp sea salt and brush over lamb. Heat a frying pan over medium heat and cook lamb for 2 minutes each side or until brown, transfer to an oven tray and cook in oven at 220C for another 5 minutes for medium or until cooked to your liking.
  • 03
  • For minted yoghurt, combine all ingredients and season to taste. Just before serving, add herbs and lemon rind to bread mixture, drizzle with lemon juice and remaining olive oil and season to taste. Serve with lamb cutlets and minted yoghurt to the side.
Note Baharat is an exotic Middle Eastern spice blend available from Middle Eastern stores and Herbie's Spices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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