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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

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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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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Lentils with speck and cabbage


You'll need

300 gm small green lentils, rinsed 2 tbsp olive oil 300 gm piece speck, cut into 4cm pieces 1 onion, finely chopped 3 garlic cloves, finely chopped 150 gm red cabbage, thinly sliced 2 thyme sprigs 600 ml red wine 1 juniper berry, crushed 250 ml (1 cup) veal stock ½ cup coarsely chopped flat-leaf parsley, plus extra to serve

Method

  • 01
  • Cook lentils in a saucepan of boiling water until tender (16-18 minutes). Drain and keep warm.
  • 02
  • Meanwhile, heat half the oil in a frying pan over medium-high heat, add speck and turn occasionally until golden (5-7 minutes). Remove speck, add onion and garlic to pan and cook until tender (3-5 minutes). Add cabbage and thyme and stir until cabbage wilts (3-5 minutes).
  • 03
  • Meanwhile, bring wine and juniper berry to the boil in a saucepan over high heat, reduce heat to medium and simmer until reduced to 100ml (8-10 minutes). Add 250ml stock and cook until reduced to 100ml (10-12 minutes). Add lentils, cabbage mixture and speck, toss to combine, scatter with parsley and serve hot.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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