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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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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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.

Grilled mulloway curry


You'll need

6 kaffir lime leaves, finely sliced 5 coriander roots, trimmed and scraped 3 lemongrass stalks, white part only, finely chopped 3 garlic cloves, coarsely chopped 2 small red chillies, coarsely chopped ½ Spanish onion, finely chopped 30 gm (6cm piece) ginger, finely chopped 2 tbsp vegetable oil 1 tbsp shrimp paste, roasted (see note) 200 ml coconut cream (see note) 2 tbsp fish sauce 2 tbsp lime juice 1½ tbsp finely grated light palm sugar 8 banana leaves, cut into 22cm squares 4 mulloway fillets (about 200gm each) ½ cup (loosely packed) each Thai basil and coriander To serve: thinly sliced long red chilli, steamed brown rice and lime wedges

Method

  • 01
  • Process lime leaves, coriander roots, lemongrass, garlic, chilli, onion and ginger in a food processor to a paste. Heat oil in a frying pan over medium heat, add shrimp paste and half the lime mixture (remainder will keep refrigerated for 3 days) and stir until fragrant (1 minute). Add coconut cream, increase heat to high, bring to the simmer and cook until thick (3-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjusting flavours to taste, cover and keep warm.
  • 02
  • Place 2 pieces of banana leaf on a work surface. Place a piece of fish in the centre, spoon about 2 tbsp of sauce over, wrap to form a parcel and secure with kitchen string. Repeat with remaining fish and banana leaves.
  • 03
  • Heat a large char-grill pan (or barbecue) over medium-high heat and cook fish, turning once, until just cooked through (8-10 minutes). Unwrap, top with herbs and chilli and serve with remaining sauce, steamed rice and lime.
Note To roast shrimp paste, wrap in foil and roast at 180C until fragrant (5-7 minutes). From a 400ml can of coconut cream, use thick cream only and reserve liquid for another use.

This recipe is from the December 2012 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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