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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.

Vegetarian canape recipes

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

Turmeric and coconut chicken with sweet and sour vegetables


You'll need

1 tbsp vegetable oil 4 chicken breasts, skin and wings on 1 onion, diced 1 lemongrass stalk, white part only, coarsely chopped 10 gm (2cm piece) ginger, grated 4 gm (1cm piece) fresh turmeric 4 garlic cloves, finely chopped 400 ml coconut milk 2 tsp fish sauce, or to taste To serve: steamed white rice and sambal asli (optional; see note)   Sweet and sour vegetables 150 ml aged rice wine vinegar 100 gm caster sugar 150 gm bean sprouts, trimmed 5 baby corn, coarsely chopped 1 Lebanese cucumber, halved lengthways, seeds removed, coarsely diced ½ cup coarsely chopped coriander, plus extra to serve 2 small red chillies, thinly sliced

Method

  • 01
  • Heat oil in a large frying pan over medium-high heat, add chicken skin-side down in batches and cook, turning once, until golden (2-4 minutes each side). Transfer chicken to a plate and set aside. Add onion to pan and stir occasionally until tender (3-4 minutes).
  • 02
  • Pound lemongrass in a mortar and pestle until finely crushed. Add ginger, turmeric and garlic, pound to a coarse paste, add to pan and stir-fry until fragrant (1-2 minutes). Add chicken, coconut milk and fish sauce, cover with a lid, reduce heat to medium and simmer, turning chicken occasionally, until cooked through (15-16 minutes). Keep warm.
  • 03
  • For sweet and sour vegetables, combine vinegar, sugar and 100ml water in a saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Set aside over ice to cool slightly. Place remaining ingredients in a bowl, pour vinegar mixture over and set aside.
  • 04
  • Remove chicken from sauce, thickly slice, return to sauce, and serve with rice, sweet and sour vegetables, extra coriander, and sambal asli to the side.

Note Sambal asli is an Indonesian chilli sauce; it's available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2013

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