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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.

Grilled Barnsley chops with crushed peas and mint sauce


You'll need

2 tbsp olive oil 2 garlic cloves, finely chopped 1 tbsp rosemary leaves Finely grated rind of 1 lemon 4 Barnsley chops (about 180gm each) 400 gm frozen peas, defrosted 60 gm butter, coarsely chopped   Mint sauce 60 ml (¼ cup) white wine vinegar 55 gm (¼ cup) caster sugar 1 cup (firmly packed) mint, coarsely chopped

Method

  • 01
  • For mint sauce, combine vinegar, caster sugar and 2 tbsp water in a small saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Remove from heat, cool slightly, stir in mint, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Combine oil, garlic, rosemary and half the lemon rind in a bowl. Add chops, turn to coat and season to taste.
  • 03
  • Heat a large char-grill pan over medium-high heat. Add chops and cook, turning once, until golden (1-2 minutes each side). Transfer to an oven tray lined with baking paper and roast in oven until cooked to your liking (5-6 minutes for medium). Cover loosely with foil and set aside in a warm place to rest (5 minutes).
  • 04
  • Cook peas in boiling salted water until bright green (1-2 minutes), then drain, reserving 40ml cooking water. Return peas to pan with reserved water, butter and remaining lemon rind, coarsely crush with a fork and season to taste. Serve hot with Barnsley chops and mint sauce.

A Barnsley chop is cut from across the spine to give a double loin chop. Ask your butcher for thick saddle lamb chops - you may need to order them.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2012

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