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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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Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mustard-crusted roast beef with peas à la Française

You'll need

70 gm (¼ cup) Dijon mustard 1 tbsp finely chopped flat-leaf parsley, plus extra to serve 2 tsp each finely chopped thyme, rosemary, chives and tarragon, plus extra to serve 1 garlic clove, finely chopped 1 tbsp olive oil 4 pieces beef fillet (200gm each), at room temperature 80 ml dry white wine   Peas à la Française 1½ tbsp olive oil 1 small onion, finely chopped 2 bacon rashers, diced ½ garlic clove, finely chopped 80 ml dry white wine 250 ml (1 cup) chicken stock 2 thyme sprigs 1 baby cos lettuce, coarsely chopped 200 gm frozen peas


  • 01
  • Preheat oven to 220C. Stir mustard, herbs and garlic in a bowl to combine, season to taste and set aside.
  • 02
  • For peas à la Française, heat oil in a deep frying pan over medium-high heat, add onion, bacon and garlic and sauté until onion is tender and bacon begins to crisp (4-5 minutes). Deglaze pan with wine and simmer until reduced by half (1-2 minutes). Add stock and thyme and simmer to develop flavours (4-5 minutes). Add lettuce and peas, season to taste and simmer until lettuce and peas are just tender (4-5 minutes).
  • 03
  • Meanwhile, heat oil in a large ovenproof frying pan over medium-high heat, add beef and brown well all over (3-4 minutes). Pat beef dry with paper towels, brush with half the mustard mixture, return to pan, transfer to oven and roast until cooked to your liking (4-5 minutes for medium-rare). Set aside to rest for 5 minutes. Deglaze pan with wine and reduce by half (1-2 minutes). Whisk in remaining mustard mixture and a couple of spoonfuls of pea-braising liquid and season to taste. Serve beef with peas à la Française, spoon pan juices over and scatter with extra herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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