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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.

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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.

Barbecued chicken with blackened okra


We've served the chicken with a simple mix of rice and beans; a green salad would also be nice. Mop sauce, a Southern barbecue favourite, is brushed onto meat while it's grilling to baste it and add flavour.

You'll need

300 gm (1½ cups) long-grain rice 400 gm canned red kidney beans, drained and rinsed 2 spring onions, thinly sliced 1 butterflied chicken (about 1.6kg), at room temperature 1 kg okra To taste: lime juice and coriander   Mop sauce 60 ml (¼ cup) malt vinegar ½ small onion, finely grated 2 tbsp brown sugar 1 tbsp molasses 1 tbsp Worcestershire sauce 2 garlic cloves, finely chopped

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. Place rice in a saucepan, cover with cold water by 2cm, bring to the boil, then reduce heat to lowest setting, cover and cook until all water is absorbed (15-20 minutes). Set aside covered for 10 minutes. Mix with red kidney beans and spring onion, season to taste and keep warm.
  • 02
  • For mop sauce, combine ingredients in a bowl.
  • 03
  • Make a few slashes in the chicken breast and legs and grill chicken, starting bone-side down, brushing occasionally with mop sauce, until chicken is half-cooked (12 minutes). Turn chicken, baste well, and grill, basting occasionally, until charred and cooked through (5-7 minutes) and internal temperature is 74C. Add okra to the grill when you turn the chicken and cook, turning occasionally, until tender (7 minutes). Chop chicken into pieces, squeeze on lime juice and serve with okra, and rice and beans topped with coriander.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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