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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

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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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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."

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.

Tortilla soup with chicken

Make a stock and add toasted tortillas - what could be simpler? Toasted tortillas have a lovely nutty flavour and soak up the broth. We've charred the onion for extra flavour and added a hint of cinnamon by pouring hot water over half a quill to extract a faint spice note. In summer you could also add some diced tomatoes. This style of tortilla soup, with the addition of citrus, is traditionally served in Mexico's Yucatán Peninsula. Add orange and lime together to suit your taste here.

You'll need

8 white corn tortillas 2 tbsp olive oil, plus 2 tsp extra 1 onion, halved 1.5 litres (6 cups) chicken stock 4 skinless chicken thigh fillets, halved ½ cinnamon quill, soaked in 250ml (½ cup) boiling water Pinch of cumin seeds 2-3 coriander stalks Coarsely chopped coriander, chilli, and lime and orange wedges, to serve


  • 01
  • Preheat oven to 200C. Halve tortillas and cut into thin strips, then scatter on an oven tray, drizzle with oil, toss to coat and place in oven, tossing occasionally, until crisp and golden. (10-15 minutes).
  • 02
  • Heat a large saucepan over high heat, add onion cut-side down (for extra smoky flavour you can do this on a barbecue or with a blowtorch), and cook without turning until charred (2-4 minutes). Add stock, chicken, cinnamon water, cumin seeds, coriander stalks and oregano to pan, bring to the boil, then reduce heat to medium and simmer until chicken is just cooked (5-6 minutes). Set soup aside for 4-5 minutes to finish cooking chicken, then remove chicken, shred meat and place in serving bowls.
  • 03
  • Ladle broth over chicken, top with toasted tortilla strips, coriander and chilli to taste, and serve with lime and orange wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2016

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