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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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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.

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Shark Bay Wild Scampi Caviar

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Prawn and chive vol-au-vents


You'll need

200 gm butter puff pastry 1 egg, lightly beaten with 1 tbsp milk 250 ml (1 cup) Champagne 2 pieces lemon rind, removed with a peeler 1 golden shallot, finely chopped 4 small green prawns 25 ml extra-virgin olive oil 1 tbsp lemon juice To garnish: finely chopped chives

Method

  • 01
  • Preheat oven to 200C. Roll out puff pastry on a lightly floured surface to 4mm thick, transfer to a baking paper-lined tray and refrigerate for 30 minutes. Cut out four 6cm-diameter rounds, then using a 5cm-diameter pastry cutter, press 2/3 of the way through each round, leaving a 5mm border. Refrigerate for another 30 minutes. Brush rounds with eggwash then bake for 7-10 minutes. Remove from oven and using a small, sharp knife, detach centre piece of pastry, leaving base intact, and discard. Bake for another 2-3 minutes or until golden and pastry is cooked through. Transfer to a wire rack to cool completely.
  • 02
  • Combine Champagne, lemon rind, shallot, prawns and ½ cup water in a small saucepan, bring to the boil, remove from heat and stand for 10 minutes. Using a slotted spoon, remove prawns from liquid, peel, remove intestinal tracts and tails, cut prawns in half widthways and set aside.
  • 03
  • Strain poaching liquid, return to medium heat and simmer for 10 minutes or until reduced to 1 tbsp. Strain through a fine sieve and cool completely. Whisk in olive oil and lemon juice and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Toss prawns in dressing, divide among pastry cases and serve scattered with chives.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Non-vintage rosé Champagne.

Featured in

Nov 2007

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