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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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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."

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Roast suckling pig with walnut and apple stuffing


You'll need

1 7.5kg suckling pig, halved widthways (see note) 2 tbsp sea salt 125 ml (½ cup) extra-virgin olive oil 3 cloves of garlic, thinly sliced 1 bunch rosemary 1 apple 1 bunch watercress, leaves picked, to serve   Walnut and apple stuffing 150 gm butter 2 onions, thinly sliced 3 leeks, white part only, thinly sliced 2 (350 gm) apples, peeled, deseeded, halved and cut into small segments 100 gm shelled walnuts, roughly chopped 2 tbsp fresh thyme leaves 2 fresh bay leaves 100 gm pancetta, finely diced 140 gm (2 cups) coarse fresh breadcrumbs 1 orange, finely grated rind and juice only 1 lemon, finely grated rind and juice only 2 eggs, lightly beaten

Method

  • 01
  • For walnut and apple stuffing, melt butter in a saucepan over low heat and sauté onion and leek for 15 minutes or until soft. Transfer to a large bowl and allow to cool for 5 minutes. Add remaining ingredients, season to taste with sea salt and freshly ground black pepper and combine well. Spoon mixture into a 11cm x 30cm (7-cup capacity) terrine mould, cover with lid and set aside.
  • 02
  • Preheat oven to 220C. Place suckling pig in a roasting pan. Combine sea salt and olive oil and spoon mixture all over pig, rubbing over skin for 3-5 minutes. Using a sharp knife, score top of pig and insert garlic slices and sprigs of rosemary into slits. Place a 10cm-long piece of wood vertically in the pig’s mouth (see note) and roast for 1 hour, then reduce temperature to 200C. At this stage, cover pig’s ears, snout and tail with foil to prevent burning, place stuffing in oven and roast pig for another 30 minutes or until skin is crisp and meat is cooked through. Remove stuffing from oven and keep warm. Remove pig from oven, transfer to a large platter, cover with a clean tea towel and rest for 15-20 minutes. Remove wood from mouth and replace with the apple. Serve sliced with stuffing, watercress and vegetables, salads, pickled onions, apple and rosemary jelly and condiments.

Note Suckling pig is available from select butchers. It will need to be ordered ahead. The piece of wood used to prop open the mouth of the pig aids in its presentation, allowing room for the apple at serving stage.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2007

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