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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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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.

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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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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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Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Seafood paella with alioli


Try a few glasses of chilled manzanilla while preparing this Spanish classic.

You'll need

  Paella 750 gm squid, cleaned, tentacles left whole and tubes thickly sliced 1 tsp sweet paprika 100 ml extra-virgin olive oil 1.5 litres (6 cups) fish stock 1 kg chicken breast and thighs, cut into 6cm pieces 2 tsp saffron threads 600 gm (3 cups) Calasparra rice (see note) 12 black mussels, scrubbed and bearded 4 (about 400gm) scampi   Alioli 6 cloves garlic 4 egg yolks 500 ml (2 cups) extra-virgin olive oil ½ lemon (juice only)   Sofrito 125 ml (½ cup) extra-virgin olive oil 2 onions, thinly sliced 2 fresh bay leaves 1 tsp sweet paprika 1 tsp white sugar 5 vine-ripened tomatoes, coarsely grated

Method

  • 01
  • In a large bowl, combine squid, paprika and 1 tbsp oil, season to taste with sea salt and freshly ground black pepper and mix well. Refrigerate until required.
  • 02
  • For alioli, place garlic and 1 tbsp sea salt in a mortar and, using a pestle, pound to a fine paste. Add egg yolks and mix with pestle until mixture turns a pale yellow. Add oil in a steady stream, mixing, until mixture thickens. Stir in lemon juice and 2 tbsp water and refrigerate until ready to use. Makes 2 cups.
  • 03
  • To make sofrito, heat oil in a saucepan over medium heat. Add onion and sauté for 10 minutes or until golden. Add bay leaves, paprika and sugar and cook for 3 minutes. Season to taste, add tomato and simmer for 20 minutes or until sauce thickens and tomato is soft. Transfer to a bowl.
  • 04
  • Heat fish stock in a saucepan over medium heat until boiling, then remove from heat.
  • 05
  • Heat remaining oil in two 24cm paella pans or thin-based pans over medium heat, sautè chicken for 5-7 minutes or until golden but not cooked through. Transfer to a bowl. Add squid, cook for 3 minutes and transfer to bowl.
  • 06
  • Divide sofrito between pans, cook for 2 minutes, add half the stock and half the saffron to each pan and bring to the boil. Add half the rice to each pan and cook for 5 minutes. Add chicken and squid to pans, cook for 5 minutes or until liquid is almost absorbed, then add shellfish and cook for 8-10 minutes or until all the liquid is absorbed. Cover each pan with a cloth and stand for 5 minutes. Serve with alioli.

Note Calasparra rice is a short-grain rice available from delis and gourmet food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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