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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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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.

Capsicums with scrambled eggs (Piperrada)


Traditionally this dish is found in Spanish omelette form (frittata-style) or with the eggs scrambled through the capsicums. If you want to save on washing up, use one pan - it may look less appealing, but the flavour is awesome as the eggs soak up all the capsicum juices as they set.

You'll need

2 red capsicums 1 yellow capsicum 120 ml mild extra-virgin olive oil, plus extra for brushing ½ Spanish onion, finely chopped 50 gm jamón, coarsely torn 2 garlic cloves, finely chopped, plus 1 halved, for rubbing 2 ripe tomatoes, peeled and finely chopped 6 thick slices crusty white bread 4 eggs To serve: crushed dried chilli and thinly sliced flat-leaf parsley

Method

  • 01
  • Cook capsicum over a gas flame, turning occasionally, until skin is blackened and blistered (5-10 minutes; see note). Transfer to a heatproof bowl, cover with plastic wrap and stand until capsicum cools and softens (20-30 minutes). Peel capsicum and remove seeds, then cut into 1cm strips and set aside.
  • 02
  • Heat 80ml extra-virgin olive oil in a frying pan over medium-high heat, add onion, jamón and garlic and sauté until onion is golden (10-15 minutes). Add tomato and stir occasionally until thick (15-20 minutes), then stir through capsicum and cook to warm through (5 minutes). Keep warm.
  • 03
  • Meanwhile, preheat a char-grill pan over high heat. Brush bread with extra-virgin olive oil and grill until golden (1-2 minutes each side). Rub with cut side of garlic and set aside.
  • 04
  • Whisk eggs in a bowl and season to taste. Heat remaining oil in a frying pan over medium heat, add eggs and stir gently until just set and scrambled (2-3 minutes). Transfer to a plate, spoon capsicum mixture over, scatter with chilli and parsley to taste and serve hot with char-grilled bread to the side.

Note If you don't have a gas burner, brush capsicums with oil and roast at 200C on a baking tray, turning occasionally, until golden (15-20 minutes).


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Small glass of Spanish brandy as a breakfast heart-starter.

Featured in

Oct 2009

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