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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.

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

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Ale and cider pork party pies


These party pies are extraordinarily addictive. A topnotch chutney or organic tomato sauce are the only accompaniments needed - apart from a glass of golden ale, such as 3 Monts, of course.

You'll need

2.5 kg pickled, skinless, boneless pork shoulder, cut into large pieces (see note) 30 ml olive oil 20 gm butter 1 onion, finely chopped 4 garlic cloves, finely chopped 500 ml golden ale 500 ml apple cider 75 gm (1/3 cup) brown sugar 50 gm Dijon mustard 1 fresh bay sprig ½ bunch thyme 1 tbsp white peppercorns 4 Italian-style pork and fennel sausages, skins removed 1 egg, lightly beaten, for eggwash   Hot water lard pastry 550 gm plain flour 150 gm lard

Method

  • 01
  • Place pork in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 1 hour, drain and set aside.
  • 02
  • Preheat oven to 160C. Heat oil and butter in a casserole over high heat until foaming. Add onion and garlic and stir occasionally until tender (5-10 minutes). Add ale, cider, sugar, mustard, herbs, peppercorns and pork, cover with a lid and bake, turning pork occasionally, until pork is very tender (2 hours). Cool, drain (see note), then shred meat (discard half the fat) and refrigerate until chilled.
  • 03
  • Combine sausage meat and shredded pork in a bowl. Season to taste, set aside.
  • 04
  • For hot water lard pastry, combine flour and ¼ tsp salt in a warmed heatproof bowl. Combine lard and 340ml water in a saucepan, stir over low heat until lard melts. Increase heat to high, bring to the boil, then pour over flour and beat with a wooden spoon until mixture forms a ball. Knead on a lightly floured work surface until smooth, place in an airtight plastic bag and keep warm until required.
  • 05
  • Halve dough, then, working with one half at a time (keep remaining covered until required), divide into 20 walnut-sized pieces. Roll each to a 4mm-thick circle. Line 20 holes of two buttered and floured 12-hole, 80ml-capacity muffin pans, allowing pastry edges to overhang. Divide pork mixture among moulds, brush edges with eggwash. Divide remaining pastry into 20 pieces, roll each piece to a 4mm-thick circle and cover each pie. Cut away excess pastry with an 8½cm-diameter cutter, then cut a hole in the centre of each top with a 2cm-diameter cutter. Seal edges with a fork, brush with eggwash and bake until golden (20-25 minutes). Cool for 5 minutes in pan and serve with sauces.

Note You'll need to order pickled boneless pork shoulder in advance from your butcher. If you want to serve the party pies cold, reserve the liquid from step 2, strain and chill, then spoon a little into the hole of each pie after baking to help keep the filling moist, then refrigerate pies.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Jun 2009

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