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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."

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What the GT team is cooking on Christmas Day

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Deep-dish apple, pear and vanilla pies with crisp sage and brown butter ice-cream


It's a good idea to use two kinds of apple with the pear in this pie recipe because Granny Smiths can be too tart on their own.

You'll need

800 gm royal gala apples, finely chopped 600 gm Granny Smith apples, finely chopped 5 buerre Bosc pears, finely chopped 200 gm raw caster sugar 1 lemon, juice only 2 vanilla beans, scraped seeds only 35 gm (¼ cup) plain flour 1 egg, lightly beaten, for eggwash   Brown butter ice-cream 200 gm cold butter, chopped 500 ml (2 cups) milk 250 ml (1 cup) pouring cream 8 egg yolks 140 gm raw caster sugar   Shortcrust pastry 600 gm plain flour 450 gm cold butter, coarsely chopped   Crisp sage 80 gm cold butter, coarsely chopped 24 sage leaves

Method

  • 01
  • For brown butter ice-cream, heat a saucepan over high heat, add butter and cook until brown and foaming (4-6 minutes), transfer to a heatproof bowl and stand at room temperature until cool (20-30 minutes). Combine milk and half the cream in a large saucepan, bring to the boil. Meanwhile, whisk yolks and sugar in an electric mixer until pale and fluffy (2-4 minutes), add brown butter, whisk to combine, then gradually pour in hot milk mixture, stirring to combine. Return mixture to pan, stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (8-10 minutes). Pour into a heatproof bowl placed over ice, add remaining cream, stir occasionally until chilled (30-40 minutes), then freeze in an ice-cream machine according to manufacturer’s instructions.
  • 02
  • For shortcrust pastry, process flour and butter in a food processor until fine crumbs form, add 120ml cold water, process until dough comes together, then turn onto a lightly floured work surface and lightly knead into a disc. Wrap in plastic wrap and refrigerate until chilled (1 hour).
  • 03
  • Meanwhile, combine apples and pear in a bowl with sugar, lemon juice and vanilla seeds. Stand until sugar dissolves, add flour, toss to combine. Refrigerate until required.
  • 04
  • Preheat oven to 200C. Divide pastry into 12 pieces, roll to 4mm-thick rounds and use half to line six 375ml-capacity ovenproof moulds (see note). Brush inside and edges of pastry with eggwash, divide apple filling among moulds, top with remaining rounds. Trim edges to fit, make indents with fingers to seal edges. Refrigerate pies until chilled (1 hour), transfer to a baking tray, bake until golden and heated through (20-25 minutes).
  • 05
  • Meanwhile, for crisp sage, heat a saucepan over high heat, add butter and cook until foaming (5-10 minutes), then add sage leaves and cook until crisp (1 minute).
  • 06
  • Serve pies with brown butter ice-cream and crisp sage.

Note As this pastry is quite short, you may need to keep the rounds refrigerated until you're ready to use them.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2009

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