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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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Shark Bay Wild Scampi Caviar

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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.

Summer feta recipes

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

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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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Garbure


Garbure should be thick and rib-sticking, and the beans should be cooked until breaking up. It's important, however, not to overcook the cabbage. You'll need to begin this recipe a day ahead.

You'll need

115 gm (½ cup) dried cannellini beans, soaked in cold water overnight 1 smoked ham hock (about 500gm) 2 tbsp goose or duck fat 2 onions, coarsely chopped 4 carrots, coarsely chopped 3 baby turnips, quartered 2 waxy potatoes, such as Dutch cream or bintje, cut into 2cm pieces 2 garlic cloves 1 bouquet garni (see note) 250 gm savoy cabbage, coarsely chopped 400 gm pork sausages 2 confit duck legs (see note), bone removed and meat broken into bite-sized pieces

Method

  • 01
  • Drain beans, combine with ham hock in a large saucepan. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, cover partially with a lid, cook until beans are tender (45-50 minutes). Drain, reserve beans and ham hock.
  • 02
  • Heat goose or duck fat in a large saucepan over medium heat, add onion and sauté until soft (8-10 minutes). Add carrot, turnip, potato, garlic, bouquet garni, and reserved beans and ham hock. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, stir occasionally until vegetables are tender (30 minutes), add cabbage, sausages and duck pieces and cook until cabbage is tender (30 minutes). Season to taste, remove and discard bouquet garni. Remove duck, sausages and ham hock, remove meat from bones (discard skin and bones), coarsely chop meat, then return to pan and simmer over medium heat until warm (8-10 minutes). Ladle soup among bowls and serve immediately.

Note Confit duck legs are available from select delicatessens; or see our confit duck Masterclass to make your own. For a bouquet garni, tie parsley stems, bay leaves, a thyme sprig and celery together with kitchen string.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2009

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