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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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Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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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Agrodolce beef cheeks with pappardelle


You'll need to begin this recipe a day ahead.

You'll need

4 beef cheeks (about 1kg) 500 ml red wine 1½ tbsp olive oil 1 onion, coarsely chopped 4 garlic cloves, coarsely chopped 1 tbsp tomato paste 1 litre (4 cups) beef stock 4 rosemary sprigs 2 tbsp brown sugar, or to taste 80 ml (1/3 cup) saba (see note) 60 ml (¼ cup) red wine vinegar, or to taste   Pappardelle 1 quantity egg-yolk pasta dough For dusting: fine semolina   Gremolata 1 cup (loosely packed) flat-leaf parsley, coarsely chopped Finely grated rind of 2 lemons 1 garlic clove, finely chopped

Method

  • 01
  • Combine beef cheeks and red wine in a non-reactive container, refrigerate to marinate overnight, turning occasionally.
  • 02
  • Preheat oven to 110C. Heat oil in a large casserole over high heat. Remove beef from marinade (reserve marinade), pat dry and cook, turning once, until browned (1-2 minutes each side), remove beef, set aside. Reduce heat to low, add onion and garlic to casserole, sauté until tender (7-10 minutes). Add tomato paste and stir occasionally until paste darkens (1-2 minutes). Add stock, three rosemary sprigs, reserved marinade and bring to the simmer. Add beef, cover and cook in oven until very tender (3-3½ hours).
  • 03
  • Meanwhile, for pappardelle, cut pasta into 2cm-thick ribbons and set aside on a tray dusted with semolina.
  • 04
  • Remove beef from liquid, strain liquid through a fine sieve into a saucepan. Add sugar, saba, vinegar and remaining rosemary. Reduce liquid over medium heat until slightly thickened (10-15 minutes). Season to taste, adding more sugar and vinegar to taste. Coarsely shred beef, toss through sauce, keep warm.
  • 05
  • For gremolata, combine ingredients in a bowl, stir to combine and set aside.
  • 06
  • Cook pasta in a large saucepan of boiling salted water until al dente (1-2 minutes). Drain, toss through beef sauce and serve hot, scattered with gremolata.

Note Saba is a thick, sweet condiment made from grape must. If unavailable, substitute vincotto.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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