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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.

Garlic recipes

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

Shark Bay Wild Scampi Caviar

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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

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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.

Pan-fried flank with shallot, mushroom and Madeira sauce


The flank, also known as the bavette, is from part of the belly or skirt. You'll need to begin this recipe a day ahead.

You'll need

80 gm butter 2 golden shallots, finely chopped 1 garlic clove, finely chopped 400 gm king brown mushrooms, sliced 1 tbsp olive oil 1 flank steak (900gm), cut into 4 steaks 125 ml Madeira To serve: red cabbage cress   Madeira sauce 800 gm beef trimmings (see note) 1 small piece marrow bone 1 head of garlic, halved horizontally 4 thyme sprigs 200 ml Madeira   Anna potatoes 1 cup clarified butter 1.2 kg royal blue potatoes, thinly sliced on a mandolin 1 tsp thyme leaves

Method

  • 01
  • For Madeira sauce, preheat oven to 250C. Combine trimmings, marrow and garlic in a roasting pan and roast until brown (30-40 minutes). Transfer to a saucepan with thyme, Madeira and 1 litre water. Bring to the simmer over medium heat, reduce heat to low-medium and cook until reduced by one-quarter (2 hours). Strain (discard solids), then refrigerate until chilled (overnight). Skim fat from surface (discard), then reduce stock over medium-high heat by three-quarters (20-30 minutes).
  • 02
  • Meanwhile, for Anna potatoes, preheat oven to 200C. Heat 60ml clarified butter in a 20cm cast-iron frying pan over medium heat, reduce heat to low, then, working quickly, layer potato in pan in concentric circles covering the base and overlapping slightly, then repeat, layering in the opposite direction, scatter with thyme, brush with a little clarified butter, season to taste. Repeat with remaining potato, butter and thyme, pour over any remaining butter, transfer to oven and bake until starting to soften (15-20 minutes). Remove from oven and press down firmly with the base of a saucepan to compact, then return to oven and bake until edges start to turn golden (10-15 minutes). Press again, then cook until golden and tender and loose in the pan (10-15 minutes; see note). Press again, then set aside and keep warm.
  • 03
  • Meanwhile, heat a large frying pan over high heat, add butter, shallot and garlic, cook until butter is foamy and shallot is tender (4-5 minutes), add mushroom, stir occasionally until golden (4-6 minutes), season to taste and keep warm.
  • 04
  • Heat oil in a separate large ovenproof frying pan over high heat until smoking, add steaks and sear until browned (1-2 minutes each side). Transfer to oven and roast until rare (5-6 minutes), then transfer to a warm plate to rest (5-10 minutes).
  • 05
  • Deglaze pan with Madeira until almost evaporated, then add Madeira sauce and cook until reduced slightly (3-5 minutes). Strain through a fine sieve and serve over sliced flank and mushrooms, topped with cress, with Anna potatoes.

Note Ask your butcher for beef trimmings or beef off-cuts for a stock base. To check whether potato will turn out, run a knife around edges of pan, carefully tap on bench and shake - if it doesn't loosen, return to oven to cook further.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Peppery, cooler-climate syra.

Featured in

Jun 2011

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