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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

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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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Vegetarian canape recipes

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

Coconut and lime cheesecake with brown sugar pineapple


You'll need

750 gm cream cheese, at room temperature 110 gm (½ cup) brown sugar 55 gm (¼ cup) raw caster sugar 3 eggs 200 ml coconut cream Finely grated rind and juice of 2 limes Scraped seeds of 1 vanilla bean   Coconut base 150 gm (1 cup) plain flour 60 gm shredded coconut 50 gm brown sugar 70 gm butter, melted   Candied coconut 100 gm fresh coconut flesh 40 gm raw caster sugar   Brown sugar pineapple 380 gm brown sugar 1 pineapple, thickly sliced into rounds, edges trimmed and core removed with pastry cutters, halved Juice of 2 limes

Method

  • 01
  • For coconut base, preheat oven to 180C. Combine flour, coconut, brown sugar, a pinch of salt and 40gm melted butter in a bowl, spread on an oven tray lined with baking paper and bake, stirring occasionally, until evenly golden (6-8 minutes), then set aside to cool. Process in a food processor with remaining butter to combine, then press into the base of a 23cm-diameter spring-form cake tin buttered and lined on the base with baking paper and bake until golden (8-10 minutes).
  • 02
  • Meanwhile, process cream cheese and sugars in a food processor until smooth, add eggs one at a time and process to combine. Add coconut cream, lime rind and juice and vanilla seeds, process to combine. Pour over coconut base, reduce oven to 160C and bake until light golden and set around edges with a slight wobble in the centre (25-30 minutes). Cool to room temperature then refrigerate until completely chilled (2-3 hours).
  • 03
  • Meanwhile, for candied coconut, remove brown skin from coconut flesh with a peeler (discard) and peel flesh into strips, then combine in a saucepan with sugar and shake pan occasionally over medium-high heat until liquid leaches from coconut (1-2 minutes). Reduce heat to low, shake pan occasionally until mixture is dry but not coloured (8-10 minutes), spread on a tray lined with baking paper and cool completely.
  • 04
  • Meanwhile, for brown sugar pineapple, spread half the sugar in the base of a large frying pan, add half the pineapple in a single layer and cook over medium-high heat, turning occasionally, until sugar melts and pineapple caramelises (3-4 minutes). Transfer pineapple to a tray, strain syrup into a bowl, wipe out pan and repeat with remaining sugar and pineapple. Add lime juice to syrup and refrigerate pineapple and syrup separately until chilled. Serve cheesecake topped with brown sugar pineapple, drizzled with syrup and scattered with candied coconut.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2012

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