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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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Almond milk jelly with verjuice apricots and honey almonds


You'll need

500 gm almonds 200 gm honey 3 tsp rosewater (optional), or to taste 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Verjuice apricots 440 gm (2 cups) caster sugar 375 ml (1½ cups) verjuice Thinly peeled rind and juice of 1 lemon and 1 tangelo or orange 2 cinnamon quills 1 vanilla bean, split, seeds scraped 300 gm dried apricots, soaked in cold water overnight, drained   Honey almonds 200 gm almonds 160 gm honey

Method

  • 01
  • Combine almonds and 2 litres filtered water in a container, cover and stand overnight for almonds to soften.
  • 02
  • Process almond mixture in batches in a food processor until finely chopped, then transfer to a large muslin-lined sieve placed over a bowl. Press to extract liquid, twist ends of muslin together and squeeze to extract as much more liquid as possible (see note). Transfer 250ml almond milk to a saucepan (reserve remainder), add honey and rosewater and stir over low heat until combined (1-2 minutes). Squeeze gelatine to remove excess water, add to pan and stir to dissolve. Add reserved almond milk and stir to combine. Transfer to a 2.5-litre serving bowl and refrigerate until set (overnight).
  • 03
  • Meanwhile, for verjuice apricots, stir sugar, verjuice, citrus rinds and juices, cinnamon and vanilla in a saucepan over medium-high heat until sugar dissolves. Add apricots, bring to the boil, reduce heat to medium and simmer until syrupy (35-40 minutes). Cool and refrigerate until required.
  • 04
  • For honey almonds, preheat oven to 180C. Spread almonds on an oven tray, roast until golden (6-7 minutes) and set aside. Caramelise honey in a frying pan over medium-high heat (2-3 minutes), stir in almonds and spread on a tray lined with baking paper. Cool, coarsely chop and store in an airtight container until required.
  • 05
  • Serve almond milk jelly topped with verjuice apricots and honey almonds.

Note The almond meal left over from making the almond milk may be used in baking; simply spread it on a tray to dry out, then store in the freezer in an airtight container until required.


This light breakfast jelly is the ultimate in do-ahead convenience - all you need to do on the day is serve it. We've made one large jelly, but you could set the jelly in individual bowls or glasses. You'll need to begin this recipe 2 days ahead.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Light, sherbety moscato.

Featured in

Nov 2012

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