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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.

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Traditional Christmas pudding with Pedro Ximénez and brown sugar and fig ice-cream


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

You'll need

150 gm each raisins and prunes, coarsely chopped 50 gm each currants and dried sour cherries 100 gm fresh dates, pitted, coarsely chopped 175 ml Pedro Ximénez Juice and finely grated rind of 1 orange Finely grated rind of 1 lemon 250 gm dark muscovado sugar 200 gm softened butter 3 eggs 1 small green apple, coarsely grated 170 gm plain flour 120 gm fresh fine white breadcrumbs 100 gm hazelnut meal 2 tbsp milk 1 tbsp ground cinnamon 2 tsp each ground mixed spice and ground ginger 1 tsp baking powder 100 ml golden rum 8 figs, halved or quartered, to serve   Brown sugar and fig ice-cream 300 gm figs, coarsely chopped 150 gm caster sugar 1 tbsp lemon juice 600 ml pouring cream 200 ml milk 1 tsp ground mixed spice 8 egg yolks 130 gm brown sugar 40 ml brandy

Method

  • 01
  • Stir dried fruit, dates, Pedro Ximénez, orange juice and citrus rind in a bowl, cover and refrigerate, stirring occasionally, until flavours develop (overnight-1 week).
  • 02
  • Beat sugar and butter in an electric mixer until light and fluffy, add eggs one at a time, beating well after each addition, then transfer to a large bowl and add apple, flour, breadcrumbs, hazelnut meal, milk, spices, baking powder and a pinch of salt. Stir in fruit mixture and spoon into a well-buttered 2-litre pudding bowl. Cover closely with a round of buttered baking paper, cover with a pudding lid or 2 pieces of foil and secure with kitchen string. Place in a large saucepan, pour in enough hot water to reach just below the rim of the bowl, cover and simmer over low heat, adding more hot water as necessary, until cooked through (5 hours). Remove pudding bowl from saucepan and set aside to cool (20 minutes; see note).
  • 03
  • For brown sugar and fig ice-cream, combine figs and caster sugar in a saucepan over medium heat and cook until caramelised (8-10 minutes; add a little water if consistency is too thick). Remove from heat, stir in lemon juice, transfer to a bowl and refrigerate until slightly thickened (30 minutes). Combine cream, milk and mixed spice in a saucepan over medium heat and bring to the simmer. Meanwhile, whisk yolks and brown sugar in a bowl until pale and fluffy (3-5 minutes). Add cream mixture while whisking continuously, then transfer to a clean saucepan and stir over medium heat until mixture thickly coats a spoon (6-8 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice and stir occasionally until cool. Add fig mixture and brandy and freeze in an ice-cream machine until firm. Freeze until required.
  • 04
  • Warm rum in a small saucepan over medium heat until just hot, pour over pudding and light with a match (be careful of flame). Top pudding with figs and serve warm with brown sugar and fig ice-cream.

Note After step 2 you can store the pudding in a cool, dark place for up to 4 weeks. Before serving, place pudding bowl in a large saucepan, pour in enough hot water to reach just below the rim, cover and simmer over medium heat, adding more hot water as necessary, until warmed through (1-1½ hours). Remove pudding bowl from saucepan and set aside to cool (20 minutes), then serve.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pedro Ximénez.

Featured in

Dec 2012

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