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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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Smoked trout, potato, fennel and cucumber salad


You'll need to begin this recipe at least a week ahead to make the pickles.

You'll need

1½ tsp fennel seeds Finely grated rind and juice of ½ lemon 500 gm kipfler or chat potatoes, scrubbed, halved ½ small Spanish onion, thinly sliced 1 tbsp red wine vinegar 1 tbsp crème fraîche 1 tsp Dijon mustard 65 ml olive oil 150 gm baby cucumbers, half-peeled, halved lengthways, coarsely chopped 150 gm hot-smoked trout, coarsely flaked 1 fennel bulb, thinly shaved on a mandolin, placed in acidulated water   Pickled baby cucumbers 250 gm baby cucumbers, unpeeled, halved lengthways 125 ml (½ cup) white wine vinegar Juice and thinly peeled rind of 1 lemon 1 tsp each fennel seeds and coriander seeds ½ tsp dried chilli flakes

Method

  • 01
  • For pickled baby cucumbers, layer cucumbers snugly in a sterilised jar and set aside. Place remaining ingredients, 2 tsp sea salt and 200ml water in a saucepan over medium-high heat, stir until sugar dissolves and bring to the boil. Pour over cucumbers, seal and stand to pickle (at least a week). Pickled baby cucumbers will keep refrigerated for 2 months.
  • 02
  • Dry-roast fennel seeds until fragrant (30 seconds), pound in a mortar and pestle with lemon rind and 1 tsp sea salt and set aside.
  • 03
  • Combine potato in a saucepan with a generous amount of cold, salted water, bring to the boil over medium-high heat and cook until just tender (10-12 minutes). Drain, transfer to a large bowl and cool to room temperature.
  • 04
  • Combine onion, lemon juice and vinegar in a bowl, stand until onion has softened (2-3 minutes), then transfer onion with a slotted spoon to potato. Whisk crème fraîche and mustard into vinegar mixture, whisk in oil and fennel seed mixture, then add to potato mixture. Add cucumber, trout and drained fennel and toss lightly to combine. Drain half the pickled baby cucumbers, coarsely chop, add to salad, toss to combine and serve with remaining pickled baby cucumbers to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant sauvignon blanc.

Featured in

Jan 2013

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