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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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Beignets of spanner crab


You'll need

1 large Desiree potato (about 450gm), quartered 150 gm picked, cooked spanner crab meat 1 kaffir lime leaf, thinly sliced ¼ cup coriander leaves, finely chopped 1 long red chilli, thinly sliced 2 tsp finely grated ginger For deep-frying: vegetable oil 1 tbsp rice vinegar 1½ tbsp olive oil 2 tsp lemon juice 100 gm baby spinach leaves   Lemon and ginger egg mayonnaise 1 egg 15 ml cider or white wine vinegar Finely grated rind and juice of ½ lemon 1 tsp ginger juice (see note) ¾ tsp Dijon mustard 200 ml vegetable oil   Choux pastry 50 gm butter, diced 75 gm flour 2 eggs

Method

  • 01
  • Cook potato in a saucepan of simmering salted water over medium-high heat until tender (20-25 minutes), drain well, transfer to a steamer placed over a saucepan of simmering water to steam dry (2 minutes), then pass through a coarse sieve or a potato ricer into the hot, dry pan.
  • 02
  • Meanwhile, for lemon and ginger egg mayonnaise, cook egg in a small saucepan of boiling water over medium-high heat until hard-boiled (4 minutes), refresh in iced water and peel. Blend in a food processor with cider, lemon rind and juice, ginger juice and mustard (30 seconds), season to taste, then, with motor running, add oil in a thin steady stream until thick and emulsified. Season to taste and set aside.
  • 03
  • For choux pastry, combine butter and 125ml water in a saucepan, season to taste, bring to the boil over medium heat and stir constantly until mixture emulsifies. Add flour and stir well to combine, then reduce heat to low and stir until mixture comes away from the sides of pan (1 minute). Transfer to the heated bowl of an electric mixer fitted with a paddle attachment, then, with motor running on low speed, add eggs one at a time and mix until a smooth, thick, glossy pastry forms (2-3 minutes; it’s important that the dough is hot when you incorporate the eggs).
  • 04
  • While choux pastry is still warm, mix equal amounts of choux pastry and puréed potato then form into a disc (discard any remaining potato). Cover with plastic wrap and set aside to cool slightly and thicken (10-15 minutes). Transfer to a bowl, fold in crab meat, kaffir lime, coriander, chilli and ginger and season to taste. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Roll crab mixture into 25 balls and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.
  • 05
  • Meanwhile, combine vinegar, olive oil and lemon juice in a bowl, add spinach, toss to combine and transfer to a plate. Serve with beignets, with lemon and ginger egg mayonnaise for dipping.
Note To make 1 tsp ginger juice, squeeze the liquid from 2 tsp grated ginger.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

“Our contemporary approach to Bistro Gitan is best shown in this dish,” says Nathalie Reymond. “We’re using fresh, local spanner crab and aromatics.”

At A Glance

  • Serves 25 people
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At A Glance

  • Serves 25 people

Drink Suggestion

Delgado Zuleta “La Goya” Manzanilla, Sanlúcar de Barrameda, Spain.

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