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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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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

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Arrosto di agnello


You'll need

2 boneless lamb shoulders (2.6kg boned weight), cut into 8cm pieces 2 kg large lamb breasts, cut into 2-rib portions ¼ cup (loosely packed) thyme, plus extra to serve 2 fresh bay leaves Finely grated rind of 1 lemon 5 garlic cloves, bruised ½ cup (loosely packed) rosemary, plus extra to serve 80 ml (1/3 cup) olive oil 2 large white onions (200gm each), thinly sliced 200 gm pancetta, cut into 1cm dice 500 ml dry white wine 6 large Desiree potatoes (1.5kg), cut into 3cm dice

Method

  • 01
  • Combine lamb pieces and ribs with thyme, bay leaves, lemon rind, 3 garlic cloves, half the rosemary and half the olive oil, season to taste with pepper and marinate overnight.
  • 02
  • Preheat oven to 180C. Drizzle remaining olive oil into 2 large flameproof roasting pans (or 2 large heavy ovenproof frying pans) and heat over high heat. Drain lamb (discard herbs and marinade) and cook in batches, turning occasionally, until browned (4-6 minutes), then remove from pans and set aside. Reduce heat to low-medium, divide onion, pancetta, remaining garlic and rosemary between the pans and cook until browned (8-10 minutes). Deglaze pans with wine and reduce by half (2-3 minutes), then return lamb to pans with potato and add 250ml water to each pan. Cover pans with foil and roast until meat is tender and falling off bone (2½-3 hours).
  • 03
  • Preheat grill to high heat and grill lamb (reserve pan juices) in batches on a foil-lined oven tray, turning occasionally, until browned (3-4 minutes). Set aside to rest. Place potato on another foil-lined oven tray and grill, turning often, until browned (8-10 minutes).
  • 04
  • Meanwhile, skim fat from pan juices then strain (discard solids), transfer to a frying pan and cook over high heat until reduced by half (3-5 minutes). Serve roast lamb and potato drizzled with reduced jus and scattered with extra thyme and rosemary.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2007 Basilisco Teodosio Aglianico del Vulture, Basilicata.

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