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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.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Hot and sour ginger chutney with cucumber yoghurt and roti


Here we serve the chutney with roti, but it also goes well with pan-fried fish. Start this recipe a day ahead to rest the roti dough and soak the chillies for the chutney.

You'll need

2 tbsp grapeseed oil ½ tsp black mustard seeds 1 onion, finely chopped 90 gm seedless tamarind pulp, soaked in 250ml hot water for 10 minutes 80 gm peeled ginger, finely diced 8 gm dried red chillies, soaked in cold water overnight, coarsely chopped 70 gm dark palm sugar 2 tbsp finely chopped coriander   Roti 500 gm (3 cups) plain flour 300 gm coconut oil, melted and cooled to room temperature 40 gm margarine   Cucumber yoghurt 1 Lebanese cucumber 120 gm plain yoghurt

Method

  • 01
  • Heat oil in a saucepan over medium heat, add mustard seeds and cook until they pop (1-2 minutes), then add onion and sauté until tender (5-10 minutes). Strain tamarind pulp through a coarse sieve, pressing solids to extract as much liquid as possible (discard solids), and add to saucepan with remaining ingredients, except coriander. Add 250ml water, bring to the boil, then reduce heat to low and cook until chutney is thick (45-55 minutes). Set aside to cool. Just before serving, add coriander and season well with 1-2 tsp sea salt flakes.
  • 02
  • For roti, combine flour, 2 tsp salt and 270ml water in a bowl, knead to form a soft dough. Turn out onto a work surface and knead until smooth and elastic. Divide into 10 balls and place in a single layer in a deep dish or bowl, then pour coconut oil over to coat, dot with margarine and rest overnight in a cool place. Working with a ball at a time, stretch the dough, pressing and pushing it with the palm of your hand until transparent, twist it into a long rope-like piece, roll to form a coil, then flatten into a 20cm disc and transfer to a sheet of baking paper. Stack the roti interleaved with baking paper as you go. Heat a frying pan over medium heat, add 2 tsp coconut oil from the tray and cook roti one at a time, turning once, until golden (1-2 minutes each side).
  • 03
  • For cucumber yoghurt, halve cucumber lengthways, remove seeds and coarsely grate into a bowl. Add ½ tsp salt, toss to combine, then stand in a colander to drain excess liquid (15 minutes). Squeeze out remaining liquid and combine cucumber in a bowl with yoghurt and season to taste.
  • 04
  • Serve hot and sour ginger chutney with warm roti and cucumber yoghurt.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Cold bottle of lager.

Featured in

May 2014

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