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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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Moroccan harira with saffron yoghurt


It's easy to understand why harira is the traditional soup to break Ramadan; it's everything you need in one bowl to satisfy your hunger, especially when it's topped with a thick saffron yoghurt. Begin this recipe a day ahead to soak the chickpeas and drain the yoghurt.

You'll need

60 ml (¼ cup) olive oil or clarified butter 250 gm boneless lamb shoulder, cut into 3cm cubes 3 boneless, skinless chicken thighs (about 600gm), cut into 3cm cubes 1 onion, finely chopped 4 garlic cloves, finely chopped 1 long green chilli, finely chopped ½ cup each (firmly packed) coriander and flat-leaf parsley 2 celery stalks, finely chopped 2 vine-ripened tomatoes, finely chopped 2 tbsp tomato paste 1 tbsp ground cumin 1 tsp each ground black pepper, cinnamon, ginger and paprika ½ tsp ground allspice 1 litre (4 cups) chicken stock 400 gm canned chopped tomatoes 100 gm (½ cup) dried chickpeas, soaked in cold water overnight, drained 80 gm dried small green lentils 60 gm spaghettini, broken into 3cm pieces 60 ml (¼ cup) lemon juice To serve: coriander and mint (optional)   Saffron yoghurt 500 gm Greek-style yoghurt 1 garlic clove, finely grated ½ tsp saffron threads

Method

  • 01
  • For saffron yoghurt, combine ingredients in a bowl, season to taste, transfer to a sieve lined with muslin, place over a bowl and refrigerate overnight until thick (discard liquid).
  • 02
  • Heat 40ml oil in a large saucepan over medium heat, add lamb and chicken and brown all over (5-7 minutes). Set aside.
  • 03
  • Blend onion, garlic, chilli and herbs in a small food processor to a paste. Heat remaining oil in a saucepan over medium heat, add onion paste and sauté until fragrant (2-3 minutes). Add celery and tomatoes, stir to combine, then add tomato paste and cook, stirring occasionally, until slightly darker in colour (1-2 minutes). Add spices, stir until fragrant (30 seconds to 1 minute), then add stock, canned tomatoes, lamb and chicken, reduce heat to low, then cover and cook until meat starts to become tender (60-80 minutes).
  • 04
  • Meanwhile, cover chickpeas with plenty of cold water in a saucepan over medium heat and simmer until tender (40-45 minutes), then drain.
  • 05
  • Add lentils and chickpeas to soup and simmer until lentils are cooked through (50 minutes to 1 hour). Add spaghettini, simmer until tender (7-8 minutes), then add lemon juice, stir to combine and serve hot topped with coriander and mint, and saffron yoghurt.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Rich, full-bodied white viognier.

Featured in

Aug 2014

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