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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Pulled chicken and black bean nachos


Here we've revamped this Tex-Mex classic as a tasty party-starter. Serve it straight from the oven to feed a hungry crowd.

You'll need

2 tbsp olive oil 4 skinless chicken thigh fillets (about 150gm each) 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp each ground cumin, ground coriander and smoked paprika 1 tbsp red wine vinegar 400 gm canned chopped tomato 250 ml (1 cup) chicken stock 1 chipotle chilli in adobo (see note) 1 tsp dried oregano 200 gm (1 cup) canned black beans, drained 250 gm corn chips or tortilla chips 200 gm cheddar, coarsely grated 2 radishes, thinly sliced ¼ cup (loosely packed) coriander, coarsely chopped   Tomato salsa 3 vine-ripened tomatoes, finely chopped 1 small white onion, finely chopped 1 cup (loosely packed) coriander, coarsely chopped Juice of 1 lime jalapeño chillies, finely chopped, or to taste 2 tbsp extra-virgin olive oil   Avocado crema ripe avocados Juice of ½ lime 2 tsp extra-virgin olive

Method

  • 01
  • Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
  • 02
  • Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
  • 03
  • For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
  • 04
  • Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.

Note Chipotle chillies in adobo are available from select delicatessens and online from fireworksfoods.com.au and montereyfoods.com.au.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Rich, nutty amber ale.

Featured in

Nov 2015

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