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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.

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.

Shark Bay Wild Scampi Caviar

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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.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

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."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Curry chicken noodle soup


This is the Burmese-style curry noodle soup called ohn no khao swè, close kin to the khao soi found just over the border in northern Thailand. Fried garlic and oil flavour the Burmese version, while the Thai version has more condiments added, such as pickled mustard greens and red shallots. Chickpea flour, also known as besan, is used to thicken soups after cooking in Burmese cuisine; it's available at some delicatessens and Indian grocers.

You'll need

1 chicken (about 1.5kg) 6 gm dried long red chillies, broken up and soaked in hot water for 2 hours 1 tsp coriander seeds 35 gm ginger, coarsely chopped 4 large golden shallots, peeled and chopped 4 garlic cloves, chopped 1 tbsp vegetable oil 1½ tbsp medium-hot curry powder (such as Madras) ½ tsp chilli powder, or to taste 800 ml coconut milk 2 tbsp fish sauce, or to taste 1-2 tbsp tamarind extract, or to taste (see note) 2-3 eggs, at room temperature 500 gm medium fresh egg noodles To serve: roasted chilli powder and besan flour   Deep-fried garlic 60 ml (¼ cup) vegetable oil 8 garlic cloves, thinly sliced on a mandolin

Method

  • 01
  • Remove wing tips from chicken, then remove breasts from carcass with winglets attached. Halve breasts crossways. Remove legs and halve through the joint. Refrigerate legs and breasts until required, removing from fridge 5 minutes before cooking. Place chicken carcass in a large saucepan and cover with 4 litres water. Bring to the boil, then reduce heat and simmer uncovered until stock is well flavoured (1-1½ hours). Strain stock, reserving 400ml stock to use in curry (remaining stock can be frozen for up to 3 months).
  • 02
  • For curry paste, drain and chop chillies and set aside. Dry-roast coriander seeds until fragrant (10-20 seconds). Cool briefly, then pound to a powder with a mortar and pestle. Add ginger, shallots, garlic, chillies and a pinch of salt and pound to a smooth paste (you can also do this in a small food processor, adding 2 tbsp water to help process to a smooth paste).
  • 03
  • Fry curry paste in oil in a large saucepan over medium-high heat until mixture starts to caramelise (2-4 minutes; this may take longer if water was added to make the paste). Add curry powder and chilli powder to taste, stir until fragrant (1 minute), then add coconut milk and reserved stock and bring to the boil. Reduce heat to low, add chicken and simmer uncovered until cooked through and juices run clear when pierced with a skewer (15-18 minutes). Season to taste with fish sauce and tamarind for a balance of salty and sour, and keep warm.
  • 04
  • Meanwhile, for deep-fried garlic, heat oil in a small saucepan until it starts to shimmer. Add garlic and fry, stirring occasionally, until golden brown (1-2 minutes). Remove immediately with a slotted spoon and drain on paper towels. Reserve oil.
  • 05
  • Boil eggs in a small saucepan of boiling water over high heat until cooked to your liking (8 minutes for medium-boiled). Refresh eggs in cold water and set aside. Peel and halve just before serving.
  • 06
  • Cook noodles in a large saucepan of boiling water until al dente (5-7 minutes). Drain well, then divide among warm serving bowls.
  • 07
  • Ladle curry soup and chicken over noodles, top with fried garlic, a drizzle of garlic oil, half a boiled egg and roasted chilli powder, and serve with chickpea flour.

Note Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Strong saison ale.

Featured in

Jul 2015

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