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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

"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.

Summer feta recipes

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Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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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Master stock chicken


You'll need

1 chicken (about 1.8kg) 3 litres chicken stock 750 ml Shaoxing wine 500 ml (2 cups) soy sauce 300 gm brown sugar 150 gm thickly sliced ginger 8 coarsely chopped spring onions 2 halved garlic heads 6 pieces of mandarin rind 6 cinnamon quills 6 star anise 2 halved small red chillies To serve: steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens

Method

  • 01
  • Combine chicken, stock, Shaoxing wine, soy sauce, brown sugar, thickly sliced ginger, coarsely chopped spring onions, garlic heads, mandarin rind, cinnamon, star anise and halved small red chillies in a slow-cooker. Top up with extra stock or water if necessary so chicken is completely submerged. Set on low and cook for 5 hours. Carve chicken into pieces, place on top of steamed rice, ladle master stock over, scatter with extra sliced spring onion, julienned ginger and sliced red chilli and serve with steamed Asian greens.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2015

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