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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.

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."

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.

Grilled tongue sandwiches with charred onion and pickled beetroot


This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue. We've made our own brioche to get a perfectly round small sandwich, but shop-bought brioche rolls would also work well, or cut out rounds from a sliced brioche loaf.

You'll need

1 beef tongue (about 800gm; see note) 2 onions, 1 unpeeled and quartered 1 peeled and sliced into thick rounds 3 garlic cloves, unpeeled, bruised 3 thyme sprigs 1 fresh bay leaf Olive oil, for drizzling Frisée, to serve   Brioche 375 gm plain flour 2 tsp caster sugar 1½ tsp dried yeast 160 ml (2/3 cup) lukewarm milk 5 egg yolks, at room temperature 150 gm butter, diced and softened, plus extra for greasing   Beetroot pickle 150 ml red wine vinegar 50 ml red wine 2 tbsp caster sugar 2 beetroot, peeled and thinly sliced into rounds on a mandolin   Tarragon salsa 1/3 cup firmly packed tarragon 1/3 cup flat-leaf parsley 2 tsp capers in vinegar, drained 1 garlic clove, coarsely chopped 1 tsp Dijon mustard 120 ml olive oil

Method

  • 01
  • Combine tongue, quartered onion, garlic, thyme and bay leaf in a large saucepan, cover with plenty of cold water, season generously with sea salt and bring to the boil over high heat. Reduce heat to medium, cover and simmer until tongue is very tender when pierced with a skewer (2½-2¾ hours). Drain (discard onion, garlic and herbs) and, when tongue is cool enough to handle, peel (discard skin) and refrigerate tongue in an airtight container for up to 3 days.
  • 02
  • For brioche, combine flour, sugar, yeast and 1 tsp salt in an electric mixer fitted with a dough hook, then add milk and egg yolks, and mix until combined. With mixer on high speed, gradually add butter, kneading until incorporated before adding more. Knead until shiny and elastic (5-6 minutes). Transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-1½ hours). Preheat oven to 180C and butter six 7cm-high, 6.5cm-diameter ring moulds and place on a baking tray lined with baking paper. Knock back dough, roll into 6 balls and place in moulds. Cover with plastic wrap and stand in a warm place until risen by half (30-40 minutes). Remove plastic wrap, place baking paper over moulds, then a heavy baking tray and bake until brioche rolls are golden brown and a skewer inserted withdraws clean (10-15 minutes). Cool, then store in an airtight container until required.
  • 03
  • For beetroot pickle, bring vinegar, wine, sugar and 60ml water to the boil in a small saucepan, season to taste, then add beetroot and cool to room temperature.
  • 04
  • For tarragon salsa, process herbs, capers, garlic and mustard in a small food processor until finely chopped, then add oil, process to a purée and season to taste.
  • 05
  • Heat a char-grill pan to high. Drizzle onion rounds with oil, season to taste and grill, turning once, until browned (1-2 minutes each side). Thickly slice tongue across the grain (you won’t need it all), drizzle with oil, season to taste and grill, turning once, to warm through (30 seconds to 1 minute each side).
  • 06
  • To serve, trim tops and bases of brioche, then slice each into three. Toast slices lightly under a hot grill, then top half with tongue, onion, drained beetroot pickle and a drizzle of tarragon salsa. Season to taste, top with frisée, sandwich with remaining brioche slices and serve.

At A Glance

  • Serves 9 people
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At A Glance

  • Serves 9 people

Additional Notes

Beef tongue may need to be ordered ahead from a butcher.

Drink Suggestion

Snappy cabernet franc

Featured in

Sep 2016

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