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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.

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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.

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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.

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.

Koshari


Every culture has its favourite comfort food and in Egypt it's koshari. It's hard not to be intrigued by a recipe that calls for a triple carb hit - rice, pasta and lentils. Served with a simple spiced tomato sauce that's fragrant with baharat, and topped with a pile of crisp onion, no wonder it's so well loved.

You'll need

50 ml olive oil 200 gm (1 cup) basmati rice 560 ml (2¼ cups) hot vegetable stock or water 250 gm brown lentils 100 gm small macaroni 20 gm butter, coarsely chopped 2 onions, thinly sliced   Baharat tomato sauce 60 ml (¼ cup) olive oil 1 onion, thinly sliced 1 garlic clove, finely chopped 2½ tsp baharat (see note) ½ tsp dried chilli flakes 400 gm canned cherry tomatoes 200 gm canned chopped tomatoes 1 tbsp red wine vinegar, or to taste

Method

  • 01
  • For baharat tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Stir in baharat and chilli flakes until fragrant, add tomatoes, season to taste and simmer until slightly thickened (6-7 minutes). Stir in vinegar, check seasoning and keep warm.
  • 02
  • Heat 1 tbsp of oil in a saucepan over mediumhigh heat, add rice and stir to coat. Season to taste, then add stock, bring to a simmer and cover. Reduce heat to low-medium and cook without uncovering until rice is tender and liquid is absorbed (12-15 minutes). Set aside.
  • 03
  • Meanwhile, cook lentils in a large saucepan of unsalted boiling water until almost tender (6-8 minutes). Stir in pasta and cook until pasta is al dente (6-7 minutes). Drain, then stir lentils and pasta into rice, season to taste and keep warm.
  • 04
  • Heat butter and remaining oil in a saucepan over medium-high heat, add onion and fry until golden brown and crisp (8-10 minutes).
  • 05
  • To serve, divide lentil mixture among bowls, spoon tomato sauce on top and scatter with crisp onion.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Note Baharat is a Middle Eastern spice blend consisting of seven spices or more. It’s available from Middle Eastern delicatessens and Herbie’s Spices (herbies.com.au).

Drink Suggestion

Nutty dark porter

Featured in

May 2016

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