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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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

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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.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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Ecuadorian potato soup


This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America. Some include smoky sausage or pork, and at different times of the year other ingredients such as cabbage, corn, sweet potato and pumpkin are added to the mix. It's served either as a chunky broth, or a smooth purée - this version is somewhere in between, with the potatoes mashed to thicken the soup while still retaining a little texture. 

You'll need

80 ml (1/3 cup) olive oil 2 onions, coarsely chopped 2 garlic cloves, finely chopped 2 tsp ground cumin 1 tsp ground achiote (see note), plus extra to serve 1.8 kg floury potatoes, such as sebago, coarsely chopped 250 ml (1 cup) milk 60 gm coarsely grated feta, plus extra, crumbled, to serve 60 gm coarsely grated vintage cheddar Coarsely chopped coriander and thinly sliced spring onion, to serve   Aji amarillo sauce 4 long green chillies or 2 jalapeños 1 cup (firmly packed) coriander 4 spring onions, chopped 2 tbsp white vinegar 1 tbsp aji amarillo paste (see note) Juice of 2 limes ½ tsp ground cumin

Method

  • 01
  • For aji amarillo sauce, blacken chillies over a flame (or roast in a hot oven), turning occasionally (2-3 minutes), then place in a bowl, cover with plastic wrap and leave to steam (5-10 minutes). Peel chillies, coarsely chop and process in a food processor with coriander and spring onion until coarsely chopped. Transfer to a bowl, stir in remaining ingredients and season to taste.
  • 02
  • Heat half the oil in a large saucepan over medium-high heat, add onion, garlic, cumin and achiote, stir to combine, then fry, stirring occasionally, until onion is tender and translucent (4-5 minutes). Add 1.5kg potatoes, stir to coat in the onion mixture and cook, stirring occasionally, for another 5 minutes. Add 1.5 litres water, season to taste and bring to the boil, then reduce heat to medium and simmer until potatoes are tender (20-25 minutes). Coarsely mash or pulse the potatoes with a hand-held blender so little chunks of potato remain but the overall texture is creamy, then stir in milk, adding a little extra if necessary to thin soup to your preferred consistency. Simmer for another 5 minutes, then stir in cheeses and remove from the heat.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat, add remaining potato and fry, turning occasionally, until golden brown and tender (6-7 minutes). Drain on paper towels and season to taste.
  • 04
  • Serve soup hot topped with fried potato, coriander, spring onion and aji amarillo sauce.

Achiote, or annatto, is available from Herbie's Spices (herbies.com.au) and Fireworks Foods (fireworksfoods.com.au). Aji amarillo paste and chillies are available from Fireworks Foods and Tierras Latinas (tierraslatinasenaustralia.com). 


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Juicy young tempranillo.

Featured in

Jul 2016

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