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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

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Spiced potato and pea fritters with sweet and sour chutney


Vada pav, popular roadside snacks in India, are potato fritters served burger-style in a white roll; we've wrapped ours in roti. Don't be shy with the condiments; add a dollop of thick natural yoghurt if you'd like to tone down the heat.

You'll need

4 sebago potatoes (about 800gm), peeled, cut into 4cm pieces 100 gm frozen peas 6 garlic cloves, plus 1 finely chopped 1-2 long green chillies, coarsely chopped, plus ½, thinly sliced 2 tbsp finely grated ginger 2 tbsp vegetable oil, plus extra for deep-frying 10 curry leaves, torn 1 tsp brown mustard seeds 1 tsp ground turmeric 1½ cups(loosely packed) coriander, coarsely chopped 1 spring onion, finely chopped Juice of 1½ limes, plus extra wedges to serve ½ cup (loosely packed) mint 12 roti   Tamarind chutney 6 medjool dates, stone removed, chopped 80 ml tamarind concentrate (see note) 80 gm light palm sugar, crushed 1 tsp cumin seeds, dry-roasted, crushed 1 tbsp finely chopped ginger ½ tsp ground chilli 1 tsp lime juice   Chickpea batter 150 gm (1 cup) chickpea flour (also called besan flour) ¼ tsp bicarbonate of soda

Method

  • 01
  • For chutney, soak dates in 200ml boiling water in a small bowl until soft (10-15 minutes).
  • 02
  • Drain, reserving liquid, and process with remaining ingredients except lime juice in a food processor until smooth, adding a little reserved liquid until smooth. Transfer to a saucepan and simmer over low heat, stirring occasionally, until thick and darker in colour (10-12 minutes). Set aside to cool, then add lime juice and season to taste. Chutney will keep refrigerated for 2 weeks.
  • 03
  • Cook potatoes in a saucepan of boiling salted water until tender (25-30 minutes). Drain, set aside to steam for 5 minutes, then transfer to a large bowl and mash until smooth. Set aside to cool. Blanch peas in boiling salted water until bright green (30 seconds), then refresh in iced water, drain, crush with a fork and add to potato.
  • 04
  • Process garlic cloves, chopped chilli and 1½ tbsp ginger in a small food processor or pound with a mortar and pestle to a paste. Mix with mashed potato and peas.
  • 05
  • Heat oil in a small frying pan over medium heat. Add curry leaves and mustard seeds and fry until seeds pop (30 seconds to 1 minute). Remove from heat, add turmeric, stir to combine and add to potato mixture. Season to taste, add 1 cup coriander, spring onion and juice of 1 lime, and stir to combine. Divide into 12 patties and set aside on a tray lined with baking paper.
  • 06
  • Preheat oil to 180C in a deep-fryer or deep saucepan. For batter, combine chickpea flour and bicarbonate of soda in a bowl, add 225ml water and whisk until smooth. Dip patties in batter, shake off excess, and deep-fry in batches (be careful, hot oil will spit) until golden and crisp (6-7 minutes).
  • 07
  • Keep warm while repeating with remaining fritters. Combine mint and finely chopped garlic, thinly sliced green chilli and remaining ginger, coriander and lime juice in a bowl. Scatter herb mixture over fritters and serve with roti, lime wedges and tamarind chutney.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Additional Notes

Tamarind concentrate is available from Asian grocers and select supermarkets.

Drink Suggestion

Skin-contact sauvignon blanc.

Featured in

Aug 2016

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