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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.

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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

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."

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.

May: Apples


You'll need

185 ml (¾ cup) sweet (red) vermouth 270 gm (¾ cup) honey 40 gm (¼ cup) sultanas 1 orange, finely grated rind and juice only ¼ tsp ground cinnamon 1 tbsp brown sugar 6 pink lady or royal gala apples, cored (unpeeled) 40 gm (¼ cup) unblanched almonds, roasted and coarsely chopped To serve: mascarpone

Method

  • 01
  • Heat vermouth and honey in a saucepan over medium heat, bring to boil, reduce heat to low and cook for 10 minutes or until syrupy. Add sultanas, remove from heat and cool.
  • 02
  • Preheat oven to 160C. In a bowl, combine orange juice and rind, cinnamon and sugar. Thinly slice each apple crossways (keeping slices together). Dip each slice in orange juice mixture, then place apples in a baking dish. Using a slotted spoon, remove sultanas from syrup, combine with almonds and spoon into the core of each apple. Drizzle apples with syrup and remaining orange juice. Roast apples, basting occasionally, for 40 minutes or until apples are tender. Serve with mascarpone.

From Adam and Eve to Snow White, the apple’s place in popular lore is testament to its long history of cultivation and consumption the world over.

The age-old snack has worked its way into our language, too; from the lovestruck ‘apple of my eye’ to the jingoistic ‘as American as apple pie’.

A hardy fruit with a long shelf life, the apple can be harvested in summer and kept in cold storage during the winter months. Not surprising, then, that as well as being one of the world’s oldest domesticated fruits, the apple is one of its most cultivated: in 2002, 45 million tonnes were produced around the world, mostly in China as well as Argentina and the United States.

Apples form the basis of some of the world’s best-loved desserts, from the English apple Charlotte, the American brown Betty and the German Apfelstrudel to the very French tarte aux pommes.

It’s also a classic match for pork – its acid works to counteract the meat’s richness; likewise with bitey cheeses such as cheddar or Derby as part of a ploughman’s lunch.

Varieties
In Australia, most varieties are available from March-April until December. Royal gala and the smaller Jonathan are the first to appear in February, followed by the jonagold, a hybrid of the Jonathan and golden delicious, which can be eaten raw or cooked. The golden delicious is perfect caramelised in a tarte Tatin, while the sweet, aromatic red delicious is best eaten raw or in salads. The readily available Granny Smith takes its name from New South Welshman Maria Ann Smith who, in the 1860s, chanced upon a new cultivar. The ‘Granny’ is ideal for cooking as it disintegrates into a purée easily. Fuji, with its pretty blush, holds its texture when baked, while Braeburn has a sweet to tart flavour. The pink lady and sundowner are hybrids of the golden delicious and Lady William and are quite large varieties with firm, red to yellow skin. Lady William is a beautiful eating apple.

How to buy, store…
This year, expect to see smaller, blemished fruit after a growing season marked by drought, hail and frost. The upside, however, is that flavours will be more intense. Store apples in the refrigerator for up to one week to maintain their freshness and bring to room temperature before eating. Picked apples will continue to ripen if left at room temperature.

And cook
Apples can be eaten raw, grated, sliced or chopped and added to salads or juiced. They can be roasted, poached and stewed or baked into puddings, pies, tarts, crumbles and cakes. Stewed and puréed, they can be used in sweet and savoury sauces. Once cut, an apple’s flesh will oxidise quickly. To prevent this, drizzle the flesh with lemon juice or place slices in acidulated water (water with vinegar, lemon or lime juice added) until you need to use them. Being a natural storehouse of pectin, apples are perfect in preserves, either singly or with other fruits. Their juice is often used as a setting agent in jam.

*For pickled apple and cabbage, coarsely grate 1 apple, shred 1 cup of red cabbage and thinly slice 1 baby fennel. Heat olive oil in a saucepan, add vegetables and cook for 5 minutes or until tender. Add ¼ cup cider vinegar and season to taste with ground clove, sea salt and freshly ground black pepper. Cover and simmer for 10 minutes or until liquid is almost evaporated. Serve with pork and fennel sausages and mashed potato.

*For Bircher muesli, combine grated apple, oats, oatbran and apple juice in a bowl, cover and refrigerate overnight. Stir through yoghurt, sliced grapes, toasted slivered almonds and honey to taste.

*For a tarte fine, preheat oven to 180C. Cut ready-made puff pastry into a rectangle and place on a greased oven tray. Prick pastry with a flat fork, leaving a 1cm border. Arrange apple slices within the border, then brush apple and pastry with melted butter. Combine caster sugar and cinnamon an


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

ALSO IN SEASON

Fruit and nuts
Avocados, cumquats, custard apples, feijoas, grapes, kiwifruit, lemons, limes, mandarins, melons, nuts (chestnuts, hazelnuts, walnuts), pears, persimmons, quinces, rhubarb.

Vegetables
Asian greens, beans, beetroot, broccoli, Brussels sprouts, cabbages, capsicums, cauliflowers, chillies, cucumbers, daikon, eggplant, fennel, garlic, ginger, leeks, lettuces, mushrooms (wild, field, pine, slippery jacks), okra, olives, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swedes, tomatoes, turnips.

Seafood
Bream, garfish, banded morwong, sea mullet, smooth oreo, King George whiting, prawns (king, tiger), western rock lobster, arrow squid.

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