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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

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Shark Bay Wild Scampi Caviar

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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

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."

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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.

Thai chicken and cucumber salad


You'll need

  Salad 3 Lebanese cucumbers, thinly sliced diagonally ½ tsp raw sugar 2 tbsp dried prawns (see note) 1 cup (loosely packed) coriander leaves 1 cup (loosely packed) mint leaves 6 red shallots, peeled and thinly sliced 280 gm (about 2) chicken thigh fillets 2 tbsp fish sauce 150 gm (1 cup) arrowroot For deep-frying: vegetable oil   Thai dressing 50 gm piece palm sugar 1 clove garlic 2 tbsp fish sauce 2 tsp lime juice 1 small red chilli, thinly sliced   Caramelised peanuts 1/3 cup raw peanuts ¼ cup finely grated palm sugar

Method

  • 01
  • For dressing, place palm sugar and garlic into a mortar and, using a pestle, pound until crushed, add fish sauce and lime juice and stir until combined, then stir through chilli.
  • 02
  • For caramelised peanuts, combine nuts and palm sugar in a saucepan and stir over low-medium heat for 4-5 minutes or until caramelised. Pour onto a baking paper-lined tray and cool. Coarsely crush to separate nuts.
  • 03
  • Heat oil in a deep-fryer to 180C. Cut chicken into 5mm pieces, stir in fish sauce, dust in arrowroot and deep-fry for 4-5 minutes or until golden and crisp. Drain on absorbent paper.
  • 04
  • Place cucumber into a bowl, scatter with sugar, stir and set aside for 10 minutes or until slightly softened. Place prawns into a mortar and, using a pestle, pound until finely ground. Combine prawns with herbs, shallot and cucumber, divide among plates, scatter with chicken and peanuts, drizzle with dressing and serve immediately.

NoteDried prawns are available from Asian supermarkets.


Short-order ideas
For a roast beef, potato and horseradish salad, sear a piece of beef fillet in a frying pan until browned all over, then roast at 180C until rare. Season to taste, then rest until required. Boil kipfler potatoes until tender and cool. Finely grate horseradish root, then add to sour cream with finely chopped chives and coarsely chopped potatoes, season to taste and stir to combine. Slice beef thinly, arrange on plates, spoon potato mixture over beef and serve.


For a salami, olive and rocket salad, lay slices of salami over an oven tray and roast until crisp, then combine with marinated green olives, torn mozzarella and baby rocket. Whisk extra-virgin olive oil and balsamic vinegar with a crushed garlic clove and drizzle over salad.


Meat in salads
Why serve meat on the side when it can be incorporated into the salad? French cooks shred confit duck and mix it with curly endive and hazelnuts, and Italians serve salumi with many salads from potatoes to radicchio to broad beans. In Vietnam, shredded chicken is combined with fragrant herbs and dressed with fish sauce, lime and sugar. The addition of meat obviously makes a salad more robust, a meal in itself. Meat in salads is best served warm or at room temperature. If you're serving it from the refrigerator bring it to room temperature first.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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