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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.

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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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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.

Kefta with garlic yoghurt sauce


You'll need

  Kefta 1 kg minced lamb 3 cloves garlic, finely chopped 1 onion, coarsely grated 1 tbsp ras el hanout 1 cup (loosely packed) flat-leaf parsley leaves, finely chopped 1 cup (loosely packed) coriander leaves, finely chopped 1 tsp dried chilli flakes 1 egg 35 gm (½ cup) dried breadcrumbs 2 tbsp currants 50 gm pine nuts, toasted 60 ml (¼ cup) olive oil To serve: coriander, mint and flat leaf parsley leaves   Garlic yoghurt sauce 250 ml (1 cup) natural yoghurt 1 tsp tahini 2 cloves garlic, crushed 1 tbsp lemon juice

Method

  • 01
  • Combine minced lamb, garlic, onion, ras el hanout, herbs, chilli, egg, breadcrumbs, currants and pine nuts in a large bowl, season to taste with sea salt and freshly ground black pepper and using hands, mix until well combined. Using wet hands, roll mixture into 3cm balls and refrigerate until required. Heat olive oil in a large frying pan, add meatballs and cook, turning occasionally, over medium-high heat, for 8 minutes or until cooked through and evenly browned. Remove from pan and set aside.
  • 02
  • For garlic yoghurt sauce, combine ingredients and stir until smooth, then add enough water to reach a pouring consistency. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Combine herbs and serve with meatballs and yoghurt sauce passed separately.

Ras el hanout
Thought to have originated in the Maghrebi villages of North Africa and used widely in Moroccan cuisine, ras el hanout is a complex blend that can contain as few as 10 and as many as 100 spices. Literally meaning 'top of the shop', each blend contains the best spices a merchant has to offer. This may include mace, nutmeg, cardamom, cumin, turmeric, dried rosebuds or saffron. Some traditional recipes even contain unusual ingredients such as Spanish fly and hashish. Because there are large amounts of different spices, it is easier and more economical to purchase ras el hanout prepared. It is commonly used to season mutton or lamb but can also be combined with other meat, game, poultry, rice and couscous.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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