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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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Summer feta recipes

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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."

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Chocolate ganache tartlets with muscat-poached pears


You'll need

330 ml pouring cream 30 ml muscat 250 gm dark chocolate (70% cocoa solids), finely chopped   Pâte sucrée 200 gm (1 1/3 cup) plain flour 60 gm pure icing sugar 120 gm cold butter, coarsely chopped 1 egg yolk For brushing: eggwash   Muscat-poached pears 400 ml muscat 440 gm (2 cups) caster sugar Thinly peeled rind and juice of 1 orange 2 cinnamon quills 6 small firm ripe pears, such as honey pears, halved, cores removed with a melon baller

Method

  • 01
  • For pâte sucrée, process flour, icing sugar and a pinch of salt in a food processor to combine, add butter and 1 tbsp iced water, process until mixture resembles fine crumbs. Add yolk, process to combine, turn onto a work surface and bring together with the heel of your hand. Form into a disc, wrap in plastic wrap and refrigerate (2 hours).
  • 02
  • Meanwhile, for muscat-poached pears, bring muscat, sugar, orange rind and juice, cinnamon and 600ml water to the simmer in a large saucepan over medium heat. Add pear, cover closely with baking paper, weight with a plate and simmer until just tender (15-20 minutes). Transfer 500ml poaching liquid to a saucepan, simmer over medium-high heat until reduced to a light syrup (10-15 minutes), cool to room temperature. Cool pears in remaining poaching liquid.
  • 03
  • Preheat oven to 180C. Divide pastry into 8, roll out each piece on a lightly floured surface to 2mm thick and line eight 10.5cm-diameter, 2cm-deep fluted tart tins. Trim edges and refrigerate to rest (30 minutes). Blind bake tarts until light golden (15-20 minutes), remove paper and weights, brush with eggwash, bake again until crisp and golden (4-5 minutes), cool on a wire rack.
  • 04
  • Bring cream and muscat to the simmer in a saucepan over medium-high heat, add chocolate, remove from heat, stir until smooth, refrigerate until slightly thick (30 minutes).
  • 05
  • Drain pear and pat dry with absorbent paper. Thinly slice 4 pear halves, arrange in tart cases, pour over ganache and refrigerate until set. Serve with muscat-poached pears, reduced syrup and candied rind.

Note Nothing compares with homemade pastry, especially when it produces such delicate crisp tart shells as these. Brushing the baked pastry cases with eggwash before baking them again seals the pastry and ensures it remains crisp after the filling has been added.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A rich red fortified wine such as Banyuls.

Featured in

Jul 2011

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