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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

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Decadent chocolate dessert recipes for Christmas

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Mango recipes

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What the GT team is cooking on Christmas Day

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Sydney's best dishes 2016

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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.

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."

Fried mortadella sandwiches


These little sandwiches can be made and fried ahead; just pop them in the oven when it's time to serve to warm them through and melt the cheese. This recipe makes 36 finger sandwiches.

You'll need

400 gm butter, diced 18 slices light rye bread For spreading: Dijon mustard 18 thin slices mortadella (400gm) To serve: dill pickles, thinly sliced (optional) 18 slices provolone dolce (360gm)

Method

  • 01
  • Make clarified butter by heating butter in a saucepan over low heat until fat separates from milk solids (20-30 minutes). Skim impurities from the top with a spoon, then strain the liquid butter into a clean container until you reach the milky solids on the base (discard these). The butter should be free of impurities; if some remain, strain the butter through a piece of fine muslin. Clarified butter will keep for 3 weeks stored in an airtight container in the refrigerator.
  • 02
  • Spread mustard over half the bread slices, then top with mortadella and pickles, then the provolone and season to taste. Sandwich with remaining bread, then trim off crusts and set aside.
  • 03
  • Preheat oven to 200C. Heat 2 tbsp clarified butter in a large frying pan over high heat, add 2 sandwiches and fry, turning once, until golden (2-3 minutes each side). Transfer to a board and repeat with remaining butter and sandwiches. Carefully slice each sandwich into 4 finger sandwiches and transfer to an oven tray lined with baking paper.
  • 04
  • To serve, bake finger sandwiches until cheese melts (4-6 minutes). Serve warm.

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Nov 2014

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