BetterHomesAndGardensAustraliaDecember2015_

Mango Breton
Preparation time: 20 mins
Cooking time: 20 mins
Serves 4

Melted butter, to grease
Plain flour, to dust
115g butter, chopped,
softened
½ cup caster sugar
Finely grated zest of
1 lemon
1 vanilla bean, seeds
scraped
½ tsp ground cinnamon
3 egg yolks
1 cup plain flour
1 tsp baking powder
2 ripe mangoes, halved,
peeled, flesh finely sliced
2 Tbsp pistachio kernels,
finely chopped
½ cup runny honey
Berry flavoured ice-cream,
to serve

1 Preheat oven to 180°C.
Line an oven tray with baking
paper. Grease four 10cm metal
dessert rings or springform tins
with butter and dust with flour.
Arrange on prepared tray.
Combine butter, sugar, zest,
vanilla seeds and cinnamon in
bowl of an electric mixer and
beat on high for 3 minutes or
until light and creamy. Beat in
egg yolks, then sift in flour and
baking powder, using a wooden
spoon to mix until smooth.
2 Spoon batterinto a piping
bag fitted with a plain nozzle.
Pipe batter into each prepared
ring or tin and spread to
smooth. Bake for 20 minutes or

until golden and just set.

Allow to cool, then remove

from rings or tins.

3 Scoop out a spoonfulfrom

centre of each cake, reserving

for another use. Arrange sliced

mangoes in centre, then scatter

with pistachios and drizzle with

honey. Serve with ice-cream.

Chocolate rum balls

Preparation time: 10 mins plus

40 mins chilling

Cooking time: nil

Makes 48

4 cups firmly packed

chocolate cake crumbs

½ cup dark rum

1 Tbsp instant coffee

powder

1 Tbsp cocoa powder

¼ cup boiling water

200g (¾ cup) sweetened

condensed milk

150g packet chocolate

sprinkles

1 cup desiccated coconut

400g dark chocolate,

melted

1 Crumble cake into a large

bowl, drizzle with rum and set

aside for 10 minutes to absorb.

Meanwhile, combine coffee,

cocoa and water in a medium

bowl then stir in condensed

milk. Pour into cake crumbs

and stir to combine.

2 Roll 1 Tbsp of mixtureinto

a ball and transfer to a tray.

Repeat with remaining mixture

to create 48 balls. Refrigerate

for 30 minutes or until firm.

3 Put chocolate sprinklesand

coconut in a large bowl and mix

until combined. Dip balls in

melted chocolate to lightly coat,

then toss balls in sprinkles

mixture. Return to tray and

refrigerate for 10 minutes or

until chocolate sets.

Pork chimichangas

Preparation time: 10 mins

Cooking time: 5 mins

Makes 8

2 cups roast pork shoulder

meat, coarsely shredded

1 red onion, finely sliced

4 cloves garlic, crushed

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground coriander

2 tsp sherry vinegar

1 red capsicum, thinly sliced

2 cups baby spinach leaves

1 cup cheddar cheese,

coarsely grated

½ cup blanched almonds,

toasted, chopped

1 cup coriander leaves,

roughly chopped

Sea-salt flakes and freshly

ground black pepper,

to season

8 jumbo tortillas

Vegetable oil, to shallow-fry

Guacamole, to serve

Tomato salsa, to serve

Sour cream, to serve

1 Put pork,onion, garlic,

spices and vinegar in a large

bowl, mixing to combine. Set

aside for 5 minutes. Add

capsicum, spinach, cheddar,

almonds and coriander. Season.

2 Lay tortillas on a clean

surface. Divide filling among

them. Fold in the side, then roll

up to enclose.

3 Pour enough oilinto large,

deep saucepan until 2cm deep.

Heat to 160°C on a cook’s

thermometer. Cook tortillas in

2 batches, turning several times,

for 2 minutes or until well-

browned, then drain on kitchen

paper. Serve with guacamole,

salsa and sour cream.

Pesce all’acqua pazza

(Fish in crazy water)

Preparation time: 10 mins

Cooking time: 20 mins

Serves 4

4 x 350g–450g reef fish

or baby snapper, gutted

and scaled

Sea-salt flakes and freshly

ground black pepper,

to season

¼ cup extra virgin olive oil

4 dried bay leaves

8 cloves garlic

6 juniper berries

Juice of 2 lemons

Seawater or salted water

½ bunch flat-leaf parsley,

leaves roughly chopped

Pan-fried cabbage, to serve

1 Using sharp kitchen

scissors, trim fins on fish. Using

a sharp knife, make 3 diagonal

slashes on both sides of each

fish. Season.

2 Pour oil into a wokor flame-

proof roasting pan and heat

over a medium heat. Fry bay

leaves, garlic and juniper berries

for 1 minute or until aromatic.

fastfood

Mango Breton Chocolate rum balls Pork chimichangas Fish in crazy water

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208 BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au