Tag: cold

Mango Cake - Cheffing Around

Upside Down Mango and Lemon Cake

This time of year Mangoes are in abundance and affordable.This cake is best eaten of the day it is cooked either hot or cold. Serve with double cream and some fresh mango for nice contrast. Enjoy!!

Mango Cake - Cheffing Around

This time of year Mangoes are in abundance and affordable.This cake is best eaten of the day it is cooked either hot or cold. Serve with double cream and some fresh mango for nice contrast. Enjoy!!

Ingredients

  • 2 large Mangoes
  • 340 gram softened butter
  • 340 gram castor sugar
  • 6 eggs
  • 240 gram of self raising flour
  • 2 tablespoons baking powder
  • 90 gram ground almonds
  • zest of 4 lemons
  • 2 tablespoons of lemons

Glaze

  • 1/2 cup of lemon juice
  • 1/2 cup of caster sugar
  • 6 tablespoons of water

Method

  1. Butter and line a 28 cm spring form tin.Preheat oven to 180C
  2. Peel and slice mango into wedges and arrange on the base of your cake tin
  3. Beat the butter and sugar until light and creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift the flour and baking powder together and fold into butter mixture, alternately with the ground almonds, zest and juice.
  6. Pour the mixture over the mangoes and bake at 180C for 40 minutes.
  7. Reduce the temperature to 150C and bake for an additional 25 minutes.Check that it is cooked by inserting a metal skewer: you will know it is cooked when the skewer comes out clean.
  8. Leave to cool for 30 minutes before inverting on to your cake plate.
  9. To make Glaze, combine the lemon juice, sugar and water in a saucepan and stir over a gentle heat until the sugar dissolves.Bring to the boil, without stirring, until the syrup has thickened.This will usually take about 5 minutes.Using a pastry brush, brush over the top of the cake.

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

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Fijian Kokoda

Fijian Kokoda

Bula everyone! This is my favorite dish from Fiji and it suited the hot humid climate perfectly and should also suit our hot Australian summers also.

Best made with freshly caught white fleshed fish and once tried can be altered to include your favorite flavors. eg more coriander, more chilli.

Best served ice cold and the perfect entree for that next BBQ! Enjoy!

Fijian Kokoda

From Fiji, perfect for those hot days as an entree for your BBQ

 

Ingredients

  • 1 Spanish Mackerel Fillet/ Mahi Mahi, Snapper, Coral trout, (or similar boneless, white firm fleshed fish)½ Cup Lime Juice (marinade)
  • 1 cup Coconut Cream (fresh is best)
  • ½ cup Lime Juice (serving)
  • 2 Tbs Shallots (finely diced)
  • 2 Tbs Red Capsicum (finely diced)
  • 2 Tbs Green Capsicum (finely diced)
  • 2 Tbs Cucumber (finely diced)
  • 2 t/s Red Chili (finely chopped)
  • 2 Tbs Red Onion (finely diced)
  • 2 Tbs Coriander (finely chopped)
  • 2 Tbs Tomato (finely diced)
  • Salt Pepper to taste

Method

Dice the fish fillet into small cubes.  Place in a non reactive container with the lime juice to marinade. Cover and refrigerate overnight.Over the next 12 to 24 hours the fish should become opaque and cooked.Drain the lime juice (reserving the liquid) from the fish.Toss the fish through the coconut mixture, adding any lime juice if required.Mix well and chill. Refrigerate for 4 hours before use and serve with a salad or on its own.Place a lettuce leaf in a small dish and spoon in mixture.Serve immediately with salt and pepper.

If you would like one of our expert Chef's to help you create this and any other lovely dishes for your next function, send us a note using the contact form below with your details and requirements and we'll be happy to get back to you.

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