MANGO ICE-CREAM TART
- 180ml (3/4 cup) double cream
- 180ml (3/4 cup) milk
- 1 tablespoon dark rum
- 3 egg yolks
- 45g (1/4 cup) dark brown sugar
- 250g pkt Arnott’s Granita biscuits
- 100g unsalted butter, melted
- 80ml (1/3 cup) water
- 2 tablespoons caster sugar
- 2 teaspoons liquid glucose
- 1 mango, cheeks removed, peeled
- Peeled mango, extra, to serve
Place cream, milk and rum in a saucepan over medium heat. Bring just to a simmer. Set aside for five minutes to cool.
Meanwhile, whisk egg yolks and brown sugar until pale and creamy. Slowly whisk in the cream mixture. Pour mixture into a clean saucepan. Return to low heat. Use a wooden spoon to stir until the mixture coats the back of the spoon. Pour custard into a jug. Cool to room temperature, stirring occasionally. Cover and place in the fridge for 4 hours or overnight to chill.
Meanwhile, process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press evenly into the base and sides of a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin with a removable base. Cover and place in the fridge for 30 minutes to chill.
Preheat oven to 180°C/160°C fan forced. Bake base for 20 minutes or until light golden. Set aside to cool.
Combine water, caster sugar and liquid glucose in a small saucepan over medium heat. Stir to dissolve the sugar. Simmer for 2 minutes to reduce slightly. Set aside to cool.
Process the mango in a food processor until smooth. Add the sugar mixture. Process to combine.
Churn the custard in an ice-cream maker following manufacturer’s instructions. Spoon into the cooled base. Top with the mango puree and swirl to combine. Place in the freezer to firm. Cut into pieces and top with mango slices.
Thai chicken chopped salad with rice noodles
- 1 tablespoon peanut oil
- 2 x 200g Coles Thai-spiced chicken breast fillets
- 100g dried rice vermicelli noodles
- 1/2 cup satay sauce
- 2 tablespoons lime juice
- 1/2 teaspoon brown sugar
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1 Lebanese cucumber, cut into thin strips
- 250g cherry tomatoes, halved
- 1 mango, peeled, thinly sliced
- 1 red onion, cut into thin wedges
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- Chopped toasted macadamias, to serve
Heat peanut oil in a medium frying pan on medium heat. Cook chicken for 5 minutes each side or until browned and cooked through. Transfer to a plate. Rest, covered, 5 minutes. Thinly slice.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand 5 minutes. Drain. Rinse under cold water. Drain.
Heat satay sauce in a small saucepan over medium heat until simmering. Remove from heat. Whisk in lime juice, sugar, fish sauce and sesame oil. Cool 5 minutes.
Combine chicken, noodles, cucumber, tomato, mango, onion and two-thirds of the herbs in a large bowl. Serve salad drizzled with satay dressing and topped with macadamias and remaining herbs.