Canberra’s Multicultural Festival is due to kick off soon, so our food writer Libby Kimber has sourced some recipe inspiration from around the world to celebrate.
Recipe and image courtesy of Australian Mangoes | mangoes.net.au
Prep: 15 mins, plus overnight freezing
- 3 large mangoes
- 1 tsp dried chilli flakes, optional
- 5 limes, juiced
- 1/2 cup sweetened condensed milk
Cut the cheeks from 1 mango. Carefully scoop out the flesh. Dice. Place into a bowl. Sprinkle over the chilli flakes if using. Refrigerate until ready to assemble.
Peel and chop the flesh from the remaining mangoes. Place into a blender or processor with ½ cup lime juice and sweetened condensed milk. Blend or process until smooth.
Spoon the mango lime mixture and diced chilli mango alternately among 10 popsicle moulds. Insert paddle pop stick and freeze overnight.
- Lahmacun: thin crust pide with spicy lamb topping
- Buttermilk fried chicken and waffles
- Love your lunch
Egg drop soup
Recipe and image courtesy of Australian Eggs | australianeggs.org.au
Serves: 4 as a light meal or starter
Prep time: 10 mins
Cook time: 15 mins
- 2 tsp olive oil
- 2 tsp finely grated fresh ginger
- 1 garlic clove, crushed
- 4 cups of reduced-salt chicken stock
- 2 fresh corn cobs, kernels removed
- 1 Tbsp salt-reduced soy sauce, plus extra to drizzle
- 2 tsp cornflour, mixed with 1 Tbsp cold water
- 4 eggs, lightly beaten
- Sliced shallots, to serve
- Sesame oil, to drizzle (optional)
Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes.
Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat.
Serve soup topped with shallots and drizzled with a little sesame oil and soy.