Mango and chicken nachos

Serves 4 TIME: 40 mins

Chicken

• 15ml (1 tbsp) olive/avocado oil
• 2 boneless, skinless chicken breasts, diced
• 30ml (2 tbsp) taco or burrito seasoning
• 30ml (2 tbsp) water
• 30ml (2 tbsp) ready made salsa sauce, mild or hot

Salsa

• 50g pickled jalepeno peppers, drained and chopped
• 45ml (3 tbsp) fresh coriander, chopped, plus extra to serve
• 1 large ripe mango, chopped
• 1 avocado, chopped
• juice and zest of 1 lemon

Nachos

• 1 packet tortilla corn chips (use lime and chilli flavour for an extra kick)
• 250ml (1 cup) Cheddar, grated
• 150ml sour cream

1. Heat the oil in a wok or non-stick frying pan and cook the chicken, taco seasoning, water and salsa sauce over medium heat until the chicken is cooked through and the sauce is reduced. Remove from the heat and allow to cool, then transfer to a food processor and blend lightly until you have a mince-type texture. Set aside until needed.
2. Preheat the oven to 200°C.
3. For the salsa, combine all the ingredients and leave to stand for a few minutes for the flavours to infuse.
4. For the nachos, spread the chips evenly on a baking tray. Top with the chicken mixture and Cheddar. Bake until the cheese is bubbly and golden brown, about 20 minutes.
5. Serve the nachos hot, topped with the extra coriander, salsa and sour cream.

Mango and pistachio friandes with mango curd

Leftover mango curd will keep well in a sealed container in the fridge and can be used as a filling for larger cakes, or with yoghurt for breakfast.

Serves 4 TIME: 45 mins

Mango Curd

• 6 large egg yolks
• 350g castor sugar
• 20ml (4 tsp) cornflour
• 300g butter, cubed
• 250ml (1 cup) mango pulp purée
• juice and zest of 1 lemon

Friandes

• 6 large egg whites
• 185g butter, melted
• 150g ground almonds
• 250g icing sugar, plus extra to serve
• 80g cake flour
• 150g mango, finely chopped
• 50 pistachios, finely chopped

1. Preheat the oven to 200°C and line a 12-hole muffin tin with paper cases.
2. For the curd, lightly beat the egg yolks in a heatproof bowl. Whisk in the sugar and cornflour. Stir in the butter, mango, lemon juice and zest and place on a double boiler on the stove. Stir over medium heat until the butter has melted and the sugar has dissolved. Continue to simmer gently until the mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Take care not to let it overheat or it will curdle.
3. Remove from the heat and pour into hot sterilized jars. Once sealed, the curd will keep in the fridge for up to 2 months.
4. For the friandes, whisk the egg whites until light and fluffy. Add the butter, almonds, icing sugar and flour and mix to combine well.
5. Spoon the mixture into the paper cases and top with the mango and pistachios. Bake for 20 minutes, remove from oven and leave to cool on a wire rack.
6. Serve the friandes with the mango curd, dusted with the extra icing sugar.

Seared tuna and mango salad

You can also make this with salmon, prawns, chicken or beef fillet.

Serves 4 TIME: 15 mins

• oil, for frying
• 500g fresh tuna fillet

Dressing

• 1 red Thai chilli, finely sliced
• 1 garlic clove, crushed
• 30ml (2 tbsp) brown sugar
• 15ml (1 tbsp) fish sauce
• 15ml (1 tbsp) soy sauce
• 60ml (1/4 cup) lime juice

Salad

• 4 large ripe mangoes, peeled and sliced
• 4 Israeli cucumbers, finely sliced
• 4 spring onions, finely sliced
• 1 bunch seedless grapes, halved
• 100g bean sprouts
• 60ml (1/4 cup) fresh Thai basil leaves
• 60ml (1/4 cup) fresh mint leaves
• 60ml (1/4 cup) fresh coriander leaves

1. Lightly oil a griddle pan and heat to very hot. Sear the tuna quickly on both sides (it should be rare inside). Remove from heat, cover, and leave to stand for 10 minutes before slicing.
2. Whisk together all the dressing ingredients until well combined.
3. Toss together all the salad ingredients in a bowl. Pour over half the dressing and mix gently.
4. To serve, arrange the salad on a platter, top with the sliced tuna and drizzle with the remaining dressing.

By Taryne Jakobi Photographs by Vanessa Lewis. This article was taken from the February 2011 issue of Food & Home.

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