Sago in a new light

The sta­ple food for many works won­ders in a dessert

Daily Mercury - - WEEKEND - BY Mag­gie Beer with Pro­fes­sor Ralph Mar­tins

ICAN’T say sago was at all in­ter­est­ing to me un­til I came to live in the Barossa Val­ley and was taught to make rote grutze. This unique dessert com­bines the juice and pulp of red grapes with sago, and it was only af­ter I tried it that I un­der­stood the abil­ity of sago to beau­ti­fully set a cold pud­ding with­out any gela­tine. Light bulb mo­ment!

Mango, lime and co­conut are all flavours of the trop­ics that I love to call on in the heat of sum­mer.

Mango, lime and co­conut sago pud­ding

IN­GRE­DI­ENTS: 80g sago 2 cups (500ml) co­conut milk ½ vanilla bean, halved length­ways and seeds scraped Finely grated zest and juice of 2 limes 2 medium or 1 large ripe mango 1 tbs very thinly sliced mint 3 tbs toasted co­conut flakes.

METHOD: Place the sago, co­conut milk, vanilla bean seeds and scraped bean, and ¾ cup (180ml) wa­ter in a medium saucepan and stand for 30 min­utes. Place the pan over medium heat and bring to the boil, stir­ring oc­ca­sion­ally. Re­duce the heat to low and cook, stir­ring often, for 10-15 min­utes or un­til the sago is ten­der. Re­move from the heat and stir in most of the lime zest.

Di­vide the mix­ture among serv­ing glasses or dishes, then cover and re­frig­er­ate for 1 hour. To serve, peel the man­goes and cut off the cheeks. Thinly slice into a bowl and mix with the lime juice. In a blender, puree one-third of the mango and any flesh from around the seed. Place in a bowl with the mint and stir. Spoon the mango puree over the pud­dings, then top with the mango slices. Scat­ter with the co­conut flakes and re­main­ing lime zest and serve. Serves 4-6. Ex­tracted from Mag­gie’s Recipe for Life by Mag­gie Beer with Pro­fes­sor Ralph Mar­tins, pub­lished by Si­mon & Schuster Aus­tralia, RRP $39.99.


Mango, lime and co­conut sago pud­ding, from Mag­gie’s Recipe for Life by Mag­gie Beer with Pro­fes­sor Ralph Mar­tins.

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