34 — Wednesday, June 30, 1999 — North Shore News langoes are marvellous FROM May to late summer mangoes are plentiful at attractive prices. Cultivated for at least 4,000 years in Malaysia and in the West Indies, mangoes today are one of the most popular fruits in the world. Canadian consumers are part of the growing number of mango fans in North America. Each year, for the past five years our mango consump: tion has been growing bi leaps and bounds. In fact, our consumption has nearly dou- bled between 1994 and 1998. Last year we purchased $34,534,483 worth of man- gots from the global market- place. Our important sources are Mexico, the U.S.A., Brazil, Peru, Thailand, and the Philippines. The name mango was deriv ed from the Tamil words “man-kay” or “man-gay.” The Portuguese traders of the 16th Century introduced the fruit to South East Asia and a chef in your kitchen the New World. They called it manga. Mangoes, wi chosen, are an ¢ with about 65% of the fruit edible. They are rich in Vitamin A, B, and when a fit- de green, C. Purchase even- shaped smoath-skinned man- goes. For a family, a case of a dozen is suitable and eco- nomical. Most of the fruits will be green at the time of purchase; you can ripen 3-4 wrapped in brown paper, at room temperature. The others maybe kepr in the refrigerator for 3-4 days wrapped. The cold will slow down the ripening process. Before peeling, wash the fruit well. The thin skin can Fieldberry Crumble Regular Price $5.95 cach. SAVE 5.95! Westlynn Bakery LYNN VALLEY RD,, LYNN VALLEY CENTRE _ 985-1622 north shore news {f ROOD be pecled with a sharp knife. Now let's enjoy these import- ed treats from the tropic These three mango recipe: are sure to please the family. Chicken and mango salad 1K Ibs. chicken breast, bone- less, skinless (about 6 four oz. breasts) 1 Tbsp. butter % ¢. medium diced celery (use the white part) % c. finely chopped green onions % c. red bell peppers medi- um diced 2 large mangoes peeled % c. mayonnaise salt and pepper to taste finely chopped fresh dill weed for garnish. Method: Melt the butter in a frypan, pantry the chick- en breasts until just tender. Remove and cool. Dice to medium dice. Choose one mango — the riper one — and puree. Mix with the may- Select a glass bow! and mix the celery, chicken pieces, pepper, green onion, Offer valid July 1-7/99 ot and the mango-mayonnaise. Cover and refrigerate for a couple of hours. Garnish with mango slices from the second mango, and sprinkle with the chopped dill. Present with French bread, and a Romaine lettuce salad. Serves 6. Veal medailiors in mango sauce 6 slices of veal tenderloin about 4 ozs. each. (If veal is not available pork maybe substituted.) Tenderize a lit- tle by pounding with a ten- derizer. § ozs. butter 6 slices of French bread 4c. B.C. white table wine %c. 33% cream 1 large mango peeled and diced small salt and pepper to taste. Method: Melt 14 02. of butter in a small saucepan, add the diced mango and oly for a few min- elect another frypan, nmiclt 2 ozs, of the butter and pantry the French bread When golden, remove and keep warm. Add the rest of the butter, pantry the meat slices on bath sides 2-3 min- utes. Remove slices and keep warm. Pour off the excess burter, add the wine, bring to simmer. Add the cream and mango. Simmer gently a cou- ple of minutes, Just before service add the meat slices. Bring to simmer again. Arrange bread slices on a platter, place on the meat slices, and pour on the sauce. Present with saffron rice and garnish with cilantro sprigs. Serves 4 for dinner and six for lunch. Mango and hazelnut cake. 7 ozs. butter NEWS photo Mike Wakefield MANGO is fresh and plentiful this time of year — try it in main dishes and salads, as well as for dessert. % c. granulated sugar (1) lc. toasted hazelnuts, crushed coarse 4 1 farge mango peeled an sliced very chin Pe %c. granulated sugar(2) 2 large eggs beaten 1 tsp. instant coffee gran- ules 4c. homo milk 2 c. all-purpose flour 4 tsp. baking powder Method: Select a 9” x9” cake pan (or equivalent). Brush with butter and dust with flour. Cream the first 4 cup sugar and 2 ozs. of the Sofas, loveseats, dining suites, entertainment units, bedroom suites plus much more! ATI ae es butter. Spread to the bortom of the pan. Sprinkle on the crushed hazelnuts, and. arrange the mango slices to cover. Cream the rest of the but- ter with the ¥ ¢. sugar, add the eggs, beat well. Sift together the flour with the baking powder, add the cof- fee crystals to the milk and dissolve. Add the flour and milk mixture, alternating to the egg mixture. Preheat oven to 325F. Pour the bat- ter into the pan — bake for 1% hours. When ready, remove, and turn out onto a serving plat- ter. Let cool, so the sugar will set, Garnish with a little whipped cream. Not a dicter’s fare, but delicious. — Send your questions on any culinary topics to: A Chef in Your Kitchen, P. O. Box. 18627, Delta B.C. V4K 4V7 or e-mail to: . Barbecue help isa call away YOU'VE got the barbecue fired up and your meat sea- soned ... but you have no - idea if you should be cook- ing it over direct or indi- rect heat, or for how long. Have no fear — the “bar- becue experts” on the Weber Grill-Line can answer any outdoor cooking question, trom grill preparation and clean up to recipe sugges- tions, cooking hints and food safety tips. On the west coast, it’s best to call carly, the Grill-Line is open for calls Monday through Friday, trom 6 a.m. to 4 p.m. (9 a.m. to 7 p.m. EDT) until Labour Day, although there is a taped recording that offers limked information 24 hours a day. Berioni Kitchen & Bathroom Superior quality, Choice of a variety of materials functional, style, contemporary, traditional. Chrome & plastic accessories Sold by over 1,000 stores in 30 countries 1130 Mainiand St., Vancouver 685-4927 www.bertoni.it OAK & PINE Quality Home Furnishings Family owned & operated since 1989 North Vanconver Coquitiam 1389 Main Street 1100 Lansdowne (by Second (Corner of Barnet Hwy. Narrows Bridge) & Lansdowne) 985-8460 941-1377 He (10,060 ay. ft. showroom) _ (25,000 59. ft. showroom)