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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Roast lamb leg


You'll need

1 lamb leg (about 3.2kg)   Herb marinade 2 cups (loosely packed) flat-leaf parsley 1 cup (loosely packed) rosemary 100 ml olive oil 10 garlic cloves 1 anchovy fillet Finely grated rind and juice of 1 lemon   Rainbow silverbeet 3 bunches rainbow silverbeet (see note) 60 ml (¼ cup) vegetable oil 3 long red chillies, seeds removed, finely chopped 3 garlic cloves, finely chopped 125 ml (½ cup) chicken stock For drizzling: extra-virgin olive oil

Method

  • 01
  • For herb marinade, process ingredients in a food processor to a coarse paste. Add more olive oil if necessary.
  • 02
  • Rub lamb with marinade then refrigerate to marinate (2 hours). Meanwhile, preheat oven to 180C. Transfer lamb to a roasting pan, roast until cooked medium (1 hour), cover with foil and rest in a warm place (20 minutes).
  • 03
  • Meanwhile, for rainbow silverbeet, separate leaves and stalks. Coarsely tear leaves, set aside. Finely slice stalks. Heat vegetable oil in large saucepan over high heat, sauté stalks, chilli and garlic until just tender (2-3 minutes), add leaves and stock, cook until tender (3 minutes). Season to taste, transfer to serving dish, drizzle with extra-virgin olive oil. Serve with sliced lamb.
Note Rainbow silverbeet is available from select greengrocers. If unavailable, substitute silverbeet.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2007 Heinrich Hartl St Laurent Classic.

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