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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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."

Caramelised banana vol-au-vents with salted caramel and vanilla ice-cream


You'll need

375 gm butter puff pastry 2 egg yolks, for brushing 2 bananas, coarsely chopped 30 gm caster sugar To serve: vanilla ice-cream   Salted caramel 170 gm caster sugar 30 gm butter, coarsely chopped 125 ml (½ cup) pouring cream

Method

  • 01
  • Preheat oven to 200C. Cut four 12cm rounds from pastry and place on a baking tray lined with baking paper. Score part-way through pastry to form a 1cm border, prick centre circle with a fork and brush all over with egg yolk. Freeze until firm (5 minutes), then bake until puffed and light golden (6-8 minutes). Remove from oven, detach centre top layers of pastry (discard), return vol-au-vents to oven and bake until dark golden (6-8 minutes), set aside.
  • 02
  • For salted caramel, cook sugar in a small saucepan over high heat until melted and dark caramel (4-5 minutes), add butter, swirl to combine, add half the cream (be careful, mixture may spit), stir until combined (1 minute). Add remaining cream, cook for another minute, add 3 tsp sea salt (or to taste) and cool to room temperature.
  • 03
  • Place banana on a baking tray, scatter with sugar and caramelise with a blowtorch (2-3 minutes). Divide among pastry cases, fill with a little salted caramel, top with ice-cream and serve hot with extra salted caramel.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Hidalgo cream sherry.

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