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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

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Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

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Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Chicken and jellyfish salad


You'll need

80 gm dried jellyfish (optional; see note), soaked in cold water for 5 minutes 400 gm (4¼ cups) thinly sliced Chinese cabbage (about 1/3 cabbage) 2 cups (loosely packed) coriander 1 cup (loosely packed) each mint, Thai or holy basil and Vietnamese mint To serve: shiso cress (optional)   Pickled onion ½ Spanish onion, thinly sliced 60 ml (¼ cup) raw apple cider vinegar   Fried shallots and garlic 4 golden shallots, thinly sliced on a mandolin 250 ml (1 cup) melted coconut oil 6 garlic cloves, thinly sliced   Fish sauce dressing 60 ml (¼ cup) fish sauce 1½ tbsp finely grated ginger 1 tbsp unfiltered honey (optional) 2 garlic cloves, crushed 1-2 small red chillies, finely chopped Juice of 2 limes, or to taste   Coconut-poached chicken 600 gm skinless chicken thigh fillets 400 gm canned coconut milk 1 tbsp fish sauce 2 tsp finely grated ginger 1 garlic clove, crushed

Method

  • 01
  • For pickled onion, combine onion and vinegar in a bowl and stand until lightly pickled (20 minutes), then drain.
  • 02
  • For fried shallots and garlic, place shallots and coconut oil in a small saucepan over medium heat, stirring occasionally, until shallots turn golden (3-6 minutes). Remove with a slotted spoon and drain on paper towels. Repeat with garlic (1-2 minutes).
  • 03
  • For fish sauce dressing, combine ingredients in a large jar with 60ml water. Shake and set aside.
  • 04
  • For coconut-poached chicken, place chicken in a single layer in a saucepan and add remaining ingredients and enough water to just cover (about 125ml). Bring to a simmer over medium heat and cook until chicken is just cooked through (10-12 minutes). Set aside to cool in liquid, then drain and shred.
  • 05
  • Rinse jellyfish well under cold running water, then pat dry with paper towels and coarsely chop. Combine cabbage and herbs in a bowl and toss well. Add jellyfish, chicken and fish sauce dressing to taste and toss again. Serve scattered with fried shallots and garlic, pickled onion and shiso cress.

Note Dried jellyfish is available from Asian supermarkets.


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Nov 2014

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