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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."

Pork chop with bulldog sauce


"If you get into Tokyo early, don't eat breakfast on the plane," says McConnell. "Wait and get a crumbed pork loin sandwich and a can of sake on the train - it's the best and most civilised way to arrive in any city."

You'll need

4 pork chops (about 200gm each and 1.5cm thick), skin removed 35 gm (¼ cup) plain flour 2 eggs, lightly beaten 100 gm (2 cups) panko crumbs ¼ head of cabbage 3 tbsp grapeseed oil   Bulldog sauce 2 carrots, finely chopped 2 celery stalks, finely chopped 2 apples, grated 4 garlic cloves, finely chopped 300 ml ketchup 240 ml Worcestershire sauce 260 ml rice vinegar 170 ml mirin 1 tsp ground allspice Pinch of ground cinnamon Pinch of ground cloves 220 gm (1 cup) brown sugar 1 tbsp finely grated ginger 2 tsp hot English mustard

Method

  • 01
  • Strip the chop bones of excess fat and sinew. Place flour on a plate and season with sea salt flakes. Place eggs in a bowl and spread panko crumbs on a separate plate. Dip cutlets first into flour, then egg, shaking off excess in between. Gently press the cutlets into the panko crumbs, ensuring the meat is evenly coated on both sides. Refrigerate until required.
  • 02
  • For bulldog sauce, combine ingredients in a saucepan with 400ml of water. Bring to the boil then simmer for 1 hour, stirring occasionally. Remove from heat and discard the garlic. Purée with a blender or in a blender and pass through a fine sieve.
  • 03
  • Meanwhile, shave cabbage finely on a mandolin and soak in iced water for 1 hour.
  • 04
  • Preheat oven to 180C and warm grapeseed oil in a large frying pan. When oil is hot, carefully brown the cutlets in batches, turning once, until golden (3-4 minutes each side), adding more oil if required. Transfer to an oven tray and roast until cooked medium (5 minutes).
  • 05
  • Cut the cutlets in half, season to taste with sea salt flakes and serve with a pile of shredded cabbage and a pot of bulldog sauce.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2013 Chapter Heathcote Malbec, Vic. Fleshy and spicy, the malbec can go toe-to-toe with the bulldog sauce.

Featured in

Apr 2014

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