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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."

Whole roast cauliflower with parsley and anchovy sauce


"Whatever its colour, cauliflower makes an impressive sight when brought to the table cooked whole," says Alice Waters. "It also makes a great hors d'oeuvre at a cocktail party; people can break off a floret and dip it in a sauce."

You'll need

1 head cauliflower, washed, drained well For drizzling: olive oil   Parsley and anchovy sauce 1 garlic clove, crushed 3 salt-cured anchovy fillets (see note) Juice of ½ lemon 3 tbsp extra-virgin olive oil 2 tsp chopped parsley

Method

  • 01
  • For parsley and anchovy sauce, pound garlic and anchovies to a purée using a mortar and pestle. Whisk in lemon juice, season to taste and stir to dissolve salt. Add oil and whisk to combine, then stir in parsley.
  • 02
  • Preheat oven to 220C. Place cauliflower in a lightly oiled roasting pan that just holds it comfortably. Sprinkle with salt, drizzle with olive oil, then bake until golden and tender (about 1 hour). Test by piercing with a sharp knife. You can also steam the cauliflower; sprinkle with salt and oil and cook in a steamer until tender (about 20 minutes).
  • 03
  • Serve cauliflower hot or at room temperature, with sauce spooned over or in a ramekin to the side for dipping.

Note Whole salted anchovies are available from Simon Johnson and delicatessens. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp sparkling prosecco.

Featured in

Apr 2014

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