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AA Gill's final column for Gourmet Traveller

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

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"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."

Prawn involtini with chickpeas and pimento


You'll need

150 gm dried chickpeas, soaked in cold water overnight, drained 1 carrot, coarsely chopped ½ onion, coarsely chopped 1 fresh bay leaf 120 ml extra-virgin olive oil, plus extra for drizzling 1 red capsicum, seeds removed, finely chopped 1 tomato, quartered, seeds removed, finely chopped 1 small red chilli, seeds removed, finely chopped 100 ml lemon juice 3 cups (loosely packed) flat-leaf parsley, finely chopped 12 medium green prawns, peeled, cleaned, tails intact 12 thin slices of flat pancetta 2 rosemary sprigs 2 garlic cloves, finely chopped To serve: parsley, chard, chervil and cress

Method

  • 01
  • Rinse chickpeas under cold water and combine in a saucepan with carrot, onion, bay leaf, 50ml olive oil and enough water to cover generously. Bring to the boil over medium heat, reduce to low and cook until tender (45 minutes-1 hour). Drain (reserving 150ml cooking liquid) and set aside in a bowl.
  • 02
  • Bring capsicum, tomato, chilli, lemon juice, 50ml olive oil and reserved liquid to the boil in a saucepan over medium heat. Add chickpeas, stir to combine and season to taste. Just before serving add parsley.
  • 03
  • Meanwhile, wrap each prawn tightly with a slice of pancetta. Set aside. Heat remaining oil in a large frying pan over medium heat, add rosemary, garlic and prawns and cook until prawns are cooked through (3-5 minutes). Discard rosemary and season to taste. Serve prawns with chickpeas, scattered with herbs and drizzled with olive oil.

“My husband and I have been avid fans of chef Joe Vargetto for many years and at a GT reader dinner at Oyster Little Bourke, he served prawn involtini with chickpeas and pimento. Would you ask him for the recipe?”
Kathy Morris, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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