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Recipes with peaches

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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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Veal schnitzel with lemon, caper and sage sauce


You'll need

For dusting: seasoned flour 1 egg, lightly beaten 50 gm (½ cup) fine dried breadcrumbs 4 150gm veal escalopes 120 gm butter, coarsely chopped 1 tbsp olive oil 50 gm (¼ cup) salted capers, rinsed and drained well 12 sage leaves 3 lemons, peeled, pith removed and thickly sliced To serve: steamed green beans and mashed potato

Method

  • 01
  • Put seasoned flour, egg and breadcrumbs in separate bowls. Dust each piece of veal in flour, dip in egg, shaking off excess, then coat in breadcrumbs, shaking off excess, and place on a baking paper-lined tray.
  • 02
  • Heat 20gm butter and olive oil in a frying pan over medium heat. When butter starts to foam, add veal and cook until golden and cooked through (about 2 minutes each side). Drain on absorbent paper and keep warm. Wipe out frying pan with absorbent paper. Melt remaining butter and when it starts to foam, add capers and sage and cook until crisp (about 2 minutes), add lemon slices, cook to warm through (about another minute), remove from heat. Serve veal schnitzel with lemon, caper and sage sauce, green beans and mashed potato.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2008

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