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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

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Black Star Pastry to open in Carlton, Melbourne

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Berry recipes

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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.

Chorizo, broad beans and Manchego


You'll need

600 gm podded baby broad beans (about 1.5kg unpodded) 4 chorizo (about 100gm each), halved lengthways 2 tbsp aged sherry vinegar (see note) 60 ml (¼ cup) extra-virgin olive oil 4 thick slices sourdough bread 1 garlic clove, halved 60 gm Manchego, thinly shaved 1 cup (firmly packed) mint, coarsely torn

Method

  • 01
  • Blanch broad beans in boiling salted water until tender (1-2 minutes). Refresh, then set aside in a large bowl.
  • 02
  • Preheat a char-grill pan over high heat. Grill chorizo, starting cut-side down, turning once, until golden, (2-3 minutes each side), remove from heat and thickly slice, then combine with broad beans. Add vinegar and half the oil, season to taste and set aside.
  • 03
  • Drizzle bread with remaining oil, season to taste and char-grill, turning once, until golden (1 minute each side). Rub with cut-side of garlic and serve topped with broad bean mixture, scattered with Manchego and mint.

Note If aged sherry vinegar is unavailable, substitute aged red wine vinegar. This flavour-packed combination can be eaten on its own, as an entrée or as a canapé. Baby broad beans don't need to be double-podded because the skin is tender enough to eat. If you can only find more mature broad beans, peel them after blanching them.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2011

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