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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."

Grilled Barnsley chops with crushed peas and mint sauce


You'll need

2 tbsp olive oil 2 garlic cloves, finely chopped 1 tbsp rosemary leaves Finely grated rind of 1 lemon 4 Barnsley chops (about 180gm each) 400 gm frozen peas, defrosted 60 gm butter, coarsely chopped   Mint sauce 60 ml (¼ cup) white wine vinegar 55 gm (¼ cup) caster sugar 1 cup (firmly packed) mint, coarsely chopped

Method

  • 01
  • For mint sauce, combine vinegar, caster sugar and 2 tbsp water in a small saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Remove from heat, cool slightly, stir in mint, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Combine oil, garlic, rosemary and half the lemon rind in a bowl. Add chops, turn to coat and season to taste.
  • 03
  • Heat a large char-grill pan over medium-high heat. Add chops and cook, turning once, until golden (1-2 minutes each side). Transfer to an oven tray lined with baking paper and roast in oven until cooked to your liking (5-6 minutes for medium). Cover loosely with foil and set aside in a warm place to rest (5 minutes).
  • 04
  • Cook peas in boiling salted water until bright green (1-2 minutes), then drain, reserving 40ml cooking water. Return peas to pan with reserved water, butter and remaining lemon rind, coarsely crush with a fork and season to taste. Serve hot with Barnsley chops and mint sauce.

A Barnsley chop is cut from across the spine to give a double loin chop. Ask your butcher for thick saddle lamb chops - you may need to order them.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2012

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