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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."

Grilled pork neck and oregano skewers with orzo salad


You'll need

4 garlic cloves ¼ cup oregano, plus extra leaves to serve 125 ml (½ cup) red wine vinegar 125 ml (½ cup) extra-virgin olive oil ½ Spanish onion, thinly sliced on a mandolin 1 kg pork neck, cut into 2cm pieces 200 gm orzo ½ cup (loosely packed) each mint and flat-leaf parsley, coarsely torn To serve: lemon wedges and Greek-style yoghurt (optional)

Method

  • 01
  • Pound garlic and oregano in a mortar and pestle with a pinch of salt until a coarse paste forms. Add vinegar and oil, stir to combine and season to taste. Transfer half the mixture to a large bowl, add onion, stir to combine and set aside. Transfer remaining oregano mixture to a separate large bowl, add pork, stir to coat, then thread onto metal skewers.
  • 02
  • Heat a char-grill pan over medium-high heat, add pork skewers and char-grill, turning occasionally, until browned and cooked through (8-10 minutes). Season to taste and set aside to rest (5 minutes).
  • 03
  • Cook orzo in a large saucepan of boiling salted water over medium-high heat until al dente (6-8 minutes). Drain, refresh quickly under cold running water, drain well, then transfer to a bowl, add onion mixture and herbs and season to taste.
  • 04
  • Scatter pork skewers with extra oregano and serve with lemon wedges and yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2012

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