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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.

Broad bean and artichoke hotpot with saffron eggs


You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 2 small Spanish onions, cut into thin wedges 2 cloves garlic, thinly sliced 2 tsp cumin seeds 1 tsp hot Spanish paprika 1 tsp saffron threads 2 stalks each mint, flat-leaf parsley and 2 fresh bay leaves, tied in a bundle 1 litre (4 cups) vegetable stock or water 12 baby globe artichokes, trimmed, halved and placed in acidulated water (see note) 400 gm podded broad beans 1 tbsp white vinegar 4 eggs To serve: coarsely chopped mint and flat-leaf parsley To serve: shaved Manchego

Method

  • 01
  • Heat olive oil in a saucepan over medium heat, add onion and garlic and cook for 5 minutes or until soft. Add spices (but only half the saffron) and cook, stirring, until fragrant, then add herbs, stock and artichokes and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat to low-medium and simmer for 20 minutes or until artichokes are just tender. Add broad beans to pan and simmer for 5 minutes or until just tender, then remove and discard herbs and season to taste.
  • 02
  • Bring 4 cups of water, vinegar and remaining saffron to a simmer and poach eggs for 3 minutes or until cooked to your liking.
  • 03
  • Divide broth, artichokes and broad beans among bowls, add a saffron-poached egg, scatter with mint, parsley and shaved Manchego and serve immediately.

Note If you can't find small globe artichokes, trim two large ones, remove choke and cut into eight pieces.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Good Spanish cava.

Featured in

Oct 2007

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