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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."

Braised bacon with breakfast sauce


You'll need

  Braised bacon 600 gm piece bacon or speck, cut into 4 thick slices 2 fresh bay leaves 6 cloves 10 black peppercorns 1 onion, quartered   Breakfast sauce 100 gm tamarind pulp 60 ml (¼ cup) vegetable oil 1 onion, thinly sliced 2 cloves garlic 7cm piece ginger, peeled and finely grated 3 tsp smoked paprika 2 tsp ground cumin 1 tsp dried chilli flakes 80 ml (1/3 cup) tomato sauce 200 ml plum sauce 80 ml (1/3 cup) fish sauce

Method

  • 01
  • For breakfast sauce, place tamarind in a bowl, cover with 200ml boiling water and stand for 10 minutes. Heat oil in a large saucepan, add onion and garlic, cook over low heat for 10 minutes or until soft and beginning to caramelise. Using the back of a spoon press tamarind through a sieve, reserving liquid and discarding pulp. Add tamarind liquid to saucepan with remaining ingredients and simmer over medium heat, stirring occasionally, for 20 minutes or until thick. Makes about 500ml. Sauce will keep, refrigerated in an airtight container, for up to 2 months.
  • 02
  • Place bacon in a large saucepan, add bay leaves, cloves, peppercorns and onion, cover with water and bring to the boil, reduce heat to low and simmer for 2 hours or until tender. Serve bacon slices with breakfast sauce and zucchini fritters.

Note Serve this recipe with zucchini fritters.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2007

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