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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.

Oxtail lasagne


You'll need

60 ml (¼ cup) olive oil 1.5 kg oxtail, cut into pieces at joints, rinsed and drained 150 gm flat pancetta, finely chopped 2 each onions, carrots, celery stalks with leaves and garlic cloves, all finely chopped 140 gm tomato paste 400 gm canned tomatoes 1 litre (4 cups) beef stock 250 ml (1 cup) red wine 60 ml (¼ cup) vincotto 2 tbsp brown sugar, or to taste 6 sheets fresh pasta, or 8 of dried pasta 80 gm (1 cup) finely grated parmesan   Besciamella 1 white onion, cut into wedges 1 tsp whole cloves 1 fresh bay leaf 1.25 litres (5 cups) milk 100 gm each butter and plain flour

Method

  • 01
  • Preheat oven to 160C. Heat olive oil in a casserole over medium heat, cook oxtail in batches for 10-15 minutes or until browned. Remove and keep warm. Add pancetta, onions, carrot, celery and garlic to pan and cook for 15 minutes or until pancetta and vegetables are soft, add tomato paste. Return oxtail to casserole, add tomatoes, stock, wine, vincotto and season to taste with sugar, sea salt and ground pepper. Cover and cook in oven for 4 hours or until meat is falling off the bone, cool and skim fat from surface.
  • 02
  • Shred meat, discarding bones. Place meat and sauce in a saucepan over medium heat, bring to boil. Reduce heat, simmer until sauce is reduced to about 6 cups. Keep warm.
  • 03
  • For besciamella, combine onion, cloves, bay leaf and milk in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 5 minutes. Strain and keep warm. Melt butter in a heavy-based saucepan, add flour and stir over medium heat for 1 minute until combined and starting to colour. Remove from heat and slowly whisk in milk until combined. Return pan to low heat and cook, stirring, for 10 minutes or until sauce coats the back of a wooden spoon. Season to taste.
  • 04
  • Increase oven to 180C. Spread a third of oxtail sauce over base of 2 litre-capacity ovenproof dish, then spread a third of besciamella and a third of parmesan and top with 3 overlapping pasta sheets, trimming to fit. Repeat, then top with remaining sauce, besciamella and scatter with parmesan. Bake for 40 minutes or until golden.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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