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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

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Seabourn Encore luxury cruise ship

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Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

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.

Chicken satay with pressed rice, peanut sauce and carrot salad


You'll need

2 cloves of garlic, crushed 1 golden shallot, finely chopped 1 red birdseye chilli, seeds removed finely chopped 1 tbsp finely grated ginger 1 tbsp palm sugar, pounded to a fine paste using a mortar and pestle 2 tsp thinly sliced lemongrass 2 tsp peanut oil 250 gm skinless chicken breast, sliced lengthways into 5mm-thick strips To serve: prawn crackers   Pressed rice 200 gm long-grain rice 1 tbsp toasted sesame seeds   Peanut sauce 2 tbsp peanut oil 130 gm roasted peanuts, coarsely chopped 3 cloves garlic, finely chopped, then pounded to a coarse paste using a mortar and pestle 2 golden shallots, finely chopped 4 red birdseye chillies, finely chopped, then pounded to a coarse paste in a mortar with a pestle 200 ml coconut milk 2 tbsp brown sugar 1 kaffir lime leaf, shredded ½ lime, juice only   Carrot salad 4 carrots, cut into julienne ½ cup (firmly packed) mint leaves, thinly sliced 2 long red chillies, seeds removed and cut into julienne 60 ml (¼ cup) extra-virgin olive oil ½ lime, juice only

Method

  • 01
  • For pressed rice, rinse rice in a sieve under cold running water until water runs clear. Place in a saucepan of cold water, bring to the boil over medium heat, reduce heat to low, simmer for 20 minutes or until rice is tender, then drain. Spoon rice into an 8 cup-capacity (28cm diameter) oval baking tray, smooth surface, cover with plastic wrap, place a smaller tray on top, weight down with food cans and chill overnight to firm. Remove from refrigerator just before serving, cut into wedges and sprinkle with sesame seeds.
  • 02
  • For peanut sauce, heat oil in a saucepan over medium heat, add peanuts, garlic, shallot and chilli and sauté for 3-4 minutes or until soft. Add remaining ingredients, ¾ cup of cold water, season to taste with sea salt, stir, bring to a simmer, then reduce heat to low and simmer for 30 minutes, adding more water if necessary to thin to a sauce consistency. Transfer to a blender and process for a few minutes or to a thick paste consistency. Transfer to a bowl.
  • 03
  • Combine garlic, shallot, chilli, ginger, palm sugar, lemongrass and oil in a large bowl and mix well. Add chicken, cover with plastic wrap and refrigerate for at least 30 minutes. Thread chicken onto 12 wooden skewers, reserving marinade, and set aside.
  • 04
  • For carrot salad, combine carrot, mint and chilli in a bowl. Drizzle with oil and lime juice, season to taste and toss to combine. Set aside.
  • 05
  • Preheat a barbecue to medium heat. Cook skewers, basting occasionally with marinade, for 2-3 minutes each side or until brown and just cooked through. Serve with pressed rice, sauce, salad and prawn crackers.

There are countless versions of satay around South-East Asia. For a modern twist, use beef or pork and wrap with butter lettuce leaves. You’ll need to start this recipe a day ahead, and soak wooden skewers in cold water for 20-30 minutes before using to prevent burning.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic viognier.

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