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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.

Pork shoulder with chickpeas and pickled vegetables


You'll need

1 corned pork shoulder (about 2.8kg, see note) 600 gm (3 cups) dried chickpeas, soaked overnight in cold water, drained 2 fresh bay leaves 5 each of whole cloves and allspice 1 onion, coarsely chopped To serve: Dijon mustard   Pickled vegetables 2 carrots, cut into 5mm-thick batons 2 Spanish onions, thinly sliced 1 celery heart, thinly sliced 300 ml cider vinegar 95 gm raw caster sugar 2 tsp celery seeds

Method

  • 01
  • For pickled vegetables, place carrot, onion and celery in a bowl, scatter with 1 tbsp sea salt, mix to combine and stand until water leaches from vegetables (10-15 minutes). Combine vinegar, sugar and 50ml water in a small saucepan, stir over low heat to dissolve sugar, then cool to room temperature. Rinse vegetables under cold water, drain well, add to vinegar mixture and stand for at least 15 minutes at room temperature to pickle.
  • 02
  • Place pork in a large saucepan or casserole. Add remaining ingredients (except mustard) and enough water to cover and bring to the boil over high heat. Reduce heat to low and simmer until pork and chickpeas are tender (2¼-2½ hours).
  • 03
  • Remove pork from liquid and thickly slice. Drain chickpeas (discarding spices) and serve pork with chickpeas, pickled vegetables and mustard to the side.
Note Corned pork shoulder may need to be ordered in advance from select butchers.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Aromatic full-flavoured white, such as viognier.

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