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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."

Honey peach and yoghurt parfait


You'll need

350 gm honey, plus extra to serve ½ lemon, juice only ½ orange, juice only 1 vanilla bean, split and seeds scraped 6 peaches, plus extra cut into wedges, to serve 4 egg yolks 600 gm thick natural yoghurt   Honey almonds 80 gm honey 55 gm slivered almonds

Method

  • 01
  • Preheat oven to 200C. Combine 200gm honey, citrus juice, vanilla bean and seeds in a saucepan and stir over low heat to combine.
  • 02
  • Meanwhile, score peaches, blanch until skins split (30 seconds-1 minute), then refresh and peel. Place in a small roasting pan, large enough to hold peaches snugly, then pour over honey mixture. Roast, basting frequently, until peaches are very tender and glazed (1¼-1½ hours), then cool.
  • 03
  • Strain pan juices into a measuring jug (you should have about 150ml) and set aside. Halve glazed peaches, discard stones and coarsely chop flesh. Process three-quarters peach flesh (reserve remaining) and 50ml pan juices in a blender or food processor until very smooth and set aside.
  • 04
  • Whisk egg yolks, remaining pan juices and remaining honey in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer and whisk until cold (4-5 minutes).
  • 05
  • Place yoghurt in a bowl and whisk until smooth. Fold through peach purée, then egg yolk mixture to combine. Fold through reserved chopped peaches, transfer to a 2 litre-capacity metal container and freeze until firm (6 hours-overnight).
  • 06
  • Meanwhile, for honey almonds, combine ingredients in a small saucepan and stir occasionally over medium-high heat until almonds are evenly coated and caramelised (6-7 minutes). Transfer to a lightly oiled heatproof tray, spread in an even layer, cool completely and coarsely chop. Serve scoops of parfait with fresh peach slices, drizzled with extra honey, and honey almonds to the side.

There's no need for an ice-cream machine with this dessert. It's best eaten within a day or two of making, but be sure to let it soften slightly at room temperature before serving. Its texture is ultra-refreshing, and since it's sweetened only with honey you could get away with eating this for breakfast - that's my idea of heaven. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2009

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