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Recipes with peaches

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Berry recipes

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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.

Rainbow trout and eggplant curry


You'll need

500 ml (2 cups) coconut cream 80 ml (1/3 cup) fish sauce, or to taste 500 ml (2 cups) coconut milk 8 kaffir lime leaves, coarsely crushed 1 (about 1kg) whole rainbow trout 150 gm pea eggplant 12 apple eggplant, quartered To serve: coriander sprigs, Thai basil leaves, thinly sliced long green chillies and steamed rice   Curry paste 2 small red shallots, coarsely chopped 2 coriander roots, scraped and coarsely chopped 2 small green chillies, coarsely chopped 1 clove of garlic, coarsely chopped 1 stalk of lemongrass, coarsely chopped ½ long green chilli, coarsely chopped ½ tbsp coarsely chopped galangal ½ tsp finely chopped fresh turmeric (see note) ½ tsp shrimp paste, roasted ½ tsp each of white peppercorns and coriander seeds

Method

  • 01
  • For curry paste, process ingredients, using a blender or food processor, until finely chopped, adding a little cold water if necessary to make a paste.
  • 02
  • Cook coconut cream in a large heavy-based saucepan or wok (large enough to hold fish) over medium-high heat until ‘cracked’ (1-2 minutes, see note). Add curry paste, cook until colour changes and paste smells cooked (2-3 minutes). Add fish sauce and coconut milk, bring to the boil, then add fish and lime leaves. Reduce heat to medium, cover and cook for 5-7 minutes. Turn fish, add eggplant, cover and cook until fish is cooked through (5-7 minutes). Scatter with herbs and chilli and serve immediately with rice passed separately.
Note Fresh turmeric is available from Asian grocers. If unvailable, substitute ground turmeric. To roast shrimp paste, wrap in foil, place in a frying pan over medium-high heat and cook for 2-3 minutes. Coconut cream has ‘cracked’ when the oil separates and rises to the surface.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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