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Recipes with peaches

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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Seabourn Encore luxury cruise ship

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Berry recipes

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Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

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."

Stuffed crabs (Txangurro rellenos)


You'll need

4 snow crabs or 500gm picked crabmeat 80 ml (1/3 cup) olive oil 6 golden shallots, finely chopped 2 garlic cloves, finely chopped 1 long red chilli, finely chopped 2 vine-ripened tomatoes, halved, flesh grated (discard skins) 50 ml dry sherry 50 gm fresh breadcrumbs from soft white bread 1 tbsp each finely chopped flat-leaf parsley and chervil 1 tsp finely chopped tarragon 50 gm butter, diced

Method

  • 01
  • Place crabs in freezer for 30 minutes to render them insensible.
  • 02
  • Bring a large stockpot of salted water to the boil over high heat. Add crabs, cover and bring to the boil, then cook until crabs turn orange and are just cooked (8 minutes). Drain (reserve 50ml cooking liquid) and set aside to cool (1-2 hours).
  • 03
  • Meanwhile, heat oil in a saucepan over medium heat. Add shallot, garlic and chilli, sauté until shallot is soft and translucent (4-6 minutes). Add tomato flesh and sherry, stir occasionally until thick (10-15 minutes), season to taste, stir to combine. Set aside.
  • 04
  • Preheat oven to 200C. Combine breadcrumbs and herbs in a bowl, set aside. Remove top shell from crab, clean under cold running water, set aside. Discard gills and coral from crab, then pick meat from crabs and place in a bowl. Add tomato mixture and reserved stock, stir to combine, then divide among crab shells (or bowls, if you’re using picked crabmeat), top with an even layer of breadcrumb mixture and dot butter over each. Roast on an oven tray until golden (15 minutes) and serve hot or warm.

Our snow crab looks very different from the Spanish txangurro, or spider crab, which has a prickly shell. You could use any type of crab, although your yield of crabmeat will vary. If you're entertaining, have the crab mixture ready to go the day before, as the picking can be quite fiddly and time consuming. Or, if you can get your hands on top-notch picked crabmeat, just bake the mixture in ovenproof bowls.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Dry fino sherry.

Featured in

Oct 2009

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