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Recipes with peaches

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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.

Veal shin with sage and garlic


This is a tomato-free twist on osso buco Milanese, with a herb instead of a traditional saffron risotto.

You'll need

50 ml olive oil 6 pieces of veal shin on the bone (2.8kg) 3 Spanish onions, thinly sliced 1 head of garlic, cloves separated ¼ cup (loosely packed) sage leaves 3 fresh bay leaves 350 ml dry white wine Thinly peeled rind of 1 lemon   Herb risotto 2 tbsp extra-virgin olive oil 1 onion, finely chopped 2 celery stalks, finely chopped 300 gm (1½ cups) carnaroli rice 100 ml dry white wine 1 litre (4 cups) hot chicken stock ¾ cup (loosely packed) flat-leaf parsley, finely chopped 1 cup (loosely packed) basil, finely chopped ½ cup (loosely packed) celery leaves, finely chopped 1 tbsp finely chopped chives Finely grated rind of ½ lemon

Method

  • 01
  • Preheat oven to 150C. Heat olive oil in a large casserole over high heat, add veal and cook, turning occasionally, until browned (4-6 minutes), remove from casserole and set aside.
  • 02
  • Reduce heat to low-medium, add onion, garlic, sage and bay leaves and sauté until onion is tender and beginning to caramelise (7-8 minutes). Deglaze pan with wine, then return veal to casserole, add 1 litre water and bring to the simmer. Add lemon rind, season to taste, cover with a lid and cook in the oven until meat falls from the bone (2½-2¾ hours).
  • 03
  • Meanwhile, for herb risotto, 45 minutes before veal is ready, heat extra-virgin olive oil in a large saucepan, add onion and celery and sauté over low-medium heat until very tender (10-12 minutes). Add rice, increase heat to medium and stir until grains are toasted (3-4 minutes). Add wine, reduce by half (1-2 minutes), add stock one ladleful at a time, stirring continuously, allowing each addition to be absorbed before adding the next, and cook until rice is al dente (20-30 minutes), stir through herbs and lemon rind and season to taste. Serve hot with veal shin.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Quality white Soave.

Featured in

May 2010

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