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Recipes with peaches

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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."

Red wine octopus with pasta


You'll need

70 ml olive oil 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 kg baby octopus, cleaned, heads reserved, tentacles halved 1/2 tsp each sweet paprika and ground chilli 200 ml dry red wine 400 gm canned cherry tomatoes 3 thyme sprigs, plus extra leaves to serve 1 fresh bay leaf 1 cinnamon quill 350 gm dried ditali

Method

  • 01
  • Preheat oven to 180C. Heat oil in a large casserole over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes). Add octopus tentacles and heads, paprika and chilli and stir occasionally until octopus changes colour (2-3 minutes). Add wine, simmer until reduced by half (2-3 minutes), add tomato, thyme, bay leaf, cinnamon quill and 125ml hot water, then bring to the simmer. Cover with a lid and braise in oven until tender (1-1¼ hours).
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until half-cooked (4-5 minutes), drain and reserve 150ml pasta water. Stir pasta and reserved pasta water through octopus, season to taste and serve hot, scattered with extra thyme.

This classic Greek pasta dish can be made with either large or baby octopus. Ditali is the pasta most commonly used for this dish, but you could substitute any small pasta.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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