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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.

Xerotigana


"In Crete, these syrup-soaked pastries are traditionally given to guests after a wedding," says John Rerakis.

You'll need

125 ml (½ cup) vegetable oil 80 ml (1/3 cup) raki (see note) 80 ml (1/3 cup) lemon juice 450 gm (3 cups) plain flour For deep-frying: sunflower oil 120 gm sesame seeds, coarsely crushed 120 gm walnuts, coarsely crushed 2 tsp ground cinnamon   Spiced honey syrup 440 gm (2 cups) white sugar 2 cinnamon quills 6 whole cloves 160 gm honey, preferably thyme honey Juice of ½ lemon

Method

  • 01
  • Combine vegetable oil, raki, lemon juice and 375ml lukewarm water in a large bowl, add flour and mix well until a sticky dough forms. Turn onto a lightly floured surface, knead well until dough no longer sticks to your hands (4-5 minutes), transfer to a plastic bag and rest at room temperature for 30 minutes.
  • 02
  • Divide dough into 8. Working with one piece at a time, lightly flour dough, then feed through a pasta machine, starting at the widest setting and reducing settings notch by notch down to the fourth setting, flouring and folding as you go, to form a 60cm x 12cm sheet. Cut each sheet lengthways into 4cm-wide strips with a serrated pastry wheel and set aside in a single layer on a lightly floured tray.
  • 03
  • Working with one pastry strip at a time, loosely loop around your index and middle fingers, then loop again around three fingers then once again around four fingers to form a loose spiral. Press end to seal and set aside.
  • 04
  • Preheat sunflower oil in a deep saucepan to 180C. Place a pastry spiral on the handle of a wooden spoon, then carefully lower into oil (be careful as hot oil will spit). Cook, turning occasionally, until golden and crisp (1-2 minutes), drain on absorbent paper, repeat with remaining spirals and set aside to cool.
  • 05
  • For spiced honey syrup, stir sugar, spices and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer and cook until infused (6-8 minutes). Remove from heat, stir in honey and lemon juice and keep warm.
  • 06
  • Dry-roast sesame seeds in a frying pan until golden and combine with walnuts and cinnamon in a bowl. Dip pastry spirals one by one into hot syrup, remove with a slotted spoon to drain excess syrup, then dip in walnut mixture. Shake off excess, transfer to a tray and serve. Xerotigana will keep stored in an airtight container for a week.

Note Raki, sometimes called tsikoudia is a strong spirit distilled from grape pomace, it's available from select bottle shops.


At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Featured in

Oct 2011

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