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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.

Roast lamb with anchovies, rosemary and salsa verde


You'll need

1 lamb leg, bone-in (about 2.75kg) 16 anchovy fillets 1 tbsp salted baby capers, rinsed, drained ¼ cup (firmly packed) rosemary sprigs 250 ml white wine 250 ml (1 cup) chicken stock 6 sebago potatoes, scrubbed and coarsely chopped 16 garlic cloves, unpeeled 1 tbsp olive oil   Salsa verde ½ slice (about 25gm) soft white sourdough bread 60 ml (¼ cup) white wine vinegar 8 anchovy fillets, chopped 4 cornichons, finely chopped 2 tbsp capers in vinegar, rinsed, drained 1 garlic clove, finely chopped 1½ cups (firmly packed) flat-leaf parsley, finely chopped 2 tsp finely chopped rosemary 160 ml mild-flavoured extra-virgin olive oil

Method

  • 01
  • Preheat oven to 140C. Pierce lamb in 16 places with a small sharp knife and press some anchovy, some capers and some rosemary sprigs into each cut. Place in a roasting pan, pour over wine and stock and roast until meat is tender (3½-4 hours), topping up with extra stock if pan begins to dry out.
  • 02
  • Meanwhile, place potatoes and garlic in a roasting pan, drizzle with oil, season to taste and roast, turning occasionally, until crisp and golden (1¼-1½ hours).
  • 03
  • Meanwhile, for salsa verde, soak bread in vinegar until soft (1-2 minutes). Process anchovies, cornichons, capers, garlic and bread in a food processor to a coarse paste, add remaining ingredients, pulse to combine, season to taste and serve with lamb and potatoes, drizzled with pan juices.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Top-quality sangiovese or Chianti.

Featured in

Apr 2011

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