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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."

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)


You'll need

300 gm spinach (about 1 bunch), trimmed 1 cup (firmly packed) flat-leaf parsley 450 gm firm ricotta 1 egg, beaten ¼ tsp finely grated nutmeg, plus extra to serve, to taste 40 gm plain flour, plus extra for dusting 30 gm finely grated Parmigiano-Reggiano, plus extra to serve 1.25 litres (5 cups) chicken stock

Method

  • 01
  • Blanch spinach and parsley until just wilted (30 seconds), drain, refresh under cold running water, then squeeze out all excess water. Process in a food processor until finely chopped, transfer to a bowl, add ricotta, egg and nutmeg, season to taste and mix well. Gently stir through flour and Parmigiano-Reggiano, adjust seasoning to taste, then roll a heaped teaspoon of ricotta mixture into an oval shape, dust in flour and add to a saucepan of simmering water over medium heat. (If it holds its shape and rises to the surface, the consistency is correct. If not, add a little more flour and test again). Roll heaped teaspoons of ricotta mixture into ovals, dust lightly in extra flour, shaking off excess flour, and place in a single layer on a flour-dusted tray
  • 02
  • Bring stock to the simmer in a large saucepan over medium-high heat and season to taste. Add dumplings in batches, cook until they rise to the surface (1-2 minutes), remove with a slotted spoon and divide among warmed serving bowls. Ladle over stock, scatter with Parmigiano-Reggiano and nutmeg to taste and serve hot.

This clear chicken broth is a Tuscan specialty, made hearty with the addition of plump, spinach-flecked ricotta gnocchi. Add the shredded chicken left over from the stock if you want to make it even heartier. Serve the broth scattered with plenty of grated Parmigiano-Reggiano and a sprinkle of nutmeg.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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