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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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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."

Bignè di San Giuseppe


You'll need

100 gm butter, coarsely chopped 150 gm (1 cup) plain flour 4 eggs, at room temperature 20 gm (¼ cup) roasted flaked almonds, to serve To serve: pure icing sugar   Crema pasticcera 6 egg yolks 150 gm caster sugar 40 gm plain flour 750 ml (3 cups) milk Scraped seeds of 1 vanilla bean Finely grated rind of ½ lemon

Method

  • 01
  • For crema pasticcera, whisk yolks, sugar and flour in a bowl to combine. Bring milk to the boil in a saucepan over medium-high heat, then add to yolk mixture with vanilla seeds and whisk to combine. Return to pan and whisk over medium-high heat until mixture is thick and bubbles appear (4 minutes). Add lemon rind, then transfer to a bowl, cool to room temperature, cover directly with plastic wrap and refrigerate until cool and thick (1-2 hours).
  • 02
  • Preheat oven to 200C. Heat the bowl of an electric mixer in hot water, then wipe dry. Combine butter and 250ml water in a saucepan over high heat and bring to the boil. Add flour and beat vigorously until dough leaves sides of pan, then remove from heat and transfer to electric mixer. Add eggs one at a time, beating continuously to ensure eggs do not cook, then beat until eggs are incorporated and dough is sticky. Transfer to a piping bag fitted with a 1.5cm plain nozzle and pipe sixteen 4cm-diameter mounds on two oven trays lined with baking paper. Bake until puffed and starting to turn golden (20 minutes). Pierce bignè bases with a small knife, reduce oven to 170C, then bake until dry (15-30 minutes). Set aside on a wire rack to cool.
  • 03
  • Transfer crema pasticcera to a piping bag fitted with a 5mm nozzle and fill bignè through pierced base. Scatter with almonds, dust with icing sugar and serve.

These light pastry puffs filled with cream start appearing in pasticcerie in Rome a few weeks before 19 March, the day of the feast of St Joseph. In this recipe we've baked the pastries, but if you prefer to stick with tradition, you can deep-fry them instead.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

A sparkling, slightly sweet Brachetto.

Featured in

May 2011

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