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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.

Poached chicken, rice and ginger-scented broth


You'll need

1 chicken (1.6kg) 2 spring onions, coarsely chopped 60 ml (¼ cup) light soy sauce 60 ml (¼ cup) Shaoxing wine 20 gm (4cm piece) ginger, thickly sliced ½ tsp sesame oil To serve: micro-coriander, deep-fried garlic (see note; optional) and sliced cucumber (optional)   Fragrant rice 2 tbsp vegetable oil 6 golden shallots, finely chopped 2 garlic cloves, finely chopped 10 gm (2cm piece) ginger, finely chopped 450 gm jasmine rice, rinsed   Chilli and ginger sauce 6 small red chillies, coarsely chopped 30 gm (6cm piece) ginger, coarsely chopped 2 garlic cloves, coarsely chopped

Method

  • 01
  • Place chicken in a saucepan large enough to fit snugly, add onion, soy, Shaoxing wine, ginger, sesame oil and 2 litres water, or just enough to cover, and bring to the boil over medium-high heat. Reduce heat to medium, simmer for 5 minutes, remove from heat, cover and stand until chicken is cooked through and cooled (1 hour). Skim scum from surface.
  • 02
  • For fragrant rice, ladle 620ml chicken stock through a sieve into a saucepan and bring to the boil. Heat oil in a separate saucepan over high heat, add shallot, garlic and ginger and stir until tender and starting to caramelise (6-8 minutes). Add rice, stir to coat, add hot stock, bring to the boil, reduce heat to low, cover with a lid and cook until liquid is absorbed (12-14 minutes). Remove from heat, fluff rice with a fork, cover with a tea towel and stand to steam (5 minutes).
  • 03
  • Meanwhile, for chilli and ginger sauce, pound chilli in a mortar and pestle with a pinch of salt, add ginger and garlic, pound to combine and set aside.
  • 04
  • Transfer chicken to a chopping board, remove skin (discard), remove breasts with a sharp knife, separate and halve legs. Bring remaining stock to the boil over medium-high heat and season to taste. Serve chicken, rice and broth with chilli and ginger sauce, micro-coriander, deep-fried garlic and cucumber.
Note Deep-fried garlic is available from Asian grocers.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied pinot gris.

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