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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."

Ortiz anchovy and nasturtium sandwich, Montpellier butter


You'll need

12 thin slices light rye bread For brushing: olive oil 12 Ortiz anchovies, at room temperature 24 small nasturtium leaves (see note)   Montpellier butter 2 tbsp (firmly packed) each chervil, tarragon and flat-leaf parsley 2 tbsp (firmly packed) each coarsely chopped watercress and spinach 125 gm softened butter 30 gm capers in brine, drained 15 ml mild olive oil 3 cornichons ½ soft-boiled egg ½ golden shallot, finely chopped

Method

  • 01
  • For Montpellier butter, blanch herbs, watercress and spinach until just wilted (30 seconds; see cook’s notes p234), drain, refresh, drain, squeeze out excess moisture. Process with remaining ingredients in a food processor until well combined (2-3 minutes), season to taste, refrigerate until required. Bring to room temperature before using. Makes about 1 cup.
  • 02
  • Preheat oven to 160C. Trim bread slices into 2cm x 10cm fingers, place on an oven tray lined with baking paper, brush with olive oil and bake until crisp and lightly toasted (10-12 minutes). Cool to room temperature, then spread generously with Montpellier butter, top each with an anchovy and 2 nasturtium leaves, season with freshly ground pepper and serve.
Note Nasturtium leaves are available from select greengrocers.

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

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

NV Equipo Navazos “I Think” Manzanilla, Jerez, Spain.

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