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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."

Baked cheese with rosemary and poppyseed crackers


If you're lucky enough to find a wheel of cheese in its wooden casing, carefully remove the cheese and any paper, then line the case with baking paper. Place the cheese back inside and bake.

You'll need

1 round white-rind cheese (about 400gm), such as Camembert or Brie 60 ml chardonnay 1 garlic clove, thinly sliced 5 small rosemary sprigs   Poppyseed crackers 200 gm (1 1/3 cups) plain flour, sieved 50 gm (1/3 cup) wholemeal flour, sieved 1 tsp baking powder 30 ml extra-virgin olive oil, plus extra for brushing 2 tbsp poppyseeds

Method

  • 01
  • For poppyseed crackers, combine flours and baking powder in a bowl with 1 tsp fine sea salt. Mix in olive oil and 120ml water, and bring together with your hands. Knead lightly to form a smooth dough, pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Preheat oven to 220C. Divide dough into 2 pieces and roll out each on a floured work surface to 2mm thick. Cut into rough 3cm-width triangles and transfer to trays lined with baking paper. Brush with olive oil, season to taste, scatter with poppyseeds and bake in batches until golden and crisp (6-7 minutes). Transfer to a wire rack and cool.
  • 02
  • Reduce oven to 200C. If your cheese has no case, place it in a baking dish or large ramekin that it fits snugly. Place on a tray lined with baking paper, pierce top of cheese 5 times with a small sharp knife, stud each hole with a slice of garlic and a sprig of rosemary, drizzle with wine, and bake until the cheese is slightly golden and very soft (10-12 minutes, depending on the type of cheese). Cool slightly and serve with poppyseed crackers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2013

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