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Recipes with peaches

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AA Gill's final column for Gourmet Traveller

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

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."

Carrot soup with herb chapons and buffalo-milk yoghurt


This is a lovely light soup for spring, made crunchy with herb chapons - chunkier versions of croûtons. The sweeter the carrots, the tastier this soup will be.

You'll need

30 gm butter, coarsely chopped ½ onion, coarsely chopped 1½ tsp coriander seeds, crushed in a mortar and pestle ½ tsp mild paprika 600 gm trimmed carrots, coarsely chopped 1 litre (4 cups) chicken stock To serve: buffalo-milk yoghurt (see note) ½ cup each torn mint, chervil, coriander and flat-leaf parsley ½ cup 5cm-lengths chives   Garlic and herb chapons 200 gm baguette, preferably sourdough, coarsely chopped into large croûtons 250 ml (1 cup) olive oil ¼ cup each flat-leaf parsley and basil, coarsely chopped 2 garlic cloves, crushed

Method

  • 01
  • Melt butter in a saucepan over medium-high heat, add onion, coriander seeds and paprika, and stir occasionally until onion is tender (5-10 minutes), then add carrots and stir to combine. Season to taste, add chicken stock and bring to the boil, then reduce heat to low and cook until carrot is tender (20-30 minutes). Transfer to a blender or use a stick blender to process until smooth. Season to taste. If soup is too thick, add more stock.
  • 02
  • For garlic and herb chapons, combine baguette pieces with 80ml oil in a bowl and season to taste. Heat a large non-stick frying pan over medium heat, add chapons and turn occasionally until golden and just crisp on the outside (5-10 minutes). Meanwhile, blend herbs and garlic with remaining oil, add to pan, toss to coat and set aside.
  • 03
  • To serve, ladle hot soup into bowls, scatter over chapons, drizzle with herb oil from pan, top with dollops of buffalo yoghurt and scatter with herbs.

Note Buffalo-milk yoghurt is available at select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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