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Recipes with peaches

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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."

Barbecued prawns with pickled and grilled cucumber


A combination of quick-pickled and char-grilled cucumbers makes the salad accompanying these simply grilled prawns something special. Serve with flatbread warmed on the grill at the same time to make this dish more substantial.

You'll need

1 Lebanese cucumber, half-peeled, halved lengthways and seeds scooped out with a spoon Olive oil, for brushing, plus 2 tbsp extra ½ cup coarsely chopped flat-leaf parsley ¼ cup coarsely chopped dill Pinch of dried mint 80 gm thick plain yoghurt 2 tbsp extra virgin olive oil Juice and finely grated rind of 1 lemon, plus extra wedges (optional) to serve 1 garlic clove, finely chopped ½ long red chilli, finely chopped 24 medium uncooked prawns, heads discarded, butterflied   Quick-pickled cucumber 1 Lebanese cucumber, half-peeled, halved lengthways and seeds scooped out with a spoon, thinly sliced 90 ml white wine vinegar 2 tsp caster sugar

Method

  • 01
  • For quick-pickled cucumber, combine ingredients in a bowl, season to taste and set aside to pickle (10-15 minutes).
  • 02
  • Meanwhile, heat a barbecue to high. Brush cucumber lightly with olive oil and grill until lightly charred (1-2 minutes). Set aside to cool, then coarsely chop and transfer to a bowl. Drain pickled cucumber, reserving liquid, add to charred cucumber along with herbs and season to taste. Whisk 2 tbsp pickling liquid in a bowl with yoghurt, extra-virgin olive oil and lemon juice, and season to taste. Just before serving, drizzle yoghurt mixture over cucumber, season to taste and toss to lightly coat.
  • 03
  • Combine extra olive oil, lemon rind, garlic and chilli in a bowl, season to taste, then brush over flesh side of prawns and barbecue until just cooked through (1-2 minutes). Serve straightaway over cucumber salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Crisp, dry Italian-style white such as vermentino.

Featured in

Dec 2015

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