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"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."

Paprika beef meatballs with sour cream and crisp onion


Serve these Hungarian-style meatballs with buttered egg noodles or even spätzle. The crisp onion on top is optional, but highly recommended.

You'll need

20 gm butter, diced 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 red banana chilli, finely chopped 150 gm Swiss brown mushrooms, quartered 1 heaped tbsp Hungarian-style sweet paprika 1 tsp each hot paprika and smoked paprika 150 ml dry white wine 400 ml beef stock or chicken stock 400 gm canned chopped tomatoes 5 gm dried porcini mushrooms, soaked in 60ml warm water for 20 minutes ¼ cup coarsely copped flat-leaf parsley, plus extra to serve 2 tsp each finely chopped thyme and rosemary, plus extra leaves to serve 200 gm sour cream, plus extra to serve   Paprika meatballs 400 gm minced beef 50 gm speck, diced 35 gm (½ cup) fine fresh rye breadcrumbs 90 ml milk 1 egg 1 garlic clove, finely chopped 1 tsp Hungarian-style sweet paprika ½ tsp each dried chilli flakes and caraway seeds ½ cup finely chopped flat-leaf parsley ¼ tsp smoked paprika   Crisp onion 1 small onion, thinly sliced into rings For dusting: plain flour 70 ml olive oil 20 gm butter, coarsely chopped

Method

  • 01
  • For paprika meatballs, combine ingredients in a bowl, mixing lightly with your hands, and season to taste (don’t overwork the mixture). Roll into walnut-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
  • 02
  • Meanwhile, preheat oven to 160C. Heat butter and half the oil in an ovenproof casserole, add onion, garlic and chilli, and sauté until tender (5-6 minutes), then add Swiss brown mushrooms and sauté until just tender (1-2 minutes). Add spices, sauté until fragrant, then deglaze pan with wine and simmer until almost evaporated (1-2 minutes). Add stock, tomatoes, porcini and soaking liquid, and herbs. Season to taste.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat, add meatballs and brown all over (3-4 minutes). Add meatballs to sauce, bring to the boil, then transfer to oven and bake, stirring occasionally, until very tender and flavoursome (1-1¼ hours).
  • 04
  • Meanwhile, for crisp onion, separate onion into rings and dust lightly in flour. Heat oil and butter in a small saucepan over medium-high heat, add onion and fry until crisp (3-4 minutes). Drain on paper towels and set aside.
  • 05
  • Remove meatballs from oven and transfer 250ml sauce to a bowl. Add sour cream, whisk to combine, then return to meatballs and mix well. Serve meatballs and sauce hot topped with extra sour cream, crisp onion and herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Eastern European pilsner.

Featured in

Apr 2015

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