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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."

Slow-roasted lamb shoulder with Brussels sprout slaw


A sharp Brussels sprout slaw balances out the richness of the lamb. A dollop of goat's curd is a delicious addition, too, as is yoghurt.

You'll need

1 lamb shoulder, bone in (about 1.9kg) 250 ml dry white wine 2 tbsp olive oil 1 tsp coarsely chopped thyme To serve: goat’s curd   Brussels sprout slaw 500 gm Brussels sprouts, trimmed 200 gm celeriac (about 1/3), cut into matchsticks ½ Granny Smith apple, cut into matchsticks ½ white onion, thinly sliced on a mandolin Seeds of ½ pomegranate, plus extra to garnish ½ cup each coarsely chopped flat-leaf parsley and mint 1 tbsp finely chopped chives 80 ml (1/3 cup) extra-virgin olive oil Juice of 3 lemons, or to taste ¼ cup finely grated pecorino pepato 40 gm (¼ cup) toasted pine nuts

Method

  • 01
  • Preheat oven to 160C. Place lamb in a roasting pan, pour wine and oil over, sprinkle with thyme and season to taste, then roast, basting lamb occasionally, until meat pulls away from the bone (3¾-4¼ hours). Set aside to rest (30 minutes).
  • 02
  • Meanwhile, for Brussels sprout slaw, shave Brussels sprouts into a bowl with a mandolin. Add celeriac, apple, onion, pomegranate seeds and herbs, and toss to combine. Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine. Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in pecorino and pine nuts.
  • 03
  • Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat’s curd.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied Barossa cabernet.

Featured in

May 2015

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