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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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"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."

Braised beef short ribs with red rice and mushrooms


You'll need

2 tbsp coconut oil 3 red shallots, thinly sliced 2 garlic cloves, finely chopped 3 small red chillies, thinly sliced, or to taste, plus extra to serve 500 ml (2 cups) beef stock 70 ml fish sauce 50 gm light palm sugar, finely chopped 6 kaffir lime leaves, crushed in your hand 4 coriander stalks, leaves reserved to serve 2 lemongrass stalks (white part only), bruised 10 gm dried shiitake mushrooms, soaked in boiling water for 30 minutes, drained, large shiitakes halved 950 ml canned coconut milk 8 beef short ribs 50 gm enoki mushrooms Juice of 1 lime, or to taste, plus wedges to serve 170 gm (1 cup) Thai red rice, rinsed To serve: fried shallots

Method

  • 01
  • Preheat oven to 160C. Heat half the oil in a large saucepan over medium-high heat, add shallot, garlic and chilli and fry, stirring occasionally, until tender and shallot is translucent (4-5 minutes). Add stock, fish sauce, palm sugar, lime leaves, herbs, shiitakes and 600ml coconut milk and simmer for flavours to infuse (6-8 minutes).
  • 02
  • Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over (2-3 minutes). Transfer to a roasting pan to fit snugly in a single layer. Add coconut milk mixture, cover with foil and braise in oven until meat falls from the bone (3½-4 hours). Stir in enoki and lime juice; adjust seasoning with lime juice, fish sauce and palm sugar for a sour, salty, sweet balance.
  • 03
  • Meanwhile, combine rice in a saucepan with remaining coconut milk, 50ml cold water and 1 tsp sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed (25-30 minutes). Remove from heat and stand covered to steam for 10 minutes. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Earthy Rhône grenache.

Featured in

Jun 2015

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