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Recipes with peaches

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Berry recipes

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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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Churros with dulce de leche


We'll take a cheeky churro any time, but served with moreish dulce de leche these golden doughnut-like treats make a fun finish to a Latin-flavoured meal.

You'll need

325gm plain flour 30 gm caster sugar, plus extra for dusting 60 ml (1/4 cup) olive oil Vegetable oil, for deep-frying Dulce de leche (see note) to serve

Method

  • 01
  • Combine flour, sugar and a pinch of salt in an electric mixer fitted with a paddle attachment.
  • 02
  • Bring oil and 450ml water to the boil in a saucepan over high heat, then, with the motor running on low speed, gradually add to flour until all incorporated. Increase speed to high and beat until a very smooth dough forms (2-3 minutes). Transfer dough to a piping bag fitted with a 1.5cm star nozzle and push down to remove any air bubbles in the bag. Refrigerate to rest for 30 minutes.
  • 03
  • Heat oil in a deep-fryer or deep saucepan to 180C. Working in batches of 3-4, pipe lengths of mixture (about 15cm-20cm) into hot oil, cutting off dough with scissors (be careful, hot oil will spit). Deep-fry, turning occasionally, until golden (3-5 minutes), then remove and drain on paper towels. Toss in caster sugar, shaking off excess, and serve hot with dulce de leche for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Dulce de leche is available form Latin American and Spanish shops, or make your own cheat's version. Simmer a can of condensed milk in a large saucepan covered with a weighted lid over low heat for 3 1/2 hours. Do not uncover or touch it while it cooks. Cool completely in the water before opening (1-2 hours; do not open can until it's completely cold).

Featured in

Jul 2016

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