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Recipes with peaches

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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.

Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba


You'll need

90 ml soy sauce 30 gm honey 30 ml mirin 1 tbsp finely grated ginger 1 garlic clove, finely chopped 2 tsp sesame oil 36 medium uncooked prawns, cleaned, tails intact 270 gm dried soba noodles 12 spring onions, trimmed and cut into 4cm lengths 9 shiitake mushrooms, halved For brushing: vegetable oil To serve: toasted sesame seeds   Cabbage and daikon salad 30 ml mirin 20 gm caster sugar 100 ml rice wine vinegar 100 gm daikon (about 1/3), cut into julienne 350 gm Chinese cabbage (about ¼), thinly shaved on a mandolin 2 spring onions, thinly sliced 1 tsp sesame oil To serve: toasted sesame seeds

Method

  • 01
  • For cabbage and daikon salad, stir mirin, sugar, ginger and 80ml vinegar in a saucepan over medium heat until sugar dissolves, then bring to the boil. Add daikon, transfer to a non-reactive container and refrigerate to pickle (25-30 minutes). Just before serving, drain daikon (reserve 2 tbsp liquid), combine daikon and reserved liquid in a bowl with remaining ingredients, toss lightly to combine, scatter with sesame seeds and refrigerate until required.
  • 02
  • Stir soy sauce, honey, mirin, ginger, garlic and half the sesame oil in a small saucepan over low heat to combine. Transfer to a non-reactive container, cool slightly, add prawns and refrigerate to marinate (20 minutes). Meanwhile, soak bamboo skewers in cold water.
  • 03
  • Meanwhile, cook noodles in a large saucepan of boiling salted water until just tender, drain, rinse under cold running water, drain, toss in a bowl with remaining sesame oil and refrigerate to chill.
  • 04
  • Preheat a barbecue or char-grill pan to high heat. Drain prawns (reserve marinade) and thread onto bamboo skewers, alternating with spring onion and mushroom. Brush lightly with oil, then barbecue, turning occasionally and basting with remaining marinade, until just cooked through (2-3 minutes). Scatter with sesame seeds and serve with cabbage and daikon salad and chilled soba.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Exuberant Marlborough sauvignon blanc.

Featured in

Jan 2012

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