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25
Frypan recipes continued
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄
³
cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shavedparmesan,toserve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on setting 8. Cook bacon until
golden. Add mushrooms and stir through.
4.Addwineandcook,stirring,untilthewine
hasreducedbyhalf.Addcreamandcook,
stirringoccasionally,untilthesaucehas
thickened slightly.
5.Cookpastauntiljusttender,drainandadd
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
Lamb Tagine Serves 4-6
Not suitable for model FP5500P
2 tablespoons olive oil
8lambshanks,fattrimmed
1largeonion,slicedthinly
2clovesgarlic,crushed
1½tablespoonsMoroccandriedspicemix
1 tablespoon tomato paste
1x400gcanchoppedpeeledtomatoes
1 cup chicken stock
1 cinnamon stick
3cardamompods,cracked
Salt and freshly ground black pepper
1x400gtinchickpeas,drainedandrinsed
1largesweetpotato,peeledandchopped
into 2 cm dice
1cupfreshcoriander,roughlychopped
Couscous,toserve
1. Heat oil in frypan on setting 8. Cook lamb
shanks in batches for 3-5 minutes or until
evenly brown all over; remove from heat.
2.Reduceheattosetting6,andaddonion
and garlic to frypan and cook for 5
minutes,oruntilonionhassoftenedand
coloured.Addspicemixandcookuntil
fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan with
tomatoes,stock,cinnamon,andcardamom.
Coverandcook,onsetting3,turningand
stirring occasionally for 2 hours. After 2
hoursaddchickpeas,sweetpotatoand
cook,covereduntilthesweetpotatois
tender.
4. Season to taste with salt and pepper.
Stirthroughchoppedcoriander,servewith
cous cous.
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