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22
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
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on MED/MAX setting. Cook
bacon until golden. Add mushrooms and
stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
Lamb Tagine Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked
Salt and freshly ground black pepper
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in frypan on MED/MAX setting.
Cook lamb shanks in batches for 3-5
minutes or until evenly brown all over;
remove from heat.
2. Reduce heat to MED setting, and add
onion and garlic to frypan and cook for
5 minutes, or until onion has softened
and coloured. Add spice mix and cook
until fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan
with tomatoes, stock, cinnamon, and
cardamom. Cover and cook, on MIN/MED
setting, turning and stirring occasionally
for 2 hours. After 2 hours add chickpeas,
sweet potato and cook, covered until the
sweet potato is tender.
4. Season to taste with salt and pepper.
Stir through chopped coriander, serve with
cous cous.
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