Frypan Recipes continued
Lamb Tagine
Serves: 4-6
2 tablespoons olive oil
8 lamb shanks
1 onion, chopped
2 cloves garlic, crushed
1 ½ tablespoons Moroccan dried spice mix
1 tablespoons tomato paste
400g can whole peeled tomatoes
1 cup chicken stock
3 cardamom pods, cracked
1 cinnamon stick
400g can chickpeas, drained, rinsed
1 sweet potato, peeled, chopped into 2cm
cubes
1 cup fresh coriander, roughly chopped
Salt and freshly ground black pepper, to taste
Cous cous, to serve
1. Heat oil in frypan on Setting 12. Cook
lamb in batches until golden brown. Set
aside.
2. Reduce heat to setting 7. Add onion and
garlic to the pan and cook for 2-3 minutes
or until golden brown. Add spice mix and
tomato paste to the pan and cook for 1
minute.
3. Add whole tomatoes, cardamom, cinnamon
and chicken stock to the pan. Cover with
the lid. Reduce heat to Setting 4 and cook
for 2 hours.
4. Add chickpeas and potato. Cover with the
lid and cook for a further 20 minutes or
until sweet potato is tender. Season to
taste with salt and pepper.
5. Stir through coriander and serve over cous
cous.
Penne Boscaiola
Serves: 4
6 rashers bacon, chopped
200g button mushrooms, sliced
²⁄³ cup white wine
1 ¼ cups thickened cream
500g penne pasta, cooked
Salt and freshly ground black pepper, to taste
Grated parmesan cheese, to serve
1. Heat frypan to Setting 12. Cook bacon
and mushrooms for 4-5 minutes or until
golden.
2. Add wine and cook until reduced by half.
Add cream and stock. Allow to simmer
until thickened.
3. Add pasta to the pan. Season to taste
with salt and pepper. Serve with parmesan
cheese.
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