Sunbeam FP5900P, SK4200P, FP5500P, FP5910, FP5610P manual Penne Boscaiola, Lamb Tagine

Frypan recipes continued

Penne Boscaiola Serves 4

6 rashers bacon

200g sliced button mushrooms ²/³ cup white wine

300ml cream

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 frying pan on setting 8. 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 and serve immediately with shaved parmesan.

Lamb Tagine Serves 4-6

Not suitable for model FP5500P

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 pepper to taste

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 setting 8. Cook lamb shanks in batches for 3-5 minutes or until evenly brown all over; remove from heat.

2.Reduce heat to setting 6, 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 setting 3, turning and stirring occasionally for 2 hours. After 2 hours add chickpeas, sweet potato and cook, covered until the sweet potato is tender.

4.Adjust seasoning and stir through chopped coriander, serve with cous cous.

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