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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