Braised beans with chorizo
and calamari SERVES 4
A winning dish that brings classic flavours and simple
comforts together in a single bowl.2 tbsp extra-virgin olive oil
200 gm fresh chorizo, casings
removed, crumbled
3 garlic cloves, crushed
½ tsp smoked paprika
1 large calamari (500gm),
cleaned and hood thickly
sliced into rounds (reserve
tentacles for another use)
20 ml sherry (optional)
800 gm canned cannellini
beans, rinsed and drained
2 tsp finely chopped
marjoram and flat-leaf
parsley1 Heat oil in a large frying pan
over high heat, add chorizo and
crush with the back of a fork,
then add garlic and paprika,
and cook until chorizo is
crisp and oil is coloured red
(3 minutes). Remove chorizo
with a slotted spoon.
2 Return pan to high heat,
add calamari and cook, stirring
occasionally, until just cooked
through (2-3 minutes). Add
sherry and stir until reduced
(20 seconds), then return
chorizo to pan with beans,
marjoram and 60ml water.
Cook, stirring, until combined
and beans are warmed through
(1-2 minutes). Transfer to a
platter, scatter with herbs
and serve immediately.Lamb with fennel, green chilli
and preserved lemon SERVES 4
A salsa verde of green chillies and preserved lemon adds
a bright kick to this dish of lamb, fennel and pistachio. Also
consider spooning it over barbecued snapper or on top of poached
eggs on sourdough toast at breakfast.2 lamb backstraps (200gm
each), at room temperature
1 tbsp extra-virgin olive oil
280 gm (1 cup) Greek-style
yoghurt
1 fennel bulb, thinly sliced
on a mandoline, fronds
reserved
2 spring onions, trimmed
and thinly sliced
35 gm (⁄ cup) pistachio nuts,
coarsely chopped
Sumac (optional), to serve
PRESERVED LEMON AND
GREENCHILLI SALSA VERDE
2 long green chillies, chopped
⁄ preserved lemon, flesh and
pith removed, chopped
⁄ cup each mint leaves and
flat-leaf parsley leaves
60 ml (⁄ cup) extra-virgin
olive oil
1 tbsp white wine vinegar1 For salsa verde, blend
ingredients in a blender or
food processor until a coarse
paste and season to taste.
2 Season lamb to taste and rub
with oil. Heat a frying pan over
high heat. Add lamb, reduce
heat to medium-high, and fry,
turning once, until cooked
to your liking (3⁄ minutes
a side for medium-rare). Rest
for 10 minutes, then thinly slice.
3 Spread yoghurt on a platter,
top with lamb, fennel and spring
onion, scatter with pistachio
nuts, fennel fronds and sumac
and drizzle with salsa verde to
taste. Serve with remaining
salsa verde on the side.54 GOURMET TRAVELLER