Dish

Stir-Fried Lamb, Veges

and Mixed Rice

This recipe comes together in a matter of minutes, so

have all the serving ingredients prepped, cooked and

ready to go. Keep the pan very hot as it’s imperative that

you don’t overcook the lamb.

2 tablespoons oyster sauce

2 tablespoons kecap manis

2 cloves garlic, crushed

1 tablespoon grated

fresh ginger

¼–½ teaspoon chilli flakes

3 lamb shortloins,

sliced ½cm thick

1 large red onion, very

thinly sliced

vegetable oil and

sesame oil, to cook

To s e r v e

hot cooked rice

cooked broccolini, broccoli

or green beans, hot

2 raw carrots, peeled and

julienned or grated

toasted sesame seeds, chilli

sauce and lime wedges

Combine the oyster sauce, kecap manis, garlic, ginger and chilli

flakes in a medium bowl. Add the sliced lamb and onions and turn

to coat in the sauce.

Heat a non-stick sauté pan or wok with a teaspoon each of

vegetable and sesame oils until very hot. Add only enough

lamb/onions to fit in a single layer in the pan and cook for about

40 seconds then turn and cook for another 30 seconds. Tip into

a bowl and cover to keep warm. Repeat with the remaining lamb,

adding more oil between batches.

To s e r v e : Divide the rice between shallow bowls and top with the

vegetables and lamb. Scatter with sesame seeds and serve with

chilli sauce and lime wedges. Serves 4

Rigatoni with Quick Pork and White Wine Ragu

Turn humble mince into a light sauce for topping hot pasta or a

silky smooth polenta.

400 grams dried tubular pasta

such as caserecce or rigatoni

Ragu

2 tablespoons olive oil

500 grams good pork mince

2 teaspoons fennel seeds

1 large onion, finely chopped

1 large carrot, grated

3 cloves garlic, crushed

1 tablespoon finely chopped

rosemary or thyme

1 cup white wine

1 cup chicken stock

200 grams crème fraiche

sea salt and ground pepper

To s e r v e

finely grated zest 1 lemon

½ cup freshly grated

parmesan, plus extra to serve

good handful parsley, chopped

Ragu: Heat the oil in a large sauté pan and when hot add the

pork and the fennel seeds. Season and cook until lightly golden,

breaking up the meat so there are no large lumps. Stir in the

onion, carrot, garlic and rosemary. Cover and cook for 15

minutes, stirring occasionally.

Add the wine and stock and bring to the boil. Simmer uncovered

for about 10 minutes until reduced by half. Stir in the crème

fraiche and cook over a high heat to reduce a little. Season.

Pasta: Cook the pasta in boiling salted water until al dente. Drain.

To s e r v e : Stir the zest, parmesan and parsley into the sauce,

then combine with the pasta. Divide between warm serving bowls

and top with extra parmesan and a grind of pepper. Serves 4

Roasted Clams with Capsicum

and Smoked Paprika

Enjoy this one-pan meal with lots of warm crusty bread for
mopping up all the delicious smoky juices.

3 tablespoons olive oil

2 red onions, thinly sliced

3 cloves garlic, crushed

2 bay leaves

1 roasted red capsicum,

thinly sliced

2 teaspoons smoked paprika

1 teaspoon cumin seeds

2 tablespoons tomato paste

1 cup white wine

2 tablespoons balsamic vinegar

1 punnet cherry tomatoes

2 kilograms clams

good handful parsley, chopped

Preheat the oven to 200°C fan bake.

Toss the oil, onion, garlic, bay leaves, capsicum, paprika and cumin
seeds together in a large roasting tray and cook for 10 minutes.

Combine the tomato paste, wine and balsamic vinegar, then stir
into the vegetables, along with the cherry tomatoes.

Roast for 15 minutes, then add the clams. Roast for about 10
minutes or until all the clams are opened, stirring once during
cooking. Stir in the parsley and serve immediately straight from
the pan with lots of good crusty bread for mopping up the juices.
Serves 4

COOK’S NOTE: For a super quick weeknight meal, I heat up

a couple of sachets of pre-cooked, combined wild and brown

rice which are available at supermarkets and food stores.

DISH 106