Food & Home Entertaining – September 2019

THREE-CHEESE

BROCCOLI PASTA

Serves 4 – 6 EASY 40 mins

WHAT YOU NEED

PASTA

700g broccoli

30g salted butter

500g penne pasta, cooked

according to packaging

instructions

150g sun-dried tomatoes

SAUCE

60g salted butter

125ml (½ cup) fresh cream

100g Cheddar

100g mozzarella

50g Gouda

1 garlic clove, peeled

and crushed

4½ tsp dried mixed herbs

salt and freshly ground

black pepper, to taste

2 handfuls fresh basil

leaves, chopped + extra,

to garnish

HOW TO DO IT

1 For the pasta, blanch the

broccoli in a pot of boiling

salted water until bright

green, about 3 minutes.

Remove from heat, drain

and set aside. Melt the 30g

butter in a large frying pan

placed over medium heat.

Add the broccoli and fry

until cooked, about 3

minutes. Remove from heat

and set aside until needed.

2 For the sauce, place the

60g butter, fresh cream,

Cheddar, mozzarella and

Gouda in a large saucepan.

Cook over medium heat

until the butter and cheese

have melted, whisking

continuously. Add the

garlic, dried mixed herbs

and seasoning. Whisk until

well incorporated. Remove

from heat, add the cooked

pasta, sun-dried tomatoes

and broccoli. Toss until

coated evenly, then fold in

the chopped basil.

3 Serve immediately,

garnished with fresh basil.

LAMB AND COCONUT

BUNNY CHOW

Serves 4 EASY 2 hrs

WHAT YOU NEED

1 tbsp olive oil

800g leg of lamb, cut

into cubes

1 large onion, peeled

and diced

1 tsp dried chilli powder

1 tsp dried mixed herbs

3 celery stalks, chopped

2 garlic cloves, peeled

and crushed

2 tbsp garam masala

1 tbsp curry powder

1 tsp fennel seeds

1 x 400ml tin coconut milk

2 tbsp tomato paste

1L (4 cups) beef stock

125ml (½ cup) beer

salt and freshly ground

black pepper, to taste

2 large potatoes, diced

1 large sweet potato, diced

2 medium carrots, diced

handful each fresh flat-leaf

parsley and coriander,

chopped

THREE-CHEESE
BROCCOLI PASTA

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