2020-03-01 The Australian Womens Weekly Food

SLOW-COOKEDLAMB

WITHWHITEBEANPUREE

PREP+ COOKTIME4 HOURS SERVES 4

1.5kglambshoulder
1 tablespoonextravirginoliveoil
2 mediumonions(300g), cut into
thinwedges
4 anchovyfillets
1 wholegarlicbulb
3 sprigsfreshrosemary
2 tablespoonslemonjuice
1 cup(250ml)chickenstock
1 cup(250ml)water
400gheirloombabycarrots,
trimmed,scrubbed
2 tablespoonswhitespelt flour

WHITEBEANPUREE
2 x 400gcanscannellinibeans,
drained,rinsed
2 tablespoonstahinipaste
¼cup(60ml)lemonjuice
1 clovegarlic,quartered

1 Preheatoven180°C/160°Cfan.
Rublamballoverwithsaltandfreshly
groundpepper.
2 Heatoilina largeflameproofbaking
dishoverhighheat;cooklambuntil
brownedallover.Turnoffheat. Remove
lamb from baking dish.

3 Placeonionandanchoviesoverbaseof

bakingdish.Removethepaperyskin

fromthegarlicbulbandcutinhalf

crossways.Placelambandrosemaryon

topofonionmixture;placegarlicaround

lamb.Combinejuice,stockandthewater

ina smallbowl;pouroveronionmixture.

4 Coverdishtightlywithtwolayers

offoil.Roastfor1½hours.Remove

foil,reduceoventemperatureto

160°C/140°Cfan.Roastfora further 2

hours,addingcarrotsforthelasthourof

cookingtime,oruntilthemeatfallsfrom

theboneeasilyandcarrotsaretender.

5 Meanwhile,makewhitebeanpuree.

6 Removelamb,carrotsandonion

fromdish.Rest,coveredwithfoil,

for 10 minutes.

7 Meanwhile,skimfatfromthepan

juices;squeezefleshfromgarlicintopan

juices,discardingskins.Heatdishover

mediumheatuntilalmostboiling.Sift

flouroverpanjuices;whiskfor2 minutes

oruntilgravyboilsandthickens.Strain

intoa smalljug.Discardanysolids.

8 Servelambwithwhitebean puree,

carrots,onionandgravy.

WHITEBEANPUREE

Blendorprocesshalfthebeanswith

remainingingredientsuntilsmooth.

Stir in remaining beans; season to taste.

Test

Kitchen

Notes

Usea vegetablepeelerto

shaveceleriac.Ifceleriac

isnotinseason,substitute

fennel.Thesaladisbest

made close to serving.

“Withmost ingredientscomingstraight

fromthepantry,this pureeis a fastand

deliciousaccompanimentforroastedmeats.

Warmbeforeservingfora heartier option.”

Fran Abdallaoui, Editor,AWWFood

Meatlovers Entertaining

BEEFSTEAKWITHROASTED

CAULIFLOWER,CELERIAC

& SEEDSALAD

PREP+ COOKTIME 45 MINUTESSERVES 4

1 smallcauliflower(1kg),cutinto

2cmslices

2½tablespoonsextravirginoliveoil

4 freshlonggreenchillies

⅓cup(65g)pepitas(pumpkin

seedkernels)

1 teaspoongroundcumin

½teaspoondriedchilliflakes

800gbeefskirtsteak

1 teaspoonDijonmustard

1 teaspoonbrownsugar

2 tablespoonswhitewinevinegar

1 smallceleriac(430g),peeled,shaved

½cuplightlypackedfreshmintleaves

(^1) Preheatovento200°C/180°Cfan.
Lineanoventraywithbakingpaper.
2 Placecauliflowerontray,drizzlewith 2
teaspoonsoftheoil;seasonwithsaltand
pepper.Bakefor 25 minutes.Addchillies
tothetray;bakefora further5 minutesor
untilcauliflowerandchilliesaretender.
3 Meanwhile,heat2 teaspoonsofthe
remainingoilina non-stickfryingpan
overlow-mediumheat.Addpepitas,
cuminandchilliflakes;cook,stirring,for
1 minuteuntilgolden.Removefrompan.
4 Drizzlebeefwith2 teaspoonsofthe
remainingoil.Seasonwithsaltand
pepper.Cookbeefona heatedgrillplate
(orgrillorbarbecue)overmedium-high
heatfor5 minuteseachsideformedium
rare,oruntiltoyourliking.Remove
fromheat;rest,covered,for5 minutes.
(^5) Whiskmustard,sugar,vinegarand
remaining1 tablespoonoilina bowl;add
celeriac;tosstocombine;seasontotaste.
Spoonovercauliflowerandchillies.
Servebeefwithcauliflowermixture,
topped with seed mixture and mint.