Delicious Australia – (07)July 2019

DRUNKENLAMB CASSEROLE

SERVES6-8

Thiscasseroleis basedona traditional

Frenchstewoflambandvegetablescalled

navarin.I’vemadea ‘drunken’version

heavy on the white wine and dry vermouth.

2 tbsextravirginoliveoil

50gunsaltedbutter

800glambneck,cutinto6cmpieces

12 pearlonions,peeled,leftwhole

1 small(400g)celeriac,peeled,

cutinto4cmpieces

2 smallparsnips,peeled, cut lengthwise

into4 wedges

1 garlicbulb,halved

2 rosemarysprigs

1 cup(250ml)drywhitewine

1 cup(250ml)whitevermouth

4 cups(1L)beefstock

Mashed potato and crispy sage, to serve

Heatoilandbutterin a largeflameproof

casseroleorheavy-basedsaucepanover

medium-highheat.Seasonlamband

addtocasserole.Cook,turning,for6-8

minutesoruntilbrownedallover.Remove

lambandsetaside.Addpearlonionsand

cookfor5-6minutesoruntilstartingto

brown.Addceleriacandparsnip,reduce

heattomediumandcook,stirringwell,

for5-6minutesoruntilgoldenbrown.

Transfertoa largeplateandsetaside.

Returnlambtopanwithgarlicand

rosemary,andcookfor5 minutes.Add

wineandvermouth,andstirin reserved

vegetablemixture.Addstock,bringto

theboil,thensimmerfor5-6minutesfor

flavourstodevelop.Reduceheattolow

andsimmerfor25-30minutes.Seasonto

taste,coverandsimmerfor1 hourto

1 hour 30 minutesoruntillambis tender.

Dividecasseroleamongservingplates.

Serve with mashed potato and fried sage.

CHICKPEA& PRESERVEDLEMON

TAGINEWITH SAMBAL

SERVES 4-6

1 cup(200g)driedchickpeas, soaked

overnight,drained

2 tbsextravirginoliveoil

1 white onion, peeled, diced

50gpreservedlemon,chopped

4 cups(1L)vegetable stock

11 / 2 tbsharissa

4 romatomatoes,chopped

1 longredchilli,seedsremoved

1 pinchsaffronthreads

1 tbsrasel hanout(Moroccanspicemix)

600gbluepumpkin, peeled, cut into

6cm wedges

PUMPKINSEED& COCONUTSAMBAL

(^1) / 4 cup(35g)toastedpumpkinseeds
(pepitas),toasted,roughlycrushed
(^1) / 4 bunchcoriander,leavespicked
(^1) / 4 bunchflat-leafparsley, leaves picked
Juiceof1 lime
50g shredded fresh coconut
Placechickpeasin a saucepanandcover
withcoldwater.Placeoverhighheatand
bringtotheboil.Reducetoa simmerand
cookfor 45 minutes or until tender. Drain
andsetaside.
Heatoilin a flameproofcasserole
overmediumheat.Addonionandcook,
stirring,for5 minutesoruntilsoftened.
Addlemon,stock,harissa,tomato,chilli,
saffronandrasel hanout,andbringtothe
boil.Reduceheattomedium-lowandadd
pumpkinandchickpeas.Cook,stirring
occasionally,for35-40minutesoruntil
pumpkinis tenderandsaucehasreduced.
Forthesambal,combineallingredients
in a bowl and season. Serve with casserole.
SPICYLAMBRIBSINSMOKED
CHILLI& BLACK BEAN SAUCE
SERVES4-6
Begin this recipe at least 3 hours ahead.
2 tbsextravirginoliveoil
2.5kglambriblets,trimmed
2 tbssaltedblackbeans,soaked for
20 minutes,drained
1 onion,finelychopped
2 tspeachsmokedpaprika, cumin seeds
andcorianderseeds
3 chipotlechilliesin adobosauce(from
selectedgrocers),chopped
2 tbstomatopaste
2 tbsfinelychoppedflat-leafparsley
(^1) / 2 cup(125g)firmlypackedbrown sugar
2 x 400g cans cherry tomatoes
4 cups(1L)beefstock
Tortillas and crumbled feta, to serve
PICODEGALLOSALSA
¼ cup(60ml)extravirginoliveoil
2 longredchillies,thinlysliced
2 longgreenshallots, thinly sliced on
thediagonal
2 garliccloves,crushed
3 romatomatoes, seeds removed,
chopped
Juiceof1 lime, plus extra wedges
toserve
(^1) / 2 bunchcoriander,leaveschopped,
plus extra leaves to serve
Preheatovento160°C.Heatoilin a
large,deep,flameproofcasseroleover
highheat.If necessary,cutribssothey
fitintocasseroleand,in batches,cook,
turning,for5-6minutesoruntilbrowned
allover.Transfertoa largeplateandset
aside.Carefullydrainoilfromcasserole,
reserving2 tbsoilin casserole. Reduce
heattomedium-high.
Tomakesauce,addbeans,onionand
spicestocasseroleandcook,stirring
occasionally,for4-5minutesoruntil
softened.Stirin chilli,tomatopaste,
parsleyandsugar,andcook,stirring,for
2-3minutesoruntilsugaris dissolved.Stir
in tomatoesandstock,andbringtothe
boil.Returnribstocasserole,reduceheat
tomediumandsimmerfor6-8minutesfor
flavourstodevelop.Coverwitha lidand
transfertoovenfor2 hours 30 minutesto
3 hoursoruntilmeatis fallingoffthebone.
Meanwhile,forthepicodegallosalsa,
combineallingredientsin a bowl,season
totasteandsetasideuntilreadytoserve.
Removecasserolefromovenand
transferribs,fat-sideup,toa largebaking
tray.Preheatovengrilltohigh.Place
casseroleovermediumheatandcook,
skimmingfatfromsurface,for6-8minutes
oruntilsauceis thickenedandreduced.
Spoonoversaucetocoatfatsideofribs.
Grillontopshelfofovenfor6-8minutes
oruntilsauceis brownedandcaramelised.
Transferribstoa largeservingplatter.
Spoonoverremainingsauce.Scatter
salsawithfeta.Serveribswithsalsa,extra
coriander, tortillas and lime wedges.
70 delicious.com.au
MATT MORAN.