VEGETABLE,PARMESAN,
SPINACH& BEAN RAGU
SERVES 6INGREDIENTS
375gdriedfour-beanmix(egSunValleyFoods
brand,orusemixeddriedbeansof your choice)
50gbutter,chopped coarsely
1 Tbspoliveoil
1 largeonion,choppedfinely
1 medium carrot, chopped finelyLAMB& EGGPLANT CURRY
WITHCASHEWS
SERVES 6
INGREDIENTS
¼cup(60ml)vegetableoil
6 babyeggplants(360g),sliced3cmthick
6 (1.5kg)French-trimmedlambshanks(‘French-
trimmed’iswhentheendofthebone is exposed)
1 largeonion,choppedfinely
3 clovesgarlic,grated
5cmpiecefreshginger,grated
3 freshlongredchillies,slicedthinly
2 tspeachground cumin, ground coriander and
garammasala
400gcanneddicedtomatoes
2 cups(500ml)beefstock
1 Tbspsesameseeds
¼cup(50g)toasted salted cashews, plus a few
extratogarnish
1 Tbspdesiccatedcoconut
¾cup(200g)Greek-styleyoghurt
¼ cup lightly packed coriander leaves
1 Heat1 Tbspofoilina largefryingpanover
mediumheat;cookeggplant,inbatches,until
browned. Transfer to a 4.5-litre slow cooker.
2 Heat1 Tbspoftheoilinthesamepanover
mediumheat;cooklamb,inbatches,until
browned all over. Transfer to cooker.
3 Heatremainingoilinsamepanovermedium
heat; cook onion, stirring, for 5 minutes or until
VEGETABLE,
PARMESAN,
SPINACH&
BEAN RAGU2 stalkscelery,trimmed,chopped finely
3 clovesgarlic,crushed
½cup(125ml)drywhitewine
2 Tbsptomatopaste
400gcannedcrushedtomatoes
2 cups(500ml)vegetable stock
2 tspseasaltflakes
2 tspcastersugar
4 sprigsfreshthyme
50gbabyspinachleaves
1 cup finely grated parmesan1 Placebeansina pot;coverwith5cmwater.
Bringtotheboilandboilforabout5 minutes;
drain. Transfer to a 4.5-litre slow cooker.2 Heatbutterandoilina largefryingpanover
mediumheat;cookonion,carrot,celeryand
garlic,stirring,for5 minutesoruntilsoftened.
Addwine;bringtotheboil.Boiluntilwinehas
almostevaporated.Addpaste,tomatoes,stock,
salt,sugarandthyme.Transfertocooker.Cook
on low for about 8 hours. Season to taste.3 Discardthyme.Stirinspinachuntilwilted.
Sprinkleraguwithparmesantoserve.
Suitabletofreezeattheendofstep2.
Serving suggestion: fresh, crusty bread.SMOKYCHICKPEA
& TOMATO SOUP
SERVES 6
INGREDIENTS
1.5kgtomatoes,quartered
1 largeonion,choppedcoarsely
3 clovesgarlic,choppedcoarsely
1 stalkcelery,trimmedandslicedthickly
3 x 400gcanschickpeas,rinsed,drained
1 ¾cups(430ml)chickenstock
2 tspsmokedpaprika
1 Tbspcastersugar
⅓ cup (80g) sour cream
1 Placetomato,onion,garlic,celery,chickpeas,
stock,paprikaandsugarina 4.5-litreslow
cooker. Cook on low for about 8 hours.
2 Usinga slottedspoon,remove2 cupsofthe
chickpeasandreserve.Leavetheremaining
soupfor 10 minutesthenblenduntilsmooth.
Stir in reserved chickpeas. Season to taste.
3 Servesouptoppedwithsourcream.
Suitabletofreezeattheendofstep2.
Serving suggestion: char-grilled bread.
softened.Addgarlic,ginger,chilliandspices;
cook,stirring,for1 minuteoruntilfragrant.Stir
intomatoesandstock;bringtoboil.Transfer to
cooker. Cook on low for about 8 hours.4 Dry-fryseeds,nutsandcoconuttogether
untilfragrantbutnotcoloured;cool.Blendor
processuntilfinelyground.Stirmostof this
into cooked curry. Season to taste.5 Servetoppedwithyoghurt,coriander,
remainingnutmixandextracashews.
Suitabletofreezeattheendofstep3.
Servingsuggestion:steamed basmati rice
and Asian greens.yhg| 133F