The_AustralianWomensWeeklyFood-Issue23_2017

SPICY RED BEANS

WITH RICE

PREP + COOK TIME 30 MINUTES SERVES 4

1½ cups (300g) basmati rice

1¾ cups (430ml) water

1 tablespoon olive oil

1 medium brown onion (150g),

chopped finely

3 cloves garlic, crushed

1 stick celery (150g), trimmed,

chopped coarsely

1 medium red capsicum (200g),

chopped coarsely

200g button mushrooms, halved

200g swiss brown mushrooms,

quartered

1 tablespoon mexican chilli powder

400g can kidney beans, drained, rinsed

1 cup (250ml) water, extra

1 cup (250ml) tomato puree

½ cup (140g) sour cream

3 green onions, sliced thinly

½ cup fresh coriander sprigs

LAMB FARFALLE WITH

ROASTED VEGETABLES

PREP + COOK TIME 30 MINUTES SERVES 6

Use any short pasta you like instead

of the farfalle – try short tubular types,

such as penne or rigatoni. Cook the

pasta until it’s “firm to the tooth” or,

as the Italians say, “al dente”.

1 medium eggplant (300g), chopped

1 large zucchini (150g), chopped

1 medium red onion (170g),

sliced thickly

250g cherry tomatoes, halved

2 cloves garlic, crushed

cooking oil spray

375g farfalle (bowtie) pasta

600g lamb backstrap

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ cup (60ml) olive oil

⅓ cup (80ml) lemon juice

1 cup firmly packed fresh mint leaves

50g baby spinach leaves

⅓ cup (50g) toasted pine nuts

1 Preheat oven to 180°C/160°C fan.

2 Place eggplant, zucchini, onion,

tomato and garlic on a large oven

tray; spray with cooking oil, season.

Roast for15 minutes or until tender.

3 Meanwhile, cook pasta in a large

saucepan of boiling salted water until

almost tender; drain.

4 Combine lamb, spices and

1 tablespoon of the oil in a large

bowl; turn to coat lamb in spices.

5 Cook lamb on a heated oiled

chargrill plate (or grill or barbecue)

for 4 minutes or until browned all

over and cooked as desired. Remove

from heat, cover; rest for 5 minutes.

Slice thickly.

6 Place pasta, roasted vegetables,

lamb and remaining oil in a large

bowl with remaining ingredients; toss

gently to combine. Season to taste.

1 Rinse the rice in a sieve under

cold water until water runs clear;

drain well. Place rice in a medium

saucepan with the water; season.

Cover; bring to the boil. Reduce

heat to low; cook for 8 minutes

or until water is absorbed.

2 Meanwhile, heat oil in a large

saucepan over medium heat; cook

onion, garlic, celery, capsicum and

mushrooms, stirring, for 5 minutes

or until softened. Add the chilli

powder; cook, stirring, for 1 minute

or until fragrant.

3 Add beans, the extra water and

tomato puree to pan; bring to the

boil. Reduce heat to low; simmer for

15 minutes or until sauce thickens.

Season to taste.

4 Divide rice and bean mixture

among bowls. Serve topped with sour

cream, green onion and coriander.

“Roasted Mediterranean vegies make

a great base for a warm, hot or

cold salad. Instead of lamb, you

can use chicken, por , beef or fish.

It’s such a versatile recipe.”

Pamela Clark, Editorial & Food Director, AWW Cookbooks

What’s For Dinner?

AWW FOOD • ISSUE TWENTY THREE 71