LAMB, FENNEL
&ORANGESALAD
PREP + COOK TIME 15 MINUTES (+ STANDING)
SERVES 4If you don’t have fennel seeds on
hand, use the same quantity of
coriander seeds, crushing them first
with a pestle in a mortar or the base
of a clean saucepan.2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon sea salt flakes
¼ teaspoon freshly ground
black pepper
¼ cup (60ml) extra virgin olive oil
4 lamb backstraps (800g)
2 baby fennel bulbs, sliced thinly
100g baby rocket leaves
½ cup (60g) pitted sicilian
green olives
1 medium orange (240g), halved,
sliced thinly
2 teaspoons white wine vinegar
½ cup (40g) shaved parmesan1 Combine cumin and fennel seeds,
salt, pepper and 2 teaspoons of the
oil in a medium bowl. Add lamb; turn
to coat in mixture.
2 Heat a grill pan or frying pan over
medium−high heat. Add lamb; cook
for 2 minutes each side for medium
or until cooked as desired. Remove
pan from heat, cover lamb loosely
with foil; rest for 5 minutes.
3 Meanwhile, combine remaining
oil with remaining ingredients in a
medium bowl; season to taste.
4 Cut lamb into slices; serve
with salad.RIGATONI WITH
ARRABBIATA &
CHORIZO SAUCE
PREP + COOK TIME 25 MINUTES SERVES 4It’s not necessary to add oil to the
frying pan when cooking the chorizo,
as sufficient fat will be released from
the sausages during cooking.500g rigatoni pasta
3 cured chorizo sausages (300g),
sliced thinly
2 tablespoons extra virgin olive oil
1 large onion (200g), chopped finely
1 teaspoon driedchilli flakes
3 cloves garlic, crushed
700ml bottle passata (sieved
pureed tomato)
1 cup (250ml) water
½ teaspoon brown sugar
½ cup coarsely chopped fresh
flat−leaf parsley leaves
⅓ cup (50g) finely grated parmesan1 Cook pasta in a large saucepan
of boiling water until almost tender;
drain and return to pan.
2 Meanwhile, cook chorizo in a large
frying pan over medium−high heat,
turning occasionally, for 2 minutes or
until chorizo is browned; remove from
pan, drain on paper towel.
3 Heat oil in same frying pan;
cook the onion, chilli and garlic,
stirring, for 3 minutes or until onion
is soft. Add passata, the water and
brown sugar. Bring to the boil,
reduce heat to low; simmer, stirring
occasionally, for 7 minutes or until
the sauce has thickened slightly.
Season to taste with salt.
4 Add sauce to pasta in pan with
parsley; stir over medium heat until
heated through. Stir in parmesan.FETTA & OLIVE GREEK
MEATLOAVES
PREP + COOK TIME 35 MINUTES SERVES 4
500g lamb mince
1 small red onion (100g),
chopped finely
2 tablespoons finely chopped fresh
oregano leaves
1 tablespoon finely grated lemon rind
2 cloves garlic, crushed
½ cup (50g) dried breadcrumbs
1egg
1 medium tomato (150g)
80g greek fetta, crumbled
¼ cup (40g) pittedkalamata olives,
halved
2 tablespoons olive oil
500g baby new potatoes, quartered
4 cups mesclun salad leaves
1 tablespoon french salad dressing
1 Preheat oven to 220°C/200°C fan.
Lightly grease 4 holes of a 6−hole
(¾−cup/180ml) texas muffin pan.
2 Combine mince, onion, oregano,
lemon, garlic, breadcrumbs and egg
in a large bowl; season. Press half the
mixture into the greased pan holes.
3 Cut the tomato into 12 slices.
Choose six large tomato slices; place
ontopofthemincewithhalfthe
fetta and half the olives. Top with
the remaining mince mixture; press
mixture down. Top with remaining
slices of tomato, fetta and olives.
Drizzle with 2 teaspoons of the oil.
4 Toss potato and remaining oil in
a roasting pan; season.
5 Transfer potato and meatloaves
to oven; bake, at the same time, for
20 minutes or until meatloaves are
cooked through. Remove meatloaves
from oven. Cook potatoes for a
further 5 minutes or until golden.
6 Run a small knife around the edge
of each meatloaf; transfer to plates.
Drizzle salad leaves with dressing;
serve with meatloaves and potato.
Food In A Flash
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