41
GOURMET FAST
5 Lamb with orzo and olives
Serves 4
2 tbsp olive oil
500 gm minced lamb
1 onion, finely chopped
1 baby fennel, finely chopped, fronds
reserved
3 garlic cloves, finely chopped
Finely grated rind and juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
¾ tsp dried chilli flakes
½ tsp dried mint
400 gm canned cherry tomatoes
250 ml(1cup)beefstock
¼ cup coarsely chopped dill
¼ cup coarsely chopped mint
¼ cup coarsely chopped flat-leaf parsley
50 gm pitted kalamata olives, coarsely
chopped
400 gm orzo or risoni
2 tbsp extra-virgin olive oil
Feta, to serve
1 Heat olive oil in a large frying pan over
medium-high heat, add lamb and brown well
all over, breaking up any clumps with a wooden
spoon (2-3 minutes). Transfer to a bowl using
a slotted spoon and pour off all but 2 tbsp fat
from the pan. Add onion, fennel, garlic and lemon
rind, sauté until translucent (4-5 minutes), then
stir in cumin, coriander, chilli and dried mint, and
fry until fragrant. Return lamb to the pan, add
tomatoes and stock, season to taste, bring to a
simmer and cook until liquid reduces by half and
lamb is well flavoured (10-12 minutes). Stir in fresh
herbs and olives and check seasoning.
2 Meanwhile, cook orzo in a large saucepan
of well-salted boiling water until just tender
(4-5 minutes), then drain and toss in a bowl with
extra-virgin olive oil and lemon juice.
3 To serve, divide orzo among serving bowls, top
with lamb mixture and serve hot scattered with
feta and fennel fronds.
7 Pumpkin pilaf with ricotta
and pepitas
You have to love a one-pot wonder – far less washing
up and fiddling around, and oh-so-much flavour
absorbed by the rice from the stock and vegetables.
Serves 4
50 ml olive oil
100 gm butter, diced
1 onion, finely chopped
2 garlic cloves, finely chopped
180 gm basmati rice
500 ml (2 cups) hot vegetable stock
400 gm peeled and seeded pumpkin, diced
2 thyme sprigs, plus 2 tsp coarsely chopped
thyme, to serve
2½ tbsp pepitas
Finely grated rind and juice of ½ lemon
200 gm ricotta1 Heat oil and 40gm butter in a wide saucepan
over medium-high heat until butter foams, add
onion and half the garlic and sauté until tender
(3-4 minutes). Stir in rice to coat well in oil, then
add stock, pumpkin, thyme sprigs and 100ml
boiling water, season to taste and bring to the
boil. Reduce heat to low, cover with a tight-fitting
lid and cook without uncovering for 15 minutes.
Remove from heat and stand for 5 minutes
without uncovering.
2 Meanwhile, cook remaining butter in a
saucepan over medium-high heat until nut brown
(2-3 minutes). Remove from heat, stir in pepitas,
lemon rind and remaining garlic and season to
taste, then stir in lemon juice.
3 Spoon ricotta onto pilaf, drizzle with the pepita
mixture, scatter with thyme and serve hot.6 Braised white beans with chorizo
and silverbeet
Canned beans make this dish weekday-friendly.
Should you have leftover beans, they’re excellent the
next day for a quick breakfast – serve them on
sourdough toast and top with a fried egg.
Serves 4 (pictured p37)
60 ml (^1 / 4 cup) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1 tsp paprika
3 thyme sprigs
1 fresh bay leaf
250 ml (1 cup) chicken stock
200 gm canned chopped tomatoes
800 gm canned white beans, drained and
rinsed
2 tsp sherry vinegar, or to taste
4 fresh chorizo
Coarsely chopped oregano and flat-leaf
parsley, and crusty bread, to serve1 Heat 2 tbsp oil in a large saucepan over
medium-high heat, add onion, carrot, celery and
garlic and sauté, stirring occasionally, until tender
and translucent (4-5 minutes). Stir in paprika,
thyme and bay leaf, sauté until fragrant, add stock
and tomato, season to taste and bring to the boil.
Add beans, reduce heat to medium and simmer
until well flavoured (4-5 minutes). Discard thyme
and bay leaf, stir in vinegar, season to taste and
keep warm.
2 Heat remaining oil in a large frying pan over
medium-high heat, add chorizo and fry, turning
occasionally, until browned and cooked through
(4-5 minutes). Thickly slice. Top bowls of braised
beans with chorizo, scatter with oregano and
parsley, and serve with crusty bread.8 Caramelised pears with honey
and fennel seeds
What’s not to love about pears and caramel, especially
caramel spiked with fennel seeds? Served with
ice-cream, it’s an ideal midweek dessert.
Serves 4
40 gm butter, diced
4 firm but ripe pears, peeled, cored and
quartered
150 gm honey
1 vanilla bean, split and seeds scraped
½ tsp fennel seeds
70 ml pouring cream
Toasted slivered almonds and vanilla
ice-cream, to serve1 Melt butter in a large frying pan over
medium-high heat until foaming, add pears
and fry, turning occasionally, until beginning to
caramelise (5-6 minutes).
2 Add honey, vanilla bean and seeds, and fennel
seeds and simmer, stirring occasionally and
turning pears in syrup, until tender and a caramel
forms (4-5 minutes).
3 Remove from heat, transfer pears to serving
bowls, then return caramel to the heat, add cream
and swirl to combine. Spoon caramel over pears,
scatter with almonds and serve hot with vanilla
ice-cream.#TEXT PAGEBlue
dish (with salt) from
The Fortynine Studio.
Shibori napkin from
Worktones. All other
props stylist’s own.
Stockists p175.