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21 July 2017Last updated
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Four recipes that are bursting with flavour

Jazz up your meal with these fresh flavours

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16 Jul 2017 | 03:38 pm

Spiced pomegranate lamb shanks

FR_170714_CAM_Recipes-(3)-(Read-Only)

Prep time 15 mins
Cooking time 2 hours 30 mins
Serves 4

Olive oil
1.2-1.4kg lamb shanks
2 medium onions, sliced
6 large garlic clives, halved
1 tsp ground cinnamon
1/2 tsp cumin
2 tbsp brown sugar
50g tomato paste
1 cup non-alcoholic red wine
1/2 cup pomegranate molasses
2 cups chicken stock
Pomegranate arils, steamed green beans and couscous, to serve

Preheat the oven to 160°C. Heat 1 tbsp oil in a frying pan and sear lamb shanks all over until golden brown. Place in an oven-proof casserole in a single layer and season with salt and pepper. Wipe the pan with paper towel, add a little oil and add onion and garlic. Saute until onion is soft. Add all the spices and sugar. Stir until fragrant and spoon it around the shanks. In the same pan, add tomato paste, non-alcoholic red wine and molasses, mix and pour over the shanks with the stock. Season, cover with aluminium foil and cook in the oven for about 2½ hours or until tender. Scatter with pomegranate seeds, serve with green beans and couscous.

Shiitake mushroom bakes

FR_170714_CAM_Recipes-(Read-Only)

Prep time 15 mins
Cooking time 15 mins
Serves 4 as a starter

3 extra-large eggs
1 1/2 cups warm chicken stock
100g shiitake mushrooms, sliced
For the sauce, combine:
2 tbsp hot water
1 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp sesame oil
1/2 cup sliced spring onion
Ground chilli or hot sauce, to serve

Preheat the oven to 160°C. Beat eggs, then add the warm stock, mixing well. Divide mushrooms between four small heat-resistant bowls. Add equal portions of the egg mixture and place the bowls in a baking dish into which they fit fairly snugly. Pour hot water into the baking dish until it comes a third of the way up the sides of the bowls. Cover with foil and bake for 15 mins or until firm. Serve hot topped with sauce and sprinkled with the sliced spring onion. Serve chilli or hot sauce on the side.

Monkfish soup with red pepper ‘rouille’

FR_170714_CAM_Recipes-(4)-(Read-Only)

Prep time 15 mins
Cooking time 25 mins
Serves 4

1 tbsp olive oil
230g baby leeks, sliced and washed
2 medium carrots, peeled and sliced
3 slices orange peel
A pinch of saffron
1 bay leaf
3 sprigs parsley
1 sprig thyme
1 cup non-alcoholic white wine
1 1/2 litres fish stock
400g skinned monkfish 
fillets, cut into large chunks
230g shelled prawns
For the rouille:
3/4 cup jarred peppadews
1/2 tsp paprika
1 tsp chopped garlic
4 tbsp olive oil
Toasted or grilled crusty bread, to serve

In a large saucepan, soften the vegetables in olive oil (do not brown). Stir in the orange peel, saffron and herbs, then add the non-alcoholic wine and stock. Bring to the boil, reduce heat and simmer for 20 mins. To make rouille, blend all the ingredients and season. When ready to serve, add the fish to the simmering broth, reduce the heat, cover and let it simmer for 2 mins or until the fish is cooked. Ladle into bowls and top with bread spread with ‘rouille’.

Chicory with goats’ cheese sauce

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Prep time 15 mins
Cooking time 30 mins
Serves 4

2 cups chicken stock or water
1-2 tbsp lemon juice
4 heads chicory (endives)
250g beef bacon, cooked until crispy
For the sauce
1-2 tbsp butter, plus extra 
for greasing
1 tbsp flour
1 cup milk
100g soft goats’ cheese
1 tbsp mustard
3 tbsp breadcrumbs

Preheat the oven to 180°C. Bring stock and lemon juice to the boil, add chicory and simmer for 10 mins. Drain, place on a clean tea towel and press to remove liquid. Chop the beef bacon and keep aside. Grease a baking dish. Arrange chicory in the dish in a single layer. Melt 1-2 tbsp butter in a small saucepan, then add flour, stirring for a minute or two. Remove from heat and gradually whisk in milk. Return to heat and stir until simmering. Crumble in goats’ cheese, remove from heat and stir, together with the mustard, until well blended. Season. Pour sauce over the chicory and scatter with breadcrumbs and beef bacon. Bake for 15 mins or until golden and bubbling. Serve with a dressed leafy salad.

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