User's Manual

25
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
2/3 cup white wine
300ml cream
Freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frying pan on setting 8. Cook bacon
until golden. Add mushrooms and stir
through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with
salt and pepper and serve immediately.
Lamb Tagine Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1 ½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in frypan on setting 8. Cook lamb
shanks in batches for 3-5 minutes or until
evenly brown all over; remove from heat.
2. Reduce heat to setting 6, and add onion
and garlic to frypan and cook for 5
minutes, or until onion has softened and
coloured. Add spice mix and cook until
fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan
with tomatoes, stock, cinnamon, and
cardamom. Cover and cook, on setting
3, turning and stirring occasionally for 2
hours. After 2 hours add chickpeas, sweet
potato and cook, covered until the sweet
potato is tender.
4. Adjust seasoning and stir through chopped
coriander, serve with cous cous.
Recipes continued