Recipes

Spicy Lamb Ragù & Fresh Pasta

 

Prep time: 10 mins | Cook time: 2 hrs 45 mins | Serves: 4 | Meal: Lunch or Dinner

Ingredients

  • 500g lamb shoulder, diced or cut into chunks
  • 3 cans (400g each) diced tomatoes
  • 1 small brown onion, diced
  • 2 garlic cloves, thinly sliced
  • 1 red capsicum (bell pepper), diced
  • 1 red chilli, thinly sliced
  • 3 tbsp olive oil
  • 1 large bunch fresh basil
  • 250ml red wine
  • Sea salt and freshly ground black pepper
  • Fresh pasta of choice
  • Grated cheese, to serve

Method

  1. Sauté the aromatics:
    Heat olive oil in a large pan over medium heat. Add garlic and onion, and cook for 2–3 minutes, stirring until softened.
  2. Add the vegetables:
    Stir in the red capsicum and chilli. Cook for another 3 minutes.
  3. Brown the lamb:
    Add the lamb shoulder and cook for 5–7 minutes, turning until browned all over. Season with salt, pepper, and half the basil leaves.
  4. Add wine and tomatoes:
    Pour in the red wine and canned tomatoes. Stir well, then reduce to a medium heat and simmer for 30 minutes.
  5. Slow-cook the sauce:
    Lower the heat to medium-low and continue to cook gently for 2–2½ hours, stirring occasionally, until the lamb is tender and the sauce is rich.
  6. Cook the pasta:
    Meanwhile, cook pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Drain well.
  7. Combine and serve:
    Toss the pasta through the lamb ragu. Divide among bowls, top with the remaining basil leaves, and finish with grated cheese.



Chicken Schnitzel with Lemon Herbs

Prep time: 20 mins | Cook time: 6 min

Serves: 4 | Meal: Lunch or Dinner

Ingredients

Schnitzel

  • 80g panko crumbs
  • 40g fine bread crumbs
  • 40g finely grated pecorino
  • 70g plain flour, seasoned to taste
  • 2 eggs, lightly beaten
  • 4 chicken breast schnitzel fillets (around 180g each)
  • ¼ cup vegetable oil
  • Sea salt flakes

Herb's

  • 1 cup flat-leaf parsley
  • 1 cup dill
  • ½ cup tarragon
  • 1 red onion, thinly sliced
  • Extra virgin olive oil, for drizzling
  • 1 lemon, sliced into small wedges
  • Kosher salt


Method

 

  1. Preheat the oven to 120°C to keep the schnitzels warm later.
  2. In a bowl, combine panko crumbs, fine bread crumbs, and pecorino. Mix well.
  3. Place seasoned flour in a separate bowl and beaten eggs in another.
  4. Dust each chicken schnitzel evenly in flour, shaking off the excess.
  5. Dip into the egg mixture, then coat evenly in the crumb mix, pressing the crumbs firmly onto the schnitzel. Set aside.
  6. Heat vegetable oil in a large pan (about 2cm deep) over medium heat.
  7. Fry schnitzels two at a time for 2–3 minutes per side, or until golden brown and cooked through.
  8. Drain on paper towel, then transfer to a tray and place in the oven to keep warm.
  9. For the lemon herbs, combine herbs and onion in a bowl. Add olive oil, a pinch of kosher salt, and squeeze a lemon and toss gently.
  10. Serve schnitzels on a platter or individual plates, sprinkle with sea salt flakes, top with the herb salad, and finish with a wedge of lemon.