TV FOOD FAVOURITES
FAST ED’S KITCHEN
RICH LAMB STEW WITH SEMOLINA PASTA AND OLIVES
Preparation time 20 mins
Cooking time 3 hours
Serves 4
1.2kg lamb neck
Sea-salt flakes and freshly ground black pepper
¼ cup extra virgin olive oil
12 cloves garlic, finely sliced
2 sprigs rosemary, finely chopped
4 flat mushrooms, finely chopped
2 cups dry white wine
1½ cups pitted olives, halved
2 Tbsp tomato paste
½ cup water
400g semolina pasta
1½ cups finely grated pecorino cheese
4 cups baby spinach leaves
STEP 1 Dice lamb neck into 2cm cubes, then season generously with salt and pepper. Pour half the olive oil into a saucepan set over medium heat, then fry lamb in batches, until browned. Set aside until required.
STEP 2 Pour remaining olive oil into the same pan, then fry garlic and rosemary briefly. Mix in mushroom, then cook for 10 minutes, until well softened. Pour in wine and boil for 2 minutes, then return the lamb and add olive halves. Mix the tomato paste with the water, pour into the pan, and then simmer, covered, for 2½ hours, until the lamb is tender.
STEP 3 Cook pasta according to packet instructions until al dente, drain well, then mix with half the pecorino. Add to stew with the spinach, stir gently, then serve topped with remaining cheese.
SLOW-ROASTED PORK WITH MANDARIN SAUCE AND MANDARIN AND BEAN SALAD
Preparation time 20 mins
Cooking time 3 hours
Serves 4
600g pork belly
Sea-salt flakes and freshly ground black pepper
¼ cup extra virgin olive oil
4 medium potatoes, scrubbed
¼ cup caster sugar
100g unsalted butter
1 ½ cups mandarin juice
2 Tbsp apple cider vinegar
2 Tbsp Woolworths 100% Pure Canadian Maple Syrup
2 cups green beans, trimmed, halved
1 red onion, finely sliced
4 green shallots, finely sliced
4 cloves garlic, sliced
16 sage leaves, finely sliced
8 mandarins, peeled, segmented
Sour cream and chives, to serve
Preheat oven to 200°C fan-forced (220°C conventional). Score the pork in parallel lines with a small, sharp knife, and
