WINTER warmers
spicy lamb neck stew
Serves 4-6 Takes 3 hrs 30 mins
1kg lamb neck
150ml flour
30ml sunflower oil
1 onion, peeled and chopped 1 carrot, peeled and chopped 1-2 small red chillies
3cm fresh ginger, peeled and finely chopped
5ml smoked paprika
5ml ground cumin
5ml ground cardamom
500ml white wine
250ml beef stock
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped handful fresh coriander (optional)
1 Preheat oven to 180°C. Dust the meat with flour and shake off excess. Heat the oil in a heavy-based saucepan and brown the meat in batches. Remove from heat and set aside.
2 Add a little more oil to the saucepan, if needed, then add the onion, carrot and chilli. Sauté for 5 minutes. Add the ginger, paprika, cumin and cardamom. Sauté for another 2 minutes. Add the meat, wine and stock and bring to a boil.
3 Transfer the stew to an ovenproof dish and cover. Place in oven for 2-2½ hours, checking every 40 minutes. Replenish cooking liquid with stock or water, if necessary.
4 Add the peppers 40 minutes before serving and remove lid for the final 20 minutes of cooking. Remove from oven and garnish with fresh coriander.
cheesy brinjal and tomato bake
Serves 4-6 Takes 1 hr
4 medium brinjals, thinly sliced
125ml olive or avocado oil, for brushing
FOR THE TOMATO SAUCE
30ml olive or avocado oil
1 onion, chopped
2 cloves garlic, crushed
2 x 400g tins chopped tomatoes
60ml chopped basil
handful basil leaves, torn
salt and freshly ground black pepper
300g mozzarella cheese, grated
60ml Parmesan cheese, grated
1 Preheat oven to 200°C. Place the brinjal slices on two baking trays and brush well with oil. Bake for 15-20 minutes, until the brinjal is soft and beginning to char slightly, turning halfway through.
2 For the tomato sauce, heat the oil in a medium saucepan and fry the onion and garlic until golden.
3 Add the tomatoes and basil and season. Simmer over a medium heat for 15-20 minutes, or until the sauce has thickened slightly.
4 Grease an ovenproof dish and
