Espressions EP9552 Manuel D'instructions page 7

Recepies
Pumpkin, walnut, rocket and burnt butter
tagliatelle
Serves: 3-4
1 quantity pumpkin tagliatelle
500g butternut pumpkin, peeled, cut into
2cm cubes
2 tablespoons olive oil
120g butter, cubed
½ cup walnuts, halved
200g rocket
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180C. Line a baking tray
with baking paper.
2. Spread pumpkin over prepared baking tray
and drizzle with oil. Bake for 30 minutes or
until soft and golden brown.
3. Fill a large saucepan with water, bring to
the boil.
4. Place tagliatelle in boiling water. Cook for
3-4 minutes or until just tender. Drain. Set
aside.
5. Melt butter in a medium frypan over
medium heat. Allow butter to foam and
turn a light golden colour.
Add walnuts. Cook walnuts for a further 30
seconds before removing from the heat.
6. In a large bowl combine pumpkin,
tagliatelle, walnut mixture and rocket.
Season to taste with salt and pepper.
Serve.
12
Tagliatelle with spinach, mascarpone and
parmesan
Serves: 3-4
1 quantity spinach tagliatelle
1 tablespoon olive oil
30g butter
2 cloves garlic, crushed
1 onion, finely chopped
½ teaspoon grated nutmeg
150g baby spinach leaves
½ cup thickened cream
150g mascarpone cheese
1 cup grated parmesan cheese
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1. Heat oil and butter in a medium saucepan
over medium heat. Add onion and cook for
3-4 minutes or until tender. Add nutmeg
and spinach. Stir until spinach has wilted
and halved in size.
2. Add cream, mascarpone, parmesan and
lemon zest to the pan. Bring to a simmer.
Set aside.
3. Fill a large saucepan with water, and bring
to the boil.
4. Place tagliatelle in boiling water. Cook for
3-4 minutes or until just tender. Drain. Set
aside.
5. Toss tagliatelle through spinach mixture.
Season to taste with salt and pepper.
Serve.
Slow cooked spiced lamb with mint and
tagliatelle
Serves: 4-6
1 quantity traditional tagliatelle
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 teaspoons chilli flakes
2 tablespoons olive oil
1kg lamb shoulder, bone removed
6 cloves garlic, crushed
2 onions, chopped
1 bulb fennel, cut into 1cm dice
2 tablespoons harissa
½ teaspoon smoked paprika
2 cups beef stock
2 x 400g can crushed tomatoes
200g cherry tomatoes, halved
6 long green onions, finely sliced
½ cup finely chopped fresh mint
Salt and freshly ground black pepper, to taste
1. Heat a frypan over medium heat. Add
fennel and cumin. Cook for 1 minute or
until fragrant.
2. In a mortar and pestle crush cumin, fennel
and chilli flakes until a fine powder.
3. Heat oil in a medium saucepan over high
heat. Add lamb and cook for 3 minutes
on each side or until a deep dark golden
brown. Remove from pan and set aside.
4. Lower heat to medium. Add garlic, onions
and fennel. Cook for 3-4 minutes or until
tender. Add spice mixture, paprika and
harissa, cook for 3-4 minutes.
5. Return lamb to the pan. Add stock, crushed
tomatoes and cherry tomatoes. Lower heat
to medium-low. Simmer for 1- 1 ½ hours
or until lamb is falling apart and sauce has
thickened. Season to taste with salt and
pepper. Gently tear the meat into small
pieces.
6. Fill a large saucepan with water, and bring
to the boil.
7. Place tagliatelle in boiling water. Cook for
3-4 minutes or until just tender. Drain. Set
aside.
8. Toss tagliatelle through the lamb mixture.
Season to taste with salt and pepper.
Garnish with green onions and mint.
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