Recipes

Select three (3) recipes which each utilize different cooking methods, highlight relevent terminology

Braised Lamb Shanks



Preparation Time
20 minutes

Cooking Time
135 minutes

Ingredients (serves 4)
2 tbs olive oil
8 (about 180g each) lamb shanks, French trimmed (see note)
4 (about 500g) baby fennel bulbs, quartered
4 (about 500g) carrots, peeled, cut into 4cm pieces
2 large onions, cut into wedges
3 garlic cloves, crushed
2 tbs plain flour
500ml (2 cups) chicken stock
185ml (3/4 cup) white wine
3 sprigs fresh rosemary
305g (1 1/2 cups) dried risoni pasta
60g (2/3 cup) shredded parmesan
1/2 cup chopped fresh continental parsley
250g green beans, steamed

Method
Preheat oven to 180°C. Heat half the oil in a large heavy-based frying pan over medium-high heat. Add half the lamb shanks and cook, turning occasionally, for 3-4 minutes or until golden brown all over. Transfer to a plate. Repeat with remaining oil and lamb shanks, reheating the pan between batches.

Heat the pan over medium-high heat. Add the fennel, carrot, onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is golden around the edges. Add the flour and cook, stirring, for 30 seconds. Stir in the stock, wine and rosemary and bring to the boil.

Transfer the fennel mixture to a 3.5L (14-cup) capacity ovenproof dish. Top with the lamb shanks and cover with foil or a tight-fitting lid. Bake in oven, stirring occasionally, for 2 hours or until the lamb is tender and begins to fall off the bone. (To freeze, see notes below.)

Meanwhile, cook the risoni in a large saucepan of salted boiling water for 10 minutes or until al dente Drain. Return to the pan. Add the parmesan and 1/3 cup of the parsley and stir until well combined.

Season the lamb shank mixture with salt and pepper. Divide the risoni mixture among serving bowls. Top with the lamb shank mixture and sprinkle with the remaining parsley. Serve with steamed green beans.

Deep-fried Ice Cream



Makes
6 balls

Ingredients
1 qty vanilla-bean ice cream (see related recipe)
250g digestive biscuits
2 eggs
1 tablespoon milk
sunflower oil
icing sugar and maple syrup, to serve

Method
Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden. Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

Poached Salmon with Beurre Blanc Sauce and Fettuccine

Ingredients (serves 2)
2 x 200g salmon fillets, skin-on, pin-boned
1/2 cup (125ml) milk
4 black peppercorns
1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved
80g dried egg fettuccine
1 vine-ripened tomato, seeds removed, finely chopped
1 tbs olive oil
Beurre blanc sauce
1/4 cup (60ml) dry white wine
2 tsp lemon juice
2 tbs thin cream
60g cold unsalted butter, finely diced

Method
Preheat the oven to 180°C.

Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.

Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.

Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.

Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.

Serve salmon with the fettuccine and the remaining sauce separately.

Assessed from www.taste.com