Food & Home Entertaining

More documents

Recommendations

Info

Steve Albini RECIPE AND STYLING BY CLAIRE FERRANDI ASSISTED BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART v Serves4–6A LITTLE EFFORT 20 mins + 6 hrs, to slow-roast THE FLAVOUR COMBINATIONS LAMB RAGÙ 30ml(2tbsp)oliveoil+extra,todrizzle 5lambshanks 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2x400gtinsItalianwholecherry tomatoes/chopped tomatoes handful fresh rosemary leaves small handful fresh thyme leaves 125ml(½cup)redwine 125ml(½cup)lamb/beefstock salt and freshly ground black pepper,totaste TO SERVE 450g dried pappardelle/tagliatelle pasta, cooked according to packet instructions vine tomatoes, cooked until slightly charred in a hot pan Parmesan, freshly grated fresh basil leaves HOW TO DO IT Preheat the oven to 160°C. In 1 a large stovetop-to-oven casserole dish, heat the olive oil over high heat and brown the lamb shanks in batches, if necessary, turning to ensure all sides brown evenly, about 2 minutes on each side. Remove the lamb shanks from the casserole dish and set aside. Reduce the heat to low, add the 2 onion and garlic to the casserole dish and fry until the onion is soft and translucent, 10 minutes. Increase the heat to medium, add the remaining ragù ingredients and simmer, 5 minutes. Remove from heat and add the 3 lamb shanks. Place the lid on the casserole dish, or cover it tightly with foil, and slow-roast in the oven until the meat falls off te bone, about 6 hours. When the shanks are cooked, 4 shred the meat off the bone using 2 forks, and combine with enough of the juices from the casserole dish to make a ragù consistency. Taste the shredded-lamb mixture and add extra seasoning, if necessary. Serve the shredded lamb in bowls 5 of pasta, topped with the charred vine tomatoes, grated Parmesan and basil leaves. 12 JUNE 2016
COVER DISH TURN THE PAGE TO DISCOVER WHERE YOU CAN EAT OUR COVER DISH THIS MONTH foodandhome.co.za JUNE 2016 13
Page 1 and 2: MAN, OH MAN... BOWL DAD OVER WITH T
Page 3 and 4: KITCHEN SECRETS Heat the remaining
Page 5 and 6: find your feel-good flavour Toasted
Page 7 and 8: 108 JUNE 2016 CONTENTS 14 for detai
Page 9 and 10: PROMOTION The stuff of winter PREPA
Page 11 and 12: LETTERS & ONLINE Next month’s win
Page 13: ROBERT FARRAR CAPON IN PARTY SPIRIT
Page 17 and 18: foodbites Trending: Pizza cones RE
Page 19 and 20: BUYS FOR GUYS WONDERING WHAT TO GET
Page 21 and 22: EAT OUT@ Cape Town YUMCIOUS Johanne
Page 23 and 24: THIS MONTH, JANE GRIFFITHS, AUTHOR
Page 25 and 26: WONDERING WHAT YOU CAN WHIP UP WITH
Page 27 and 28: Jennifer (Jen) Su is a South Africa
Page 29 and 30: EATING LOCALLY A pinch of KHOISAN J
Page 31 and 32: YNTZE SCHRAUWEN BRITT GEACH leaving
Page 33 and 34: EATING LOCALLY COOK’S TIP Use som
Page 35 and 36: EATING LOCALLY Chocolate terrine wi
Page 37 and 38: 4June Blaauwklippen Road Vintners O
Page 39 and 40: MY OLIVES COME FROM ITALY MY CHEESE
Page 42 and 43: BOOKS COOKS DIGESTING THE LATEST ON
Page 44 and 45: 1 PUMPKIN SPICE Mix together 45ml (
Page 46 and 47: CRUNCHY AND CRISP, THIS UNSUNG VEGE
Page 48 and 49: Creamy celery, chilli and prawn spa
Page 50 and 51: SUPPER ON THE THESE EASY-PEASY MIDW
Page 52 and 53: COMPETITION SPOIL YOURSELF WITH A P
Page 54 and 55: IN SEASON CONTAINS 2.5 OF YOUR 5 A
Page 56 and 57: IN SEASON COOK’S TIP If you enjoy
Page 58 and 59: IN SEASON For the illing, heat the
Page 60 and 61: A DAY FOR DAD BREAKFAST TART 58 JUN
Page 62 and 63: CONTAINS 1 OF YOUR 5 A DAY CARAMELI
Page 64 and 65:
A DAY FOR DAD The first Father’s
Page 66 and 67:
up! Surf’s THE INTERNET IS A LARG
Page 68 and 69:
RESTAURANT ROUND-UP Shredded-lamb b
Page 70 and 71:
RESTAURANT ROUND-UP THE EATALIAN he
Page 72 and 73:
EATERY JHB ichelin-star chef, Thoma
Page 74 and 75:
THOMAS hen you hear people reminisc
Page 76 and 77:
THE GENERATOR arlo Zourides is a mo
Page 78 and 79:
! IN OUR ATTEMPT TO CURRY FAVOUR TH
Page 80 and 81:
THE RIGHT SPICE Add the ish to a ro
Page 82 and 83:
THE RIGHT SPICE evenly, about 2 min
Page 84 and 85:
ITALIAN NATIONAL DAY FESTA DELLA RE
Page 86 and 87:
CRÈME FRAÎCHE DRIZZLE 125g crème
Page 88 and 89:
PAN-ROASTED POTATO AND PESTO GREEN-
Page 90 and 91:
A FEEL FOR FLAVOUR Inspired by the
Page 92 and 93:
1 23 MASTERCLASS EACH MONTH, F&HE O
Page 94 and 95:
1 23 MASTERCLASS until golden and c
Page 96 and 97:
FOUNDING FATHERS WHO ARE THE GUMPTI
Page 98 and 99:
ALLEN AMBOR OF SPUR By Jenny Handle
Page 100 and 101:
JENS TIBSHRAENY OF WILLOUGHBY & CO
Page 102 and 103:
INTEREST GEORGE CATZAVELOS OF ST GE
Page 104 and 105:
EACH MONTH, F&HE FINDS AN INDULGENT
Page 106 and 107:
Leftover bread THE FLAVOUR COMBINAT
Page 108 and 109:
A CRUST OF BREAD, and all the heave
Page 110 and 111:
FOLLOW THE MELLOW SILK ROAD A 10TH-
Page 112 and 113:
THE SPECTACULAR, UNADORNED INTERIOR
Page 114 and 115:
BOYS PLAY IN THE RUINED SILK ROAD C
Page 116 and 117:
This month, we love... Known for th
Page 118 and 119:
LOOKING FOR RECIPES? JUNE 2016: MAC
Page 122:
SLICE OF LIFE BEST CELLAR EMUL At o
show all

Food & Home Entertaining

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?