Food & Home Entertaining

THE RIGHT SPICE
evenly, about 2 minutes on each side.
Remove from pot and set aside.
Turn the heat to low, add the onions
2 and garlic to the pan and fry until
the onions are soft and translucent,
10 minutes. Turn the heat to medium,
add the ginger, chilli and spices and
fry, 2 minutes.
Remove the dish from heat and
3 add the lamb shanks and stock.
Place the lid on the casserole dish,
or cover it tightly with foil, and place
in the preheated oven to slow-roast
until the meat falls off the bone,
6 hours.
When the shanks are ready,
remove them from the dish and
4
set aside for a moment. Reserve half
of the liquid in the pot, discarding the
other half. Bring the liquid to a boil on
the stove, add the baby spinach and
cook, 3 minutes. Remove from heat
and blend the spinach mixture to form
a smooth, green sauce. Stir in the
fresh cream and season well to taste.
Serve the lamb shanks in the sauce,
garnished with fresh mint leaves.
Coconut green currypoached
chicken breast
and noodle salad
Serves 4 EASY 40 mins
THE FLAVOUR COMBINATIONS
1 x 80g sachet Thai green
curry paste
1 x 400ml tin coconut milk
200ml water
4 chicken breasts
4 baby cucumbers, halved
lengthways
handful pea shoots
handful crimson microherbs
2 handfuls fresh peas, blanched
200g fine rice noodles, cooked
according to packet instructions
small handful sesame seeds, toasted
TO SERVE
coconut shavings, toasted
CONTAINS 2 OF YOUR 5 A DAY
SLOW-ROASTED LAMB-SHANK SAAG WITH FRESH MINT
LEAVES (RECIPE ON PAGE 79)
80 JUNE 2016