LAMB SHANK AND ROASTED RED CAPSICUM (BELL PEPPER) RAGU
I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven't made these recipes, but can't store the magazines in our caravan so I'm posting the ones that interest me.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
- Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
- Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
- Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
- Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
- Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
- Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.
Nutrition Facts : Calories 778.6, Fat 34.1, SaturatedFat 13.8, Cholesterol 242.1, Sodium 210.6, Carbohydrate 18.2, Fiber 4.7, Sugar 10.4, Protein 73.9
ROAST RED CAPSICUM (BELL PEPPER) AND TOMATO SOUP
This recipe comes from Australia's The CSIRO Total Wellbeing Diet. It's a great book with menu plans & yummy looking recipes. This soup serves 4 for a healthy lunch.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C (350°F).
- Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
- Remove from the oven & cover with foil and allow to cool slightly.
- Peel off the skin and roughly chop the flesh.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
- Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
- Allow to cool slightly, then puree using a blender/ stick blender.
- Season to taste- for a sweeter soup add Equal.
- Reheat soup & serve sprinkled with basil.
Nutrition Facts : Calories 130.2, Fat 7.4, SaturatedFat 1.1, Sodium 43.8, Carbohydrate 16, Fiber 4.2, Sugar 9.5, Protein 2.9
LAMB SHANK AND TOMATO RAGU
I found this recipe on the ABC website while looking for a ragu recipe. Ian Parmenter of Consuming Passions recommended this hearty dish for cold winter nights. It may be time consuming, but it is well worth the wait!
Provided by urbangeisha
Categories One Dish Meal
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fold each lamb shank in half and tie up with food safe twine.
- Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.
- Brown in olive oil on both sides.
- Reduce heat, remove shanks and deglaze pan with splash of red wine.
- Add carrot, celery and leek and simmer gently for 5 minutes.
- Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.
- Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.
- Cook pasta in lots of boiling water.
- Remove meat from shank bones, discard herbs and string.
- Put lamb meat on pasta and smother with rich tomato sauce.
- Leftover potential: Keeps two or three days in the refrigerator.
Nutrition Facts : Calories 833.7, Fat 28.5, SaturatedFat 10, Cholesterol 161.4, Sodium 138.5, Carbohydrate 73.5, Fiber 5.1, Sugar 7.6, Protein 60.2
ROASTED RED CAPSICUM SAUCE
A really lovely recipe that goes well with chicken. Using fresh ingredients for this recipe makes it taste so much better--you won't be disappointed.
Provided by jade louise
Categories Sauces
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
- Cool in a plastic bag for 5-10 minutes.
- Peel away the skin and cut roughly.
- Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
- Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
- You can purée this sauce or just have it as it is.
- Serve with chicken.
Nutrition Facts : Calories 64, Fat 3.7, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 7.8, Fiber 1.9, Sugar 5.1, Protein 1.2
BAKED CAPSICUM (BELL PEPPERS)
A scrumptious first course dish.. I have not faced any problems with the mixture turning out too dry, but after the 1st review, I have made a change in quantity for breadcrumbs. So, you may add/reduce as per your preference.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to gas mark 4/180C/350°F.
- In a bowl, mix the tuna, black olives, grated garlic, chopped parsley and breadcrumbs until you have a smooth mixture.
- Season with salt and pepper.
- Cut the peppers in half and remove the seeds but leaving the stalks intact (they are not edible but they do look attractive and they help the pepper halves to keep their shape).
- Stuff each half with 3-4 tbsp of the mixture.
- Place on a well-greased baking tray.
- Drizzle the top with olive oil and bake the capsicums in top shelf of the oven for about 45-50 minutes.
- Remove from oven and transfer them onto a serving dish, with all the juices from the tray poured over the peppers.
- Drizzle with a little more of olive oil if desired.
Nutrition Facts : Calories 386.1, Fat 30.1, SaturatedFat 4.3, Sodium 318.1, Carbohydrate 26.1, Fiber 3.7, Sugar 4.5, Protein 4.8
ROASTED RED CAPSICUM
Make and share this Roasted Red Capsicum recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 25m
Yield 1 large jar
Number Of Ingredients 2
Steps:
- Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
- Place the capsicums in a plastic bag until cool.
- Peel the skin off the capsicums, trim any pith and remove all the seeds.
- Place the capsicum flesh into hot sterilised jars.
- Pour in the olive oil to cover.
- Seal immediately and store in the fridge for up to 3 weeks.
Nutrition Facts : Calories 1104.9, Fat 90.3, SaturatedFat 12.7, Sodium 28, Carbohydrate 79.1, Fiber 26.2, Sugar 55.1, Protein 13
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