Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ THE STARTER ALSO lends it­self to goat’s cheese, if you pre­fer. Sim­ply grill rounds of goat’s cheese as you would the camem­bert. + WE’VE SERVED the lamb shanks whole on this dish for dra­matic ef­fect, but you can also shred the meat off the bone, re­turn it to the sauce and spoon over the pasta to serve. You can make this in ad­vance and sim­ply re­heat just be­fore serv­ing. + FOR THE TARTS we’ve used me­tal pas­try rings ( sim­i­lar to egg rings) placed on a bak­ing tray lined with bak­ing pa­per. You short­crust pas­try at spe­cialty food stores and del­i­catessens. Pre­heat oven to 180C. Heat a large heavy­based saucepan over high heat. Driz­zle the lamb with one ta­ble­spoon of the oil and sprin­kle with salt and pep­per. Cook the lamb for 3- 4 min­utes each side or un­til browned. Re­move from the pan and set aside.

Re­duce the heat to medium and add the re­main­ing oil, onion and gar­lic. Cook for 3- 4 min­utes or un­til lightly golden. Add the sugar, tomato paste and wine and cook for 2- 3 min­utes. Add the stock, rose­mary, toma­toes and lamb and bring to the boil.

Cover with a tight- fi tting lid, trans­fer to the oven and cook for 1 ½ - 2 hours or un­til the lamb is ten­der. Un­cover and cook for a fur­ther 20- 30 min­utes or un­til the sauce has re­duced. Top the cooked pasta with the lamb and sauce to serve.

Serves four. Pre­heat oven to 180C. Us­ing a 12cm cookie cut­ter, cut four rounds from the pas­try. Place four x 7.5cm me­tal rings ( 2.5cm high) on a lightly greased bak­ing tray lined with non- stick bak­ing pa­per and line them with the pas­try. Re­frig­er­ate for 15- 20 min­utes or un­til fi rm.

Trim the ex­cess pas­try with a sharp knife and prick the bot­tom of the pas­try cases with a fork. Line with non- stick bak­ing pa­per and fi ll with bak­ing weights. Bake for 15 min­utes, re­move the bak­ing weights and bake for a fur­ther fi ve min­utes or un­til just cooked. Al­low to cool.

Place the cream in a small saucepan over medium heat and bring to the boil. Re­move from the heat, add the choco­late and stir to com­bine. Al­low to stand for fi ve min­utes be­fore stir­ring un­til melted and smooth. Add the liqueur and stir to com­bine.

Pour the mix­ture into the pas­try shells and re­frig­er­ate for one hour or un­til set. Sprin­kle with sea salt to serve.

Serves four.

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