The Northern Rivers Times
February 1, 2024!!!
42 COOKING
WHATS ON THE CREAMY TUSCAN MENU TONIGHT? GARLIC From simple meals to show-stopping feasts, there’s something for everyone.
PRAWNS
5m prep 4 servings
COMFORTING LAMB AND BARLEY SOUP 20m prep
1h 50m cook
INGREDIENTS • 1 tbsp extra virgin olive oil • 2 small (about 250g each) lamb shanks, French-trimmed • 1 large brown onion, finely chopped • 2 large carrots, peeled, thickly sliced • 4 celery sticks, cut into 2cm pieces • 3 garlic cloves, thinly sliced • 2 tsp finely chopped fresh rosemary leaves • 100g (1 ⁄2 cup) pearl barley, rinsed, drained • 750ml (3 cups) Salt Reduced Chicken Liquid Stock • 400g can diced tomatoes • 150g green beans, cut into 3cm pieces • 100g trimmed silverbeet (about 1 ⁄2 large bunch), coarsely chopped
METHOD
4 servings
!
338 calories
1. Heat 2 tsp oil in a large saucepan over high heat. Add the lamb shanks and cook for 2-3 minutes or until golden. Transfer to a plate. 2. Increase heat to medium. Add the onion, carrot, celery and remaining oil to the pan. Cook, stirring, for 5 minutes or until the mixture softens. Add the garlic and rosemary. Cook, stirring, for 1 minute or until aromatic. 3. Add the lamb, barley, stock, tomatoes and 750ml (3 cups) water. Bring to the boil then reduce heat to low. Simmer for 1 hour 30 minutes or until the lamb is very tender. 4. Transfer the lamb to a chopping board. Use 2 forks to coarsely shred the lamb, discarding the bones. Return the meat to the pan. Add the green beans and simmer for a further 8-10 minutes or until the beans are tender. Add the silverbeet and stir until just wilted. Divide the soup among serving bowls, season and serve.
20m cook !
415 calories
INGREDIENTS • • • • • • •
100g sun-dried tomatoes in oil, thinly sliced, 3 tbsp oil reserved from jar 500g green prawns, peeled, deveined, tails intact 3 garlic cloves, crushed 2 tbsp bought gluten-free sun-dried tomato pesto 250ml (1 cup) Thickened Cream 60g baby spinach Crusty bread, to serve (optional)
METHOD 1. Heat 2 tbsp of reserved sun-dried tomato oil in a large frying pan over medium-high heat. Add onethird of the prawns and cook, turning occasionally, for 3-4 minutes or until the prawns change colour. Transfer to a plate. Repeat, in 2 more batches, with the remaining prawns. 2. Heat the remaining 1 tbsp reserved oil in the pan over medium-low heat. Add the garlic and pesto. Cook, stirring, for 1 minute or until aromatic. Pour in the cream and bring to a simmer. Add the prawns, sun-dried tomato slices and spinach. Cook, stirring, for 1-2 minutes or until heated through and the spinach has just wilted. Serve with crusty bread, if using.
Small batch, handcrafted Sauce, Chutneys and Relishes www.lambrukpantry.com.au
