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Frypan Recipes
Penne Boscaiola
Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄ ³ cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on MED/MAX setting. Cook
bacon until golden. Add mushrooms and
stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
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Lamb Tagine
Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked
Salt and freshly ground black pepper
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped into 2
cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in frypan on MED/MAX setting.
Cook lamb shanks in batches for 3-5
minutes or until evenly brown all over;
remove from heat.
2. Reduce heat to MED setting, and add
onion and garlic to frypan and cook for 5
minutes, or until onion has softened and
coloured. Add spice mix and cook until
fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan
with tomatoes, stock, cinnamon, and
cardamom. Cover and cook, on MIN/MED
setting, turning and stirring occasionally
for 2 hours. After 2 hours add chickpeas,
sweet potato and cook, covered until the
sweet potato is tender.
4. Season to taste with salt and pepper. Stir
through chopped coriander, serve with cous
cous.
Frypan Recipes
Matt's Meatballs
Serves 6-8
1.2kg lean beef mince
²⁄ ³ cup packaged breadcrumbs
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed
Salt and freshly ground black pepper
2 tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre ketchup
1. Combine meatball ingredients; roll into
balls slightly smaller than golf balls.
2. Heat half of the oil in frypan on MED
setting. Cook meatballs, in batches, until
browned all over. Remove from pan.
3. Heat remaining oil in frypan on MED
setting; cook onions and garlic, stirring,
until the onions are translucent. Add
tomato paste and cook for about 1-2
minutes or until fragrant. Add capsicums;
cook, stirring occasionally, until tender.
Add sauce and cook for 10 minutes.
Reduce heat to MIN/MED setting; add
meatballs and cook, covered, for a further
10 minutes or until the meatballs are
cooked through.
4. Serve in long crusty bread rolls as a sub
sandwich or with pasta.
Lamb Rack with Garlic and Parmesan Crust
Serves 4
2 x 400g lamb rack roast, French trimmed
4 slices of day old bread, crust removed
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard
Olive oil spray
Salt and freshly ground black pepper
Mashed potatoes, to serve
1. Preheat frypan on MED/MAX setting.
2. Place lamb racks on a chopping board,
having the bones interlocked in the middle.
3. Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
4. Spread mustard evenly over the outside of
the cutlets flesh.
5. Press the bread mixture over the mustard
and spray well with olive oil spray.
6. Place lamb racks in frypan, reduce heat
to MIN/MED setting and cook, covered,
for about 35 minutes or until cooked as
desired. Remove from frypan and cover
with foil. Allow to rest 5-10 minutes.
7. Cut lamb into individual cutlets and serve
with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
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