Ceviche of panga, shaved fennel, avocado and preserved
lemon
Serves
4
Easy i Great Value
Preparation
15 minutes
Ingredients
o
Panga 300g
o
Extra virgin olive oil ½ cup, plus extra for
drizzling
o
Limes 4, juiced
o
Preserved lemon 1
o
Avocado 1, peeled and finely diced chilli 1,
finely chopped
o
Capers 3T
o
Tomato 1, blanched, peeled and seeded sea salt
and freshly ground pepper
o
Fennel 1 bulb
o
Caster sugar 1 T
o
Rocket 40 g
Directions
1. Fennel fronds, to garnish
2. Roughly dice the fish and arrange in a ceramic dish. Dress with
halithe olive oil and half the lime juice.
3. Remove the flesh and pith from the preserved lemon and dice the
rind. Add the
4. Thinly slice the fennel bulb and dress it with the remaining olive
oil and lime juice. Season to taste and sprinkle with the caster sugar.
5. Divide the rocket between four plates and top with the fish. Arrange
the fennel around the rocket drizzle with a little olive oil and garnish with a
fennel frond.
Braised shoulder of lamb with carrots, turnips and shallots
Serves
6
Easy
Preparation
20 minutes
Cooking
3 hours
Ingredients
o
Rolled lamb shoulder 2 kg
o
Sea salt and freshly ground black pepper
o
Oil, for frying
o
Large onion 1
o
Garlic 6 cloves
o
Celery 2 sticks
o
Large carrots 2
o
Rosemary 2 sprigs
o
Red wine 1 litre
o
Baby carrots 400 g
o
Shallots 200 g
o
Baby turnips 300 g
o
Mashed potatoes, for serving
Directions
1. Preheat the oven to 150°C. Season the lamb and brown it in a little
oil in a hot pan — ensure you get a nice dark colour on it.
2. Roughly chop the onion, garlic, celery and large carrots and place,
together with the browned lamb and rosemary into a casserole dish. Add the
wine, cover and roast for 2½ hours, or until the lamb is soft.
3. Remove the lamb from the casserole dish, Strain the braising liquid
and return it to the dish. Peel the baby carrots, shallots and turnips, and
place them in the liquid. Slice the lamb and return it to casserole, too. Roast
for a further 25 minutes, or until the vegetables are cooked.
4. Adjust the seasoning and serve with the mashed potato.
Drinks
Wine: Nederburg Winernaster’s Reserve
Grenache 2010
