Three Men And A Lady (Part 2) - Ceviche of panga, shaved fennel, avocado and preserved lemon, Braised shoulder of lamb with carrots, turnips and shallots

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Ceviche of panga, shaved fennel, avocado and preserved lemon

Description: Ceviche of panga, shaved fennel, avocado and preserved lemon

Serves 4

Easy i Great Value


15 minutes


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


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

Description: Braised shoulder of lamb with carrots, turnips and shallots

Serves 6



20 minutes


3 hours


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


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.


Wine: Nederburg Winernaster’s Reserve

Grenache 2010

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