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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 31 - Lamb & bean casserole with anchovy crumb & patatas bravas

MasterChef Australia on TV ONE

Lamb & Bean Casserole with Anchovy Crumb & Patatas Bravas

by Danielle Dixon

Serves: 6-8

Tempranillo reduction:
375ml Tempranillo
2 Spanish onions, finely diced
Lamb reduction
1 tablespoon olive oil
1 leek, sliced
1 carrot, peeled and diced
250g diced lamb leg off cuts
1-2 tablespoons smoked sweet paprika
1-2 tablespoons smoked hot paprika
2 white anchovies, chopped
250ml Tempranillo
250ml water

Lamb & bean casserole:
1 tablespoon olive oil
1 leg of lamb, boned and diced
� Spanish onion, chopped
6 cloves garlic
1 tablespoon smoked sweet paprika
150ml Tempranillo
400g can crushed tomato
� x 400g can cannellini beans, drained and rinsed
1 tablespoon aged sherry vinegar

Patatas bravas:
2 potatoes, peeled and diced
1 pinch saffron
Vegetable oil for frying
Capsicum sauce
1 tablespoon olive oil
4 cloves garlic, chopped
1 Spanish onion, diced
1 mini capsicum, seeds removed
1 teaspoon sweet paprika
1 tablespoon hot paprika
1/3 cup crushed tomato
1-2 tablespoons sherry vinegar
3 mini capsicums, roasted and peeled
100ml olive oil

Saffron salt:
1 pinch saffron
1 teaspoon rock salt

Anchovy crumb:
2 cloves garlic
4 white anchovies
80g dried breadcrumbs

Sliced roasted capsicum, to serve

1. Preheat oven to 180�C.

2. For Tempranillo reduction, pour Tempranillo into a saucepan with onion and reduce until syrupy. Strain and reserve syrup.

3. For lamb reduction, caramelise leek and carrot in olive oil, set aside. Brown lamb off cuts in same pan. Return leek and carrot to pan, add paprika, anchovies and season with salt and pepper to

4. Deglaze pan with wine and reduce. Add water and bring to the boil, transfer to a preheated oven and roast for 10-15 minutes. Strain liquid through a sieve and reserve.

5. For lamb and bean casserole, heat oil in pressure cooker and brown lamb. Add onion, garlic and paprika stirring to combine. Deglaze with wine, add reserved Tempranillo reduction and lamb reduction. Add tomatoes, seal lid of pressure cooker, bring to the boil, reduce to a simmer and pressure cook for 20-25 mins or until lamb is tender.

6. Release steam from pressure cooker, remove lid and add cannellini beans. Reduce sauce until desired consistency. Season with sherry vinegar to taste.

7. For patatas bravas, boil potatoes in salted water with saffron until tender. Drain and allow water to steam off. Fill a wok or deep fryer with oil and heat to approximately 170�C. Fry off potatoes until
crispy and drain on paper towel lined tray.

8. For capsicum sauce, heat olive oil in a frying pan and cook garlic, onion and capsicum until soft. Add paprika, crushed tomato and season with sherry vinegar. Puree with roasted capsicum and olive
oil until smooth.

9. For saffron salt, pound saffron and rock salt in a mortar and pestle to a coarse crumb.

10. For anchovy crumb, finely chop garlic and anchovies, rub through breadcrumbs and bake in hot oven for 3-5 mins until golden.

11. To serve, spoon casserole into a serving dish and top with anchovy crumb. Place potatoes in another dish topped with sliced roasted capsicum. Serve sauce and salt on side.