Ah Spaghetti Bolognaise! The bachelor’s friend, muse and destroyer of waistlines. Here I offer a hot new take on an old favourite. All measures are calculated for two people of firm appetite with enough left over to fill a few jaffles on a hungover late winter morning.
This one’s a bit tricky though as it involves not one (1) but two (2) hotplates. You’ll need all your project management skills here.
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Nothing like inviting people around for soup on a chill Autumnal evening. Knowing that you’ve invited foodies adds a bit of pressure, but I chose soups that had been tried and praised before, so the only pressure was to cook them well: Lamb Shank & Penne Soup, and Spinach & Dahl Soup.
The Lamb Shank soup comes from one of those generic newsagent cookbooks: the Family Circle Pasta & Noodles Book. I’ve been trying to remember when I got this, and whether I inherited it from my mother when she had a clean-out, or whether I bought it from a garage sale. It’s quite a dull book, but there’s a couple of winner recipes that I’ve discovered and treasured. This is one of them.
The Spinach & Dahl soup was bought as a packet mix of spices produced by a fab little family company called The Saucy Spice Co., based in Pambula on the Far South Coast of NSW. They peddle online, but also have a stall at the Canberra Bus Depot Markets every Sunday. I highly recommend their spice mixes. They buy fresh supplies, and their simple packages are always marked with a use-by date so that they are never stale (unless you stash them in the back of a cupboard and forget them).
They sell packages of spice mixes for specific recipes, and you provide the rest of the ingredients. The ingredients needed are listed on the label, but the actual recipe is inside the packet. Their curries and soups are superb. I can’t include the recipe for the Dahl soup here, mainly because they tell you which spices they’ve used, but not the quantities, so I encourage you to buy a packet or two of their wares and enjoy. The heat of each recipe is always indicated, and they have some fantastic mild recipes that kids will love. I highly recommend their Javanese Chicken, my son loves it.
The Dahl soup needed blending at the 2/3 point of cooking, and I’d given my stab blender away to my mother years ago, once I’d stopped making my own baby food. I just never seem to need one. So I asked Zoe to bring hers… talk about the awesome power of the blend! It had a life of its own, with scary suction action…
I forgot to take a photo of the finished soup on the night, but I managed to catch one of the bowls when we had leftovers a couple of nights later:
Yum! Coriander garnish, and we added yogurt on the leftover bowl (both of which, stupidly, I forgot to offer during the dinner party. Sorry guys.) There’s a drip on the bowl, too, for which you can mentally slap me on the wrist.
Now, the Lamb Shank Soup. I’ve been promising Zoe this recipe for years. Here it is.
PENNE, PEA AND LAMB SHANK SOUP
Prep time: 15 mins
Cooking time: 1 hour, 15 mins
Serves 6 (just)
2 tablespoons olive oil
3 lamb shanks (about 1 kg), well trimmed of fat
2 medium onions, cut into strips
1/4 cup dry red wine
1/2 teaspoon cracked black peppercorns
1/2 teaspoon cumin seeds
1 whole cinnamon stick
1 dried bayleaf (I used fresh)
4 cups water (I added more later)
2 tablespoons soy sauce
2 tablespoons tomato paste
1 cup penne pasta
1 cup fresh or frozen peas
1 cup fresh or frozen broad beans
1 clove garlic, crushed
1. Heat oil in pan. Add lamb, cook over high heat for about 3 minutes each side or until well browned. Remove from pan, drain on absorbent paper.
2. Add onions to pan, cook over medium heat for about 3 mins or until well browned.
(This browning of meat and onion is essential, because it dictates the colour of the soup. It becomes a lovely rich brown soup instead of a pale broth.)
2 (cont) Return lamb to pan, add wine, peppercorns, cumin, cinnamon, bay leaf and water; bring to boil. Reduce heat, simmer covered, 1 hour or until lamb is tender.
3. Remove lamb from pan, discard bay leaf and cinnamon stick from stock. Add soy sauce and tomato paste to pan, stir until combined. Bring to boil, add pasta, simmer, covered, 5 minutes, stirring occasionally.
4. meanwhile, cut lamb into bite-sized pieces; discard bones. Return lamb, peas and broad beans to pan, simmer, covered, a further 5 minutes or until pasta is al dente. Stir in crushed garlic just before serving.
Yum! I forgot to photograph this one before serving as well, so here is the cookbook version, followed by the result of happy eating:
One of my favourites and I feel an excellent example of bachelor cooking at its best. Why? Because it works as a v. tasty and stylish addition to a romantic candlelit dinner on the balcony or as comfort food spooned right out of the saucepan while watching “Enter The Dragon” in your undergarments. And like most bachelors of independent means, it’s rich and thick. Also you only have to wash up one saucepan and two or three utensils afterwards. (Anyone who gets round to inventing a combination clothes and dishwasher has got my dollar.)
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