cast iron recipe
French Onion Gnocchi Bake
INGREDIENTS • 1 Tbsp olive oil• 1 Tbsp unsalted butter• 1 large onion, thinly sliced• ¼ cup white wine• 1 Tbsp fresh thyme, chopped• 500ml beef broth• 500g gnocchi• Salt and pepper to taste• 200g shredded Gruyère or Swiss cheese• 8–10 slices of toasted French bread METHOD 1. Preheat oven to 180°C. In a cast iron pot, melt olive oil and butter over medium heat. Add onions and cook until caramelised (about 20 minutes).2. Deglaze the pan with white wine, scraping up browned bits. Stir in thyme and beef broth and bring to simmer.3. Add gnocchi and cook until tender and sauce thickens (5–10 minutes). Season with salt and pepper.4. Top with cheese and transfer to oven. Bake for 30 minutes until bubbly, then grill for 2–3 minutes for a crispy top.5. Serve with toasted French bread for dipping
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Moroccon Lamb Shanks With White Beans
Serves 6-8 • 5 lamb shanks (cut in half)• 4 parsnips, cut into large dice• 2 carrots, cut into large dice• 2 stalks celery, cut into large dice• 1 small suede, cut into large dice• 6 tomatoes, cut into chunks• 2 Tblspns ras el hanout• 2 cinnamon sticks• 2 cloves garlic, roughly chopped• 2 inch piece ginger, roughly chopped• coriander/parsley, to garnish• 1 onion, diced• 2 chillies• 4 bay leaves• 5 sprigs thyme• salt• pinch of saffron• 500g white beansCook the white beans on a gentle simmer with bay leaves, thyme & 2 litres of water. Cook until tender and set aside. You may need to top up with water and reserve the liquid.In a cast iron pot heat a little oil and sear the lamb shanks and season with salt and pepper. Set aside. Add the garlic,ginger, onion and vegetables except the tomatoes & sauté for a few minutes.Add the chillies, cinnamon, ras el hanout, saffron, lamb, tomatoes and season with salt. Cover with water or bean cooking liquid & simmer for about 2 hours until the lamb is tender. Add the beans and garnish with fresh coriander and parsley.
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