Chris & Bex - Lamb Ragu
with Kumara Gnocchi and Fig Aubergine Salad
4 cloves garlic, peeled and finely minced
1.5 Tbsp ground nutmeg
750g plain flour
6 aubergines, trimmed and washed
Salt and pepper
6 red peppers
2 cloves garlic, skinned and mashed
400g figs, washed, trimmed and quartered
4 Tbsp Italian parsley, finely chopped
4 Tbsp coriander, finely chopped
4 Tbsp chives, finely chopped
1.5kg lamb leg
3 cloves garlic, peeled and finely diced
2 onions, peeled and finely diced
6 pancetta slices, finely chopped
3 carrots, peeled and diced
3 celery stalks, washed and diced
3Tbsp tomato paste
1/2 cup rosemary, thyme and sage, finely chopped
1 cup red wine
3 400g tins diced tomatoes
3 cups chicken stock
1. Heat a large pan over a high heat and drizzle with oil. Season Lamb and place carefully into the pan. Cook for 2 to 3 minutes each side or until browned. Then transfer to a plate.
2. Then add the onion, garlic, pancetta, carrot, celery and herbs to pan. Sauté to release the flavours. Deglaze the pan with wine and cook for 1min. Then add the tomato paste and stock. Stir to combine. Pour the contents of the pan into a pressure cooker and add lamb. Cook until the lamb is tender, then remove from the cooker and leave to rest.
3. Reduce the liquid in the pressure cooker by bringing it to the boil. Stir occasionally until the mixture has thickened. Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb and add to the pressure cooker. Stir to combine.
4. To cook the Aubergines, start by preheating the oven to 190C. Cut a thin slice lengthways off the four sides of each aubergine to remove the curves. Set these aside. Halve each remaining aubergine into two long slices about 2.5cm (1 in) thick. Arrange the thin outer slices on one baking tray and the thick inner slices on another, brushing them with oil all over as you do so. Season the tops and place in the oven with the thicker slices above the thin ones. Roast for 20 minutes, then turn and cook the thin slices for another 5 minutes, and the thick ones for 15-20 minutes more until golden. Leave to cool on their trays out of the oven.
5. Roast the peppers at 180* for about 20-30 minutes, until softened and slightly charred. Remove from the oven and pour into a bowl with the garlic cloves. Cover with glad wrap for 5mins. Remove the skins from the peppers, discarding the seeds. Cut the flesh into 3cm 1 ¼ in pieces then return these to the bowl with the juices, discarding the garlic.
6. Thickly slice the outer aubergine slices, discarding any dark dry ends, and add to the peppers with the figs. Pour over 3 tbsp olive oil, season with salt and gently toss, then fold in the herbs. Arrange the thick aubergine slices on the plates. Spoon the fig and pepper mixture on top, drizzling over a little of the dressing, and liberally dust with the sumac
7. To make the gnocchi, start by baking the potatoes at 180 degrees for 40mins until soft. Remove from the oven and set aside to cool. Then cut the potatoes in half and scoop out the flesh. Press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg and egg. Mix in the flour a little at a time until you have soft dough. Use more flour as needed. Knead the dough and cut into small squares. Bring a large pot of lightly salted water to a boil. Drop the pieces into the boiling water and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon and finish off with a quick flash fry in butter, until golden, then serve.