Surf or turf recipes: Colin Fassnidge’s Lamb Shanks or Clarissa Feildel’s Szechuan Salt & Pepper Squid

Colin’s Lamb Shanks And Beetroot

Prep Time: 25

Cook Time: 1 hour 30 minutes

Serves: 4

• 6 medium to large beetroots, trimmed, halved (reserve beetroot leaves for garnish)
• 2 red onions
• 3 large sweet potatoes, quartered lengthways
• 4 cloves garlic, thinly sliced
• ½ bunch thyme, torn
• ½ bunch marjoram, torn plus extra for garnish
• 2 bay leaves
• 2 tablespoons finely grated fresh horseradish or horseradish cream
• ½ cup red wine vinegar
• 100ml olive oil
• 1 cup water
• 4 lamb shanks
• 100g feta, crumbled
• Juice of 1 lemon

Method

1. Preheat the oven 180C (fan-forced).
2. Slice beetroot, onion and sweet potato to roughly the same size. Place in a large bowl with garlic, herbs and fresh horseradish (if using). Season with salt and pepper. Add the vinegar, half the oil and water. Toss to combine.
3. Transfer vegetables to a large roasting pan. Vegetables should fit snuggly to the top. Pour over water. Top with seasoned lamb shanks and drizzle with remaining oil.
4. Cook for about 1 hour 30 minutes to 2 hours (depending on size of shanks) or until lamb is tender and vegetables are cooked.
5. To serve, scatter bake with feta and extra marjoram. Dollop with horseradish cream (if using). Drizzle with lemon juice and remaining olive oil.

Tip: Lamb shanks can be covered with a sheet of foil to avoid drying out.

Clarissa’s Szechuan Salt and Pepper Squid

A pungent variation featuring Szechuan peppercorns for a distinctive, numbing flavour profile.

Prep Time: 25 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

• 500g squid, cleaned, reserving tentacles
• Vegetable or peanut oil, for deep frying

Salt And Pepper Coating

• 1 tablespoon Szechuan peppercorns
• 1 tablespoon black peppercorns
• 1 tablespoon white peppercorns
• 1 tablespoon sea salt
• ½ cup cornflour
• ¼ cup plain flour
• 1 teaspoon baking powder
• 1 teaspoon Chinese five-spice powder (optional)
• 2 egg whites, lightly whisked

To assemble

• 4 cloves garlic, coarsely chopped
• 4 green spring onions, thinly sliced
• 1 large red chili, finely sliced
• 1 birds eye chili, finely sliced
• Salt, to taste
• 1 teaspoon sugar
• 1 lime

Method

1. Cut down one side of the squid tube to open out flat. Pat dry with paper towel. Using a small sharp knife, lightly score the inside into small diamonds, taking care not to cut all the way through. Cut into 2.5 to 3cm pieces.
2. To make salt and pepper coating, dry roast the peppercorns in a frying pan over medium to high heat for 3 to 4 minutes or until fragrant. Transfer to a mortar with the salt and grind with a pestle to a fine powder, reserving one tablespoon for seasoning cooked squid. Transfer remaining to a large bowl. Add flours, baking powder and five-spice powder (if using). Mix well.
3. In a wok or large saucepan, preheat oil to 180C. In a large bowl, toss the squid and egg white until well combined. Toss half the squid in coating, shaking to remove any excess. Deep fry immediately for 2 to 3 minutes, moving squid gently to avoid sticking, or until light golden and crisp. Remove to a plate lined with paper towel using a slotted spoon. Repeat with remaining squid and coating.
4. Heat two teaspoons of oil in large non-stick frying pan over a high heat. Add garlic, onion and chili and stir fry for 30 seconds. Add the squid, salt and sugar. Stir-fry for a further 30 seconds or until just heated through.
5. Transfer to a serving plate. Season with remaining pepper mixture. Serve immediately with lime wedges.

Tip: Ask your fishmonger to clean the squid and reserve the tentacles.

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