serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Fresh from the Farm
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ½ organic Kent pumpkin, skin-on, cut into large chunks
- 2 large organic brown onions, roughly chopped
- 1 large organic yellow capsicum, roughly chopped
- 20 g organic butter
- 2 tbsp olive oil, plus extra for frying
- 4 organic garlic gloves, roughly chopped
- 500 g regenerative beef mince
- 1 - 2 tbsp Worcestershire sauce, to taste
- Salt and black pepper
- 80 g goat's cheese
- ¼ cup fried sage leaves, serve
Fennel and parmesan salad
- 2 bunches organic baby rocket leaves
- 1 organic fennel bulb, thinly sliced on a mandolin
- 100 g thinly shaved parmesan
Dijon dressing
- ⅓ cup finely grated Parmesan cheese
- 1 lemon, juiced and finely zested
- 1 tsp Dijon mustard
- 1 tsp honey, to taste
- ¼ cup (60 ml) extra virgin olive oil
- Sea salt, to taste
Instructions
- Preheat the oven to 200˚C. In a large baking dish, combine the pumpkin, onion, capsicum and butter and drizzle with the olive oil. Toss well to combine, then roast for 30 minutes, or until golden and tender.
- 5 minutes before the vegetables finish roasting, heat a generous drizzle of oil in a large heavy-based frying pan. Add the garlic and cook, stirring, for 1 minute or until just fragrant. Add the beef mince and cook, breaking up with a wooden spoon until just browned. Stir through the Worcestershire with a generous pinch of salt and bring to a light simmer. Reduce the heat and stir the roasted vegetables through the beef mince. Crumble the goats’ cheese into the pan and gently mix to combine.
- To make the salad, combine the ingredients for the dressing in a large mixing bowl and whisk well to combine. Taste and add more honey or salt as you prefer. Add the baby rocket and fennel to the bowl with the dressing and toss gently to combine. Top with the shaved parmesan.
- Sprinkle the ragu with the fried sage leaves and serve with the salad.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Fresh from the Farm
