Think of this as a Spanish stir-fry, with potato, capsicum, lamb and herbs. Remember to 'jump' the pan as you go to keep the ingredients moving.
- 80 ml (2½ fl oz/⅓ cup) light-flavoured olive oil
- 80 ml (2½ fl oz/⅓ cup) extra-virgin olive oil
- 4 medium potatoes, peeled and cut into 1-cm (½-in) dice
- 1 onion, diced
- 4 garlic cloves, unpeeled, smashed
- sea salt flakes
- 2 tsp dry white wine
- ½ green capsicum (bell pepper), cut into 1-cm (½-in) dice
- ½ red capsicum (bell pepper), cut into 1-cm (½-in) dice
- 1 small fennel bulb, cut into 1-cm (½-in) dice, fronds reserved
- 1 small eggplant (aubergine), peeled in stripes lengthways, cut into 1-cm (½ in) dice
- 1 salad onion, diced
- 1 fresh bay leaf
- 2 marjoram or oregano sprigs
- 1–2 long red chillies, thickly sliced
- 200 g (7 oz) boneless lamb shoulder or leg, cut into 1-cm (½-in) dice
- 200 g (7 oz) lamb’s or calf’s liver, finely diced
- freshly ground black pepper
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.
- Combine the oils in a jug and heat half the quantity in a large heavy-based saucepan over medium–high heat. Add the potato, onion, garlic and a pinch of salt and fry for 10–12 minutes, until the potato begins to soften and take on a golden colour.
- Add the wine, capsicums, fennel, eggplant, salad onion, herbs and half the chilli, then increase the heat just a touch and cook for 12–15 minutes, stirring every few minutes to fry everything evenly without burning.
- Meanwhile, in a separate frying pan, heat the remaining oil over high heat. Add the lamb and cook for 5 minutes, then add the liver with a pinch of salt and cook, stirring constantly, for 2 minutes, making sure not to overcook the liver. Strain off the oil in the pan and transfer the meat to the pan with the vegetables. Reduce the heat to medium and stir to bring everything together. Finish with the reserved fennel fronds and season with salt and pepper. Serve with the rest of the chilli scattered over the top, or more if you’re keen.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99