Spice-crusted Lamb Rack, Ragout of Barley, Caramelised Onion and Slow-roast Lamb Shoulder - Chef Recipe by Brian Duncan
Lamb and a rich, heavy Cabernet Sauvignon are a match made in heaven. Pair this dish with a Cockf...
2 1/2 cups bow-tie pasta
2 cloves garlic, chopped finely
1/2 small red onion, sliced thinly
1 Tbs olive oil
2 Tbs capers
100-120g smoked salmon, roughly torn
1/2 cup white wine
1/2 cup cream
Big pinch ground pepper
1 Tbs parsley
Cook pasta according to packet directions.
Sauté garlic and onion in olive oil until onion is soft.
Reduce heat to medium and add capers and smoked salmon.
Add wine, cream and pepper then simmer on high heat for 5 to 7 minutes or until reduced and thickened.
Stir through cooked pasta and serve. Season with pepper and sprinkle over chopped parsley.