Beef Tetrazzini Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
Season beef mince with salt and pepper. Add 1 tbsp olive oil to a pan and cook the beef, 5 to 7 minutes per side, until cooked through. Remove beef from pan, dice, and set aside. Cook linguine in boil water with oil and salt for 5-8 minutes only. Drain and set aside. Add 2 tbsp olive oil and butter to the pan and cook the onion until just starting to soften. Add in garlic, mushrooms and flour until combined. Pour in milk and chicken stock and bring to a simmer, add in peas and diced beef, then immediately reduce the heat to low and stir in cream cheese until melted. Season with salt and pepper. Stir cooked pasta in with the sauce until combined then transfer it all to a greased pyrex dish. Toss together panko bread crumbs, parmesan cheese and olive oil until combined. Sprinkle evenly on top of the pasta in the pan. Bake in the preheated oven at 180 degrees C for 25-30 minutes until the crumbs on top are golden brown. Serve hot.

Method:
Beat the butter with the lemon zest and sugar until pale and fluffy. Add eggs one at a time. Combine the semolina, ground almonds, flour and coconut together in a bowl and gently stir into the egg mixture. Add yoghurt and lemon juice. Spoon batter into a greased and lined pan and bake at 180 degrees C for 1 hour or until lightly golden on top and a skewer inserted in the centre comes out clean. Remove from the oven, cover with foil and stand for 10 minutes. Meanwhile, for the syrup, combine sugar and juice in a saucepan stirring to dissolve sugar. Simmer uncovered for 5 minutes or until slightly reduced, stir in the zest. Using a skewer, prick holes into the cake then pour half of the hot syrup over the top. Leave to stand for 1 hour before removing from pan and transferring to a wire rack to cool completely. Serve topped with lemon zest and remaining syrup alongside.