Print Recipe Quinoa-stuffed peppers Serves: 6 – 8 Cooking Time: 50 mins Ingredients 300ml good-quality vegetable stock 120g (½ cup) quinoa 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 1 garlic clove, crushed 1 small red onion, finely diced 2 aubergines, finely diced 1 small yellow or red pepper, seeded and finely diced salt
Print Recipe Honey roasted patats Serves: 4 Cooking Time: 35 mins Ingredients 5 sweet potatoes, washed 30ml (2 tbsp) olive oil 100ml honey 5ml (1 tsp) ground cloves 5ml (1 tsp) ground all spice 5ml (1 tsp) ground cinnamon 5ml (1 tsp) dried chilli flakes, optional Instructions 1 Preheat the oven to 200°C. Slice the
Print Recipe New potatoes with spring onions and roasted red onions Serves: 4 Cooking Time: 1 hour 20 mins Ingredients 4 red onions, cut into chunks 15ml (1 tbsp) honey 125ml (½ cup) olive oil salt and freshly ground black pepper, to taste 1 bunch fresh thyme 2kg new potatoes, cut into wedges 2 bunches
TO DRINK: Glen Carlou Chardonnay 2007, with creaminess to support the different layers in this dish.
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
Print Recipe Slow-cooked brisket on roasted garlic mash Serves: 6 Cooking Time: 3 hours Ingredients STOCK 3L water 1 onion 1 whole garlic head, halved 2 carrots 1 lemon, halved 1 packet pickling spice 40g thyme salt and black peppercorns, to taste 2kg pickled brisket MASHED POTATOES 1kg potatoes, peeled and halved 1 garlic bulb
Print Recipe Caramelised tomatoes, haloumi and wild rocket Serves: 4 – 6 Cooking Time: 30 mins Ingredients 4 tomatoes, halved 30ml (2 tbsp) olive/avocado oil 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste 1 haloumi block, cubed juice of ½ a lemon 100g wild rocket, to serve Instructions 1 Preheat
Print Recipe Crispy potato salad with roast garlic sour cream dressing Serves: 4 – 6 Cooking Time: 1 hour Ingredients 1kg baby potatoes, washed 60ml (¼ cup) vegetable oil sea salt and freshly ground black pepper, to taste Dressing ½ head of garlic 250ml (1 cup) sour cream zest and juice of 1 lemon 15ml