Print Recipe Quick mushroom, Parmesan and rocket bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 8 – 10 thin slices of olive ciabatta 30ml (2 tbsp) olive oil 10g (1 tbsp) butter 350g mushrooms (button, brown, oyster, portabellini), roughly chopped 2 garlic cloves, chopped 5ml (1 tsp) dried chilli flakes salt and freshly ground black
Print Recipe Fennel, mustard and goat’s cheese tartlets Serves: 12 Cooking Time: 1 hour 15 mins Ingredients 2 medium fennel bulbs, quartered 250ml (1cup) vegetable stock 250ml (1 cup) orange juice 600g ready-rolled shortcrust pastry 2 large eggs 250ml (1 cup) milk 15ml (1 tbsp) wholegrain mustard pinch of salt 2 logs goat’s cheese, cut
Print Recipe Crunchy Thai salad Serves: 6 Cooking Time: 10 mins Ingredients DRESSING 60ml (¼ cup) fresh lime juice 45ml (3 tbsp) olive/avocado oil 15ml (1 tbsp) sesame seed oil 5ml (1 tsp) brown sugar 15ml (1 tbsp) soy sauce 5ml (1 tsp) fresh ginger, finely chopped ½ garlic clove, finely sliced 1 red or
Print Recipe Rump steak with buffalo mozzarella, basil and egg Serves: 4 Cooking Time: 30 mins Ingredients 125ml (½ cup) avocado oil juice of 1 lemon 1 garlic clove, finely chopped salt and freshly ground black pepper, to taste 4 x 150g rump steaks 4 large eggs 2 buffalo mozzarella balls, torn handful fresh basil
TO DRINK: The mintiness of a merlot will work well with the lamb 1,5kg leg of lamb, boned and butterflied