Ingredients 2 x 1.2kg easy carve leg of lamb 200g mixed pitted marinated olives, chopped 100g marinated feta cubes 1/2c chopped parsley 1 tbs coarsely chopped fresh marjoram 1 tbs lemon rind salt and pepper 3/4c dry white wine Directions Cut slit in meat where the bone has been removed and add the bombined olive, feta, parsley, marjoram and lemon mixture. Tie with kitchen string. Seal meat in a pan and then place in oven and cook until done to your liking. Remove from tray and set aside for 10 minutes to rest. Add wine to juices and stir to...
Ingredients 1 cup firmly packed basil 2 garlic cloves 1/2 cup olive oil 2 tbs red wine vinegar salt and pepper Directions Whizz everything together!
Ingredients 250g packet gingernut biscuits, crumbed 1/2 cup dessicated coconut 1/2 cup chopped crystalised ginger 3/4 cup Top’n’Fill Caramel 1 cup white chocolate melts Directions Line base and sides of an 18cm x 28cm lamington pan. Combine biscuit crumbs, coconut and ginger in a bowl. Place caramel and chocolate in a saucepan and melt over a low heat. Mix wet and dry ingredients and refridgerate until set. If desired, drizzle melted white chocolate over the top.
Ingredients 160 (1 1/2c) burghul 1 1/2c boiling water 250g cherry tomatoes 1 bunch mint 1 bunch parsley, chopped 6 green shallots, sliced OR purple onion Directions Cover burghul with boiling water. Set aside for 10 minutes. 2. Mix in remaining ingredients. Dress with lemon juice, olive oil and garlic if desired. Serve with Lemon and pine nut lamb patties.
Ingredients 1L vanilla icecream 10g packet meringues 300g fresh or frozen raspberries 1tbs icing sugar Directions Line 8 moulds with glad wrap and place on baking tray. Place ice cream in large bowl. Use a wooden spoon to fold in 200g raspberries and meringues. Spoon into moulds. Cover with wrap and place in freezer. Turn out puddings and serve with extra raspberries.