Ingredients 1/4 cup olive oil 12 fresh sage leaves 500g chopped butternut pumpkin 3 tsp ground cumin 1 tsp ground coriander salt and pepper 375g dried fettuccine pasta 150g goat’s cheese 4 green shallots, finely chopped 1 garlic clove Directions Cook sage leaves in oil until crisp. Combine pumkin, cumin and coriander and oil and bake until soft. Cook pasta and when done, mix through remaining ingredients. Serves 4.
Ingredients 8 lamb chops 2 garlic cloves, crushed 1 tbs lemon juice 1 tsp honey 1 tsp ginger 1 tsp cumin 1 tsp coriander 1/2 tsp cinnamon Directions Marinate for 2 hours before cooking. Can be served with Pasta salad with tahini dressing.
Ingredients 8-10 slices proscuitto 500g dried penne pasta 2 avocados, peeled and seeded rind and juice of one lemon 1/2cup extra virgin olive oil salt and petter 1 cup fresh basil leaves 60g shaved parmesan Directions Cook proscuitto until crispy and cook pasta. Mash avocado with lemon rind and juice, olive oil and salt and pepper. When pasta is cooked, mix through all ingreidents and serve. Serves 4.
Ingredients 100g soft feta 1 tbs chopped fresh oregano 2 tsp lemon rind 1 garlic clove salt and pepper Directions Mix ingredients together in a bowl and make a slice down about 5cm deep along the bone of the lamb rack. Stuff the mixture into the space between the meat and the bone and secure with tooth picks. Bake for 25 minutes in oven.
This recipe can used as a base for many variations – use herbs such as oregano, thyme, basil or sage in place of or in addition to the chilli in the recipe. Ingredients 250g macaroni pasta 1 chopped brown onion grated rind and juice of 1 lemon 3 finely chopped clove of garlic 1tsp dried chilli flakes 4 chicken thighs 3 1/2 cups just boiling chicken stock salt and pepper Directions Place pasta, onion, lemon rind, garlic and chilli into a roasting tin. Arrange the chicken thighs on top and season with salt and pepper. Drizzle with chicken stock and...