1. In a large bowl combine 3 tsp cumin, 3 tsp paprika, 1 tsp ground coriander and 1/2 tsp cayenne pepperwith5 crushed garlic cloves, 1/4 cup olive oil and 1/4 cup red wine vinegar.
2. Add 18 lamb cutlets, coating them with the marinade, cover and chill for 2 hours.
3. Bring back to room temperature before cooking. Heat barbecue grill on medium and cook lamb for 3-4 minutes on each side. Allow to rest.
4. Season and sprinkle with fresh coriander and parsley leaves.
Elegant, effortless and flavoursome. Be warned! This mediterranean inspired mezze is super addictive! A salty, sweet and nutty dish, served as an impressive hors d’oeuvre or a main, to please 1 or a crowd! Suggested ingredients; 1/3 cup EVOO 1 punnet of cherry tomatoes 1/2 cup of mixed olives 200g creamy feta (featuring Epiros Greek
Kick-start the new year with this mean, green, & clean detox smoothie to rejuvenate and recharge your digestive system! Ingredients: 1 cup coconut water ice cubes 1 cup tightly packed baby spinach 3cm lemongrass, use only the inner soft leaves 1 banana 1 lime, rind and juice 2 tablespoons honey-optional 2cm ginger 2cm turmeric Method:
Serves 6-8 Prep time 10 minutes Ingredients 2 large beetroots 3 oranges 200g rocket 100g dried cranberries 75g walnuts, toasted Honey vinegar dressing 80ml Cobram Estate Extra Virgin Olive Oil 2 tbsp white wine vinegar 2 tsp honey Method Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in
Serves 4 Cooking time 30 minutes Ingredients 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, finely chopped 1/2 tsp chilli flakes 4 salmon fillets 1 mango, peeled, finely chopped 2 limes, peeled, finely chopped 1 avocado, stoned, peeled, chopped 1 red onion, finely chopped
Serves 8 Prep time 15 minutes Ingredients 4 large mangoes 10 green cardamom pods, crushed 2 limes, juiced and finely grated 85g icing sugar 300ml Norco Thickened Cream 300g La Casa Del Formaggio Mascarpone Cheese Method Blend the flesh of the mangoes in a food processor. Spoon into glasses and refrigerate. Grind cardamom pods in
Ingredients: Half a watermelon (cut widthwise) Dressing: 2 limes-juice and rind 1/2 cup maple syrup Mint leaves-finely chopped 1/2 cup Tequila (leave out for non alcoholic version) Finishing: Mint leaves Sea salt flakes Method: With a sharp knife cut a 6cm depth round from the half watermelon. Cut out the watermelon flesh. Place ring on
Ingredients 125g softened unsalted butter 3/4 cup sugar 2 tsp vanilla extract 1 tsp almond extract Pinch of salt 2 large eggs 1 1/2 cups pistachio-roughly chopped 1 cup mix Nut Market glace fruits-roughly chopped 2 1/2 cups SRF Chocolate coating 350g chocolate chips 50g butter Salt flakes for finishing Method Preheat oven to 170°C
‘It’s Beginning to….smell a Lot Like Christmas!’🎶 This Christmas lets create something homemade. I have put together a list of ingredients to make an easy festive stove top, simmer-all-day pot pourri. The combination of citrus, pine needles, liqueur and spices is perfect for creating a festive ambience around your home this Christmas. You and your loved ones
Serves 12 Cooking time 1 hour, 10 minutes Ingredients: Half leg ham 1/2 cup Steeves Maple Syrup 2 tbsp Maille Dijon Mustard 40g whole cloves Method: Preheat oven to 180°C (fan forced 160°C). Line a roasting pan with foil. Use a small knife to cut around ham shank about 10cm from the end. Run the