Recipes

Spicy Lamb Ragù & Fresh Pasta

 

Prep time: 10 mins | Cook time: 2 hrs 45 mins | Serves: 4 | Meal: Lunch or Dinner

Ingredients

  • 500g lamb shoulder, diced or cut into chunks
  • 3 cans (400g each) diced tomatoes
  • 1 small brown onion, diced
  • 2 garlic cloves, thinly sliced
  • 1 red capsicum (bell pepper), diced
  • 1 red chilli, thinly sliced
  • 3 tbsp olive oil
  • 1 large bunch fresh basil
  • 250ml red wine
  • Sea salt and freshly ground black pepper
  • Fresh pasta of choice
  • Grated cheese, to serve

Method

  1. Sauté the aromatics:
    Heat olive oil in a large pan over medium heat. Add garlic and onion, and cook for 2–3 minutes, stirring until softened.
  2. Add the vegetables:
    Stir in the red capsicum and chilli. Cook for another 3 minutes.
  3. Brown the lamb:
    Add the lamb shoulder and cook for 5–7 minutes, turning until browned all over. Season with salt, pepper, and half the basil leaves.
  4. Add wine and tomatoes:
    Pour in the red wine and canned tomatoes. Stir well, then reduce to a medium heat and simmer for 30 minutes.
  5. Slow-cook the sauce:
    Lower the heat to medium-low and continue to cook gently for 2–2½ hours, stirring occasionally, until the lamb is tender and the sauce is rich.
  6. Cook the pasta:
    Meanwhile, cook pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Drain well.
  7. Combine and serve:
    Toss the pasta through the lamb ragu. Divide among bowls, top with the remaining basil leaves, and finish with grated cheese.



Chicken Schnitzel with Lemon Herbs

Prep time: 20 mins | Cook time: 6 min

Serves: 4 | Meal: Lunch or Dinner

Ingredients

Schnitzel

  • 80g panko crumbs
  • 40g fine bread crumbs
  • 40g finely grated pecorino
  • 70g plain flour, seasoned to taste
  • 2 eggs, lightly beaten
  • 4 chicken breast schnitzel fillets (around 180g each)
  • ¼ cup vegetable oil
  • Sea salt flakes

Herb's

  • 1 cup flat-leaf parsley
  • 1 cup dill
  • ½ cup tarragon
  • 1 red onion, thinly sliced
  • Extra virgin olive oil, for drizzling
  • 1 lemon, sliced into small wedges
  • Kosher salt


Method

 

  1. Preheat the oven to 120°C to keep the schnitzels warm later.
  2. In a bowl, combine panko crumbs, fine bread crumbs, and pecorino. Mix well.
  3. Place seasoned flour in a separate bowl and beaten eggs in another.
  4. Dust each chicken schnitzel evenly in flour, shaking off the excess.
  5. Dip into the egg mixture, then coat evenly in the crumb mix, pressing the crumbs firmly onto the schnitzel. Set aside.
  6. Heat vegetable oil in a large pan (about 2cm deep) over medium heat.
  7. Fry schnitzels two at a time for 2–3 minutes per side, or until golden brown and cooked through.
  8. Drain on paper towel, then transfer to a tray and place in the oven to keep warm.
  9. For the lemon herbs, combine herbs and onion in a bowl. Add olive oil, a pinch of kosher salt, and squeeze a lemon and toss gently.
  10. Serve schnitzels on a platter or individual plates, sprinkle with sea salt flakes, top with the herb salad, and finish with a wedge of lemon.


 

Burrata Panzanella Salad

Prep Time: 20 mins | Cook Time: 10 mins

Serves: 4 | Meal: Lunch, Dinner, Side

Ingredients

 

Dressing

  • 30ml fresh lemon juice
  • 30ml white wine vinegar
  • 60ml extra virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried basil or a small handful fresh basil, chopped
  • ½ tsp kosher salt
  • ½ tsp ground black pepper

Salad

  • 1 loaf ciabatta or French bread
  • 30ml olive oil (for toasting bread)
  • Kosher salt & black pepper
  • 230g tomatoes of your choice, chopped
  • 1 large cucumber, sliced
  • 1 large red bell pepper, chopped
  • 180g Kalamata olives
  • 1 small red onion, thinly sliced
  • 2 burrata cheeses (250–300g total)

 

 

Method

 

  1. Preheat the oven to 190ºC and line a baking tray with baking paper.
  2. Make the dressing: Add lemon juice, vinegar, olive oil, garlic, oregano, basil, salt and pepper into a jar. Screw the lid on tightly and shake well.
  3. Prepare the croutons: Cut the ciabatta into 2.5cm cubes and place on the tray. Drizzle with olive oil, salt and pepper. Bake for 10 minutes or until golden and crisp.
  4. Assemble the salad: In a large bowl, combine the tomatoes, cucumber, capsicum, red onion and olives.
  5. Add the dressing and toss gently to coat.
  6. Once the toasted bread has cooled slightly, add it to the salad and mix again so it absorbs the dressing.
  7. Finish with burrata: Tear the burrata over the top. Let it sit for 15–20 minutes to soak up all the flavours, then enjoy.

 

 

 

Whipped Ricotta & Honey

 

Prep Time: 15 minutes            Makes: 150g

Note: Keeps fresh for up to 5 days refrigerated.

 

Ingredients

  • 150g homemade ricotta (see page 4 for recipe)
  • ¼ cup good-quality honey
  • ¼ cup good-quality olive oil
  • Pinch of salt

 

 

 

Method


  1. In a large bowl, add the ricotta and a pinch of salt.
  2. Using a hand mixer or food processor, whip until smooth, light and creamy.
  3. Transfer to a serving bowl and use a spoon to create a small well in the centre.
  4. In a small saucepan, gently heat the honey for 2 minutes until warm and runny.
  5. Pour the warm honey into the centre well, then drizzle the olive oil around the outer rim of the ricotta.
  6. Serve with crackers, pita bread, or warm homemade bread.