Leg of lamb with capers and chilli
Prep time 5 mins, plus marination and resting time
Cooking time 1 hour 30 mins
2kg leg of lamb, deboned, shank bone left in
10 garlic cloves, smashed
3 pimentos, sliced, seeds removed
2 oranges, cut into halves and wedges
Mint sprigs, to garnish
For the marinade, mix:
½ cup olive oil
100g capers, drained, roughly chopped
½ tsp crushed chilli flakes
2 oranges, zest and juice of
½ lemon, juice of
1 tbsp toasted and crushed fennel seeds
For the mint and yogurt sauce, mix:
½ cup fresh mint leaves, chopped
1 cup yogurt
½ red onion, chopped
½ tsp sugar
Sea salt and black pepper, to taste
Place the lamb in a shallow dish and stuff with garlic cloves. Pour the marinade on top and set aside for an hour.
In the meantime, preheat the oven to 180ºC.
Transfer to a baking dish, and arrange pimentos and oranges all around. Cover with foil and roast for an hour, then remove the foil and roast for another half an hour or until cooked to your liking. Remove the lamb from the oven and rest for 20 minutes.
Slice the meat, garnish with mint, and serve with mint and yogurt sauce on the side.
Preserved lemon and oregano potatoes
Prep time 20 mins
Cooking time 30 mins
2 garlic cloves, crushed
¼ cup olive oil
1 tsp dried oregano
¼ preserved lemon
750g baby potatoes, parboiled, drained
Preheat the oven to 200ºC.
In a bowl, combine garlic, olive oil, oregano, salt and pepper. Scrape the flesh from the preserved lemon, and thinly slice the skin. Add both to the mixture.
Cut a slight cross into the top of each potato and press to split the skin open. Place them split side up in a roasting pan. Drizzle with the lemon mix.
Bake for 30 minutes or until crispy and golden. Serve hot as an appetiser or side dish.
Spinach and bread pie with tomato sauce
Prep time 20 mins
Cooking time 40 mins
8 pieces of unleavened bread (such as rotis or tortillas)
2 cups lukewarm full-cream milk
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, crushed
600g baby spinach leaves, washed, dried very well and shredded
200g feta cheese, crumbled
200g ricotta cheese, crumbled
2 eggs, beaten
30g mint leaves, finely chopped, plus sprigs, to garnish
Freshly grated nutmeg as needed
1 cup cream
50g Parmesan, grated
100g pine nuts
For the fresh tomato sauce
⅓ cup olive oil
3 garlic cloves, sliced
12 tomatoes, blanched, peeled, deseeded, chopped
A pinch of sugar
Preheat the oven to 180°C. Soak breads in milk until softened.
Heat olive oil in a large pot and sweat onions and garlic until soft but not coloured. Add spinach and cook until all the liquid evaporates.
Remove from the heat and add feta, ricotta, eggs, mint, nutmeg, sea salt and black pepper. Mix well.
Lay four breads, one over the other, in a buttered casserole. Spread half the spinach mixture on top, then cover with two more breads. Spread the rest of the spinach mixture and top with the remaining two breads.
Pour cream over the pie and sprinkle with Parmesan and pine nuts. Bake for 30 minutes or until golden.
Meanwhile, prepare the fresh tomato sauce. Heat olive oil in a pan over low heat and sauté garlic until lightly coloured. Add tomatoes, sugar, and some salt and pepper, and cook gently until done.
Remove the pie from the oven and garnish with the tomato sauce and mint sprigs before serving.
Frozen lemon curd ice cream with macerated raspberries
Prep time 10 mins
Cooking time 20 mins, plus cooling time
For the lemon curd
½ cup lemon juice
1 tsp lemon zest
160g caster sugar
6 egg yolks
For the ice cream
1⅓ cup cream
4 egg whites
⅓ cup caster sugar
1 tsp vanilla extract
For the macerated raspberrIes
1 tbsp icing sugar
1 tbsp lemon syrup
A few drops of vanilla extract
For the curd, place lemon juice, zest, butter and sugar in a heatproof bowl, and sit the bowl over a pot of simmering water. The base of the bowl should not touch the water.
Stir until the sugar dissolves, then add egg yolks and whisk to combine. Stir constantly over a low heat until the mixture thickens, about 15 minutes.
Remove from the heat and cover with cling wrap directly over the surface of the curd to prevent a skin from forming. Allow to cool.
For the ice cream, whip the cream until firm. Whisk egg whites with sugar and vanilla until stiff, then fold in the whipped cream and half a cup of the lemon curd.
Pour into a metal container, then stir in the remaining lemon curd to create a marbled effect. Freeze.
Make the macerated berries by mixing all the ingredients together and allowing the mix to stand for 10 minutes.
Plate small scoops of the lemon curd ice cream in a bowl and serve with the raspberries on the side.