Ingredients: 2 Cups Couscous 2½ Cups Vegetable Stock 200g Peas 1 Bunch Mint 1 Bunch Parsley (chopped) 1 Lemon (zest finely grated, juiced) 3tbsp Olive Oil Instructions: Fill a pot with your vegetable stock, mint and a generous pinch of salt and turn on the heat to high and bring the vegetable stock to a … Continue reading Mint Scented Couscous with Peas and Fresh Herbs
Ingredients: 2.5kg Pork Loin Roast (trimmed and butterflied in half lengthwise) 200g Sliced Prosciutto 2 Lemons (juiced and zest finely grated) 5 Garlic Cloves (peeled and minced) 1 Bunch Sage (washed, and chopped) 1 Bunch Parsley (washed, and chopped) 5 Sprigs Thyme (washed, and chopped) 1 Bunch Chives (washed, and chopped) 600ml Chicken Stock 100ml … Continue reading Prosciutto Wrapped Stuffed Pork Loin Roast with Lemon, Garlic and Herbs
Ingredients 2kg Russet Potatoes (washed, trimmed and cut into quarters diagonally) 100ml Olive Oil 1 Whole Head of Garlic (cut in half horizontally) 5 Sprigs of Thyme (flowers picked) 1 Sprig of Rosemary (finely chopped) 3 Bay Leaves 2tbsp Dried Chilli Flakes 1tsp Cayenne Pepper Powder Salt Instructions: Fill a large pot about 2/3 full … Continue reading Roast Potatoes with Chilli, Garlic and Fresh Herbs
Gourmet Glutton 