Leg of Lamb Pot Roast with Carrots, Potatoes and Peas

Ingredients: 1 Whole Bone-In Leg of Lamb (fat trimmed) 1.5kg Yukon Gold Potatoes (washed and peeled) 5 Carrots (washed, peeled and cut into chunks) 3 Onions (trimmed, peeled and sliced) 1 Orange (washed, zest peeled into strips, and juiced) 200g Peas 750ml Brown Chicken Stock 250ml White Wine 100ml Tomato Paste 1 Head of Garlic … Continue reading Leg of Lamb Pot Roast with Carrots, Potatoes and Peas

Chilli Marinated Chicken Thighs with Tomatoes and Olives

Ingredients: 6 Chicken Thighs (cleaned and trimmed of excess fat) 1tbsp Chilli Flakes 1tbsp Olive Oil 1tsp Dried Thyme 100g Cherry Tomatoes (cut in half) 50g Black Olive (cut into Segments) 2tbsp Red Wine Vinegar Small Bunch of Parsley Chilli Threads Instructions: Prepare your chicken thighs, placing them skin side down and marinate the skinless … Continue reading Chilli Marinated Chicken Thighs with Tomatoes and Olives

Chicken Chasseur

Ingredients 4 Chicken Breasts (Boneless, Skin-On) 100ml White Wine 200ml Brown Chicken Stock 200ml Passata 250g King Oyster Mushrooms (Cleaned, Trimmed, Cut in Half and lightly scored) 2tbsp Tomato Paste 2 Roma Tomatoes (skinned, de-seeded, and diced) 2 shallots, very finely chopped 1 Garlic Clove (finely diced) 2 Sprigs Thyme 2 Bay Leaves 1 star … Continue reading Chicken Chasseur

Mediterranean Style Pan Seared Tuna with Lemon Vinaigrette and Tomatoes, Olives and Basil

Ingredients 2 x 200g Tuna Steaks 150g Cherry Tomatoes (cut in half) 15 Kalamata Olives (segmented into 3 and cut into cheeks) 1 Lemon (Zest peeled into rough strips, and juiced) 100ml Extra Virgin Olive Oil 2 Sprigs of Thyme Small Bunch Basil Small Bunch Parsley Instruction Lightly season the tuna steaks with salt and … Continue reading Mediterranean Style Pan Seared Tuna with Lemon Vinaigrette and Tomatoes, Olives and Basil