Great value Archives

Ostrich recipes

Baked ostrich meatballs

30 minutes

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Parmesan crisp and pickled pear salad

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

100 g Parmesan, grated
1 cup verjuice
2 pears, peeled
70 g wild rocket
Edible flowers (nasturtiums, onion, lemon verbena, chilli, chive and mustard), to garnish
½ cup black olives, pitted
juice of 1 lemon
2 T oive oil
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C. Spoon the grated Parmesan onto a silpad or a baking tray lined with greaseproof paper to make evenly sized circles. Bake for 5 minutes or until golden and bubbling. Remove from the oven and set aside to cool.

Place a small saucepan over a medium to high heat. Add the verjuice and, when simmering, add the pears and cook for 5 to 10 minutes or until pink in colour and slightly softened. Drain and leave to cool.

Scatter the rocket and flowers into a large bowl and top with the pitted olives, Parmesan crisps and pickled pears. Serve with a squeeze of lemon juice and a drizzle of olive oil and season to taste.

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Spiced fish with cashews on coconut basmati rice

Pan-grilled pork chops with apple and potato bake

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Asian-style chicken and vegetable broth with chicken tempura

Baked ricotta with nutmeg sugar-dusted breads

Ricotta and lemon chicken with roast peppers

Silky smooth red pepper fish soup

Roast pepper panzanella with pancetta

Parmesan crisp and pickled pear salad

Parmesan crisp and pickled pear salad

Ingredients

Method