Home
Recipes
Starters & Light meals

Beetroot recipes

Cheese croquettes with beetroot and carrot salad

20 minutes, plus 20 minutes to chill

Afternoon tea

Cream cheese and prawn finger sandwiches

Beetroot recipes

Beetroot carpaccio with Brie fritters

5 minutes

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Cheese recipes

Pan-fried halloumi and honeyed tomato salad

5 minutes

Poached salmon with prawns

8 minutes, if you are poaching the salmon yourself

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Corn recipes

Baked creamed corn with Peppadew jellies

35 minutes

Grande Brie cheese with plum-and-pink peppercorn compote

30 minutes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Carrot recipes

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

2 hours

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus curing time

Cooking Time 2 hours

Ingredients

50 g coarse salt
30 g sugar
1 orange, zested
5 juniper berries, crushed
400 g lamb ribs
2 cups beef stock
150 g instant couscous
Salt, to taste
1 handful sliced mint
1 handful sliced chives
1 pinch fresh thyme leaves
1 free-range egg yolk
1 litre vegetable oil, for frying
Picked parsley, to garnish

For the roast carrots:

3 carrots, peeled and sliced lengthways
50 g unsalted butter
6 sprigs thyme
Sea salt, to taste

For the baby marrow ribbons:

3 baby marrows
2 T vegetable oil
Sea salt, to taste

Method

Mix the salt, sugar, orange zest and juniper berries and rub onto the ribs. Cover and chill for 4 hours. Rub the cure off the lamb, but do not rinse with water.

Place the ribs in a medium-sized saucepan, pour over the beef stock and cover. Slowly simmer until the meat is falling off the bone. Remove the ribs from the cooking liquid and set aside. Reduce the liquid to a thick sauce.

Shred the meat from the ribs and pour over the reduced stock to keep moist. Set aside.

Place the couscous in a bowl, just cover with boiling water and cover with clingfilm. Allow to stand for about 10 minutes, or until the couscous has puffed up. Fluff with a fork and season. Toss through the herbs. Add the egg yolk and stir until well combined.

Roll the lamb mixture into balls and cover each ball with a little couscous. Chill for 30 minutes, or until firm. Heat the oil to 180°C in a deep-fryer. Deep-fry until crisp and golden. Drain on kitchen paper.

To make the roast carrots, preheat the oven to 180°C.

Place the carrots in a roasting tray with the butter, thyme and salt. Cover with tinfoil and roast for 30 minutes, or until caramelised.

To make the baby marrow ribbons, peel the baby marrows into neat ribbons using a vegetable peeler. Pour over the vegetable oil and sprinkle with salt and chargrill for 1 to 2 minutes, or until soft and crisp around the edges.

To serve, arrange the croquettes on a plate and garnish with the roast carrots and baby marrow ribbons. Drizzle with a little of the leftover braising liquid if desired.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Cheese croquettes with beetroot and carrot salad

Cream cheese and prawn finger sandwiches

Beetroot carpaccio with Brie fritters

Fried chicken with spices and harissa mayonnaise

Pan-fried halloumi and honeyed tomato salad

Poached salmon with prawns

Tempura prawn, avocado and melon salad

Baked creamed corn with Peppadew jellies

Grande Brie cheese with plum-and-pink peppercorn compote

Roast sticky chicken wings

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

Ingredients

Method