Recipes Archive

Sausage recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Roast chicken with whole mushroom gravy

1 hour

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Broccoli recipes

Pasta with braised cauliflower and broccoli, rosemary and olives

15 minutes

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Beans recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Cheese recipes

Olive, thyme and onion tart

1 hour 10 minutes

Olive, thyme and onion tart

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour 10 minutes

Ingredients

For the pastry:

210 g cake flour
210 g wholewheat flour
250 g cold butter, diced
12 T cold white wine

For the filling:

10 cloves garlic, peeled
2 cups cream
4 t thyme leaves
2 T olive oil
2 onions, peeled and thinly sliced
4 free-range eggs, lightly beaten
12 - 16 olives, pitted

Method

To make the pastry, preheat the oven to 190°C.

Mix the flours together, then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the liquid a little at a time until a dough forms. Knead lightly and chill for 30 minutes. Roll out and place in a greased and lined tart case. Blind bake for 10 to 15 minutes.

To make the filling, place the garlic cloves in a small saucepan with a little water and simmer for 1 to 2 minutes, or until softened. Drain, mash and set aside.

Place the cream and thyme into a separate saucepan and bring to a gentle simmer, then remove from the heat. Stir in the mashed garlic and set aside.

Gently cook the sliced onions in the olive oil in a pan over a low heat for 5 to 10 minutes, or until soft and translucent.

Evenly spread the cooked onions over the pastry case. Add the eggs to the cream mixture and whisk, then pour over the onions. Scatter over the olives then bake for 40 minutes to 1 hour, or until set and lightly golden.

Cool, then remove from the tart case. Serve with the charred baby marrow and chilli salad.

Cook’s note: You can substitute iced cold water for the wine in the pastry.

Spinach lasagne

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Pork neck steaks with clementine sauce

Cheats cassoulet

Barley, lentil and butternut casserole

Roast chicken with whole mushroom gravy

Pan-fried ostrich steaks with ginger and gooseberries

Pasta with braised cauliflower and broccoli, rosemary and olives

Pickled salmon trout with baby potatoes and hot beetroot salad

Baked beef and bean burritos

Moroccan-spiced lamb patties with vegetable couscous

Roast chicken pieces with sweet peppers and tapenade

Citrus pork with coriander and sweet potatoes

Olive, thyme and onion tart

Olive, thyme and onion tart

Ingredients

Method