Recipes Archive

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

Steak recipes

Steak and mushroom sauce

30 minutes

Pasta recipes

Chorizo, pea and feta pasta

10 minutes

Chocolate Truffles

15 minutes

Warm pudding

Easy rice pudding

20 minutes

French toast

Mushrooms on French toast

15 minutes

Potato dumplings with gammon and sauerkraut

45 minutes (less if baking single portions)

Apple recipes

Apple strudel

25 minutes

Roast leg of lamb with tomato and beans

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 x 2 kg leg of lamb
Sea salt and freshly ground black pepper
2 T olive oil
3 onions, chopped
3 stalks celery, chopped
1 x 250 g packet bacon, chopped
1/2 cup white wine
2 x 400 g cans tomatoes
2 cups beef stock
4 sprigs rosemary
2 bulbs garlic, halved
1 bay leaf
2 x 400 g cans butter beans, drained

Method

Preheat the oven to 180°C.

Season the lamb. Heat the oil in a large frying pan and brown the lamb for 10 minutes. Set aside.

In the same pan, fry the onion, celery and bacon until the onion is soft. Deglaze the pan with the white wine, then add the tomatoes, stock, rosemary, garlic, bay leaf and beans and season to taste.

Place the lamb in an ovenproof dish and pour over the sauce. Cover with a lid or foil and roast for 1 hour.

Remove the lamb from the sauce and adjust the seasoning if necessary. Serve slices of lamb on spoonfuls of beans.

Watch our step-by-step video on how to carve your leg of lamb bere: How to carve a leg of lamb

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Marrow, pine nut and feta fritters

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Steak and mushroom sauce

Chorizo, pea and feta pasta

Chocolate Truffles

Easy tiramisu

Easy rice pudding

Mushrooms on French toast

Potato dumplings with gammon and sauerkraut

Apple strudel

Roast leg of lamb with tomato and beans

Roast leg of lamb with tomato and beans

Ingredients

Method