Recipes Archive

Ostrich recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Baked ricotta with nutmeg sugar-dusted breads

20 minutes

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Risotto recipes

Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Pepper recipes

Roast pepper panzanella with pancetta

5 minutes

Parmesan crisp and pickled pear salad

10 minutes

Sweet treat

Goats cheese with mustard, carnations and broad bean vinaigrette

2 minutes

Avocado recipes

Deconstructed avocado ritz

8–10 minutes

Deconstructed avocado ritz

Serves 4 to 6

Difficulty Easy

Prep Time 30–40 minutes, plus 2 to 3 hours

Cooking Time 8–10 minutes

Ingredients

2 x 200 g packet deveined prawns in the shell
1½ ripe avocados
Juice of 2 limes
1 t palm or caster sugar
½ t sambal oelek
½ cup crème fraîche
10 drops fish sauce
2 leaves gelatine
½ cup cream
1 bunch fresh coriander, roughly chopped, plus extra to garnish
Spring onions, grilled, for serving
Iceberg lettuce leaves, for serving
Lime wedges, for serving

For the prawn marinade, mix:

2 T sambal oelek
2 T hoisin sauce
1 x 5 cm piece ginger, finely chopped
2 cloves garlic, chopped
2 T fish sauce
1 T olive oil

For the Marie Rose sauce, mix:

½ cup crème fraîche
8 drops Tabasco sauce
10 drops Worcester sauce
8 rops soya sauce
2-3 T tomato sauce
½ shot whisky (optional)

Method

Toss the prawns in the marinade, then cover and chill for at least 2 hours.

Peel and stone the avocados, then blend with the lime juice, palm or caster sugar, sambal oelek and crème fraîche until smooth. Season with the fish sauce – add it drop by drop, to taste.

Soak the gelatine in cold water until soft. Squeeze out any water and place the gelatine in a saucepan and heat until it has melted. Transfer to the avocado mixture and whisk well.

Whip the cream to form soft peaks. Fold a third of the whipped cream into the avocado mixture to incorporate, then gently fold in the remainder of the whipped cream.
Fold the roughly chopped coriander into the mousse to make a ripple-like pattern, then chill for 2 to 3 hours.

In a hot pan or over smouldering coals, grill the marinated prawns until pink and opaque.

Arrange on a platter and add generous spoonfuls of the avocado mousse. Dress with iceberg lettuce leaves, grilled spring onionsand lime wedges and serve with the Marie Rose sauce.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

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

Red pepper risotto with ricotta-stuffed courgette flowers

Silky smooth red pepper fish soup

Roast pepper panzanella with pancetta

Parmesan crisp and pickled pear salad

Crystallised rose brownies

Goats cheese with mustard, carnations and broad bean vinaigrette

Deconstructed avocado ritz

Deconstructed avocado ritz

Ingredients

Method