Category - Food

11
Jun

Recipe: New Zealand Lamb Burger

Did you know there are more sheep then people in New Zealand? Based on that fact we figure they must have the recipe for the ultimate lamb burger. Ingredients Patties 600g Quality Mark lean lamb mince ½ large onion, very finely chopped 1 clove garlic, crushed 1 egg, lightly beaten 1 slice wholemeal toast bread, crusts […]

15
May

Recipe: Namibian Magic Lamb on the BBQ

This is a traditional Namibian recipe for a classic dish of lamb or goat flavoured with green peppercorns and pomegranate seeds with garlic, anchovies and rosemary that is traditionally cooked in an earth pit, but which has been adapted here for a barbecue. Ingredients: 1 large leg of lamb handful or green peppercorns and pomegranate […]

9
Apr

Recipe: Slim Spicy Tandoori Chicken

The use of boneless, skinless chicken and low-fat yogurt helps to reduce the fat that is commonly found in this zesty Indian dish. Serves: 4 Hands-on time: 35 minutes Total time: 1 hour 20 minutes INGREDIENTS: 1 tbsp garam masala 2 tsp mild curry powder 1 tsp paprika 1/4 tsp cayenne pepper 2 cloves garlic, […]

27
Mar

Recipe: Pizza, Florentine Style

In Florence, pizzerias make pizzas with thin crusts and bake them in wood burning ovens. Here is a basic recipe for the crust, plus the ingredients for making a simple Margerita Pizza. Pizzas are also generally individual size so the recipe below would be for one person. Makes: 2 thin medium size crust pizzas INGREDIENTS […]

5
Mar

Recipe: Icelandic Leg of Lamb

Sheep farming in Iceland is as old as the settlement of Iceland itself. To this day farmers are rearing their sheep by a method established by centuries of tradition, with most farms still family-owned and operated. Ingredients: 1 leg of lamb, preferably without hip bone 15 juniper berries, crushed 2-3 tbsp blueberry or blackberry jam […]

13
Feb

Recipe: Rustic Genovese Basil Pesto and Pasta

A delicious pasta dish from Hell’s Kitchen champ Christina Machamer at CleanEatingmag.com. INGREDIENTS: Basil Pesto • 4 cups loosely packed fresh basil leaves • 3 to 4 tbsp extra-virgin olive oil (or as needed) • 2 to 3 cloves garlic, peeled and sliced thin • 2 tbsp pine nuts, lightly toasted • 2 tbsp (heaping full) Fontinella […]