Mains

Roast Pumpkin and Berbere Soup Prep Time:20 Min Cook Time:1 hour Serves:2 Person Ingredients  1/2 a crown Pumpkin, peeled and cut into pieces 3 tbs olive oil 1 tbs Equagold Berbere Spice 1 tbs brown sugar 2 tbs butter ½ an onion 1-2 tsp extra Berbere Spice 2 cups of fresh liquid chicken stock 300ml cream Salt and pepper Parmesan cheese to garnish   Method Heat oven to 180C. Rub the flesh of the pumpkin with oil, brown sugar and Berbere Spice. Roast until cooked and golden. Scoop out the cooked pumpkin and put aside. Melt the butter in a sauce...

Salmon & Vanilla Seafood Stock Prep Time:15 mins Cook Time:30 mins Serves:Serves Ingredients 1 Salmon head and carcass (remove the gills) ½ dozen Mussels 2 tbsp Grapessed Oil 1/4 tsp Equagold Vanilla Paste 1 Onion 1 clove Garlic 2 Carrots 2 stalks of Celery 1 Fennel bulb 1 to 2 Bay Leaves 1 Equagold Vanilla Pod 2 sprigs of Lemon Thyme ¾ cup of white wine 2 litres of water Seasoning Optional 1 tbsp of Tomato paste   Method Heat the Vanilla Paste and Grapeseed Oil in a large pot (4 litre). Gently Caramalise the mussels, Salmon Carcass and vegetables for...

Orange, Anise & Vanilla Glazed ham Prep Time:20 mins Cook Time:1.5-2 Hrs Serves:Serves Ingredients 8kg ham bone in 100g mustard (we use Horopito mustard - from mustard makers) 150g honey 3 vanilla pods, split and seeded 20 cloves 600ml fresh squeezed orange juice 6 star anise   Method Preheat oven to 170C. Remove skin from ham, leaving fat layer intact. Score fat with a sharp knife making a diamond pattern. Mix together mustard, honey and vanilla seeds and rub over scored ham fat. Bring the freshly sqeezed orange juice, star anise and vanilla pods to a simmer for 5 minutes....

Mexican Slow Cooked Lamb on Tacos Prep Time:15-20 mins Cook Time:3hrs Serves:Serve with a fresh salsa and sour cream Ingredients  1 small leg of lamb 1 generous tbsp grapeseed oil 1 tbsp Mexican Rub 1 onion, thickly sliced half cup of orange juice 3-4 cloves of garlic, whole   Method Heat the oven to 160 degrees C Rub the lamb with the oil and Mexican rub, till the meat is well coated. Place in an oven bag, and marinate overnight. Before cooking, add the orange juice, onions and garlic. Cook slowly at 160 degrees C for 3 hours minimum (longer...