TO DRINK: Glen Carlou Chardonnay 2007, with creaminess to support the different layers in this dish.
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
Print Recipe Slow-cooked brisket on roasted garlic mash Serves: 6 Cooking Time: 3 hours Ingredients STOCK 3L water 1 onion 1 whole garlic head, halved 2 carrots 1 lemon, halved 1 packet pickling spice 40g thyme salt and black peppercorns, to taste 2kg pickled brisket MASHED POTATOES 1kg potatoes, peeled and halved 1 garlic bulb
Print Recipe Caramelised tomatoes, haloumi and wild rocket Serves: 4 – 6 Cooking Time: 30 mins Ingredients 4 tomatoes, halved 30ml (2 tbsp) olive/avocado oil 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste 1 haloumi block, cubed juice of ½ a lemon 100g wild rocket, to serve Instructions 1 Preheat
Print Recipe Crispy potato salad with roast garlic sour cream dressing Serves: 4 – 6 Cooking Time: 1 hour Ingredients 1kg baby potatoes, washed 60ml (¼ cup) vegetable oil sea salt and freshly ground black pepper, to taste Dressing ½ head of garlic 250ml (1 cup) sour cream zest and juice of 1 lemon 15ml