Herb Stuffed Turkey Breast Wrapped In Bacon

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Herb Stuffed Turkey Breast Wrapped In Bacon
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Course Main Dish
Servings
Ingredients
  • 1 1/2 cup bread crumbs
  • 1/2 cup low salt chicken stock
  • 1 Tbsp finely chopped garlic
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1 tsp grated lemon zest
  • 1/2 tsp Sea salt flakes
  • 1/2 tsp Freshly ground pepper
  • 500 g streaky bacon rashers
  • 1 boneless skinless turkey breast, butterflied
Course Main Dish
Servings
Ingredients
  • 1 1/2 cup bread crumbs
  • 1/2 cup low salt chicken stock
  • 1 Tbsp finely chopped garlic
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1 tsp grated lemon zest
  • 1/2 tsp Sea salt flakes
  • 1/2 tsp Freshly ground pepper
  • 500 g streaky bacon rashers
  • 1 boneless skinless turkey breast, butterflied
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Instructions
  1. Preheat oven to 180C
  2. Pound the turkey breast to an even thickness.
  3. Combine the stuffing ingredients in a bowl. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
  4. Spread the stuffing evenly over the turkey breast.
  5. Roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe.
  6. Place the rolled turkey breast in the centre of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
  7. Cook in a roasting pan, until the internal temperature reaches 75 degrees C, turning occasionally to ensure the bacon gets crispy on all sides ( around 1 to 1.5 hours). Let rest for 10 minutes, remove the string, slice and serve.
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MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

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MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS
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Course Entree, Main Dish
Cuisine Middle Eastern
Servings
Ingredients
  • 2 tsp ground ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1/3 cup olive oil 80ml
  • 4 chicken marylands or 4 chicken drumsticks and 4 thighs
  • 2 onions sliced into thick rounds
  • 1 in large sweet potato cut3cm wedges
  • 1 garlic bulb halved
  • 2 tbs harissa paste
  • 1 cup Greek-style yoghurt 280g
Couscous
  • 1 cups ½ couscous cooked to packet instructions, 300g
  • leaves ½ bunch coriander chopped, plus extrato serve
  • leaves ½ bunch parsley chopped
  • 100 g dried apricots soaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil 60ml
  • 1/3 cup pistachios chopped, 55g
Course Entree, Main Dish
Cuisine Middle Eastern
Servings
Ingredients
  • 2 tsp ground ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1/3 cup olive oil 80ml
  • 4 chicken marylands or 4 chicken drumsticks and 4 thighs
  • 2 onions sliced into thick rounds
  • 1 in large sweet potato cut3cm wedges
  • 1 garlic bulb halved
  • 2 tbs harissa paste
  • 1 cup Greek-style yoghurt 280g
Couscous
  • 1 cups ½ couscous cooked to packet instructions, 300g
  • leaves ½ bunch coriander chopped, plus extrato serve
  • leaves ½ bunch parsley chopped
  • 100 g dried apricots soaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil 60ml
  • 1/3 cup pistachios chopped, 55g
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Instructions
  1. Preheat oven to 180°C. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and pepper.
  2. Rub over the chicken, onion, sweet potato and garlic, then place all in a lined roasting tray. Place in the oven and cook for 40 minutes or until golden and cooked through.
  3. For the couscous, combine all the ingredients in a bowl and keep warm.
  4. Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.
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Honey Grilled Watermelon Caprese Salad

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Honey Grilled Watermelon Caprese Salad
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Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
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Instructions
  1. Preheat a grill or fry pan to medium heat.
  2. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  3. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  4. Remove and add a little more honey if desired.
  5. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  6. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!
Recipe Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.

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Thai Style Sticky Chicken Wings

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Thai Style Sticky Chicken Wings
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Cuisine Asian
Servings
as a side
Ingredients
  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper
Cuisine Asian
Servings
as a side
Ingredients
  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper
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Instructions
  1. Preheat an oven to 180C and line a large baking tray with parchment paper.
  2. Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
  3. Place in the oven on a middle rack and cook for about a two hours turning the wings as they get a dark golden and almost crispy texture. Continue cooking until the flipped side gets nice and crispy.
  4. During this cooking time, make the sauce. Add everything but the shallots, coriander, and peanuts to a pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half.
  5. Remove the wings from the oven.
  6. Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
  7. Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
  8. Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
  9. Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  10. Gently slide everything onto your serving dish, and dig in!
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BBQ yogurt-marinated lamb chops

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BBQ yogurt-marinated lamb chops
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Course Main Dish
Servings
Ingredients
  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • pinch A bigof chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • handful of coriander leaves to serve
Course Main Dish
Servings
Ingredients
  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • pinch A bigof chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • handful of coriander leaves to serve
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Instructions
  1. Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
  2. Marinate in the fridge for at least two hours.
  3. Heat a griddle pan or barbecue until medium-hot.
  4. Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
  5. Leave to rest for a couple of minutes before serving.
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