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Category: Recipe of the month

Each month will see a new addition of a recipe from the our chef. The theme is to be faithful to local dishes, yet jazz them up for cooking at home.

Salmon with Potato “Scales”

Salmon with Potato “Scales”

Salmon With Potato “Scales”     Makes 8 servings Active time 1 hour Total time 2 hours (includes chilling time) When the opportunity arises—as it did with this salmon—we can’t resist a little trompe l’oeil, a chance to have some harmless fun with our food, because, well, food is fun. And with Hanukkah being a particularly kid-friendly holiday, we know children and adults alike will get a big kick out of the edible potato “scales” that top these individual slabs…

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Lamb With Lentils, Feta & Mint

Lamb With Lentils, Feta & Mint

Lamb With Lentils, Feta & Mint Lentils are a useful (and filling) way to help balance the proportions of meat to non-meat on your plate. This lamb recipe uses the robust flavours of sweet roasted cherry tomatoes and salty feta and olives to make every mouthful exciting. Ingredients 250g punnet cherry tomatoes 1/4 cup (60ml) olive oil 1/2 cup (80g) kalamata olives, chopped 2 x 200g lamb backstraps, trimmed 1 tablespoon chopped rosemary 400g can lentils, rinsed, drained 1 tablespoon…

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