Serves 2

 

Ingredients:

 

2 x free-range chicken breasts butterflied (you can ask our team to do this) or 2 x free-range chicken burger patties

2 burger buns

1g salt

1 tsp pepper

½ lemon, juiced

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar

 

Method:

Set up bbq temperature to medium-high.

If using chicken breasts, toss them with lemon juice, olive oil, salt, and pepper.

Grill the breasts or burger patties 4-5 minutes each side until internal temperature reaches 75°c.

In a large bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, worcestershire sauce, and balsamic vinegar.

Add baby gems to the dressing and stir until coated.

Toast the brioche buns.

Place chicken on bottom, arrange dressed leaves, grate parmesan cheese, and place lid on top.

 

 

 

Ingredients:

6 bone lamb rack 

Feta crumbled

Sour cherry harissa

1 tbsn sour cherry molasses

1tbsn rose harissa

1 tbsn lime juice

3 tbsn olive oil 

Mudjara Rice

1 packet of cooked basmati rice

1 packet of cooked puy lentils

1 onion, sliced and fried

½ bunch of coriander, chopped

½ bag of baby spinach, chopped

 

Method

1.     Preheat your oven 220°C

2.     Remove the lamb rack from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

3.     Sear the lamb by heating a large oven-safe skillet over medium-high heat.

5.     Add the lamb rack, fat side down, and sear for 3-4 minutes until it's browned.

6.     Flip the rack and sear the other side for an additional 2-3 minutes.

7.     Transfer the skillet with the lamb to the preheated oven.

8.     Roast the lamb for about 15-20 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 51°C for medium-rare.

9

To make the sour cherry harissa in a small bowl, combine sour cherry molasses, rose harissa, and lime juice.

Gradually whisk in olive oil until the mixture is well combined and smooth.

To make the Madjara rice heat the lentils and rice as per packet instructions

2.     Once the rice and lentils are hot In a large mixing bowl, combine the cooked basmati rice, puy lentils, fried onions, chopped coriander, and chopped spinach.

3.     Mix Well: Use a large spoon to mix all the ingredients thoroughly so that the lentils and spinach are evenly distributed throughout the rice.

  Remove the lamb from the oven and transfer it to a cutting board.  Cover loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender, juicy meat. Slice and Serve with the rice spooning over the harissa and finish by sprinkling the feta around 

Ingredients:

2 strips thick-cut guanciale diced

2 medium Yukon gold or ratte potatoes peeled and ½-inch diced (about 2 cups)

8 large eggs

3 tbsn cream

1 tsp Dijon mustard

½ tsp salt

¼ tsp ground black pepper

⅓ cup shredded gruyere 

½ bag roughly chopped fresh spinach

½ cup finely chopped chives about

 

Method: 

1      In a large skillet over medium heat, cook the diced guanciale until crispy. Remove from the pan and set aside. Add the diced potatoes to the skillet and cook in the guanciale drippings until golden and tender.

2      In a mixing bowl, whisk together the eggs, cream, Dijon mustard, salt, and pepper until well combined.

3      Once the potatoes are cooked, reduce the heat to low. Add the cooked guanciale back to the skillet. Pour the egg mixture over the potatoes and guanciale. Sprinkle the shredded Gruyere over the top.

4      Scatter the chopped spinach and chives evenly over the egg mixture.

5      Cook gently on low heat until the eggs are set around the edges but still slightly runny in the center.

6      Transfer the skillet to a preheated oven or under a grill or oven to finish cooking until the eggs are fully set and the cheese is melted and bubbly.

7      Slice and serve the dish warm, garnished with additional chives if desired.

 

 

6 fried lamb cutlets 

4 tbsn beetroot crème fraiche (see recipe below)

1 tbsn roasted crushed almonds 

few torn mint leaves 

 

Crumbed lamb

6 lamb cutlets, fat removed

80g bag of panko bread crumbs

2 eggs

2 tablespoons flour

 

Method

1.     Trim any excess fat from the lamb cutlets to make them leaner and easier to cook evenly.

2.     Get three shallow bowls or plates.

3.     In the first bowl, place the flour.

4.     In the second bowl, break and whisk the eggs until smooth.

5.     In the third bowl, add the panko bread crumbs.

6.     Take one lamb cutlet and dredge it in the flour, making sure it's fully coated. Shake off any excess.

7.     Dip the floured cutlet into the beaten eggs, allowing the excess to drip off.

8.     Finally, press the cutlet into the Panko bread crumbs, ensuring it is completely covered for a crispy texture.

9.     Repeat the process for all cutlets.

To cook the Lamb Cutlets:

Heat a non-stick skillet over medium-high heat with a little oil.

Once hot, add the breaded lamb cutlets.

Cook each side for about 3-4 minutes until golden brown and the lamb is cooked to your liking.

Beetroot creme fraiche 

270g cooked beetroot

100g cream fraiche 

2 tbsn red wine vinegar

1 tbsn maple syrup

8-10 mint leaves  

1 tbsn salts

Few turns of cracked black pepper

 

Method 

Combine the beetroot, 100g of crème fraîche, 2 tablespoons of red wine vinegar, 1 tablespoon of maple syrup, and the mint leaves in a blender.

Add about 10 turns of salt and a few turns of cracked black pepper to taste.

Blend until smooth and creamy, ensuring all ingredients are well mixed.

 

 

Leg of Lamb

1 x 3kg Lamb leg

1 tsp Garlic granules

1 tsp Dry rosemary

1 tsp Salt

Few turns of freshly cracked black Pepper

Anchovy and Herb Butter

30g anchovies

2 sprigs rosemary

3 garlic cloves

250g butter, softened

30g parsley leaves

Lyonnaise Potatoes

2 kg potatoes, peeled and sliced thinly

1 large onion, peeled and sliced thinly

500g chicken stock

Fresh thyme

20g salt

100g butter

 

Method

Take the leg of lamb out of the fridge and pre-heat the oven to 200deg C.

Start by making the potato Lyonnaise.

1.     Melt the butter in a large skillet over medium heat.

2.     Add the sliced onions and cook until they become soft and translucent, about 5 minutes.

3.     Add the potato slices to the skillet, along with the salt, and toss them until they are well coated with butter.

4.     Pour the chicken stock into the skillet and bring to a simmer.

5.     Transfer the potato and onion mixture to a baking dish, spreading it out evenly.

6.     Sprinkle the fresh thyme leaves over the top.

Take the lamb leg and pat it dry using paper towels. This helps the seasoning adhere better.

Using a sharp knife, make small incisions over the surface of the lamb. This will allow the flavours of the seasonings to penetrate the meat.

3.     In a small bowl, mix together the garlic granules, dry rosemary, and salt.

4.     Rub this mixture all over the lamb leg, ensuring even coverage.

5.     Finish by adding a few turns of freshly cracked black pepper to taste. Gently press the seasonings into the meat to adhere.

6.     Place the seasoned lamb leg on the Lyonnaise potatoes.

7.     Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 63°C for medium-rare, or longer if you prefer more well-done.

To make the butter 

Blend Ingredients: In a food processor, combine the chopped herbs, garlic, and anchovies until they form a smooth paste.

2.     Add the butter to the herb-anchovy mix and blend until fully combined.

3.     Transfer the mixture onto a sheet of parchment paper, form into a log, and roll tightly. Chill in the refrigerator until firm. 

8Once cooked, remove the lamb from the oven and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

 Serve the lamb with the lyonnaise potatoes and a few spoons of the anchovy butter

 

 

 

200g Provenance butcher rotisserie chicken, shredded or a leftover cooked chicken

200g jar roasted pepper sliced

1 red apple cut into match sticks

1/2 bag baby spinach

200g green beans, blanched

Balsamic dressing

 

Balsamic dressing

1 tbsn balsamic

1 tbsn wholegrain mustard 

2 tbsn sweet chilli sauce

1 ½ tbsn olive oil

Salt pepper

Method 

In a large bowl, mix the shredded chicken, roasted peppers, apple sticks, half a bag of baby spinach, and blanched green beans

To make the balsamic dress: in a small mixing bowl, add 1 tablespoon of balsamic vinegar, 1 tablespoon of wholegrain mustard, 2 tablespoons of sweet chili sauce, and 1 ½ tablespoons of olive oil.

Use a whisk or a fork to thoroughly mix all the ingredients together. Keep stirring until the dressing is well-emulsified and has a smooth consistency.

Add salt and pepper according to your preference. Start with a pinch of each and adjust as needed, mixing well after each addition.

If you’re not using the dressing immediately, pour it into an airtight container and store it in the refrigerator. Shake well before using, as the ingredients may separate over time.

2.     Toss the salad mixture with your desired amount of balsamic dressing

3.     Serve immediately