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Lamb loin chops grilled in a pan or on the braai and served with a creamy, tangy Thai-styled peanut sauce. Served with fresh coriander and roasted peanuts.
Slow cooked leg of lamb in a white wine sauce infused with garlic, onion, roast peppers and tomatoes. The lamb is marinated in garlic, olive oil and lemon juice and then cooked wrapped in baking paper until very tender. Served with potatoes and a green salad.
Kibinai are traditional Lithuanian meat pies like a Cornish pastie made with a sour cream pastry and filled with minced lamb, herbs and onion.
These falafels are ideal to make for a vegetarian feast or perfect for a summer picnic, brought to you by Westfalia Fruit.
Make this sauce a staple in your kitchen, as it’s the best chakalaka recipe ever. Brought to you by Westfalia Fruit.
With an aromatic smoked paprika dressing mixed into beans, corn, fresh avocado and quinoa, this is a wonderfully fresh and wholesome salad to serve this festive season. Brought to you by Westfalia Fruit.
The sweet, juicy berries go so well with creamy avocado and the nutty flavour of toasted macadamia nuts. This festive, colourful salad is sure to impress all your guests. Brought to you by Westfalia Fruit.
A Caprese salad is always a wholesome classic to enjoy. In this recipe the flavours are amped up by roasting the tomatoes in Westfalia Lemon Flavoured Avocado Oil and adding avo creates a sensational salad, perfect for festive celebrations. Brought to you by Westfalia Fruit.
A soup made with fresh yellow or red tomatoes, fresh turmeric and coconut milk flavoured with Middle Eastern sumac and Indian garam masala, served with mini lamb meatballs made with lamb mince and orange and lemon zest. Garnish with plain yogurt and fresh mint.
Fegato alla Veneziana is a finely sliced lamb’s liver dish with gently stewed onions. The pan is deglazed with balsamic vinegar and the liver is served with soft white mealie meal and fresh rocket drizzled with some of the pan juices.