ROASTED LEG OF LAMB WITH HERB OLIVE PESTO AND MUSHROOMS serves 8-10 rosemary 80ml balsamic vinegar mixed with 45 ml olive oil
1,2 kg deboned lamb/kudu/springbok leg fresh herbs pesto
Maldon salt
Black pepper
250g Portobello mushrooms+250g white mushrooms * Add half te dressing to a non metallic bowl and place the lamb ontop then pour over the remaining dressing. Cover. Marinate for 2-3 days in the fridge, turning it over once everyday. * Take the meat out at least § hours before roasting and keep at room temperature. Place the meat onto a roasting tray and pour the rest of the marinade onto the tray. Smear with the pesto thickly and season with salt and pepper. Cover with a fold and bake for at least 2 1/2 at 160c. * Remove the meat from the oven and discard the foil. Arrange the mushrooms around the meat, drizzle some sauce over it and place back in the oven for 30 mins. * Remove the roast from the oven and let it cool down for 10 mins before serving it. *
HERB-OLIVE PESTO
1 cup tightly packed fresh herbs such as as oregano, basil, thyme
½ cup pitted black olives
6-8 anchovy fillets
1T capers
1T red wine vinegar
60ml olive oil * place everything in food processor. * *
SPICY FISH CAKE with CUCUMBER RELISH
600g cooked white fish
5-10ml thai red curry paste
1egg
½ cup cake flour
2 small bunches of chopped chives
2 cloves garlic crushed
3 springs coriander
15 ml fresh grated ginger
2 fresh limes and lemon leaves
100g green beans finely chopped frying oil *
ROOIBOS QUENCHER- for 3litres:
4 cups boiling water
2 rooibos tea bag
8 lemon verbena leaves or mint leaves
1l apple juice
20ml passion fruit juice a few drops of lemon juice
Cordial blend
1l lemon flavoured sparkling water
2 lemons
20 mint leaves ice * Pour the boiling water onto the tea bags, leaves and leave to rest for 30 mins. Keep the tea in the fridge until needed. Just before serving, add the apple juice, paasion fruit,