Name: Slow-cooked leg of lamb
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: leg of lamb 2½ kg,olive oil 4T,garlic cloves, halved 4,rosemary 10small sprigs,small Mediterranean potatoes halved 1.4 kg,sea salt and freshly ground black pepper, to taste ,water 1½ cups

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Slow-cooked leg of lamb

7 hours

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40 minutes

Prawn cakes

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 20–30 minutes’ standing time

Cooking Time 40 minutes

Ingredients

200 g deveined peeled prawns, cooked
135 g white quinoa
1½ cups water
½ t salt
15 g chives, finely snipped
1 clove garlic, crushed
2 free-range eggs, beaten
sea salt and freshly ground black pepper, to taste
sunflower oil, for frying
pan-seared lemon halves, for serving

Method

1. Pull off the prawn tails and discard. Roughly chop the prawns.

2. Rinse the quinoa well, then turn into a saucepan. Add the water and salt. Bring to a bubble, then reduce the heat, cover and simmer for 15 minutes or until fluffy. Remove from the heat and allow to stand for 5 minutes. Fluff up with a fork.

3. Mix the cooled quinoa with the chives, garlic, eggs and prawns. Season to taste.

4. Drop mediumsized spoonfuls into the oil and shallow-fry for a few minutes on each side until crisp and golden. Sear the lemons in a cast-iron pan and serve with the prawn cakes.

Find more shellfish recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Thandiwe Mamacos

This is a test recipe

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Slow-cooked leg of lamb

Soft-boiled eggs with creamy polenta

Date-and-pistachio torte

Flourless dark chocolate cake

Banana yoghurt soft serve

Salt-baked butternut

Pumpkin-and-spelt salad

Moutabal (brinjal spread)

Pea-and-broad bean dip

Avo potato salad

Harissa brinjal salad

Prawn cakes

Prawn cakes

Ingredients

Method