Kid-friendly Archives

Soup recipes

Deboned leg of lamb with herb rub

45 minutes

French recipes

Snoek and trout chowder with corn scones

30 minutes

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Beef recipes

Caramelised oxtail pot pie

3 hours 20 minutes

Lamb shanks in patterned phyllo blankets

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours 15 minutes

Ingredients

lamb shanks, as many as you have guests
handful of fresh thyme
a bottle of Balsamic glaze
a roll of ready-made phyllo pastry
edible gold leaf, optional
salt and pepper

Method

Cover and slow-roast shanks seasoned and topped with fresh thyme at 160°C for about 2 hours, turning once, until the shanks are tender but still whole.
Remove from the oven and cool slightly. Loosely wrap each shank in one sheet of phyllo.
Using a painter’s brush, paint with Balsamic Blaze.
Place in a preheated 180°C oven until golden brown.
Serve garnished with edible gold leaf, with pan juices or fruit chutney on the side.
Cook’s tip: Allow 1 shank, about 300g, per person

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sweetcorn soup

Bobotie

Deboned leg of lamb with herb rub

Croque Monsieur

Ostrich pie

Lemony roasted baby marrows

Oat, date and coconut muffins

Snoek and trout chowder with corn scones

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Poached eggs with yoghurt, saffron and smoked paprika sauce

Caramelised oxtail pot pie

Lamb shanks in patterned phyllo blankets

Lamb shanks in patterned phyllo blankets

Ingredients

Method