Recipes Archive

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1 hour

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20 minutes

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5 minutes

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Citrus-and-ginger self-saucing pudding

40 Minutes

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20 minutes

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2 minutes

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Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

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35 minutes

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Lamb shank roast

3 hours

Porcini girasolini with crispy Parma ham

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T extra virgin olive oil
2 T butter
2 garlic cloves, finely chopped
1 clove Woolworths black garlic, finely chopped
1 cup cream
150 g fresh shelled peas
5 saffron threads
sea salt and freshly ground black pepper, to taste
1 x 250 g punnet portabellini mushrooms, torn into large pieces
1 x 250 g packet Woolworths porcini mushroom girasolini, cooked
6 slices Parma ham, grilled
truffle oil, for serving
lemon zest, for serving
Parmesan, finely grated, for serving

Method

1. Heat the olive oil and butter in a frying pan. Add the garlic and cook for 1 minute. Add the peas, saffron and cream. Cook for 2 minutes. Season with salt to taste.

2. In a separate pan, fry mushrooms until golden. Drizzle with truffle oil. Cook for another minute.

3. Add the girasolini to the pea-and-cream mixture. Top with the mushrooms and Parma ham.

4. Serve with lemon zest, Parmesan and extra truffle oil, to taste.

Find more Italian recipes here.

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistants: Cherie Kustner & Kate Ferreira

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Sweetcorn tamarind soup

Pork cacciatore

Twice-baked potatoes

Eggs baked in phyllo

Chamomile, vanilla and white chocolate no-bake tart

Crushed tomatoes on toast

Citrus-and-ginger self-saucing pudding

Pork enchilada

Corona® Cero lime granita cocktails

Chilli crunch prawns with crispy kale and pickled vegetables

Braaied paella

The grape smash

Lamb shank roast

Porcini girasolini with crispy Parma ham

Porcini girasolini with crispy Parma ham

Ingredients

Method