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Mixed Berry Strudel with Vanilla Ice Cream


8 sheet phyllo pastry

59.14 ml butter, melted
118.29 ml bread crumbs
250 gram frozen mixed berry }
250 gram green apples – thinly sliced } mixed together
300 sugars }
1 liter vanilla ice cream


1. Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of
waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with melted butter and
sprinkle with 2 teaspoons bread crumbs. Repeat twince, topped with an unbuttered sheet.

2. Starting about 1 inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2
inches free of filling at each end.

3. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on un-
greased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
Bake at 200 ‘c for 20 – 25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room
temperature with vanilla ice cream.
Roast Leg of Lamb with Herbed Bread Stuffing

1 onion, finely diced

6 cloves garlic, minced
80g butter
2 cups breadcrumbs
100g parmesan cheese – grated
½ cup fresh tarragon leaves – roughly chopped
Salt & pepper
2 tbcp extra virgin olive oil
1 lamb shoulder / leg, blade bone removed and butter flied open


1. Make the stuffing by lightly frying the onion and garlic in the butter until they are soft but burnt.
2. Cool a little before adding the breadcrumbs, parmesan and tarragon. Season with salt and pepper and mix
well. Open up the lamb shoulder, skin side down on the bench and place the stuffing in the middle, rolling the
shoulder like a jam roll.

3. Using butcher’s twine, tie the shoulder securely and place in a baking dish. Cover the skin with the olive oil,
season with salt and pepper and roast in a preheated 220 ‘c oven for 20 minutes. Lower the temperature to 120 ‘c
and leave for another 20 – 30 minutes.
Remove form the oven, place some foil over the top and rest for 15 – 10 minutes before slicing and serving.

English Mint Sauce:

½ cup finely chopped fresh mint leaves

1 cup malt vinegar
2 tablespoons white sugar
Roasted Reed Pepper & Mushroom Soup

3 red bell peppers, whole-roasted, peeled & seeded

1 large onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
1 punnet fresh button mushrooms – sliced
10 nos dried shiitake mushrooms – soaked & sliced
½ cup black mushrooms – soaked & sliced
2 tbs non-salted butter or olive oil
6 cups chicken (or vegetable) broth
1 small bunch parsley – washed
½ cup heavy cream
Salt & pepper to taste


1. Place onion, garlic, celery and mushrooms into a large stock pot with butter or olive oil and sauté for about 10
minutes; until onions turn translucent and limp and mushrooms begin to brown and release juices.

2. Add roasted red pepper. Stir well.

3. Add chicken broth and parsley. Cover, bring to a boil, then reduce heat and simmer for 10 minutes.

4. Using a handheld blender, puree the contents until smooth and even. If sticker than desired, cut soup with a
little water.

5. Taste for flavor, add salt / pepper to taste.

6. Garnish with cream and parsley and serve hot.

Rosemary – garlic Roasted Root Vegetables

500 gram potatoes cut into large chunks

4 carrots cut into large chunks
500 gram turnips cut into large chunks
3 onions cut into large chunks
4 tablespoons olive oil
2 (5-inch) rosemary sprigs
5 medium garlic cloves, lightly smashed
Salt & pepper to taste


1. Heat the oven to 220 ‘c

2. When the oven is heated, add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to
heat. Once the oil is hot and shimmering (about 3 minutes), carefully removes the dish from the oven and adds
vegetable s, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and freshly
ground black pepper.

3. Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so
that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes.
Remove the rosemary, stir to coat the vegetables with olive oil and break up the garlic cloves, season as nec-
essary, and serve.