Fruit kebabs

Ingredients :

• Strawberries
• Chopped melon
• Segments of orange
• Marshmallows
• Skewers

Method :

• Thread fruit pieces and marshmallows onto a skewer.
• Present them stacked up on a plate in the middle of table or for handling around

Easy kransky pasta

Fry kransky sausages in a pan, add some Bacon and a can of diced tomatoes and allow to mixture to reduce. Mix with some cooked pasta and serve.

Minted moonlight potatoes and lamb leg roast

Compliment your Lamb Leg Roast with some simple minted roast potatoes :

• Place the potatoes in a roasting tray, toss with 1 Tbsp olive oil and fresh mint, season well. 
• Roast for 20-25 minutes or until tender

Spaghetti bolognese

Ingredients :

• 300g spaghetti
• 2 tsp oil
• 500g lean minced beef
• 1 onion, chopped
• 410g can tomato puree
• 0.5 cup water
• 1 packet spaghetti bolognese recipe mix
• 1.5 cups mushrooms, sliced

Method :

• Cook the pasta following packet directions.
• Heat 2 tsp of oil in a pan, add the mince and cook for 3 minutes, stirring well.
• Add the onion and cook for a further 2 minutes.
• In another bowl, combine tomato puree, water and recipe mix then add to the pan along with mushrooms.
• Bring to boil, stirring frequently then simmer uncovered for 10 minutes, stirring occasionally.
• Serve over drained pasta with fresh green salad.

Thai beef & Sweet potato curry

Ingredients :

• 1-1.5kg quality Mark diced beef
• 1 Tsp each salt & ground black pepper
• 2 Onions, peeled & diced
• 3 Tbsp Thai-style red curry paste
• 2 Tsp minced garlic
• 2 Medium, orange - fleshed kumara, peeled & diced
• 400g can coconut milk
• 1,5 cups beef stock
• 1-1,5 cups frozen peas
• 2 Tbsp chopped fresh coriander
• Shredded coconut ( optional )

Method :

• Season diced beef with salt and pepper. 
• Brown the meat in a dash of oil in a hot frying pan;  this is the best done in 2-3 batches.
• With the last batch of meat, add onions & curry paste and cook until fragrant.
• Put the beef mixture into the slow cooker with garlic. kumara, coconut milk, and stock, and cover with the lid.
• Cook on low for 5-6 hours or on high for 3-4 hour
• Stir in the peas and coriander, re cover and continue cooking on high further 15-20 minutes.
• Serve in bowls garnished with shredded coconut and accompany with steamed rice.

Eggs benedict

Ingredients:

• 2 Tbsp olive oil
• 8 Rashers streaky bacon
• 8 Thick slices sourdough toasted
• 8 Poached eggs
• Hollandaise sauce to serve ( optional )
• 100g Spinach

Method :

•  Heat oil in a large frying pan over medium heat. Cook bacon until golden and crisp. Toast slices of sourdough and arrange on plates. Top with spinach bacon, poached eggs then drizzle with hollandaise sauce.
• For a vegetarian option arrange spinach on toasted sourdough, add a sprinkle of grated cheese then top with pan fried mushrooms, sliced tomato and finish with a poached egg
• Serve with pineapple, paw paw & banana smoothie

Udon noodle soup combination

Ingredients :

• 400g udon noodles
• 300g eye fillet steak
• 400g of stir fry vegetables
• 2 beef cubes 
• 500ml water
• soy sauce
• fresh coriander 

 Method :

• Finely slice the eye fillet.
•  Dissolve the beef cubes in the water and bring to the boil, add noodles, vegetables, and beef and quickly bring back to the boil.
• Remove from the heat immediately and serve with soy sauce and fresh coriander to taste