Recipes — Illalangi

Ingredients:  4 SA Free Range Organic lamb shanks  1 cup of South Australian wholegrain Freekeh  450g of Pangkarra retorted chickpeas  2 tbsp of Illalangi Extra Virgin Olive Oil  1 bunch of fresh coriander, 1 handful parsley, chopped.  1 jar of Illalangi Pasta Sauce  1.5 litres water (750ml for casserole)  4 medium carrots, cubed  3-5 stalks of celery  5 wedges of Illalangi Preserved Lemons or limes, or combination of both finely diced.  1.5-2 Tbsp of G-Fresh Moroccan Spice  4 cloves of crushed garlic  Salt and pepper to season Method: 1. Brown shanks with onion, Moroccan spices and garlic in olive oil...

Ingredients:  1 sheet of Puff pastry  La Casa De Formaggio Baby Bocconcini  2 medium beetroots (cubed)  1 medium red capsicum (cubed)  1 medium red onion (finely sliced)  Handful of Mushrooms (sliced) - optional  Illalangi Extra Virgin Olive Oil (evoo)  1 medium Sweet Potato (cubed)  Illalangi Kale Pesto  3 spears fresh asparagus  Illalangi Caramelised Wattle seed Balsamic (to your liking) Method: 1. Fry beetroot, onion and mushroom in Evoo until soft. 2. Add sweet potato, capsicum and asparagus. 3. Add in Caramelised Wattleseed Balsamic. 4. Turn off heat and place a lid on the pan to let the vegetables finishing cooking....

Ingredients:  6 chicken thigh fillets  2 large red potatoes, quartered  1 small sweet potato, cut into thick slices  1 medium red onions, cut into thin wedges  2 garlic cloves, unpeeled (optional)  3 fresh thyme sprigs  50 ml of Illalangi Caramelised Wattle Seed Balsamic  50ml Illalangi Extra Virgin Olive Oil  6 medium mushrooms, chopped  250g cherry tomatoes Method 1. Preheat oven to 220°C/200°C fan-forced. Arrange chicken, potato, onion, garlic and thyme in one large roasting dishes. Whisk vinegar and oil in a jug. Drizzle oil and vinegar mixture over chicken and vegetables. Season with salt and pepper. 2. Bake for 40...

Ingredients:  500g beef mince  500g Alexandrina Ricotta  1 500mL jar of Illalangi Pasta Sauce 100g of baby spinach  400g of diced pumpkin  1 large eggplant diced  1 cup grated Alexandrina Romano cheese  Illalangi extra virgin olive oil for frying Murray River Salt and Mountain Pepper for seasoning Method: 1. Preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 5 mins or until mince changes colour and is cooked through. Add eggplant and pumpkin and cook, stirring, for 5 mins. Add pasta sauce...

Ingredients:  3 Riverland Figs  Illalangi Caramelised Wattleseed Balsamic, depending on your liking.  Mascarpone cheese, cream or ice cream to serve. Method: 1. Slice figs into quarters. 2. Place a dollop of mascarpone cheese on top. 3. Drizzle Illalangi caramelised wattleseed balsamic over the top of figs and mascarpone cheese.