Recipes — Illalangi
Illalangi Riverland Lamb Tagine with Dried Apricots
Illalangi Lamb Riverland Savoury
Ingredients: 2 From Nature Pastoral Company French trimmed Lamb Shanks 2-3 tablespoons Illalangi extra virgin olive oil 1 large onion, sliced thin 5 cloves of garlic, minced 1 tablespoon grated ginger 2 teaspoons ground coriander 1 teaspoon ground cumin ¼ teaspoon cayenne 1 teaspoon paprika ½ teaspoon ground turmeric 1 jar of Illalangi pasta sauce 1 cup Pangkarra chickpeas ½ cup Riverland dried apricots, halved 2 cups of water 4 wedges of preserved lime Murray River Salt and Mountain pepper Chopped cilantro (for garnish) Method: 1. Preheat slow cooker. 2. In a large skillet, heat 2 tablespoons of olive oil...
Illalangi Caramelised Mango, Lime and Honey
Ingredients: 50ml of Illalangi Caramelised Wattle seed Balsamic 50mL lime juice 75ml honey 4 mangoes 3 Tbs Illalangi Saltbush Dukkah 3 limes halved, to serve Method: 1. Combine 50mL of caramelised wattleseed balsamic, honey and lime juice in a bowl. 2. Cut cheeks from the mangoes and score flesh into diamonds. Do not fold out, leave so cheeks are flat. 3. Pour balsamic lime honey mixture into frying pan and heat 4. Place mangoes cut-side down in pan and cook for about 5 minutes until lightly browned and caramelised. 5. Serve Mangoes with a sprinkle of Saltbush Dukkah, dollop of...
Illalangi Healthy Olive Oil Spread
Illalangi Riverland Fruit and Nut Cake
Ingredients: 50g Riverland walnuts 250g Riverland sun muscats 150g Riverland currants 200g Riverland sultanas 50g Riverland apricots 1 tsp cinnamon 1/4 tsp all spice 240g almond meal 3 Tbls Illalangi Extra Virgin Olive Oil 1/2 cup orange juice 3 eggs (Riverland laid) 1 1/2 tsp marmalade (optional) 30g Riverland blanched almonds Method: 1. Mix all ingredients together in a bowl. 2. Divide mixture into two small-medium lightly greased cake pans. 3. Top cakes with blanched almonds. 4. Cook covered with baking paper for 30minutes in a 150°C oven, remove baking paper and cook for another 25-30 minutes. 5. Glaze cakes...
Illalangi Pumpkin, Spinach, and Lentil Lasagne
Ingredients: 1 Tbsp Illalangi Extra Virgin Olive Oil 1 brown onion, finely chopped 2 garlic cloves, crushed 900g Jap pumpkin, peeled cut into 1.5cm cubes 2 x 400g cans brown lentils, rinsed, drained 1/2 cup vegetable stock 700g Illalangi Pasta Sauce 500g Alexandrina ricotta Pinch of ground nutmeg 375g packet fresh lasagne 120g baby spinach, finely shredded 1 1/2 cups grated Alexandrina cheddar Rocket leaves, to serve Method: 1. Preheat oven to 190C. Grease a 26cm x 20cm x 6cm baking dish. 2. Heat oil in a large saucepan over medium heat. Cook the onion for 5mins or until soft...