Recipes — Illalangi

Ingredients: Extra virgin olive oil 6 eggs, beaten 2 cups of polenta 2 medium zucchini, grated 2 medium carrots, grated Salt and pepper to season 1 onion or cold shallot, finely diced 1 cup of baby spinach leaves 1/2 cup of chopped parsley 1 tub of Alexandrina Company    ricotta cheese, shredded 100g of cheddar cheese for top   Method: Preheat oven to 175 degrees. Add all ingredient to a large mixing bowl. Mix until well combined. Pour mixture into parchment or silicone lined 20 x 30cm tray Cook for approximately 45-60 minutes at 180C until browned on top and cooked...

Ingredients Orange Spiced Roasted Chicken 2 kg of Chicken Thigh Fillets 1/3 cup of Fresh Orange Juice 1/3 cup of Honey 2 teaspoons of Extra Virgin Olive Oil 1 Tablespoon of Moroccan Spice 1 Navel Orange, thinly sliced   Pearl Couscous 5 tablespoons of Extra Virgin Olive Oil 2 cups of Pearl (Italian) Couscous 2 1/2 cups of water Extra water to cover couscous 1/2 cup of Riverland Currants 1/4 cup of fresh parsley, mint, and coriander 1 teaspoon of Moroccan Spice 1/2 cup of Red Capsicum, sliced and diced 1 cup of Beetroot, peeled and cubed 1 cup of...

Ingredients: 375g Fettuccine Baby Roma tomatoes 1 cup of fresh mixed herbs such as parsley, basil, oregano, thyme 100g of mushrooms 2 Tablespoons Kolophon capers. Illalangi Extra virgin olive oil for frying 150g grated Alexandrina Cheese James Flat Pepato, Romano or Vintage Cheddar 4 cloves of garlic Murray River salt and Mountain pepper for seasoning Grated Parmesan cheese for serving Method: Boil water in saucepan for pasta. Lightly fry garlic, mushrooms, tomato in oil in large fry pan. Add pasta to boiling water and cook till al dente, strain, reserving 1 cup of the water. Add pasta, fresh herbs, capers...

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