Recipes — Riverland

Ingredients 1 cup of Illalangi Extra Virgin Olive Oil 2 Tablespoons freshly squeezed lemon juice 1 packed cup of fresh parsley 1 cup of fresh coriander 8 cloves of garlic  1 large red chilli (finely chopped) 1 heaped tablespoon of capers Method Mix all ingredients in a food processor. Leave Chimichurri for 5-10 minutes to release all of the flavours into the oil before use. (Chimichurri can be prepared and refrigerated for 24 hours before serving) Chimichurri chicken Pour chimchurri over the chicken into a shallow dish until the chicken is coated. Allow the chicken to marinate for at least...

Ingredients: Extra virgin olive oil 5 kg mushrooms chopped 4 garlic cloves, crushed 1 large onion diced 1 litre vegetable stock 1tin Carnation Light & Creamy Evaporated milk Caramelised Wattle seed Balsamic Murray river salt & mountain pepper berries 1 handful fresh parsley, finely chopped, Fresh thyme & oregano 2 Tblsp Corn flour (GF)   Method: Make 1.5 litres of vegetable stock and place in slow cooker. Heat oil in a saucepan and fry onion, mushrooms in batches. Drizzle each batch with some of our balsamic vinegar to caramelise each batch. Add garlic, and fresh herbs and then add all...

Ingredients 1 Glug Extra Virgin Olive Oil 1 Medium Onion (Chopped) 4 Garlic Cloves 2 Tsp Minced Ginger 1 Small Chilli (Sliced, for Garnish) 2 Tbsp Thai Red Curry Paste 1 Tsp Ground Cumin 1.2kg Kent Pumpkin (Peeled & Chopped) 750ml Vegetta Stock 30ml Fish Sauce 100ml Lite Coconut Milk 3 Tbsp Almond Farmer Natural Almond Butter Good Grind of Murray River Salt 1 Handful Fresh Coriander 2 Fresh Chillies (Sliced) 1 Handful Lime Wedges Method Heat oil in a saucpan and fry onion until soft. Add garlic, ginger, chilli and curry paste and fry. Add cumin, butternut and stock....

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