Recipes — Savoury
Illalangi Moroccan Slow Cooked Lamb Shank and Freekeh Soup
Illalangi Lamb Savoury Slow Cooked Soup

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...
Illalangi Wild Spring Vegetable Tart

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....
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 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...
Illalangi Asian Inspired Raw Slaw with SA Prawns & Squid
