Recipes
Ranch Cauliflower Salad with Honey Sriracha Chickpeas
Ingredients Cauliflower:1 medium head cauliflower, cut into florets3-4 tbsp olive oil2 tbsp ranch seasoning1/3 cup chopped scallions•Chickpeas:1 15-oz can chickpeas, rinsed and drained2 tbsp sriracha1 tbsp olive oil1 tbsp honey•Salad:1-2 handfuls arugula1/3 cup diced red onion1 avocado, diced1/3 cup pumpkin seedsParmesan cheese (optional)Illalangi Olive oilHoney Method 1. Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside. 2. Add the cauliflower, olive oil and ranch seasoning to a large bowl. Toss to combine. Add the cauliflower to one of the sheet pans, add the scallions and spread out. Place in the oven for 35-40...
Spinach Garlic Parmesan Orzo with Crispy Bacon
Prep Time: 10 mins Cook Time: 20 mins Serves: 4 Ingredients 8 slices bacon 10 ounces uncooked L'Abruzzese orzo pasta (about 1 2/3 cup uncooked orzo) 1/2 cup reserved pasta water, after pasta is done boiling 1 tablespoon butter 3 cloves garlic, finely minced ½ cup shredded carrots (or carrots cut into matchsticks) 2/3 cup frozen or fresh sweet corn 1 red bell pepper, cut into chunks 1 (5 ounce) package organic spinach 1/2 cup freshly grated parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon red chili pepper flakes, plus more if desired Freshly ground Murray River salt and pepper To garnish: Fresh flat-leaf parsley + extra parmesan cheese, corn and bacon on top Instructions Add bacon to a large skillet or...
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 One Pan Balsamic Chicken
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...