Recipes
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...
Illalangi Beef & Veg Lasagne
Beef Illalangi Lasagne Vegetable

Ingredients: 500g beef mince 500g Alexandrina Ricotta 1 500mL jar of Illalangi Pasta Sauce 100g of baby spinach 400g of diced pumpkin 1 large eggplant diced 1 cup grated Alexandrina Romano cheese Illalangi extra virgin olive oil for frying Murray River Salt and Mountain Pepper for seasoning Method: 1. Preheat oven to 180C. Heat oil in a large frying pan over medium heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 5 mins or until mince changes colour and is cooked through. Add eggplant and pumpkin and cook, stirring, for 5 mins. Add pasta sauce...
Illalangi Riverland Figs and Balsamic

Ingredients: 3 Riverland Figs Illalangi Caramelised Wattleseed Balsamic, depending on your liking. Mascarpone cheese, cream or ice cream to serve. Method: 1. Slice figs into quarters. 2. Place a dollop of mascarpone cheese on top. 3. Drizzle Illalangi caramelised wattleseed balsamic over the top of figs and mascarpone cheese.