Jamie Oliver

Our latest feature highlights none other than world-famous Jamie Oliver!

Renowned for his playful charm & straightforward recipes, using locally sourced organic produce, Jamie's approachable cuisine has seen him front many television shows & open many restaurants.

Grilled Moroccan Lamb Chops

WITH HARISSA-SPIKED HOUMOUS AND COLESLAW

INGREDIENTS

8 quality lean lamb cutlets

1 teaspoon dried mint

1 teaspoon mild smoked paprika

½ a lemon

extra virgin olive oil

1 tablespoon fennel seeds

1 tablespoon cumin seeds

200 g blanched almonds

2 tablespoons harissa paste

COLESLAW

2 carrots

½ a celeriac

¼ of a small red cabbage

½ an onion

1 bunch of fresh coriander

6 tablespoons natural yoghurt

1 lime

.

Serve with 200 g quality houmous

METHOD

Preheat the oven to 180ºC/350ºF/gas 4.

Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.

Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.

Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.

Toast in the preheated oven until lightly golden, then remove and allow to cool.

For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.

Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.

Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.

Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.

Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.

Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw – delicious!

Paprika-spiced chicken thighs

WITH HERBY BULGUR & SKINNY SLAW

INGREDIENTS

150g bulgur wheat

2 spring onions

1 fresh red chilli

50g baby spinach

3 sprigs flat-leaf parsley

1 lime

extra virgin olive oil

4 boneless skinless chicken legs

...

1 teaspoon smoked paprika

olive oil

1 carrot

1 eating apple

25g feta cheese

METHOD

Place the bulgur wheat in a medium pan, cover with boiling salted water and cook over a medium heat for 25 minutes, or until tender. Remove from the heat, drain, tip back into the pan, cover and set aside.

Meanwhile, trim the spring onions and chilli (deseed if you like), then finely chop along with the spinach, and add to a mixing bowl.

Pick and finely chop the parsley leaves, reserve a quarter, then add the rest to the bowl.

Squeeze in most of the lime juice, add 1 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper. Mix well and set aside.

Place a medium frying pan over a medium-high heat.

While the pan is heating up, place the chicken thighs on a chopping board, then season and sprinkle both sides with the paprika. Cover with a sheet of greaseproof paper or clingfilm and bash with the bottom of a pan until roughly 1.5cm thick.

Discard the paper or clingfilm, drizzle the chicken with olive oil and place in the hot pan. Cook for 10 to 12 minutes, or until golden and cooked through, turning halfway. Once cooked, remove to a plate to rest.

Meanwhile, add the cooked bulgur wheat to the bowl. Toss to coat in the dressing, then divide between your plates.

Peel the carrot and core the apple, then coarsely grate both into the empty bowl. Add the remaining chopped parsley, squeeze over the remaining lime juice, add a drizzle of extra virgin olive oil and toss together.

Slice the chicken roughly 2cm thick, then serve on top of the bulgur wheat, pouring over any resting juices. Sprinkle over the slaw (save any leftover for another day), crumble over the feta and serve.

Epic Rib-Eye Steak

WITH WHITE BEANS & MIXED MUSHROOMS

INGREDIENTS

600 g piece of rib-eye steak , (ideally 5cm thick), fat removed

4 sprigs of fresh rosemary

4 cloves of garlic

350 g mixed mushrooms

1 x 600 g jar of quality white beans

FUN FACTS

This recipe serves 4 people

Takes 26 minutes to cook

Uses on 5 ingredients

Gluten Free

Dairy Free

METHOD

Place a large non-stick frying pan on a medium-high heat.

Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.

Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.

When the steak is done, remove to a plate and cover with tin foil.

Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.

Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection.

Sit the steak on top and pour over any resting juices.

Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.

Weekly Meat Basket Recipes

'Lekker Recipes' we will be focusing on using the meat in our pre-packed Weekly Meat Basket!

Best Beef Burger


INGREDIENTS

Lekker Company Burger Patties

8 sprigs of fresh flat-leaf parsley

2 heaped tablespoons Dijon mustard (optional)

1 large free-range egg

Olive oil

1 round lettuce

3 ripe tomatoes

1 red onion

3-4 gherkins

Sliced Cheddar cheese (optional)

Quality burger buns

METHOD

Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper. Halve the burger buns and lightly toast them in the pan, then serve up.

Beef Stew


INGREDIENTS

2x 300g packs Lekker Company Rump Cubes

25 ml sunflower oil

2 large onions, chopped

4 carrots, peeled & thinly sliced

1 Beef Stock cube

600 ml water

METHOD

Heat oil, brown onions, then add the rump cubes and brown. Add the stock cube mixed with 600 ml water. Cover and simmer gently for 1 hour. Uncover and add the carrots. Carefully drop the dumpling batter on top by the teaspoonsful. Cover and continue to cook for approximately 30 minutes.

Mexican Sausages


INGREDIENTS

20 ml sunflower oil

400g Lekker Company Pork Sausages

1 onion, finely chopped

2 cloves garlic, crushed

2 chillies, chopped (or more or less to taste)

2 ml ground cumin

2 ml dried thyme

1 green pepper, seeded and diced

400 g tomato and onion mix, canned

400 g kidney beans, canned and drained

cooked rice, to serve

METHOD

Heat half the oil in a saucepan. Fry sausages until browned, remove from the pan and set aside. Heat the remaining oil and fry the onion for two minutes, then add the garlic and chillies, and fry for a minute. Add spice, thyme, pepper and tomato and onion mix. Bring to the boil, then reduce heat and simmer for 20 minutes. Stir in the kidney beans and sausages, and simmer for 10 minutes. Season to taste with salt and plenty of freshly ground black pepper. Serve with rice or use to fill pita breads and sprinkle with cheese before serving.

Romantic Recipes

All of these recipes are hand picked for a romantic home cooked dinner. So go and knock your significant other off their feet with your amazing cooking skills!

Sirloin

WITH ROASTED CAULIFLOWER AND POMEGRANATE SALAD

INGREDIENTS

1 piece of sirloin steak

6 tbsp. olive oil

2 tsp. Kosher salt

1 tsp. Freshly ground pepper

1 head cauliflower

5 large shallots

2 tbsp. fresh lemon juice

2 tsp. whole-grain Dijon mustard

1 package baby kale

1/2 c. pomegranate seeds

METHOD

Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes. Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness. Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

Chicken Pasta

DINNER FOR TWO

INGREDIENTS

6 ounces dried spaghetti

4 tablespoons unsalted butter

10 sprigs fresh thyme

10 ounces sliced mushrooms

freshly ground black pepper

salt

2 small chicken breasts

2 teaspoons olive oil

1/2 cup dry white wine

4 ounces cream cheese, softened

METHOD

SERVING SIZE 1

Bring a large pot of salted water to a boil, and cook the spaghetti noodles. Meanwhile, in a large not non-stick skillet, melt the butter and thyme over medium heat. Add the sliced mushrooms to the skillet, and stir to coat in butter. Leave them to cook for a few minutes undisturbed so that a nice crust forms. Stir, and repeat until the mushrooms are golden brown. It will take about 15 minutes. Using a slotted spoon, remove the mushrooms from the pan, leaving the butter and thyme in the pan. Add the oil to the pan. Salt and pepper both sides of the chicken breasts. Turn the heat up to medium-high, and sear the chicken breasts on both sides in the same pan that the mushrooms were in. Again, let cook undisturbed so that a nice crust forms. If the chicken is sticking to the pan, it's because the first side isn't done searing. It will release when it's golden brown. Remove the chicken from the pan, and cover to keep warm. Turn the heat down to low and add all of the wine Allow the wine to cook down slightly while scraping the bottom of the pan with a wooden spoon to get all of the brown bits into the wine. Dice the cream cheese and place in a large bowl. Discard the thyme sprigs from the pan, and then pour the hot wine over the cream cheese, and stir until it melts. There might be a few small pieces, but the hot pasta will dissolve them. When the pasta is done, drain it, and immediately pour it over the wine-cream cheese mixture. Toss the noodles to melt and evenly distribute the cream cheese sauce. Stir the mushrooms into the pasta bowl. Slice the chicken, and serve on top. *This pasta is best served immediately after making it. The cream cheese will set up if allowed to set. Not that you can't re-heat it, but it will be t-h-i-c-k. Plan accordingly.

Chicken Cordon Bleu

WITH DIJON CREAM SAUCE

INGREDIENTS

6 boneless skinless chicken breasts

Kosher salt & freshly ground black pepper

8-12 very thin slices of Ham

8 ounces shredded Gruyere or Swiss cheese

¼ cup chicken stock or broth

¼ cup dry or semi-dry white wine

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

2 tablespoons unsalted butter cut into 8 pieces

1½ cups fresh breadcrumbs panko can be used in a pinch

3 tablespoons unsalted butter melted

¼ teaspoon kosher salt

FOR THE DIJON CREAM

2 tablespoons butter melted

2 tablespoons all-purpose flour

1 cup chicken broth

½ cup heavy cream

¼ cup semi-dry or dry white wine

2 teaspoons Dijon mustard

2 teaspoons fresh thyme sprigs or ½ teaspoon dried thyme

S & P to taste

METHOD

Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. Heat a medium saucepan over medium heat. Add 2 tablespoons butter and cook until melted Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes. While whisking, add 1-cup chicken broth and continue whisking until smooth. Add ½ cup cream, ¼ cup wine, 2 teaspoons mustard and 2 teaspoons thyme. Whisk until smooth. Season the sauce with kosher salt & pepper. Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to a gravy consistency. Remove from the heat. Divide the sauce into two bowls. One bowl should have ¼ cup of sauce. Pour the remainder into the other bowl and set aside for serving. In a medium bowl, toss 1½ cups fresh breadcrumbs with 3 tablespoons melted butter and ¼ teaspoon kosher salt. Set aside. If the chicken breasts are thicker than ¾-1 inch thick, use a meat mallet/pounder and pound the breasts to an even ¾-1-inch thickness. Pat the breasts dry with a paper towel. Salt and pepper both sides of the breasts and place them in the prepared baking dish. Lightly brush the tops of the breasts with the Dijon Cream Sauce. Cover each breast with 2 slices of ham and sprinkle the cheese on top. In a small bowl, combine ¼ cup chicken broth, ¼ cup white wine and 1-teaspoon fresh thyme leaves. Pour the broth/wine mixture around the chicken and tuck the butter pieces between the chicken breasts and the inside edge of the dish. Loosely cover the chicken with foil and bake it in a 350°F oven for 15 minutes. Remove from the oven and sprinkle the chicken with the breadcrumb topping (You might not need all the breadcrumb topping.). Place the chicken back in the oven (uncovered) to cook another 10-20 minutes or until a meat thermometer reads 160°F when stuck in the middle of one of the middle breasts. Serve the chicken with a side of hot Dijon Cream Sauce for dipping.

Gordon Ramsay

Here we feature world-renowned chef, Gordon Ramsay!

While best known as a celebrity chef now, Ramsay is successful in a variety of other ventures outside of food and television. Most notably as a published author, Ramsay has released a number of books, many of which have become bestsellers around the world; including his autobiography, Roasting in Hell's Kitchen.

Meatball Sandwich

WITH MOZZARELLA AND TOMATO SALSA

INGREDIENTS

500g minced beef

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

Olive oil, for frying

1 tsp dried chilli flakes

75g fresh breadcrumbs

3–4 tbsp milk

4 hot dog rolls

2 balls of mozzarella cheese, torn

Sea salt and freshly ground black pepper

FOR THE SALSA

3 tomatoes, finely chopped

½ red onion, peeled and finely chopped

1 tbsp chopped coriander

1 tsp white wine vinegar

Pinch of sugar

METHOD

SERVES 4 First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into large balls about 4cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm. Put a little oil in a frying pan and cook the meatballs over a medium-low heat with a dash of oil for about 10 minutes until coloured on the outside and cooked all the way through. Set aside to rest. Meanwhile, combine all the salsa ingredients and mix well. Leave to one side. Heat a grill until medium hot. Slice the bread rolls in half and toast the insides for a couple of minutes until golden. Remove from the grill and sit the meatballs on half the sliced rolls, pressing them down into the bread. Spoon over any cooking juices from the meatball pan. Top the meatballs with mozzarella and place under the grill to melt the cheese. Once melted, spoon the salsa on top and sandwich together with the remaining halves of the toasted rolls. Serve while still warm with any extra salsa on the side.

Roast Chicken

WITH SALAD

INGREDIENTS

1 large free-range chicken (about 2kg), giblets removed

Small bunch of tarragon, leaves roughly chopped

200g butter, at room temperature

3 heads of garlic, halved horizontally

Sea salt and freshly ground black pepper

STUFFING

1 x 400g tin cooked chickpeas, drained and rinsed

2 red chillies, sliced

1 lemon, zested

3 thyme sprigs, leaves only

Olive oil

FOR THE SALAD

1 butter lettuce, washed

1 lollo rosso lettuce, washed

100g baby spinach

1 ripe avocado, peeled, stoned and chopped

METHOD

Preheat the oven to 200°C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown. To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance. Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes. Meanwhile, separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado. Put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside. Spoon the garlic out of the pan and squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Push the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher, then add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil. Add 2 tablespoons of the dressing to the salad, then toss, taste and adjust the seasoning as necessary, adding a little more dressing if needed. (Any leftover dressing can be stored in a screwtop jar in the fridge.) Serve immediately alongside the roast chicken and stuffing.

Tray baked chicken

WITH BUTTER BEANS, LEEKS AND SPINACH

INGREDIENTS

1 whole chicken, jointed, or 2 breasts, 2 thighs and 2 drumsticks, skin removed

1 tbsp olive oil

1 head of garlic, cut in half horizontally

1 leek, trimmed, halved lengthways and sliced

200ml dry white wine

400ml chicken or vegetable stock

2 thyme sprigs

2 x 400g tins butter beans, drained and rinsed

250g baby spinach leaves

Sea salt and freshly ground black pepper

METHOD

Preheat the oven to 180˚C/gas 4. Season the chicken with salt and pepper.

Place a large roasting tray on the hob to warm up and add the oil. Once hot, brown the chicken pieces on all sides until nicely coloured. Turn the chicken skin side up.

Add the garlic to the tray, cut side down, then add the leeks and stir around in the oil.

Pour in the white wine and allow to bubble for 2 minutes, then add the stock. Use a wooden spoon to scrape up any bits stuck to the bottom.

Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.

Turn off the heat and add the thyme sprigs, butter beans and spinach, nestling them between the chicken pieces. Season with a pinch of salt and pepper and mix everything together, then put the tray into the preheated oven. Bake for 35–40 minutes, until the chicken is cooked through. Give the tray a stir occasionally to make sure everything is cooking evenly.

Remove the tray from the oven and leave to rest for 5 minutes before serving in warm shallow bowls.