|Energy (Kcal) 491||24%|
|Energy (KJ) 2053||24%|
|Saturated Fat 6.9g||34%|
|Total Sugars 8.3g||9%|
In a casserole pot add the olive oil and cook the onion and garlic over a medium heat for a couple of minutes. Add fennel and potatoes and continue cooking until the fennel begins to soften, stir in the flour then pour in the white wine and cook for a couple of minutes before adding the vegetable stock and orange juice and zest. Turn the heat down and simmer.
Brown the lamb chops in a little olive oil in a hot pan then transfer to the pot Add a little more vegetable if required and simmer away until the potatoes are tender. Finish with the chopped parsley just before serving. Great with some spring greens on the side.
150g baby/new season potatoes, sliced in half (or 2cm cubed Roosters)
4 lamb chops
1 small head of fennel, chopped
Juice and zest of 1 small orange
1 onion, chopped
2 garlic cloves
1tbsp olive oil
1 small glass of white wine
300ml vegetable stock
2tsp plain flour
1tbsp chopped fresh parsley
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Potato pancake with smashed avocado & smoked salmon
Use your leftover mash to create something different with these potato pancakes. The classic combination of salmon and avocado is fantastically easy but a guaranteed success. Top with a runny poached egg and drizzle with lemon and olive oil for that extra special touch.
Tornado Twister Potatoes with zingy Lime Mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder, these tornado potatoes make the perfect showstopper for any occasion.