Dream Team Recipes

Prep time: 5 minutes Cooking time: 40 minutes INGREDIENTS 800g baking potatoes 4 TBSP olive oil 1 TBSP chilli & garlic infused oil 2 sprigs of fresh rosemary  Salt & ground pepper to taste INSTRUCTIONS Preheat the oven to 200C.  Cut the potatoes into wedges. Drizzle the olive oil over all of the wedges. Add salt & black pepper. Add the rosemary and toss all together. Drizzle the chilli & garlic infused oil over the top. Cook for 40 minutes or until golden brown.

Prep time:  10 minutes Cooking time:  12 minutes INGREDIENTS 2 Salmon fillets 4 large cloves of garlic (minced) 5 TBSP olive oil 1 TBSP of Dijon mustard 2 TBSP of fresh rosemary (finely chopped) 2 TBSP of fresh basil (finely chopped) 2 Oranges (juiced) 1 TSP of orange zest 1/2 Lemon (juiced) 1 TBP honey 2 TSP of cornstarch 1 TBSP saffron & garlic infused oil (optional, but works well with the salmon)  Salt & ground black pepper 1/2 cup of chicken stock INSTRUCTIONS (Image below the instructions for guidance) Heat a large saute pan over a medium heat. Season the salmon on both sides with the salt and pepper. Cook the salmon for 3 minutes on each side, until browned and cooked through. Set the cooked salmon to one side, leaving the oil in the pan. Add the garlic, rosemary and basil to the pan and saute for around 30 seconds. Add half of the chicken stock and simmer until reduced by two thirds. Stir in the orange zest, orange juice, ...

Prep time: 8 minutes Cooking: 90 minutes (depending on the joint) INGREDIENTS Pork joint of preference 4 TBSP olive oil 3 TBSP soy sauce 2 cloves of garlic (minced) 2 TBSP dijon mustard 1 TBSP rosemary leaves 2 sprigs rosemary (to sit on the bed of vegetables) Salt and black pepper to taste 2 red onions (cut into wedges) 1 red pepper (chopped into 1 inch slices) 1 yellow pepper (chopped into 1 inch slices) 2 parsnips (chopped into 1 inch cubes slices) INSTRUCTIONS Add 3 TBSP olive oil, soy sauce, dijon mustard, garlic, salt and pepper to a bowl and whisk. Put the joint in a resealable plastic food bag and add the marinade, making sure to properly coat. Leave in the fridge for at least 1 hour. Preheat the oven to 175C. Put the joint into a baking dish, add the chopped vegetables around it. Baste the joint with the remaining marinade. Sprinkle the rosemary leaves over the joint and vegetables. Place a sprig of rosemary at each side of the roast on t...