Slow Cooked Crusted Lamb Rump
Serves 4 Prep time 90 minutes Chef tip: Pan fry the lamb skin side on a cold pan on low heat in order to get a crispy texture with the fat. Ingredients 2 lamb rump (approx. 200g) 1 onion 3 cloves garlic 20g thyme 1 Celeriac (approx. 400g) 20g pink peppercorns 10g cumin seeds 200ml … <a href="https://served.mt/slow-cooked-crusted-lamb-rump/">Continued</a>
Roast Red Snapper
Roast Red Snapper with Moroccan Style Harissa Serves 6-8 Prep time 60 minutes + time to marinade Ingredients Approx. 2 kg Red snapper, cleaned 25 g turmeric 4 g rock salt 4 g chilli flakes 25 g paprika 10 g chilli powder 5 g cumin seeds 4g coriander seeds 4 cloves garlic Juice of 1 … <a href="https://served.mt/roast-red-snapper/">Continued</a>
Vegetable Korma with Fried Cauliflower ‘Rice’
Serves 4 Prep time time 40 mins Ingredients For the Korma paste: 2 Cloves of garlic 1 thumb-sized piece of peeled ginger 1 red chili 8 cardamom seeds, shelled 1 tsp of garam masala 1 tsp turmeric powder 3 tbsp. desiccated coconut 1/2 tsp salt 2 tbsp. coconut oil 2 tbsp. ground almond Small bunch … <a href="https://served.mt/vegan-vegetable-korma/">Continued</a>
Lebanese Rice with Lentils
VIBRANTLY VEGAN: Vegan food is about so much more than leaves, legumes and lentils. Newcomer home cook Lynn Marie shares how she makes delicious, vegan and plant based midweek family favourites packed with flavour. What’s more the ingredients are made up of lots of store cupboard staples which means they are ready in no time … <a href="https://served.mt/lebanese-rice-with-lentils-2/">Continued</a>
