Recipe by : chef ssentongo

* – HONEY-MUSTARD GLAZED LAMB SHANK / TURKEY LEG

Ingredients:

• 1 large lamb shank or turkey leg (1kg)
• Marinade: 2 tbsp wholegrain mustard, 1 tbsp honey, 2 garlic minced, salt, pepper, thyme, oil
• Roast veg: carrots, parsnips, potatoes
• Sauce: pan juices + 1 tbsp mustard + honey

Method:

1. Marinate: Rub shank with mustard, honey, garlic, salt, thyme. Rest 1 hr.
2. Roast: Sear shank hot pan. Place on veg tray, add splash water, cover foil, 180°C for 1.5 hrs (2.5 hrs for lamb till tender).
3. Glaze: Uncover, brush more honey-mustard, roast 20 mins till sticky and brown.
4. Serve: Rest 10 mins, serve with roasted veg and extra mustard sauce.

* – PAN-SEARED WHITE FISH WITH LEMON HERB SAUCE

Ingredients:

• 2 white fish fillets (cod / sea bass), salt, pepper
• Veg: baby potatoes halved, asparagus, cherry tomatoes
• Sauce: 1 tbsp butter, 1/2 cup cream, lemon juice, parsley/chives, garlic
• Top: microgreens

Method:

1. Potatoes: Boil 10 mins, then roast / pan-sear with oil till golden.
2. Sauce: Sauté garlic, add cream + lemon + herbs, simmer till thick.
3. Fish: Pat dry, salt, sear skin-side down 4 mins, flip 2 mins till flaky.
4. Plate: Sauce base, potatoes + tomatoes + asparagus, fish on top, microgreens.

* – CHEESY BROCCOLI & BELL PEPPER BAKE

Ingredients:

• 2 cups broccoli florets, 1 bell pepper red + 1 orange sliced
• Sauce: 1 tbsp butter, 1 tbsp flour, 1 cup milk, 1 cup mozzarella/cheddar, salt, pepper, thyme

Method:

1. Veg: Blanch broccoli 2 mins, drain. Mix with peppers.
2. Cheese sauce: Melt butter, add flour whisk, add milk till thick, add cheese melt.
3. Bake: Toss veg in sauce, spread in dish, top more cheese. Bake 180°C 20 mins till bubbly golden.
4. Serve: Thyme on top.