Lamb, coconut and mango pilau

Ingredients:

1 tab oil
750g cubed lamb
2 garlic cloves
1 tab curry powder
1 tab massaman curry paste
cumin seeds
cardamon
salt
400 ml can coconut milk
1/2 cup sultanas
750 ml beef stock
400 g basmati rice
1 mango, peeled and chopped
mint or coriander
toasted almonds

Method:

1. Heat oil, brown lamb. Fry garlic, curry seasonings and spices until aromatic.

2. Add coconut milk, stock and sultanas, bring to boil. Cover and cook in 180 C oven or on stovetop for at least an hour.

3. Stir in the rice. cover and return to oven or stovetop for 30 mins.

4. Remove from heat. Stand for 10 mins. Stir through mango, mint and almonds. Serve.

White Gazpacho

Ingredients.

350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
150ml verjus
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)

Method.

1. Blend almonds to a fine texture.

2. Add all ingredients and blend to a smooth paste.

3. Adjust seasoning and acidity with verjus and salt.