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Roasted Grape & Ricotta Crostini

450g red seedless grapes 2 tbsp balsamic vinegar 4 tbsp olive oil + extra for brushing 3 rosemary sprigs, stalk removed and roughly chopped 1 cup fresh ricotta 1/4 cup honey 1 tbsp lemon zest sea salt to season fresh baguette sliced Preheat the oven to 180c. Add grapes, balsamic, olive oil & rosemary into a baking dish & season with a little salt. Roast grapes for 20-25 minutes, until they start to blister. Brush both sides of the slices with oil, place on a baking tray and pop into the oven for 8 - 10 minutes or until brown. Combine the honey & ricotta in a separate bowl. To assemble the crostini, spread a tsp of ricotta onto each toast & spoon the warm grapes on top. Sprinkle the crostini

Lamb Ragù with Creamy Polenta

Lamb Ragù with Creamy Polenta Ingredients 1kg diced lamb shoulder 2 x 400g tin diced tomatoes 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 onion, roughly chopped 4 cloves garlic, roughly chopped 2 tbsp tomato paste 1/2 cup red wine 1/4 cup olive oil handful of fresh rosemary & thyme bound together salt & pepper to season 1 cup polenta 50g butter 1 cup grated parmesan cheese 100 fontina cheese, diced 4 cups of water Method Season lamb with salt & pepper. Add garlic, onion & olive oil into a medium saucepan & cook on a low heat for 5 minutes. Add carrot & celery and cook for 5-7 minutes, until they start to soften. Add the lamb and cook, stirring occasionally, until the meat i

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