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Roasted broccoli, chilli and ricotta cake

Roasted broccoli, chilli and ricotta cake
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Roasted broccoli, chilli and ricotta cake
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220C (200C fan-forced). Line the base of a 20cm round springform cake tin with baking paper.
  2. Bring a large pot of water to the boil and blanch the broccoli for 1 minute. Drain the broccoli and transfer to a large oven tray and toss with 2 tablespoons of the extra virgin olive oil, 1 teaspoon of salt flakes and a few turns of the pepper mill. Place in the oven and roast for 10 minutes, then set aside to cool. Reduce the oven temperature to 200C (180C fan-forced).
  3. While the broccoli is roasting, pour the remaining olive oil (about 100ml) in a small saucepan, add the garlic and half of the sliced chillies (the other half will be sprinkled over the cake before it goes into the oven), then place over low heat to infuse. When the garlic just begins to colour, about 10 minutes, remove from the heat and set aside to cool to room temperature.
  4. In a large mixing bowl, combine the roasted broccoli and grated onion. Add the eggs, the cooled infused olive oil and the grated parmesan, then crumble over the ricotta cheese and season with 1½ teaspoons of sea salt flakes. Add the flour and fold gently until just combined.
  5. Scrape the mixture into the prepared cake tin and use a small spatula to smooth the surface. Sprinkle over the 1 tablespoon of extra parmesan cheese and the remaining sliced chillies. Place into the oven for 35 minutes, until a skewer inserted into the middle comes out clean. Allow to cool for 15 minutes before releasing from the cake tin onto a serving plate.
  6. Tip: the cake is best served warm or at room temperature. It can also be wrapped in cooking foil and refrigerated for up to 3 days.
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Avocado, feta and tomato toasted sandwich

Avocado, feta and tomato toasted sandwich
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Avocado, feta and tomato toasted sandwich
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Ingredients
Servings:
Instructions
  1. Preheat a sandwich press or similar.
  2. Assemble sandwich on work area having a slice of bread, avocado slices, tomato slices and cheese. Top with second slice of bread.
  3. Cook until golden and cooked through.
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Bamya (okra) with lamb

Bamya (okra) with lamb
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Bamya (okra) with lamb
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Ingredients
Servings:
Instructions
  1. Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
  2. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
  3. Add the lamb and toss until sealed and lightly browned.
  4. Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
  5. Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
  6. Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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Avocado Onion Salad

Avocado Onion Salad
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Avocado Onion Salad
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Ingredients
Servings:
Instructions
  1. Cut avocados in half, remove the pit, and cut in half again. Slide off the peel, and slice lengthwise. Scatter avocado slices on a serving platter.
  2. Top with sliced onions.
  3. Drizzle with lemon juice and olive oil. Season generously to taste with salt and pepper.
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Smoked ham hock and lentil soup

Smoked ham hock and lentil soup
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Smoked ham hock and lentil soup
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Ingredients
Servings:
Instructions
  1. Add the hocks to a medium saucepan and cover with water. Bring to the boil and cook for five minutes. Drain the hocks and add back to a clean saucepan. Cover with 4½ litres of water and simmer for 40 minutes.
  2. Meanwhile, add the lentils to a saucepan of boiling water. Bring up to a simmer and drain.
  3. Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook for about 10 minutes until golden.
  4. Add the bay leaves and lentils and stir through. Add the hocks and their broth and simmer for 40 minutes.
  5. When the meat is coming away from the bones, turn off the heat, remove the hocks and set aside. Once cool enough to handle, pick off the meat and discard the skin and any gristly bits. Break the meat into bite-sized pieces and add back to the pan with the parsley. Adjust the seasoning if necessary and cook for five more minutes.
  6. To serve, poach the eggs to your liking. Serve each bowl of soup with an egg, a drizzle of oil and a good grind of pepper.
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Pork steaks with roasted tomatoes

Pork steaks with roasted tomatoes
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Pork steaks with roasted tomatoes
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C.
  2. Slice the tomatoes in half and pack in the bottom of a roasting pan or oven-proof dish. Season with salt and pepper and some of the thyme. Season the pork steaks and pack on the tomatoes.
  3. Pour over the balsamic vinegar and the olive oil and roast in the oven for 60-80 minutes.
  4. Halfway through the roasting time, turn the pork steaks over o that they roast on both sides. The meat is done when the tomatoes, vinegar and oil have made a delicious sauce in the bottom of the pan.
  5. Serve with rice or mashed potatoes.
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