Kiwi Roast:
Impress your guests or your family with a classic Kiwi dish that's bursting with flavour and tradition. Our Kiwi Roast is a celebration of New Zealand's culinary heritage, featuring succulent lamb infused with aromatic herbs and spices.
Ingredients:
- 1 Lamb Leg Whole 'Easy Roast'
- 2 cloves of garlic, minced
- 4 tablespoons of Pepper & Me 'Italian Stallion' seasoning
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Method:
- Preheat your oven to 180°C.
- In a small bowl, mix together the minced garlic, Pepper & Me 'Italian Stallion' seasoning, olive oil, salt, and pepper to create a herb crust.
- Place the leg of lamb in a roasting pan and generously rub the herb crust all over the surface of the lamb.
- Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 60°C for medium-rare.
- Remove the lamb from the oven and let it rest for 15 minutes before carving.
- Serve with your favourite sides, such as roasted vegetables and mint sauce, for a truly memorable meal. Enjoy!
Vegetarian Roasted Vegetable Salad:
Looking for a lighter, veggie-friendly option that's bursting with flavour? Try our Roasted Vegetable Salad, crafted with fresh produce from our Vege Box. This vibrant dish features a colourful medley of roasted carrots, potatoes, broccoli, onions, and tomatoes, tossed in olive oil and seasoned to perfection. Whether you're a dedicated vegetarian or simply craving a veggie-packed dish, this salad is sure to delight your taste buds and nourish your body.
Ingredients:
- 2 large carrots, peeled and sliced into rounds
- 2 medium potatoes, diced into cubes
- 1 head of broccoli, cut into florets
- 1 red onion, thinly sliced
- 2 full-sized tomatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked quinoa
- 2 tablespoons balsamic vinegar
Method:
- Preheat your oven to 200°C.
- In a large mixing bowl, toss together the carrots, potatoes, broccoli florets, red onion slices, and tomato wedges with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with baking paper.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelised, stirring halfway through the cooking time.
- While the vegetables are roasting, prepare the quinoa according to package instructions.
- Once the vegetables are done, remove them from the oven and let them cool slightly.
- In a large salad bowl, combine the roasted vegetables with cooked quinoa.
- Drizzle balsamic vinegar over the salad and toss gently to combine.
- Serve warm or at room temperature.
Classic Kiwi Breakfast – Weet-Bix
Indulge in a classic Kiwi breakfast tradition but get creative with your toppings! Drizzle with honey or maple syrup for natural sweetness, add slices of fresh fruit for a burst of flavour, or sprinkle with freeze-dried fruit, nuts, or seeds for added crunch and nutrition. However you enjoy it, this hearty breakfast is sure to fuel your day.
Ingredients:
- 2 Weet-Bix biscuits per serving
- Milk, as desired
- Desired toppings
Method:
- Place the desired number of Weet-Bix biscuits in a bowl.
- Pour milk over the Weet-Bix and allow to soak for a few minutes.
- Add your desired toppings
Topping Ideas:
- Honey: Drizzle some honey over the Weet-Bix for a touch of natural sweetness.
- Maple Syrup: Add a generous drizzle of maple syrup to enhance the flavour of the Weet-Bix.
- Fruit: Top your Weet-Bix with slices of fruit for a burst of flavour and added nutrients.
- Freeze-Dried Fruit: Sprinkle freeze-dried fruit over the Weet-Bix for a chewy texture and sweet taste.
- Nuts and Seeds: Sprinkle a handful of chopped nuts or seeds such for added crunch and nutritional value.
