Recipes

ILLALANGI RIVERLAND LAMB TAGINE WITH DRIED APRICOTS April 13 2017

 Ingredients

    • 4 From Nature Pastoral Company French trimmed Lamb Shanks
    • 2-3 tablespoons Illalangi extra virgin olive oil
    • 1 large onion, sliced thin
    • 5 cloves of garlic, minced
    • 1 tablespoon grated ginger
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • ¼ teaspoon cayenne
    • 1 teaspoon paprika
    • ½ teaspoon ground turmeric
    • 1 jar of Illalangi pasta sauce
    • 1 cup Pangkarra chickpeas
    • ½ cup Riverland dried apricots, halved
    • 2 cups of water
    • 4 wedges of Illalangi preserved limes
    • Murray River Salt and Mountain pepper
    • Chopped cilantro (for garnish)


METHOD

  1. Preheat slow cooker.
  2. In a large skillet, heat 2 tablespoons of olive oil on high heat. Season lamb shanks with salt and pepper. Sear lamb on all sides until brown crust develops. Remove from pan and set aside.
  3. Reduce heat to medium. Add an additional tablespoon of oil if needed. Add onions and sauté until translucent, about 5 minutes.
  4. Add garlic, ginger, and ground spices. Sauté for 1 minute more.
  5. Spoon the onion mixture into the slow cooker. To this, add the pasta sauce, chickpeas, and apricots.
  6. Arrange the lamb shanks on top of this mixture and then pour in the 2 cups of water (you may need a little more or less depending on the size of yourlamb).
  7. Lightly stir the sauce mixture underneath the lamb to combine the flavours a bit, and spoon some of the mixture over the top of the lamb.
  8. Place slow cooker lid on and cook for 3 to 3.5 hours, or until lamb is fork-tender.
  9. Taste sauce (carefully) and season with additional salt to taste.
  10. Garnish with cilantro if desired.
  11. Serve with couscous, Pangkarra pasta or Willunga GF pasta.

ILLALANGI QUINOA AND VEGGIE MUFFINS March 09 2017

INGREDIENTS:

  • 2 cups of cooked Quinoa (cooled)
  • 6 large Riverland Eggs
  • 2 cups grated zucchini
  • 1 packed cup grated sweet potato
  • 1 medium onion
  • 2 handfuls of baby spinach
  • 1/2 head of cauliflower chopped
  • 2 cups grated cheese
  • 1 tablespoon of Moroccan spice blend
  • Salt & pepper (we used Murray River Salt and Mountain Pepper)


METHOD

    1. Cook Quinoa to packet instructions
    2. Combine all the ingredients together, and mix well.
    3. Season with Murray River Salt and Mountain pepper to your liking.
    4. Cook in greased or lined muffin sized trays for approx. 30 mins or until cooked

     

    Perfect for the lunchbox, a healthy snack or a side for dinner.

     High in protein and meatless. Makes around 24 muffins.                                    TIP: Cook up the full packet of quinoa and store it in the freezer so that you have it ready to go whenever you need to make a batch. You can substitute many different veggies depending on what you have on hand.


ILLALANGI WILD SPRING VEGETABLE TART November 05 2016

Ingredients: 

  • 1 sheeof Puff pastry
  • La Casa De Formaggio Baby Bocconcini
  • 2 medium beetroots (cubed)
  • 1 medium red capsicum (cubed)
  • 1 medium red onion (finely sliced)
  • Mushrooms (sliced) - optional
  • Illalangi Extra Virgin Olive Oil (evoo)
  • 1 medium Sweet Potato (cubed)
  • Illalangi Kale Pesto
  • 3 spears fresh asparagus
  • Illalangi Caramelised Wattle seed Balsamic (to your liking)


METHOD

  1. Fry beetroot, onion and mushroom in evoo until soft.
  2. Add sweet potato, capsicum and asparagus.
  3. Add in Caramelised Wattleseed Balsamic.
  4. Turn off heat and place a lid on the pan to let the vegetables finishing cooking.
  5. To assemble, spread Kale Pesto over a sheet of puff pastry.
  6. Add cooked vegetables and arrange baby boconcinni top.
  7. Fold in sides of pastry to form a tart.
  8. Place in a moderate oven and cook until pastry is golden brown and cheese has melted.
  9. Slice and devour.

ILLALANGI RIVERLAND SALSA VERDE September 10 2016

INGREDIENTS

  • 40g roughly chopped flat leaf parsley
  • 20g coriander
  • 10g mint
  • 1 cup extra virgin olive oil
  • 2 tsps Kolophon capers
  • 3 anchovy fillets (OPTIONAL)
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 tsps Dijon mustard
  • 3 wedges Illalangi preserved lemons
  • 3 wedges Illalangi preserved limes 


METHOD

  1. Place parsley, coriander, mint, extra virgin olive oil, capers, lemon juice, garlic, and preserved lemon and lime in work bowl of a food processor fitted with a steel blade. Pulse until herbs are well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
  2. Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately or store in fridge for up one week. It also can be frozen for up to a month.

ILLALANGI BEETROOT & ONION CARAMELISED WATTLE SEED TART July 16 2016

INGREDIENTS

  • 2 large beetroots, peeled
  • 2 large onions, sliced
  • Illalangi Extra Virgin Olive Oil
  • Illalangi Caramelised Wattle seed Balsamic
  • 2 sheets of Puff Pastry
  • Udder Delights Goats Curd


METHOD

  1. Peel and finely slice onions & beetroot.
  2. Fry onion and beetroot in extra virgin olive oil until soft.
  3. Add a good glug of caramelised wattle seed balsamic and fry for another 5 minutes.
  4. Turn off hot plate. Place lid on top of pan.
  5. Pre heat oven to 150 degrees Celcius. Lightly grease 33cm x 24cm pan and line with puff pastry.
  6. Place beetroot and onion mixture in pan, spread evenly and place in oven. After about 20 minutes remove from oven and dollop some goats curd on top. Cook for another 10-15 minutes.
  7. Serve.

CARAMELISED ONION PIZZA WITH ROSEMARY & FETA July 16 2016

INGREDIENTS

  • 5 medium brown onions, halved and thinly sliced
  • 60mL (1/4 cup) Illalangi extra virgin olive oil
  • 1tbs Illalangi caramelised wattleseed balsamic vinegar
  • 1 bought pizza base
  • 12 drained anchovy fillets, halved
  • 20 Illalangi pitted Kalamata olives
  • 50g Divine Dairy Feta cheese crumbled
  • 1 sprig fresh rosemary, leaves picked


METHOD

  1. Place the onion and oil in a large heavy- based frying pan over medium heat.
  2. Cook covered, stirring occasionally, for 12 minutes or until the onion softens.
  3. Uncover and cook, stirring often, for 12 minutes.
  4. Add the caramelised wattleseed balsamic vinegar. Cook for 2 minutes, Set aside to cool slightly.
  5. Preheat oven to 220°C. Place pizza base on baking tray.
  6. Spread the onion mixture over the base. Arrange the anchovy, in a diamond pattern, on top.
  7. Place Illalangi pitted Kalamata olives on the pizza.
  8. Sprinkle with feta cheese and rosemary.
  9. Bake for 15 minutes, or until the base is crisp and golden. Serve immediately.

Variations:                                                                                    

Spread pizza base with Illalangi Black Olive Pesto, Omit olives and anchovies.

Replace caramelised onion with roasted pumpkin.


SLOW COOKED LAMB SHANKS WITH RED WINE SAUCE April 09 2016

Easy meal that is Gluten and Dairy Free and Low in Sodium.

INGREDIENTS

  • 4 x From Natural Pastoral Organic Company Hindquarter Lamb Shanks
  • 2 - 3 Tbsp Illalangi Extra Virgin Olive Oil
  • 1 cup of carrot, diced
  • 1 cup of celery, diced
  • 3 garlic cloves, minced
  • 2 1/2 cups of Illalangi Reserve Petit Verdot
  • 1 500gms of Illalangi Pasta Sauce
  • 1 jar of Water
  • Handful of parsley and basil


METHOD

  1. Place all ingredients in slow cooker.
  2. Turn slow cooker onto low and leave for approximately 8 hours.
  3. Serve with Willunga Gluten Free Pasta with lots of sauce.

Tips:

- Can be cooked in an oven on 180 degrees Celsius. Lamb shanks must be seared first before placing into a pan with the other ingredients before going into the oven.  

 

Recipe from: www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/


ILLALANGI CHOCOLATE BEETROOT CAKE April 09 2016

Gluten and Dairy Free

INGREDIENTS

  • 85gms of Dark Chocolate Chips
  • 3 medium Riverland Eggs
  • 1 cup of TRU RA Organic Coconut Sugar
  • 1 cup of Illalangi Extra Virgin Olive Oil
  • 300gms of Riverland Cooked Beetroot
  • 1 teaspoon of Vanilla Extract
  • 1/2 cup of TRU RA Raw Cacao Powder
  • 200gms of Riverland Almond Meal
  • 1 1/2 teaspoon of Baking Powder (GF)
  • Few grinds of Murray River Salt


METHOD

  1. Preheat oven to 180 degrees Celsius.
  2. Mash beetroots until slightly smooth, leaving some pieces still chunky.
  3. Melt chocolate in microwave, cover bowl with cling film and place on low for approximately 1 minute.
  4. Remove chocolate from microwave and stir to ensure that all is melted.
  5. In a separate bowl, whisk eggs, sugar and oil together.
  6. Slowly add beetroot, melted chocolate and vanilla to the egg mixture.
  7. Stir well to combined, don't overwork mixture.
  8. Sift cacao into the beetroot mixture.
  9. Add almond meal, baking powder and salt to mixture.
  10. Fold everything together to combined.
  11. Line cake tin with baking powder and place mixture in.
  12. Bake for approximately 50 minutes or until skewer comes out clean when inserted into middle of cake. (Baking times will vary depending on cake tin size and oven)

TIPS:

- We suggest when you make as muffins use muffin patty pans.

- Reserve water that you cook the beetroots in, (it will be bright red). Reuse water when cooking rice, lentils etc, as it will add a nice colour.

- Serve dusted with a little icing sugar and a dollop of with La Casa De Formaggio Mascarpone Cheese and a small drizzle our Illalangi Caramelised wattle seed balsamic.

 

Recipe from: www.thenutritionguruandthechef.com/2013/03/01/healthy-chocolate-beetroot-cake/


ILLALANGI ANCIENT GRAIN SALAD WITH BAROSSA CHEESE HALLOUMI February 07 2016

Ingredients:

  • 3/4 cup of South Australian wholegrain Freekeh
  • 1/2 cup of mixed Quinoa
  • 400g of Pangkarra chickpeas
  • 2 tbs of Illalangi Extra Virgin Olive Oil
  • 250g of Barossa Cheese Halloumi
  • 1 bunch of fresh mint and coriander, leaves chopped finely.
  • 150g of seedless Red grapes, halved
  • 1/3 cup of Riverland pistachios, roughly chopped.

 Dressing

  • 1tbs of Illalangi Caramelised Wattleseed Balsamic
  • 1/3 cup of Illalangi Extra Virgin Olive Oil
  • 3 wedges of Illalangi preserved limes, finely diced.


METHOD

  1. Cook both the Freekeh and Quinoa according to packet instructions.
  2. Rinse and drain Freekeh and Quinoa. Let it cool.
  3. Heat oil in a frypan over medium heat, pan fry Halloumi on each side until it is golden. Set aside.
  4. Finely chop the herbs and combine together with the grains, grapes and pistachios.
  5. Make dressing and toss through salad.
  6. Serve salad topped with Halloumi and remaining herbs.

 

* The amount of balsamic used in the dressing can be changed depending on your liking.

 

TIP: Cook your Quinoa and Freekeh ahead of time. store in freezer so you always have it on hand, ready to use.


ILLALANGI WHOLEGRAIN FREEKEH FRITTERS January 15 2016

INGREDIENTS

  • 2 cups of cooked wholegrain Freekeh (cooled)
  • 3 large Riverland Eggs
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 1 medium onion
  • 1/2 red capsicum
  • 1 cup of fresh chopped herbs
  • 3/4 cup of plain flour
  • 1 tablespoon of Moroccan spice blend
  • Salt & pepper (we used Murray River Salt and Mountain Pepper)


METHOD.

  1. Cook Freekeh according to packet directions.
  2. Combine all the ingredients together, and mix well.
  3. Season with Murray River Salt and Mountain pepper to your liking.
  4. Pan fry in small batches until golden brown on each side and cooked through.

You can use a variety of fresh herbs we used: parsley, basil, rosemary, and curry plant.

Perfect for lunches, dinner, snacks or as a burger patty. High in protein and meatless. Makes around 12 -15 medium size fritter.

COOKS TIP- Cook freekeh and freeze so you always have it handy! 


ILLALANGI AVOCADO AND BEAN SALSA October 07 2015

Ingredients:

  • 1 tin Australian Edgell corn(420gms)
  • 1 tin Australian Edgell four bean mix or chickpeas (420gms)
  • 1 large Avocado, diced
  • 120mL of Illalangi Extra Virgin Olive Oil
  • 1/2 punnet of cherry tomatoes, cut into quarters
  • 80mL of fresh squeezed lime juice
  • 1 small red onion, diced
  • 1 small cucumber, diced
  • Fresh coriander and basil, finely chopped
  • Fresh finely sliced chilli or a good splash of Tabasco sauce.


METHOD 

  1. Drain beans and corn. Add remainder of ingredients.
  2. Season with lime juice, extra virgin olive oil, herbs and chilli.
  3. Mix well, and season with a little Murray River Salt and Mountain pepper.

 

 


Illalangi Fig and Caramelised Wattleseed Balsamic Salad Dressing September 19 2015

INGREDIENTS

  • ¼ cup of dried figs
  • ½ cup of Illalangi Caramelised Wattleseed Balsamic 
  • 1Tblsp Dijon mustard
  • ¼ cup of Illalangi Extra Virgin olive oil
  • salt and pepper, to taste


METHOD

  1. Combine figs, balsamic, Dijon mustard and olive oil in a blender.
  2. Puree until a smooth consistency.
  3. Season with salt and pepper to your liking.
  4. Add in a additional 1-2 Tablespoons of Balsamic or Olive Oil if your prefer the consistency thinner.

Original Recipe and Photo from: http://cupcakesandkalechips.com/fig-balsamic-vinaigrette-salad-dressing/ 


Illalangi Balsamic Salad Dressing September 19 2015

INGREDIENTS

  • 6 Tblsp Illalangi Extra Virgin Olive Oil
  • 2 Tblsp Illalangi Caramelised Wattleseed Balsamic 
  • Murray River Salt and Mountain Pepper berries, season to your liking.


METHOD

  1. Combined ingredients together in a jar. 
  2. Place lid on and shake well until combined.

Original Recipe and Photos from: http://goop.com/recipes/balsamic-dressing/  


Illalangi Pesto Salad Dressing September 19 2015

INGREDIENTS

  • 1 Tblsp Illalangi Olive Sun-dried Tomato Pesto
  • 4 Tblsp Illalangi Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 1 Tblsp parsley, finely chopped


METHOD

  1. Mix all ingredients together in a jar. 
  2. Shake until well combined.

Can substitute in our Illalangi Rocket, Almond, Pistachio and Parmesan Pesto instead of the Olive Sun-dried Tomato Pesto. 


ILLALANGI PESTO AND CORIANDER CHICKEN August 08 2015

INGREDIENTS

  • 1 large brown onion, sliced
  • 800gms chicken thigh fillets, cut fairly thick
  • 4 tbs of Illalangi rocket, parmesan pesto
  • 30- 50gms of fresh coriander
  • Mushrooms
  • Cauliflower
  • Sweet potato
  • Carrot
  • Illalangi extra virgin olive oil, for frying


METHOD

  1. Fry onion and chicken in pan until chicken is almost cooked through
  2. Add Illalangi rocket and Parmesan pesto and 200mL of water, stir until combined.
  3. Add vegetables and top with fresh coriander, stir and cook until vegetables are tender.
  4. Serve with cooked rice sticks.

Note: you can use a selection of vegetables.


CARAMELISED WATTLE SEED BALSAMIC STRAWBERRIES quick little dessert, perfect for the strawberry lover! August 08 2015

INGREDIENTS

  • 1 punnet of strawberries
  • 20mL - 40mL (depending on your liking) of Illalangi Caramelised Watteseed Balsamic
  • Mascarpone cheese (we used SA made La Casa Del Formaggio), cream or ice cream to serve.  


METHOD

  1. Slice strawberries in halves and place in bowl.
  2. Drizzle strawberries with the Caramelised Wattleseed balsamic.
  3. Stir around until all strawberries are covered.
  4. Leave to marinade, tossing strawberries occasionally
  5. Serve strawberries with mascarpone cheese, cream or a scoop of ice cream.

Note: The longer you leave the marinade the more it brings out the berries' colour and enhances the flavour. 


RIVERLAND FRUIT SNACK BALLS- Gluten, Dairy, refined sugar and nut free July 19 2015

INGREDIENTS

  • 200 gm Riverland dried apricots
  • 200 gm Riverland sultanas
  • 50 gm dessicated/shredded coconut
  • 1 Tblsp extra virgin olive oil 


METHOD

  1. Place all ingredients together in a food processor bowl.
  2. Blend until all combined broken down and becomes sticky.
  3. Roll into balls.
  4. Place in fridge to set

Makes 18 balls


RIVERLAND FRUIT & NUT SNACK BALLS - gluten, dairy and refined sugar free July 19 2015

INGREDIENTS

  • 200g Riverland Sultanas 
  • 200g Riverland Dried Apricots, roughly chopped
  • 50g desiccated coconut
  • 50g Pistachios
  • 1 Tbsp of Illalangi Extra Virgin Olive Oil 


METHOD

  1. Place all ingredients into a food processor.
  2. Blend ingredients together until the mixture is broken down and becomes sticky. 
  3. Roll small amounts of mixture into balls.
  4. Place balls into fridge to set.

Makes 25 balls .


ILLALANGI PRESERVED LEMONS AND LIMES July 10 2015

Where else in Australia would you expect to find the best preserved lemons or limes, but in the Riverland of South Australia. So whenever a recipe needs a lift you’ll find the addition of Illalangi Preserved Lemons or Limes diced or sliced add a citrus zing to whatever you are cooking.

Here are some simple ideas for using our preserved lemons and limes:

- Add finely diced slices to mayonnaise, aioli or yoghurt and serve with lamb, fish or vegetables. 

- Add finely diced to stuffing for chicken and lamb roasts.

- Chop up and add minced garlic and extra virgin olive oil, and brush over roast meats or as a marinade. 

- Add diced to couscous with currants, parsley, mint and coriander.

- Add whole or in pieces, to Mediterranean roasted vegetables.

- Make a salad with chopped, flat leaf parsley, black olives, diced red onion, slivers of preserved lemon/lime and olive oil. 

- Add to salad dressings and marinades for a little extra zing.

 


ILLALANGI AIOLI July 10 2015

INGREDIENTS

  • 3 cloves of garlic
  • Salt, to taste
  • 1 egg yolk, at room temperature
  • Juice of 1/2 a lemon
  • 1 cup Illalangi EVOO
  • Finely diced preserved lemons/limes
  • White pepper, to taste


METHOD

  1. Place garlic and 1 tsp of salt in a food processor, pulse briefly.
  2. Add the egg yolk and lemon juice, and pulse on and off until blended.
  3. Slowly add the oil in a steady stream.
  4. Add a pinch of white pepper and adjust the salt to taste.
  5. To thin out the Aioli at any stage, add a small dash of room temperature water and continue adding the remainder of the oil.

Use as an accompaniment to vegetables, fish and meats.


ILLALANGI GLUTEN FREE HALLOUMI AND OLIVE PASTA June 20 2015

INGREDIENTS

  • 200g packet of Willunga Pasta
  • 75gm of Barossa Cheese Halloumi
  • 1 small sweet potato, peeled and cubed
  • 100g Organic South Australian Pitted Kalamata Olives
  • Chopped Parsley, to garnish
  • Wedge of Illalangi preserved lemon or lime
  • Illalangi Extra Virgin Olive Oil


METHOD

  1. Cube and cook Halloumi, sweet potato and olives in frypan.
  2. Cook Pasta to packet instructions.
  3. Drain pasta, add all ingredients from frypan including Olive Oil to pasta.
  4. Add parsley and preserved lemons or limes.
  5. Toss together and serve.

Serves 2.


ILLALANGI WHEATLESS GLUTEN FREE VEG AND HALLOUMI FRITTERS June 20 2015

INGREDIENTS

  • Wheatless Pancake mix
  • 2 Riverland eggs
  • 30g Illalangi Extra virgin Olive oil
  • 550ml of water
  • 1 grated zucchini
  • 1 grated carrot
  • 1 cup of collards, finely chopped
  • 1 x 420g tin of Edgell corn
  • 100gm finely diced mushrooms
  • 1/4 of a head of cauliflower, finely chopped
  • 75gm Barossa Cheese halloumi, grated
  • 1/2 cup of parsley
  • Murray River Salt and Mountain pepperberries for seasoning


METHOD

  1. Make up Wheatless pancake mix, using instructions on bag leaving out sugar and vanilla essence.
  2. Add remaining ingredients into the pancake mix and combine well. You can substitute Halloumi with Feta or other cheese of you choose.
  3. Season with Murray River Salt and Mountain pepperberries to your liking.
  4. Panfry in small batches until golden brown on each side and cooked through. These can be made up in blinis size for canapés or fritter or pancake size for lunch or dinner.

Makes around 30 large fritters.


ILLALANGI HEALTHY OLIVE OIL SPREAD June 20 2015

INGREDIENTS

  • 2 x 250gm 100% Australian unsalted butter (soften)
  • 600mL Illalangi extra virgin olive oil


METHOD

  1. Place butter in food processor and gradually add the extra virgin olive oil.
  2. Process until butter and oil are fully incorporated.
  3. Place in tubs. (You will need enough to hold over a kilo of butter).
  4. Place in fridge, takes about 1 1/2 hours to set or less in the freezer.

So easy to spread, healthier and tastes great.


GLUTEN FREE BROWNIES Sugar Free and healthy! Suitable for diabetics. June 20 2015

INGREDIENTS

  • 125gm Illalangi Healthy Olive Oil spread
  • 1 cup dextrose, plus extra for dusting
  • 40g raw cacao powder
  • 2 tsp Wheatless plain flour
  • 1/2 tsp baking powder
  • 2 large Riverland eggs
  • pinch of salt


METHOD

  1. Pre -heat oven to 180°C.
  2. Melt the healthy Olive Oil spread in microwave.
  3. Add dry ingredients and whisk until smooth.
  4. Crack the eggs into a separate bowl and lightly whisk.
  5. Slowly pour the mixture into the eggs, whisking to combine.
  6. Line a square (20cm x 20xm) baking tray with baking paper and evenly pour the mixture in.
  7. Bake in the oven for 30-40 minutes or until a skewer is inserted into centre and comes out clean.
  8. Cut into squares while it's still warm and dust with dextrose.
  9. Cool to room temperate, then store brownies in the fridge.