Try this delicious 3 course menu

This tart looks impressive but it’s surprisingly easy to make, and it’s guaranteed to make a showstopping opener to your menu.

Ingredients:

• 2 sheets Woolworths All-butter Puff Pastry, thawed
• 1 egg, beaten, to egg wash
• Salt and pepper, to taste
• 1 x Woolworths Exotic Tomatoes 600 g
• 1 T olive oil
• 3 garlic cloves
• 2 T Woolworths Basil Pesto
• Woolworths Fresh Ricotta 250 g

 Method:

1. Score a border around the edge of each sheet of pastry, taking care not to cut through all the layers. Brush with beaten egg, season and bake at 200° C for 15 minutes until puffed up and golden.
2. Pan-fry the tomatoes with the olive oil, garlic and seasoning until caramelised.
3. Spread the pesto inside the border of each sheet of pastry.
4. Divide the ricotta between the two tarts and bake for 5–10 minutes until the pastry is cooked through. Serve hot, topped with the pan-fried tomatoes and basil pesto.

(Serves 4)

Nothing says special occasion quite like a leg of lamb. This one, coated in a shawarma-inspired spice rub and served with wraps and savoury yoghurt, has an extra spring in its step. It’s best to marinate the lamb the day before, but in a pinch, an hour will do.

Ingredients:

• 1.5 kg leg of lamb
• 6 garlic cloves
• 3 rosemary sprigs
• Sea salt and freshly ground black pepper to taste
• 2 x cans cherry tomatoes 400 g
• 2 cups chicken or vegetable stock
• Black olives 200 g, pitted
• ½ T sumac, for serving
• ½ garlic clove
• Salt, to taste
• 1 cup thick Greek yoghurt
• Lemon, juiced
• 8 baby brinjals, halved
• 2 T olive oil
• 12 tortilla wraps
• For the spice rub mix:
• Green chilli, finely chopped
• Garlic cloves, grated
• 4 T olive oil
• 2 T ground cumin
• 2 T ground coriander
• 2 T caraway seeds
• 1 T paprika
• 1 T turmeric

Method:

1. Make 6 small, evenly spaced incisions in the lamb with the tip of a sharp knife, and stuff each with a garlic clove and rosemary. Rub the lamb with olive oil and season. Sear for 2 minutes on each side and set aside.
2. Massage the rub all over the lamb. Set aside for an hour or overnight. Preheat the oven to 160° C. Place the lamb in an ovenproof dish, add the tomatoes and stock, season, cover and cook for 2 hours or until tender.
3. Add the olives in the last 30 minutes of cooking time.
4. Remove from the oven and allow to rest for 20–30 minutes. Fold the sumac, garlic and salt into the yoghurt.
5. Toss the brinjals in olive oil and salt, grill for 3 minutes a side and drizzle with lemon juice.
6. Toast the wraps for 30 seconds until charred. Serve the lamb with the wraps, yoghurt and brinjals.

(Serves 6)

Yes, many vegetarians are a little sick of risotto (chiefly because it’s often the only option for them on restaurant menus), but this one has got it all: crunchy croutons and almonds, lashings of creamy mascarpone and sweet, roasted butternut.

Ingredients:

• For the risotto:
• 2 T olive oil
• Butter 100 g
• Baby leeks, finely chopped
• Shallot, finely chopped
• 2 cloves garlic, crushed
• Arborio rice 250 g
• 1 cup white wine
• 3 cups good quality chicken stock
• Sea salt and freshly ground black pepper
• ½ cup Parmesan, grated, plus extra for serving
• Butternut 500 g, cubed
• Olive oil, to drizzle
• Fresh thyme sprigs
• Sea salt, to taste
• 1 T mascarpone
• Ciabatta slices
• Toasted almonds 50 g, chopped

Method:

1. Preheat the oven to 180° C.
2. Toss the butternut in 1 T olive oil and arrange on a baking tray with the thyme.
3. Scatter over sea salt then roast for 30 minutes, or until sweet, tender and slightly caramelised.
4. To make the risotto, place a large, thick-bottomed saucepan over a low heat. Add the olive oil and 100 g butter.
5. When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.
6. Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, stirring frequently and allowing the liquid to be absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.
7. Fold in the mascarpone.
8. Tear the ciabatta slices into small chunks and toast until golden. Scatter over the risotto, along with the butternut and almonds, and serve.

(Serves 4)

This recipe is the most requested pudding of TASTE editor-in-chief’s mom, Pinkie. It’s hot, easy to make, and just the ticket for a winter celebration.

Ingredients:

• Cake flour 105 g
• A pinch­ of salt
• 1 t baking powder
• 2 T butter, softened
• 200 g light brown sugar
• Free range eggs 3, separated
• 1½ cups buttermilk
• 1½ cups milk

Method:

1. Preheat the oven to 180° C. Sift together the dry ingredients. Cream the butter and sugar well and add the egg yolks, one at a time.
2. Combine the milk and buttermilk and add to the butter-and-sugar mixture, alternating with the flour. The mixture will be quite watery, but don’t panic, just keep alternating, then beat with an electric beater after each addition.
3. Beat the egg whites until light and glossy; if they’re too stiff they will not fold in properly. Gently fold the beaten egg whites into the milk-and-egg mixture, turning over and over until the egg whites gently incorporate. Don’t panic if little blobs of white remain unincorporated, just don’t be heavy-handed.
4. Pour into a 24cm greased ovenproof dish, then place it into a larger dish and half fill with water.
5. Bake for 35 minutes, then turn off the oven and leave the pudding inside until firm and set, and brown at the edges - about 15–20 minutes. Keep watching and touch it with your finger in the centre to make sure it is set. Don’t fret if there are small cracks, fine cracks are just wrinkles on the buttermilk pudding of life.

(Serves 4)

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