Monthly Archives: December 2011

Bacon and tomato stuffed leg of lamb

Bacon and tomato stuffed leg of lamb

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Serves: 6 – 8

INGREDIENTS:

100g toasted breadcrumbs
1 packet streaky bacon, cubed and cooked
50g sliced peppadews
100g crumbled feta
100g Pronto Mama Greek
Sea salt
Freshly ground black pepper
1 large leg of lamb, jointed
30ml olive oil
10g fresh rosemary sprigs

METHOD:

  • Preheat the oven to 180°C.
  • Mix together the breadcrumbs, bacon, peppadews, feta and Pronto Mama. Season accordingly.
  • Stuff the lamb with the stuffing and stick up the end of the lamb with string. Rub with olive oil, rosemary, salt and pepper.
  • Roast for one to one and a half hours in the oven, or until the lamb is cooked through.
  • Rest for 10 minutes and slice.
  • Serve the lamb with roasted potatoes and seasonal vegetables.

 

Tomato and mozzarella stuffed mushrooms

Tomato and mozzarella stuffed mushrooms

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Serves: 2 – 4 

INGREDIENTS:

4 Large black mushrooms
125g Pronto Mama Original
100g grated mozzarella
20g rocket

 

 

 

 

METHOD:

  • Preheat the oven to 180c.
  • Wipe and clean the black mushrooms, remove the centre stem from the mushrooms.
  • Fill the centre of the mushrooms with Pronto Mama and cover with a little grated mozzarella, a dash of olive oil, salt and pepper.
  • Place in the oven for 5 – 10 minutes, or until the mushrooms are cooked through and the cheese has melted.
  • Serve as a starter or light meal accompanied with a rocket salad.