Method • To make the stuffing, heat oil in a large frying pan over medium heat, add minced lamb and cook for five minutes or until browned.
• Stir in remaining ingredients and add 500ml (two cups) of water. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until rice is almost tender and liquid has absorbed.
• Season with salt and pepper. Reserve half the stuffing and refrigerate until needed.
• Lay the lamb shoulder, skin-side down, on a work surface. Spoon remaining stuffing down the centre. Carefully roll up to enclose the stuffing and tie with kitchen string.
• Preheat oven to 180°C. Heat the oil in a large, heavy-based roasting pan over medium heat, season lamb and cook for eight minutes, turning, or until browned all over.
• Remove from heat and add spices, onion studded with cloves and one litre of water. Cover with foil and roast for three hours or until cooked through or cooked to your liking.
• Transfer to a platter, cover loosely with foil and let it rest for 15 minutes.
• Strain the pan juices, discarding cinnamon and bay leaf, and reserving onion, if desired. Heat the reserved stuffing.
• Serve the roast lamb with pan juices, reserved stuffing and onion, if desired. My Honey Beehive
Recipe by Chef Susy Massetti from Masso and Palace Boutique
Serves 6-8 Ingredients For the dough 3 cups flour 5 tbsp powdered milk ¼ cup oil ¼ cup sugar, granulated 1 tbsp instant yeast 1 tsp salt 1 tbsp baking powder Lukewarm water (as much as needed to form a soft, slightly stick dough)
For the filling 1 x 250g packet of cream cheese
For the sugar syrup ½ cup sugar, granulated ½ cup water ½ cup honey
For the egg wash 1 egg yolk 1 tbsp milk
Method • Mix all ingredients together to form a soft dough. This shouldn’t take more than ten minutes.
• Place in a lightly oiled bowl and cover with lightly oiled plastic wrap.
• Let it rise in a warm place (23-25°C) until it’s doubled in size. Two hours should be enough but it could be less or longer depending on the temperature of your kitchen.
• Meanwhile, in a saucepan, boil the sugar for the syrup with water for about 15 minutes until slightly thickened. Add honey and mix well.
• Now preheat the oven to 180°C before shaping the dough into small balls (the size of a small apricot) and stuff them with a bit of cream cheese.
• Place the ball in an oiled pan starting from the centre, placing them next to each other until it looks like a beehive.
• Brush with egg wash and sprinkle with white and black sesame seeds.
• Bake this until golden brown (should take 18 to 20 minutes).
• Immediately pour the sugar/honey syrup and cover it with foil to let it soak.
Variation Rose and pistachio • Add rose water to the dough mixture and three tablespoons of rose jam to the cheese stuffing.
• Also add rose water to the sugar/honey syrup.
• Bake without the sesame seeds.
• After soaking with the syrup, and before serving, sprinkle with crushed, toasted pistachios.
Cashew Coconut Mylk
Recipe by Talise Nutrition’s wellbeing chef Gabriele Kurz
Ingredients 20g raw cashews, soaked overnight 200ml still water 50ml coconut milk 1 tbsp toasted coconut flakes 1 tbsp agave syrup or honey 1 pinch sea salt
Method • Discard the water the cashews have been soaking in and rinse thoroughly until water runs clear.
• Place the cashews, still water, coconut milk, honey and salt into a blender. Process on high speed for 20-30 seconds.
• Enjoy for some lasting energy before sunrise or after sunset.