*Look for bold ingredients at the market.

Directions:

1. Mix the flour and salt in a food processor, pulse until well combined. Add the butter or lard, blend well.
2. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
3. Make a couple of balls, flatten into disks and chill in the refrigerator for 10 to 30 minutes.
4. Meanwhile prepare Filling 1: Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl and mix well.
5. Melt the butter or lard in a large frying pan, add the onions and cook until soft.
6. Add the meat mixture to the onions and cook on medium heat until done.
7. Take off the heat and mix in the chopped spring onions and oregano. Set aside in a bowl.
8. Prepare Filling 2: Rinse the pan and heat again on medium. Add the butter and onions and cook until soft. 
9. Add shredded sweet potato, lentils and seasonings. Cook until the sweet potato is fully done.
10. Set the oven to 200C.
11. Take the dough out of the fridge. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use a round mould or a small plate).
12. To assemble the meat empanadas, add a spoonful of the meat mixture on the centre of each empanada disc, add a slice of egg and sliced olives. Brush the edges of the empanada discs with egg white and fold them in half. Seal them by twisting and folding with your fingers or by using a fork.
13. To assemble the vegetable empanadas, place a tablespoon of filling in the centre of each empanada disk, brush edges with egg while and seal.
14. When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and bake until golden brown, rotating sheets halfway through, ca. 30 to 40 minutes.

Dip in your favourite market sauce or chutney or make delicious chimichurri:

Balsamic Chimichurri Sauce
3 tbs finely chopped fresh oregano
2 tbs finely chopped parsley
4 garlic cloves, minced
2 tbs balsamic vinegar
5 tbs olive oil
1 tsp chili powder - optional
3 tbs finely spring onions
salt and pepper to taste

Combine all ingredients and eat immediately or store in fridge.

*Look for bold ingredients at the market.

Serve with: Greek Feta Salad
Use tomatoes, red onion, cucumber, green pepper, black olives, feta cheese, red wine vinegar, olive oil, dried oregano and sea salt.


Directions:

1. Season the 1 cm thick aubergine slices with salt and put aside for about half an hour.
2. Heat a saucepan, add sunflower oil and fry the onion. Add the garlic and fry for a minute, then add the chopped tomatoes. Cover and let simmer.
3. Rinse the aubergines and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of sunflower oil until browned. Drain the aubergines on kitchen paper.
4. Prepare the meat sauce for the moussaka. Heat a large pan and add the olive oil. Stir in the mince, breaking it up with a wooden spoon and sauté. Pour in the red wine and wait to evaporate. Add the cooked tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and salt and pepper to taste. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes until most of the juices have evaporated.
5. Prepare the béchamel sauce for the moussaka. Use a large saucepan to melt the butter over low-medium heat. Add the flour, whisking continuously to make a paste. Add warm milk in a steady stream while whisking vigorously. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove and let cool for a minute. Stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese.
6. Butter the bottom and sides of a large baking dish, approx. 20cm x 30cm, and layer half of the aubergines. Pour in the meat sauce and even out. Add a second layer of aubergines, top with the béchamel sauce and smooth out with a spatula.
7. Sprinkle with grated cheese and bake the moussaka in a preheated oven at 180-200C for about 60 minutes, until the top turns golden. Leave to cool for around 30 minutes while preparing the Greek salad.

*Try Granny Dunn’s Tamarillo Chutney or Feijoa & Ginger Chutney, or Naked BBQ’s mild or hot BBQ sauces. Or make your own using 1/2 cup raw sugar, 4 tbsp soy sauce, 1 tsp mustard, 1 clove garlic, 1 tbsp paprika, 1/4 tsp cayenne pepper and as much beer as needed to create a thick sauce.

Serve with Garden Salad:
e.g. your favourite lettuce, microgreens, cucumber, asparagus tips, leek and strawberries

Look for bold ingredients at the market.

Directions
Heat water in a pot large enough for the ribs (alternatively use a casserole dish with a lid - or aluminium foil - and place it in the hot oven). Boil the ribs on low to medium heat until tender, could take 20 minutes or more. 
Meanwhile mix your barbecue sauce and set aside. Then mix your chilli sauce with lemon or lime juice and soy sauce and marinade the fish filets. Prepare the garden salad and preheat the grill to medium.
Drain and dry ribs and season with salt and pepper. Brush with barbecue sauce. Grill, turning and brushing with sauce occasionally. Check with meat thermometer and take off the grill at 60-70°C. Brush on remaining sauce.
Grill Tarakihi filets until done (couple of minutes on each side) and sprinkle with pepper and coriander leaves.
Serve with garden salad.