Lecker’s Lamb Patty with Feta & Spinach filling
1/2 cup brown rice
4 cups beef or vegetable stock
Green beans

Method

Place rice in a pot, add enough liquid stock to cover the rice by 1 inch.
Bring to the boil covered, reduce to simmer and allow water to be absorbed into the rice.
Switch off the element and allow rice to dry out, check that it is not stuck to the bottom of the pot.
Place patties in a greased heated pan on med high heat. Allow to sear on both sides and gently stand like a wheel and roll over slowly and allow to seal all around.
Place in pre heated oven and allow to bake for a further 7 minutes.
Bring water to the boil, add the green beans and boil for 4 minutes until still a bit crunchy.

Ingredients

Lecker’s Beef patties with Cheddar & Jalapeno filling
2 burger buns
2 lettuce leaves.
1/2 onion cut into rings.
1/2 tomato cut into slices.

Method

Place patties in a greased heated pan on med high heat. Allow to sear on both sides and gently stand like a wheel and roll over slowly and allow to seal all around.
Place in pre heated oven and allow to bake for a further 7 minutes.
Remove and rest before serving.
Assemble burger with bun, lettuce, patty, tomato, onion then bun. Enjoy.

Ingredients

Lecker’s Beef patties with tomato filling
4 hand peeled and cut potatoes into stripes.
Pinch of salt & pepper
4 table spoon of olive oil
Corn & green peas (2 cups) mixed
2 table spoons of olive oil

Method

Parboil the potato in salted water,
Remove, drain and place on a greased oven tray and bake for 10 to 14 minutes, turning often so they don’t stick, season before you serve.
Place patties in a greased heated pan on medium-high heat. Allow to sear on both sides and gently stand like a wheel and roll over slowly and allow to seal all around.
Place in pre heated oven and allow to bake for a further 7 minutes.
Remove and rest before serving.
Bring to the boil the corn and peas, drain and serve with the patties and potato chips, enjoy.

Ingredients

1 Lecker’s Lamb Shank Tagine
1 cup of cous cous
1 cup of boiling water
pinch of salt & pepper
1 tablespoon of olive oil

Method

Add boiling water and oil to couscous, cover tight and set aside for 10 minutes.
Remove cover and gently scrape with a fork for a fluffy texture.
In a separate pot, bring water to the boil, submerge lamb shank in the bag into the pot, cover and heat for 10 minutes.
Cut open the bag carefully and pour into a plate, add the cous cous on the side and enjoy.

Ingredients

1 Lecker’s Lamb shank Provencal
3 medium-sized potatoes, peeled and chopped
Pinch of salt & Pepper
Tablespoon of butter
1/3 cup of milk

Method

Add potato to a boiling pot of water, bring to gentle boil, allow potatoes to soften, then drain.
Add butter, salt, pepper and milk and use masher to create a smooth texture, adjust liquid to get the desired texture.
In a separate pot, bring water to the boil, submerge lamb shank in the bag into the pot, cover and heat for 10 minutes.
Cut open the bag carefully and pour into a plate, add the mashed potato on the side and enjoy.

Ingredients

1 Lecker’s Lamb Shank Rhogan Josh
1/2 cup basmati rice
4 cups beef or vegetable stock

Method

Place rice in a pot, add enough liquid stock to cover the rice by 1 inch.
Bring to the boil covered, reduce to simmer and allow water to be absorbed into the rice.
Switch off the element and allow rice to dry out, check that it is not stuck to the bottom of the pot.
In a separate pot, bring water to the boil, submerge lamb shank in the bag into the pot, cover and heat for 10 minutes.
Cut open the bag carefully and pour into a plate, add the rice on the side and enjoy.

Ingredients

4 Lecker’s Mince & Cheese pie
6 medium sized-potatoes, peeled and chopped
Pinch of salt & pepper
Table spoon of butter
1/3 cup of milk
6 lettuce leaves
2 ripened tomatoes
2 cucumbers
1 table spoon balsamic vinegar
1 tablespoon olive oil

Method

Add potato to a boiling pot of water, bring to gentle boil, allow potatoes to soften, then drain.
Add butter, salt, pepper and milk and use macher to create a smooth texture, adjust liquid to get the desired texture.
Wash all salad ingredients and drain.
Chopp and place in a bowl, add vinegar and oil, toss and serve on the side. Enjoy.

Pre heat oven to 180 and place pies on a baking tray,allow to reheat for 7 to 10 minutes.
You can use mashed peas or sauteed vegetables as a side as well.

Ingredients

Lecker’s chicken sausages chilli & lime
3 soft tortillas
2 tablespoon light mayo
3 lettuce leaves
1 tomato chopped

Method

Add oil to a medium heated pan, then add the sausages.
Never pierce the sausages and always sautee at medium heat, not too high, or the casing will burst.
Allow to rest for 4 minutes in a dish.
Place tortillas in the microwave or in a pre heated oven, allow to warm up, then remove to use.
Spread mayo equally on each tortilla, place lettuce leaves, add the sausages (2 per tortilla) and topp with chopped tomatoes.
Roll or fold and serve. Enjoy.

Ingredients

Lecker’s chicken sausages Hong Kong style
1 1/2 cups Egg noodles
1 lt chickewn stock (warm)
2 Bok Choys Small to med size.
1 lt boiling water
1 table spoon oyster sauce
2 tablespoon vegetable oil

Method

Add noodles to boiling stock in a sauce pan, allow to gently boil, remove after 4 to 6 minutes, until noodles are soft but not mushy.
Meanwhile add oil to a med heated pan, add the sausages.
Never pierce the sausages and sautee at med heat not too high or the casing will busrt.
Allow to rest for 4 minutes in a dish.
Add bok choy leaves into boiling salted water, allow to blanch for 2 minutes only, remove, drain and plate with the sausages and noodles, drizzle oyster sauce on the bok choy only. Enjoy.

Ingredients

Lecker’s Chicken sausage Tuscan style
1 cup Arborio rice
4 cups chicken stock (warm)
a small diced shallot
Pepper
1 tablespoon butter
2 courgettes (sliced, medium thickness)
1/3 cup sun-dried tomatoes (chopped coarsely)
Pinch of salt & pepper
6 Tablespoon olive oil

Method

Preheat pan on medium, add olive oil and add 2 ts of oil, add rice and sautee.
Add warm stock one ladle at a time and keep stirring gently until liquid is absorbed, allow the process until all stock is used, add butter & season, roll gently for a smooth silky finish.
Meanwhile add oil to a med heated pan, add the sausages.
Never pierce the sausages and sautee at med heat not too high or the casing will burst.
Allow to rest for 4 minutes in a dish.
In the same pan add the oil, add the courgettes and sautee until soft and browned, add sun dried tomatoes, season.
Plate the risotto, sausages and courgettes and enjoy.