Main Meals



3 tablespoons Olive oil
5Spring onions, finely chopped, white part only
50gm. Dry porcini mushrooms, soaked +/- 1/2 hour
6 Eggs, well beaten
1/4 cup Parmesan cheese
3 tablespoons Finely chopped parsley


  • Coat a 25cm heatproof platter with 1 tablespoon olive oil and set aside
  • In a 25 cm omelet pan pour remaining 2 tablespoons oil
  • Over a medium heat, sauté onion for 1 minute. Add mushroom, salt and pepper
  • Turn heat to medium high and cook for 5 minutes, add eggs
  • Do not stir. Cook until top looks creamy and the edges begin to set. Remove from heat
  • Turn over to broil.
  • Invert oiled ovenproof platter. Place under broiler for 1 minute, sprinkle with Parmesan cheese and cilantro
  • * Serves 4



400 gm. Short pasta
1 Onion
40gm. Smoked bacon
50gm. Dried porcini/td>
100gm. Beef
50gm. Butter
3 tablespoons Olive oil
3 tablespoons Tomato sauce
3 Basil Leaves
50gm. Butter
Salt and Parmesan cheese to taste


  • The porcini must be revived in hot water for 30 minutes before adding to the sauce.
  • Fry the onion, smoked bacon and cubed beef in the oil
  • Add the dried porcini and allow to fry
  • Dilute the tomato in a glass of water and add
  • Leave to simmer for about 15 minutes
  • Then add basil, salt and pepper
  • Cook the pasta in plenty of boiling, salted water, drain well,
  • Pour into a large bowl and season with the sauce and plenty of Parmesan cheese
  • * Serves 4



1.8 kg Leg of lamb, boned
Salt and freshly ground black pepper
Watercress, to garnish
Roast potatoes and seasonal vegetables, to serve


2 tablespoons Butter
1 Shallot or small onion
1/2 Garlic clove, crushed
225g Assorted wild and cultivated mushrooms, trimmed and chopped
1 Thyme sprig, chopped
25g Crustless white bread, diced
2 Egg yolks


50ml Red wine
400ml Boiling chicken stock
2 tablespoonsDried ceps, bay boletus or saffron milk caps, soaked in boiling water for 20 minutes
20ml Corn flour
1 tablespoon Dijon mustard
1/2 teaspoon Wine vinegar
Knob of butter


  • Preheat the oven to 200ºC. To make the stuffing, melt the butter in a large, non-stick frying pan and gently fry the shallot or onion without colouring. Add the garlic, mushrooms and thyme and stir until the mushroom juices begin to run. Increase the heat so that they evaporate
  • Put the mushrooms into a bowl. Mix in the bread, egg yolks and seasoning, then cool slightly. Season the inside cavity of the lamb and then press the stuffing into the cavity, using a spoon or your fingers. Tie up the end with fine string and then tie around the joint.
  • Place the lamb in a large roasting tin and roast in the preheated oven for 15 minutes per 450 g. for rare meat and 20 minutes per 450 g. for medium-rare.
  • * Serves 4



2 tablespoons/30 mlBlack peppercorns, crushed
1/2 teaspoon Hot pepper flakes (optional)
4Fillet, sirloin or rump steaks - 175 -225g. - well trimmed
3 tablespoonsVegetable oil
1 tablespoon Butter
2 cups Mushrooms - sliced
30ml Cognac
150ml. Whipping cream or double cream
Salad leaves and tomatoes to serve


  • Combine the peppercorn and hot pepper flakes, if using, and press on to both sides of the steaks
  • Heat 1 tablespoon of the oil with the butter in a heavy frying pan that is large enough to accommodate the steaks in one layer.
  • Add the mushrooms and cook over moderate heat, stirring and turning them occasionally, for about 5 minutes.
  • Increase the heat to moderately high and continue cooking until the liquid from the mushrooms has evaporated and they are lightly browned. With a slotted spoon, remove them from the pan and reserve.
  • Add the remaining oil to the frying pan. When it is very hot, add the steaks.
  • Fry for two minutes on each side, or until well browned.
  • Remove the steaks from pan and keep hot.
  • Pour off all the fat from the pan. Add the Cognac and bring to the boil, stirring and scraping the pan juices to deglaze. Add the cream and bring back to the boil. Boil for 1 minute. Stir in the mushrooms and reheat them.
  • Check the seasoning. Put the steaks on warmed serving plates and pour over the cream and brandy sauce. Serve with salad leaves and tomatoes.
  • * Serves 4



300g Fresh Porcini Mushrooms
85g Butter
1 Large onion, sliced
400g Risotto rice
1.75 litres Chicken stock
60g Parmesan cheese, grated
Salt and pepper to taste


  • Carefully clean the mushrooms and then slice them
  • Heat half the butter in a large, heavy-based pan, add the mushrooms and onion and sauté until soft
  • In a separate pan, bring the stock to a gentle simmer
  • Stir the rice into the pan with the onions and allow it to be coated in the oil
  • Start to add the hot stock. Start by adding ladleful at a time, stirring continuously for about 15 minutes. When most of the stock has been used, test a grain of rice to check its consistency and add more stock if necessary.
  • The rice is done when it is tender on the outside but has a firm bite in the centre. Be sure to take the rice off the heat just before you think it is ready because it will continue to cook in its own heat. The ideal consistency for risotto is soft and runny (you should be able to pick it up with a fork)
  • Remove the pan from the heat and leave the risotto to rest for about 1 minute, then add the remaining butter and the parmesan cheese and stir vigorously to obtain a very creamy but not too liquid and not too firm risotto.
  • Serve the risotto on hot plates, with a little black pepper ground over and offer some more grated parmesan if you like.m.

Edulis Food Group
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Office:+27 11 447 6743

Physical Address:
111 9th Road Hyde Park,2196, Johannesburg, South Africa

Postal Address:
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Johannesburg,South Africa 2024