Traditional Succulent Karoo Lamb Inspired Recipe

Succulent Karoo lamb, tender, wild-game meat complemented by whole chickpeas, sliced apple and ground peppermint. These are some of the delicious, nutritious ingredients included in our signature, grain free Game + Lamb recipe which we’re sure your dog finds just as satisfying as it sounds. Share these delectable flavours with the whole family with this irresistible Karoo lamb with potato and onion cake recipe.

Karoo Lamb with Potato and Onion Cake

By: The South African

Cook time: 60 – 100 Mins

Prep time: 20-30 Mins

Ingredients

• 400g floury potatoes, sliced
• 100g melted butter
• A few sprigs of thyme
• Garlic, minced or finely chopped – to taste
• 200g white onions, sliced
• A rack of lamb (with about six to eight bones each), French trimmed and scored fat

Instructions

1. Start by heating the oven to 180° Layer the sliced potatoes and onions in a buttered tray.
2. Place a layer of potato at the bottom and then a layer of onions. Continue layering until you have used up all the potato and onions.
3. Between each layer, drizzle a bit of melted butter and add some thyme, garlic, salt and pepper. You can mix the thyme, garlic and butter together for an easier drizzle.
4. Cover the tray with foil and place in the oven to cook for 30 minutes.
5. While the potatoes are cooking, season the lamb with salt and pepper, making sure to get the salt and pepper into the scores on the fat. You can add a little bit of finely chopped rosemary.
6. Sear your lamb in a pan on the stove, on high heat. Get the fat on the lamb golden and crisp. Once seared on all sides, set aside.
7. After the potatoes have cooked for 30 minutes, remove the foil and place the lamb on top with the fat up. Cook for a further 20-40 minutes more or less – depending on how you like your lamb cooked, and how big the rack is.
8. Once the lamb is cooked to your liking, remove it and cover it in foil to rest.
9. Serve with mustard and a helping of the potato and onion cake. Add some texture to your plate with green beans or asparagus.

If you’d like more information on Field + Forest’s™ delectable, grain free, Protein Centric™ recipes visit http://fieldandforest.benchmarkdev.co.za/.

A Field + Forest™ signature, grain-free Salmon + Tuna Inspired Recipe

Omega-3s are proven to benefit, amongst other things, the human and canine heart – aiding in the prevention and management of heart disease. Salmon is an excellent source of these essential fatty acids.

So, while your dog can get his recommended intake from Field + Forest’s™ signature, grain-free Salmon + Tuna recipe, you can get yours from this month’s featured, delicious grilled salmon and summer-fruit salsa dish, perfect for a light summer meal.

Grilled Salmon with Summer Fruit Salsa

By: PBS Food

Cook time: 5 Mins

Prep time: 20-30 Mins

Serves: 4

Ingredients:

• 4 Salmon fillets
• 1 tablespoon honey
• 2 teaspoons soy sauce
• 1 teaspoon olive oil
• black pepper to taste
• 2 peeled and diced kiwis
• 1 diced nectarine
• 1/4 cup chopped coriander
• 1/4 cup diced red onion
• 1 teaspoon fresh lime juice

Instructions:

1. Prepare salsa ingredients and let sit at room temperature to bring out the flavours.
2. Combine marinade ingredients and place in a large zip-lock bag. Add the salmon fillets to bag and seal. Marinate for 10 minutes, shaking bag occasionally.
3. Using a nonstick skillet pan, spray with cooking spray, and cook fillets for 5 minutes skin side down. Flip and continue cooking until fish begins to flake.
4. Serve salmon with skin off over couscous or mixed baby salad greens. Top with a helping of Summer Fruit Salsa.

Here’s to a season of quality time and delicious meals for you, your dog and your loved ones. For more information on our complete range of Field + Forest™ pet nutrition products, visit http://fieldandforest.benchmarkdev.co.za/products/.

A Veg Risotto Inspired by Our Turkey + Duck Recipe

While it is essential for the development and day-to-day life of puppies (and adult dogs) to eat a Protein Centric Diet™ such as the products found in our Field + Forest™ range. There’s no reason why you can’t draw a little veggie-meal inspiration from the delicious fresh fruits, veg and herbs found in our signature, grain free Turkey + Duck recipe – like whole green peas, oranges, butternut cranberries and ground oregano.

Roasted Butternut Orange Risotto Recipe

By: All Recipes

Cook time: 40 Mins

Prep time: 15 Mins

Serves: 8

Ingredients:

• 2 Cups cubed butternut squash
• 3 Tablespoons olive oil
• Sea salt to taste
• Ground white pepper to taste
• 4 Cups unsalted chicken stock
• 2 Cups orange juice
• 1 Large sprig fresh rosemary
• 1 Sweet onion, diced
• 1/4 Cup short-grain Italian rice
• 2 Tablespoons butter
• 1/3 Cup chopped, dried cranberries
• 1 Tablespoon chopped pecan nuts

Instructions:

1. Preheat oven to 200°C.
2. Toss butternut squash chunks lightly with 1 tablespoon olive oil, a pinch of sea salt and white pepper. Spread chunks out on a roasting pan and bake in preheated oven for 15 to 20 minutes, or until tender.
3. Combine chicken stock, orange juice, and rosemary in a saucepan. Bring to boil then reduce heat and slowly simmer.
4. Heat 2 tablespoons olive oil in a large pan over medium heat. Then add onions and saute for 3 to 5 minutes, or until the onion is translucent. Add the short-grain Italian rice then cook until rice is coated and starting to toast, stirring thoroughly for 1 to 2 minutes.
5. Pour in 1 cup of the unsalted chicken stock and orange juice mixture, stirring until the liquid is absorbed into the rice.
6. Continue to add liquid 1/2 cup at a time, stirring until fully absorbed before adding the next 1/2 cup. Repeat until all the liquid has been added. You can then remove the pan from the heat and discard the rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries then season with salt and white pepper and top with chopped pecans.

Happy Eating!

For more info on our complete range of pet nutrition products produced with love and care for pet owners who want to feed their companions the very best that their money can buy, visit http://fieldandforest.benchmarkdev.co.za/products/.

A Light and Tasty Meal Inspired by Our Turkey + Duck Signature Recipe

Field + Forest’s™ signature, grain free Turkey + Duck recipe is formulated for Optimum Biosuitability™ and includes a delicately balanced combination of tender turkey and duck, prepared with wholesome fruits and vegetables. These include whole green peas, cranberries, and ground oregano — enhanced by the highest-quality vitamins and minerals. Drawing on this recipe for inspiration, we’ve found a deliciously light and healthy summer salad with roast duck breast, orange, cranberry and walnuts.

Roasted Duck Breast, Orange, Cranberry and Walnut Salad Recipe

By: Delicious.

Cook time: 25 mins

Prep time: 20 mins

Serves: 4

Ingredients:  

• 1/4 cup brown sugar
• Finely grated zest and juice of 2 oranges
• Finely grated zest and juice of 1 lemon
• 1 tbs soy sauce
• 1/2 cup chicken stock
• 1/3 cup orange marmalade
• 4 duck breast fillets with skin
• 2 tbs red wine vinegar
• 1/4 cup olive oil
• 3 oranges
• 2 portions white of chicory, leaves separated
• 1/4 cup chopped dill
• 1/4 cup chopped chives
• 1/4 cup mint leaves, roughly chopped
• 1/4 cup flat-leaf parsley, roughly chopped
• 1 celery heart, leaves torn
• 1/4 cup dried cranberries, soaked in boiling water for 10 minutes, drained
• 1/2 cup walnuts, toasted, chopped

Instructions:

1. Place sugar and 1/2 cup water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock, and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
2. Score the duck skin, season well, and place, skin-side down, in a cold frying pan. Place over medium-low heat, then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes.
3. Add the resting juices from the duck to the sauce, and gently reheat.
4. To make the orange, cranberry and walnut salad, whisk together the vinegar, oil and finely grated zest and juice of 1 orange, then add seasoning. Peel and segment the remaining 2 oranges and combine them with the remaining salad ingredients. Toss with dressing. Slice the duck and serve on top of a bed of salad.

Happy eating!

If you’d like more information on grain free, Protein Centric™ recipes from Field + Forest™, visit http://fieldandforest.benchmarkdev.co.za/.