Fruit & Nut Log Salami
Preparation 30 MINS (Plus refrigeration)
Cook
Serves 24
Method
In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.
Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.
Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.
Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.
To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.
Ingredients
1/4 cup SUNBEAM Currants
1/4 cup diced dates
1/4 cup ANGAS PARK dried apricots, diced
1/4 cup ANGAS PARK dried cranberries
4 piece crystallised ginger, chopped
1/4 cup SUNBEAM slithered almonds, toasted
1/4 cup desiccated coconut
375 gram white chocolate melts
1/4 cup chopped pistachios
1/2 395g can sweetened condensed milk
1/2 cup McVites Cookies crushed
Recipe Collection
Chocolate Easter Nests
Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.
Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
Gingerbread Almond Wreath
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Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.
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Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
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Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
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Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.
30 Minute Christmas Pudding
- Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
- Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
- Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.
Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins). Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine. Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water. When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready. This is referred to as “soft ball” stage.
Christmas Slice
Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with baking paper.
- Combine all ingredients in a bowl and stir until well combined.
- Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
