Lamb Mince, Sultana & Pistachio Sweet Potato Boats
Preparation 10 Minutes
Cook 90 Minutes
Serves 4-6
Method
Preheat oven to 200°C. Prick sweet potatoes with a fork, arrange on a rimmed oven tray, and cover pan tightly with foil. Bake 1 hour. Remove foil, brush potatoes with 2 tsp oil, and bake a further 15 – 20 minutes – or until potatoes are very soft when pierced with a sharp knife.
While the sweet potatoes roast, place a heavy-based skillet over medium heat. Add remaining 1 1/2 Tbsp oil, diced onion, and 1/2 tsp salt. Cook 5 – 7 minutes, until onions have started to soften.
Add garlic, cumin, paprika, and harissa or tomato paste, to the onion. Stir for 1 minute, then add lamb mince and break up with a spatula.
Cook a further 3 – 5 minutes, until lamb mince is golden and cooked through. Remove from heat and stir through sultanas.
Remove sweet potatoes from the oven and cool slightly. Slice in half lengthwise, and scoop out flesh, leaving a 1 cm border of potato in the skins. Return potato halves to the tray, and add sweet potato flesh to the lamb mince. Roughly mash larger pieces of potato and stir to combine with mince. Season to taste with salt and pepper.
Transfer lamb mixture to the hollowed sweet potato halves, and bake a further 10 – 15 mins, until crisp on top and warmed through.
Top stuffed sweet potatoes with a dollop of yoghurt, toasted pistachios and fresh herbs. Serve with a simple rocket salad or steamed green veg.
Tips
• Sweet potatoes can be microwaved until tender, then brushed with oil, transferred to a baking tray and roasted in a 200°C oven for a further 5 – 7 minutes to crisp skin. Continue from Step 5 above.
Ingredients
4 medium sweet potatoes, scrubbed
2 Tbsp olive oil, divided
400 g lamb mince
1 brown onion, finely diced
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp sweet paprika
1 Tbsp harissa or tomato paste
90 g Sunbeam Sultanas
Salt and pepper
TO SERVE
1/2 cup plain natural or Greek yoghurt
60 g Sunbeam Pistachios, toasted and roughly chopped
fresh mint, coriander, or parsley, finely sliced
rocket salad or steamed green veg
Recipe Collection
Christmas Nougat
Preheat oven to 180°C.
Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.
Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.
Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.
Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.
Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
Turn nougat onto a chopping board and cut into 3cm squares to serve.
Christmas Pudding
Greese 2 small or 1 large basin.
Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.
Boil steadily for 6 hours for the lrge pudding and 4 hours for the small. On the day pudding is to be served, boil for 1 hour.
Hot Cross Bun Waffles
Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
Drizzle with chocolate sauce and serve.
Butter Chicken
1. Heat oil in a frying pan over low heat, add onion, ginger and garlic cooking for 3-4 minutes until tender. Stir in spices and cook for 1 minute until fragrant. Add almond meal and continue cooking a further minute. Transfer mixture to the bowl of a slow cooker.
2. Add the chicken to the slow cooker arranging in one layer and add the passata and water. Cover and cook on low heat for 8 hours. Stir in the cream and serve sprinkled with almonds and accompanied with rice and naan bread.
*For a faster cooking time, cook on High heat for 4 hours.
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Apple, Pear & Sunmuscat Filo Tart
Preheat oven to 200ºC (fan forced 180ºC). Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well. Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray. Brush evenly with melted butter, sprinkle over ¼ of the nut mixture. Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture. Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden. Cut into slices and serve with rocket.
