Nutty Barramundi with Coconut Greens

Preparation 20 Minutes

Cook 20 Minutes

Serves 4

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Method

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Ingredients

1/2 cup (50g) Sunbeam macadamia nuts

1/2 cup (40g) Sunbeam natural flaked almonds

2 teaspoons finely grated fresh ginger

2 teaspoons finely grated lime rind

4 x 180g skinless barramundi fillets

100 grams sugar snap peas, trimmed

micro herbs, to serve (optional)

Greens

1 cup sugar snap peas

1 cup green beans

Coconut dressing:

½ cup (125ml) coconut cream

2 tablespoons lime juice

1 tablespoon fish sauce

2 teaspoons coconut sugar (or light brown sugar)

Pinch of salt

1 fresh long red chilli, seeded, chopped finely

Recipe Collection

Roasted Cauliflower Soup

  1. Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
  2. Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
  3. When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
  4. For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.

Sunbeam Banana Bread with Sultanas

Preheat oven to 180°C (160°C fan-forced). Grease a 15cm x 25cm loaf pan; line base with baking paper.
Beat butter and sugar in small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to large bowl; using wooden spoon, stir in sifted dry ingredients, banana, sultanas and milk. Spread mixture into pan
Bake cake about 50 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool.

Toast & enjoy!

Note | You need 2 large overripe bananas for this recipe because they mash easily and are the most flavourful. The third banana cut in half and lay over mix before baking. We sprinkled a 1tbsp brown sugar over mix too.

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Spiced Lamb in Lettuce Cups

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Baked Brie with Fruit & Nuts

 

Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.

Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180°C for 10 mins, until soft and gooey.

Top with the soaked fruit mixture and a little extra maple syrup.

Serve warm with crusty bread & crackers
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