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Smoked Eggplant Dip

Preparation 15 Minutes

Cook 40 Minutes

Serves 6

Pre-heat oven to 180°C (160°C fan-forced).

Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.
When cool, peel skin away from eggplants, discarding stems and juices.
Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.
Combine currants with sherry vinegar and set aside for 10 minutes.
For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

2 large eggplant

1/4 cup natural yoghurt

Juice of 1/2 lemon

1 tbsp tahini

1/2 clove garlic, finely chopped

Salt flakes and freshly ground black pepper

2 tsp SUNBEAM Currants

1 tsp sherry vinegar

1 tbsp SUNBEAM Pine Nuts, toasted

1/4 cup flat leaf parsley leaves, chopped

Recipe Collection

Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.

Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.
Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.
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.
Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
Serve tagine with almonds and parsley, accompanied with rice.

Heat half of the oil in a large frying pan, add onion, garlic and ginger, cook for 3-4 minutes until tender. Add rogan josh paste and cook a further minute until fragrant. Add to the pot of a slow cooker.
Using the remaining oil, sear lamb in batches until well browned. Add to the slow cooker with the tomatoes and water. Cook on low heat for 8 hours. Stir in garam masala and season well.
Serve lamb with almonds, coriander and papadums.*For a faster cooking time, cook on High heat for 4 hours.

Preheat oven to 150°C

Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
Remove from water and store well wrapped until Christmas.

Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

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