Spice Roasted Cauliflower & Sunmuscat Sultana Dressing

Preparation 10 Minutes

Cook 30 Minutes

Serves 2-4

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Method

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.

Ingredients

1 large head cauliflower, cut into florets

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp sweet paprika

1/2 tsp smoked paprika

4 Tbsp olive oil, divided

DRESSING

2 purple shallots, thinly sliced

2 Tbsp capers, rinsed

1 Tbsp apple cider vinegar

2 tsp honey

2 Tbsp water

100 g Sunbeam Sunmuscat Sultanas

30 g Sunbeam Walnuts, chopped, or Pine Nuts

1/4 cup chopped parsley

Recipe Collection

Crunchy Apple Slaw

  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
  3. 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.

Easter Chocolate Bark

Grease and line a standard baking tray. Set aside.

Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.

Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.

Add a few drops of purple colouring to the second bowl and stir.

Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.

Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.

Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.

Cut or break up chocolate to serve. Great as a gift too!

Festive Fruit Cake

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.

Mix nuts, dried fruits, glace cherries, peel in a bowl. Sift in flour, baking powder then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to mature.

For the topping: Soak fruit in Maple syrup, add boiling water to cover and let soften. Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.

Christmas Cookies

Preheat oven to 170°C

Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.

Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.

Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.

Ricotta & Walnut Tagliatelle

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Boiled Fruit Cake

  1. Soak fruit overnight in sherry or brandy
  2. Place soaked fruit, water, butter, golden syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
  3. Add lightly beaten eggs mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
  4. Place in a 20cm round or square cake tin. Decorate with almonds. Bake at 160°C for 75 to 90 minutes. Cool in tin.

Thermo cooker method:

  1. Soak fruit overnight in sherry or brandy.
  2. Place soaked fruit, water, butter, golden syrup and sugar into TM bowl and heat 7 min/100°C/Reverse/speed 1.
  3. Add bicarb soda mixed with one tablespoon boiling water and gently stir through with the spatula – the mix will froth up but should not spill over.
  4. Cool for 15 minutes in TM bowl.
  5. Carefully add all remaining ingredients apart from the blanched almonds in the order listed and mix 10 sec/Reverse/speed 4.
  6. Scrape down sides of the bowl and mix 5 sec/Reverse/speed 4.
  7. Place in a lined 20cm round or square cake tin. Decorate with almonds. Bake at 160ºC for 1¼ to 1½ hours. Cool in tin.
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