Spiced Chicken Pilaf
Preparation 20 Minutes
Cook 30 Minutes
Serves 4
Method
- Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
- Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
- Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.
Ingredients
2 chicken breasts, halved horizontally
2 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
½ onion, finely diced
2 cloves garlic, finely chopped
1 ½ cups basmati rice, rinsed
2 ½ cups chicken stock
2 small zucchini, cut into rounds
2 tbsp SUNBEAM Currants
¼ cup SUNBEAM Slivered Almonds, toasted
Coriander, yoghurt and lemon, for serving
Recipe Collection
Sultana & Orange Friands
In a small saucepan heat the sultanas in orange juice, when the juice starts to bubble turn heat off and set aside to infuse.
Preheat oven to 180°C & Lightly grease a friand tin
Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, orange rind, sifted icing sugar and flour; stir until combined.
Drain any excess liquid from sultanas and add to the mix & combine.
Pour mixture into pan; Bake friands 20 minutes; or until a skewer inserted into the centre comes out clean.
Stand friands 10 minutes before turning onto a wire rack to cool.
For the icing | In a bowl using an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy. Use a piping bag to swirl icing across cooled friands, sprinkle with diced pistachios.
Dust the friands with sifted extra icing sugar & optional rose petals before serving.
Cinnamon Scrolls
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.
Stir in flour, salt, currants and sultanas until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough.
In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.
Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.
Makes 9 cinnamon scrolls.
To make the frosting:
In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.
Red Velvet Cupcakes
Preheat oven to 170°C.
- Line 24 cupcake pans with paper cases.
- Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
- Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
- Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
Speedy Cinnamon & Choc Scones
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!
Cherry Dark Choc Biscotti
Preheat oven to 180ºC (160ºC fan). Line a large oven tray with baking paper.
In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs. Whisk until pale and fluffy. Add both flours, nuts, sultanas and cherries and stir to combine.
Lightly dust a clean work surface with flour. Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log. Transfer to prepared tray, flatten the tops slightly then bake for 30 mins. Remove tray from oven and allow logs to cool for 20 mins. Reduce oven temperature to 140ºC.
Use a serrated knife to diagonally cut slices, about 5mm thick. Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry. Transfer biscuits to a wire baking rack to cool completely.
Place chocolate in a microwave safe bowl and melt according to packet instructions. Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess. Sprinkle extra almonds over the chocolate to decorate.
Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.
Simnel Cake
Preheat the oven to 180degress.
Butter the walls of your Bundt tin well.
Chop your glace cherries into quarters and mix into your mixed fruit.
Cream the butter and sugar until light and fluffy and add the lemon zest.
Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.
Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.
Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.
Mix in the mix, then the fold in the fruit.
Spoon the mixture evenly around the Bundt tin and smooth out the mix.
Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.
Let the cake rest for 15 minutes before turning it out to cool further.
For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!
