Spiced Chicken Pilaf

Preparation 20 Minutes

Cook 30 Minutes

Serves 4

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Method

  1. 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.
  2. 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.
  3.  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

Mini Indulgent Puddings

Preheat oven to 150°C

  1. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
  3. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
  4. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. 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.
  6. Remove from water and store well wrapped until Christmas.

Carrot, Walnut & Raisin Cake

 

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Easter Chocolate Nests

Preheat oven to 180°C.

Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.

Lightly grease a patty pan tray.

Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.

Strawberry Almond Slice

Friand meets slice, equals utterly delicious

Traditional Christmas Puddings

  1. Combine fruit, cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
  2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
  3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture.  Spoon mixture into prepared basins
  4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place puddings in a large saucepan and add enough boiling water to fill halfway up the sides.  Cover and bring to the boil, reduce the heat and cook for  1 ¼ hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Lemon Date Slice with Cream Cheese Frosting

  1. Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
  2. For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.
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