Vegetable Tagine

Preparation 20 Minutes

Cook 30 Minutes

Serves 4-6

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Method

  1. 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.
  2. 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.
  3. Serve tagine with almonds and parsley, accompanied with rice.

Ingredients

1 tbsp olive oil

1 onion, sliced

2 cloves garlic, minced

2 cm piece ginger, finely grated

2 tsp cumin

1 tsp sweet paprika

½ tsp turmeric

1 cinnamon stick

1 sweet potato, roughly diced

1 red capsicum, cut into thick strips

¼ cauliflower, cut into florets

1 ½ cups vegetable stock

400g can crushed tomatoes

1 zucchini, roughly diced

400g chickpeas, drained and rinsed

8 ANGUS PARK Prunes, halved

SUNBEAM Slivered Almonds, toasted and parsley, for serving

Recipe Collection

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!

Granola Bar

Preheat oven to 160°C.

  1. Grease and line an 18cm x 28cm slice pan with baking paper.
  2. Combine all dry ingredients in a bowl.
  3. Mix melted butter and honey together and stir into dry ingredients
  4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.

Asparagus with Proscuttio, Parmesan & Pine Nuts

Preheat the oven to 200 degrees C.

Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.

Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.

Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.

Nutty Barramundi with Coconut Greens

  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.

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.
To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.
Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.
Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.
Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).
Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7
Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.
Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Pumpkin Macadamia Salad

Preheat oven to 180ºC.

  1. Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
  2. Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
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