Granola Bar

Dark Chocolate Rocky Road

1. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
2. Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
3. Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
4. Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.

Last Minute Christmas Cake

Melt butter in a large saucepan over medium heat.  Add the sugar and stir over the heat for 3-4 mins until combined.

Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.  Increase heat to high and continue to stir until the sugar dissolves.  Reduce heat to medium then cook for a further 4 mins without stirring.  Remove from heat, cover and allow mixture to cool overnight.

Preheat oven to 150ºC (130ºC fan).  Grease and line a 23cm square baking tin. 

Add eggs to the cooled mixture and stir.  Add flour and spices and stir well to combine.  Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.

Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean.  Check your cake every hour to ensure it is not browning too quickly on top.  If it is, cover with foil for the remainder of the cooking time.

Allow the cake to cool completely in the tin before inverting to remove.  To serve, brush with a little apricot jam that has been warmed in the microwave.

This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.

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.

Christmas, Dinner, Entertaining, Lunch, Recipes, Savoury, Special Occasions

Preheat the oven to 180°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tbs oil. Roast for 1 1/4 hours or until just tender. Set aside to cool. 

Use a spoon to remove pumpkin seeds and membrane and discard. Meanwhile, arrange the walnuts & hazelnuts on a baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop 

Heat the remaining 1 tbs oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms & lemon thyme. 

Place the onion mixture, breadcrumbs, egg, fetta, baby spinach, currants and nuts in a large bowl and stir to combine. Season.  

Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.

Spiced Chicken Pilaf

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.

Lamb Mince, Sultana & Pistachio Sweet Potato Boats