Nut Crusted Cheese Log
Preparation 15 Minutes
Cook 1 hour Minutes
Serves 8-12
Method
Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.
Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)
Serve with your favourite crackers.
Ingredients
250 g cream cheese
150g Castello Double Cream Brie
2 tablespoons port, brandy or sherry
2 teaspoon dried chilli flakes
1/2 cup finely chopped mixed soft herbs (such as parsley, chives and basil)
1/3 cup finely chopped SUNBEAM pistachios, diced
1/3 cup SUNBEAM macadamia, diced
Recipe Collection
Ricotta & Apricot Loaf with Thyme
- Pre-heat oven to 180ยฐC (160ยฐC fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
- Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
- Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.
Baked Brie with Fruit & Nuts
Soak dried fruit in maple syrup & hot water to coat for 15โ20 mins until plump and sticky. The longer the soak the plumper the fruit gets.
Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180ยฐC for 10 mins, until soft and gooey.
Top with the soaked fruit mixture and a little extra maple syrup.
Serve warm with crusty bread & crackers
Jewelled Rice
To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.ย ย
Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.ย ย
Melt 1 ยฝ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside โ this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.ย ย ย
Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ยฝ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.ย ย
Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.ย ย
Broccolini and Beans
- Place broccolini and beans in a medium saucepan of boiling water and cook for 3 โ 5 minutes. Remove and drain well.
- In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.
Sunbeam Spiced Christmas Cake
In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor.ย ย Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).
Preheat oven to 150ยบC (130ยบC fan forced).ย ย Very generously grease the bundt tin, ensuring butter is in all creases.ย
Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment.ย ย Beat until fluffy and pale.ย ย With the motor running, add eggs one at a time, beating until incorporated before adding the next.ย
Add flour and spices, beat on low until just combined.ย ย Add orange zest and soaked fruit mixture and beat until just combined.ย
In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.
Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.
Bake for 2 ยผ to 2 ยฝ hours or until the cake springs back when gently pressed in the centre.ย ย Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.
Almond Star Bread
Preheat the oven to 180โ.ย ย
ย To make the Spiced Almond Cream: place butter and sugar into a stand mixer bowl. Mix for 2 minutes, until smooth. Slowly add the whisked eggs, salt and vanilla and mix again to incorporate. Fold in the almond meal and cinnamon and fold through with a wooden spoon to incorporate.ย ย
Slice each piece of puff pastry into 4 x 25cm circles.ย ย
Place one dough circle onto a piece of baking paper and spread 1 tablespoon of the Spiced Almond Cream evenly over the top. Stack the next dough circle on top and repeat with more Spiced Almond Cream. Repeat again with the final two dough circles.ย ย
Place a round object, about 7-8cm wide into the centre of the circle and make an indent, which becomes the centre of the star.ย ย ย
Cut the dough into 16 evenly spaced strips, starting from the indent to the edge of the dough. Take two strips next to each other and roll them away from each other. Press the two ends together to join. Repeat with the remaining 14 strips until each are twisted and paired up.ย ย
Transfer the star on the baking paper to a large baking tray. Brush with egg water wash and sprinkle over the flaked almonds. Place into the oven and bake for 25 minutes until puffed up and golden brown.ย ย ย
Remove from the oven, allow to cool and then dust with icing sugar, to serve.ย ย
