Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preparation 10 Minutes
Cook 30 Minutes
Serves 2-4
Method
Preheat oven to 220Β°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Ingredients
1 large head cauliflower, cut into florets
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp sweet paprika
1/2 tsp smoked paprika
4 Tbsp olive oil, divided
DRESSING
2 purple shallots, thinly sliced
2 Tbsp capers, rinsed
1 Tbsp apple cider vinegar
2 tsp honey
2 Tbsp water
100 g Sunbeam Sunmuscat Sultanas
30 g Sunbeam Walnuts, chopped, or Pine Nuts
1/4 cup chopped parsley
Recipe Collection
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.
Chocolate Bark Variations
Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheetβaim for about ΒΌβ³ thickness
Sprinkle the nuts, seeds & fruit evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to set.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Hot Cross Bun Waffles
Cut Hot cross bun in half
Heat your waffle iron and place both halves on the waffle iron to toast
Scoop vanilla ice-cream and place between the toasted bun
Drizzle with chocolate sauce and serve.
30 Minute Christmas Pudding
- Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
- Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
- Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesnβt come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.
Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins).Β Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.
Sunbeam Christmas Pudding
In a large saucepan combine all dried fruits with 300ml water, butter and caster sugar.Β Β Stir well to combine, then bring to the boil, reduce heat to low and stir over a simmer for 8 mins.Β Β Turn off the heat and stir in bicarbonate of soda.Β Β Cover and allow mixture to cool completely overnight.
Soak breadcrumbs in milk until just absorbed.Β Β Add to the mixture with lemon zest, almonds, carrot, flour and spices.Β Β Mix well then stir in eggs, brandy and orange juice.Β
Grease the base and sides of a 2L lidded pudding basin.Β Β Spoon the mixture into the basin then smooth the surface and cover with a round of baking paper before closing the lid.
Place a trivet into the bottom of a large saucepan and rest the pudding basin on top.Β Β Fill the saucepan with enough boiling water to come half way up the basin.Β Β Cover the saucepan with lid, bring the water to a boil then reduce to very low simmer and leave the pudding to steam for 6 hours.Β
Check that the pudding is done by gently pressing gently the centre.Β Β If it springs back itβs ready (f not, re-cover and steam for a further 30 mins, repeating if necessary).
Allow pudding to cool in the tin for an hour then invert onto a baking rack to cool completely.
Fruit Mince
Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min.Β
Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using.Β
This fruit mince made ahead can be used for so many great Sunbeam Recipes!Β
