Baked Sweet Potatoes with Toasted Hazelnuts

Preparation 15 Minutes

Cook 45 Minutes

Serves 4

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
  3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
  4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Ingredients

4 small sweet potatoes

2 tsp olive oil

½ cup SUNBEAM Hazelnuts, roughly chopped

1 tsp SUNBEAM Sesame Seeds

½ tsp cumin seeds

1 tsp picked thyme leaves

¼ tsp finely grated lemon rind

40g feta, crumbled

Lemon juice, additional oil and harissa, for serving

Recipe Collection

Peanut Butter Bites

  1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
  2. Divide and roll into 25 balls and place on top of skewer.
  3. Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.

Roast Pork with Pistachio Stuffing

Pat the pork belly dry with a paper towel, then score the rind at 1cm intervals.  

To make the Pistachio Stuffing, melt the butter in a medium saucepan over low-medium heat. Add the shallot, lemongrass, garlic, ginger and chilli flakes. Cook, stirring for 3-4 minutes until softened. Then add the remaining ingredients. And cook, stirring, until pistachios are lightly golden. Remove from the heat and allow to cool. Then stir in the lemon zest and parsley leaves.  

Butterfly the pork belly, leaving one edge intact. Spoon the Pistachio Cranberry Stuffing inside the pork and then roll up. Secure the pork with kitchen twine. Place pork into the fridge overnight (or for 12 hours) to allow the skin to dry up and the pork meat to take on the stuffing flavour.   

Preheat the oven to 180℃ fan force.  

Place pork onto a wire rack and into a roasting tin. Rub the oil over the pork belly skin and sprinkle over salt. Place into the middle of the oven and roast for 30 minutes. Turn heat down to 160℃ and continue to cook for 2 hours to slowly cook the pork meat. Then, to finish, turn the oven up to the highest grill setting and continue cooking for 2-4 minutes until skin has turned to crackling – you may need to use tongs to rotate the pork a few times to brown all sides evenly. 


Remove from the oven and allow to rest for 10 minutes, before carving.  

 

Turmeric Chicken Curry

  1. Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.

  2. Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.

  3. Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Date Cookies

  1. Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
  2. Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.

Layered Caramel Cake with Christmas Fruit Cream

Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.

Step 2: Caramel Ganache.  In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.

Step 3: Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.

Step 4: Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.

Garnish with any leftover ganache and cream and top with seasonal fresh fruits.

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.
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