Bunny Garden Platter
Preparation 15 Minutes
Cook Minutes
Serves 6
Method
Start by placing french dip and small bowl and both cheese on the platter in a zig zag.
Pull apart cos heats into individual leaves and cut carrots into halves.
Arrange the ingredients on the platter around the cheeses.
Garnich brie with fresh honeycomb onto it when serving.
Ingredients
110g Sunbeam Macadamias
110g Sunbeam Almonds
50g Sunbeam Sultanas
130g cheese of your choice
1 wheel of brie
1 bunch baby dutch carrots
1 bunch french radish
2 baby cos hearts
1 honeycomb
100g of purple sweet potato chips
1 Hummus dip
Recipe Collection
Honey Roast Chicken with Nutty Stuffing
Preheat the oven to 220c on fan-forced.
Combine stuffing ingredients in a food processor until roughly chopped.
Remove stems from rosemary and combine with honey, olive oil in a small bowl.
Fill chicken with nutty stuffing and roast chicken for 20 mins.
Remove chicken after 20 mins and cover outside with honey glaze, season with salt.
Cook for a further 25 mins on 180c until golden
Chutney for Glazed Ham
Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar.
Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally.
The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan.
Leave to cool, then pour into sterilised jars
Almond & Herb Crusted Chicken Schnitzel
1. Combine almond meal, parmesan, herbs and lemon, Season well.
2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.
3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.
4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.
Nut Crusted Cheese Log
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.
Moroccan Chicken with Raisins, Almonds and Honey
Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.
When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.
Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.
Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.
Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.
Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.
