Chutney for Glazed Ham
Preparation 15 Minutes
Cook 1 hour Minutes
Serves
Method
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
Ingredients
100g SUNBEAM raisins
400ml malt vinegar
400g dark brown soft sugar
2 red onions, sliced
1 tsp allspice berries
6 granny smith apples, peeled and chopped into 1cm cubes
1 tbsp yellow mustard seeds
1 tsp sea salt
Recipe Collection
Lemon Friands
- Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
- Combine icing sugar, almond meal and flour in a large mixing bowl.
- In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
- Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.
Banana & Walnut Muffins
Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.
Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.
Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.
Cool on a wire rack.
Sunbeam Christmas Cake
Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes.
Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
We used a 21cm bundt tin. Bake at 160°C for 75 to 90 minutes. Cool in tin.
Decorate with Caramel glaze and Sunbeam flake almonds.
Spiced Meatloaf
Combine all ingredients except capsicum throughly. Place half of the sliced capsicum decoratively over the base of a loaf pan approximately 23cm x 9cm.
Gently spoon half the meat mixture on the capsicum.
Place remaining capsicum slices on top then spoon on remaining meat mixture, pressing meatloaf down firmly.
Bake in a moderate oven for 40 minutes or until cooked when tested.
Delicious served with a brown onion gravy.
Gingerbread Granola
Preheat the oven to 180℃.
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.
Notes
Granola will store in an airtight container or jar for up to 2 weeks.
Walnut Cheese Log
Cheese to room temp.
In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.
Mix chilli with herbs and nuts, then sprinkle on 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.
Serve with crackers
