Christmas Nougat
Preparation 20 Minutes
Cook 20 Minutes
Serves 8
Method
Preheat oven to 180Β°C.
Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.2Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted.
Set aside to cool.3In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water.
Remove from heat.4Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream.
Using a metal spoon, stir in pistachios and cranberries. Pour into prepared pan. Press firmly into the base.
Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
Turn nougat onto a chopping board and cut into 3cm squares to serve.
Ingredients
2 edible rice paper sheets
1 cup pistachio kernels
1 1/3 cup caster sugar
1/4 cup honey
1/4 cup liquid glucose
2 tablespoon water
1 egg-white
2 teaspoon rosewater
1 1/4 cup dried cranberries
1/2 cup Angas Park dried blueberries
1/2 cup SUNBEAM Currants
Recipe Collection
Gingerbread Bundt Cake with Maple Fruit Glaze
Preheat oven to 180β.Β
Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.Β Β
Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.Β Β Β
In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.Β Β
In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.Β Β
Add in the dry mix ΒΌ cup at a time, until you form a smooth batter.Β Β
Β Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean itβs done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.Β Β
To make the icing:Β beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.Β Β
Β Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.Β Β Β
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins.Β Β Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat.Β Β Not letting the milk come to a boil, stir until warmed.Β
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.Β
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated.Β Β The custard will thicken, continue to whisk until smooth.Β Β Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ΒΊC (170ΒΊC fan).Β Β Line 2 large baking trays with baking paper.Β
In a medium saucepan, combine butter and sugar with 250ml water.Β Β Stir over a medium-high heat until the water begins to boil and the butter has melted.Β Β Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine.Β Β The mixture will begin to resemble a dough β return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan.Β Β Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment.Β Β Add vanilla bean paste and 1 egg and whisk until just combined.Β Β Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip.Β Β Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray.Β Β Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden.Β Β In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard.Β Β Arrange in a wreath shape on a large, round serving platter.Β Β Decorate with cherries, raspberries and mint leaves.Β Β Generously drizzle with chocolate sauce to serve.
Macadamia and Cacao Balls
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Walnut & Sultana Monkey Bread
Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, itβs time to knead. You can simply continue beating the dough with the mixer for this step or you can knead the dough by hand.
Let the dough rise: The dough rises in about 1-2 hours in a relatively warm environment.
Punch down the dough: Punch down the dough to release the air.
Shape & coat dough balls: Pull off little pieces of dough and roll into balls. Dunk the balls into melted butter, then coat with cinnamon sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls.
Let the shaped monkey bread rest for 20 minutes: Arrange the coated balls in a flat oven proof pan or a cast iron pan, cover lightly, then set aside to rest as you preheat the oven. The balls will slightly rise during this time.
Top with buttery brown sugar sauce: Before baking the monkey bread, mix melted butter, brown sugar, and vanilla extract together. Stir in the nuts. Pour any remaining sauce sauce all over the dough balls.
Bake:
Bake until the top is lightly browned, about 40 minutes.
Invert onto serving plate: Allow the monkey bread to cool for 5-10 minutes, then invert it onto a serving plate.
Drizzle with vanilla icing: Whisk confectionersβ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm monkey bread. Top with extra nuts
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
Beef Crostini Sunmuscat Relish
This appetiser is nice way to begin a Christmas meal.
For the relish. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add Sunmuscats, port, vinegar, chilly, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. stir in chopped thyme, celery, salt, and pepper.
To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sunmuscat-port relish. Garnish with micro herbs.
