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
Orange & Olive Oil Almond Cakes (Gluten Free)
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Line 12 x β cup capacity muffin moulds with paper cases.
- Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
- In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.
Chocolate Raisin Brownies
Preheat oven to 180Β°C.
- Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
- Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.
HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.
Spiced Oat Slice
- Pre-heat oven to 180Β°C (160Β°C fan-forced). Line an 18 x 28cm slice tray. Place honey and butter in a small saucepan and heat gently until butter is melted.
- Place oats, dates, sultanas, apricots, seeds and cinnamon in a mixing bowl. Pour in the melted honey mixture and mix well. Press into prepared tray and bake for 20 minutes. Allow to cool. Cut into bars.
Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates donβt stick to the knife and making cutting easier.
Apple, Pear & Sunmuscat Filo Tart
Preheat oven to 200ΒΊC (fan forced 180ΒΊC).Β Β Line a baking tray with baking paper.
Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well.Β Β Reserve 1/3 cup of this mixture.
Lay 1 sheet of filo onto prepared tray.Β Β Brush evenly with melted butter, sprinkle over ΒΌ of the nut mixture.Β Β Brush a second sheet with butter and arrange on top, repeat with another ΒΌ of the nut mixture.Β Β Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top.Β
Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.
Bake for 25-30 mins until pastry is golden.Β Β Cut into slices and serve with rocket.
Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.Β
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate.Β Β This will stop your wreath from sliding around.
Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit.Β Β Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.
Repeat to make 8 stacks of biscuits.
On the prepared serving plate, arrange the biscuit stacks into a wreath shape.Β Β Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides.Β Β Refrigerate overnight, reserving remaining whipped cream.
When ready to serve, spread remaining whipped cream around the wreath.Β Β Decorate with dried fruit and nuts.
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season.Β Β Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter.Β Β Sprinkle over pine nuts, sultanas, raisins and feta.Β Β Scatter over mint leaves just before serving.
