Nutty Barramundi with Coconut Greens

Chocolate & Hazelnut Meringue

1. Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
2. Set aside half of the hazelnuts and finely chop remaining half.
3. Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed. Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy. Remove bowl from machine and gently fold in the chopped hazelnuts and cocoa with a large metal spoon, until just combined.
4. Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
5. For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
6. For assembly, place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.

Sunbeam Fathers Day Nut Mix

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

Spiced Currant Biscuits

1. Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
2. Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
3. Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.

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.