Nutty Barramundi with Coconut Greens
Preparation 20 Minutes
Cook 20 Minutes
Serves 4
Method
- Preheat oven to 200Β°C/400Β°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Ingredients
1/2 cup (50g) Sunbeam macadamia nuts
1/2 cup (40g) Sunbeam natural flaked almonds
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated lime rind
4 x 180g skinless barramundi fillets
100 grams sugar snap peas, trimmed
micro herbs, to serve (optional)
Greens
1 cup sugar snap peas
1 cup green beans
Coconut dressing:
Β½ cup (125ml) coconut cream
2 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons coconut sugar (or light brown sugar)
Pinch of salt
1 fresh long red chilli, seeded, chopped finely
Recipe Collection
Christmas Fruit Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
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Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition
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Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
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Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
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Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
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Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
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Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Jewelled Rice
To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.Β Β
Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.Β Β
Melt 1 Β½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside β this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.Β Β Β
Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 Β½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.Β Β
Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.Β Β
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.
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.Β
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.Β
Add melted chocolate mixture to the food processor and blend until combined.Β Β Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon.Β
Spoon mixture into 2 tablespoon sized portions then roll into balls.Β Β Roll in cocoa powder, dusting off excess powder.Β Β 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.Β Β Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle.Β
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.
Muesli Bar Slice
Preheat oven to 180Β°C.Β Grease and line a 28cm x 18cm x 3cm tin
- In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
- Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
- Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.
Chocolate Hazelnut Fudge
- Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
- Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
- For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.
