Panforte

Honey Roast Chicken with Nutty Stuffing

Last Minute Christmas Cake

Melt butter in a large saucepan over medium heat.  Add the sugar and stir over the heat for 3-4 mins until combined.

Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine.  Increase heat to high and continue to stir until the sugar dissolves.  Reduce heat to medium then cook for a further 4 mins without stirring.  Remove from heat, cover and allow mixture to cool overnight.

Preheat oven to 150ºC (130ºC fan).  Grease and line a 23cm square baking tin. 

Add eggs to the cooled mixture and stir.  Add flour and spices and stir well to combine.  Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.

Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean.  Check your cake every hour to ensure it is not browning too quickly on top.  If it is, cover with foil for the remainder of the cooking time.

Allow the cake to cool completely in the tin before inverting to remove.  To serve, brush with a little apricot jam that has been warmed in the microwave.

This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.

Apple & Sultana Crumble Cake

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.

2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.

3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.

4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.

Christmas Fruit Cake

Pre-heat oven to 150°C (130°C fan-forced). Use an oil spray to grease a deep bunting cake tin. 

Combine mixed fruit, raisins, dates and currants in a large saucepan. Add water and port, mix through.

Place over a low heat for 5 minutes until liquid is absorbed and fruit softened.

Set aside to cool.

Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. 

Fold in flours and spices. Remove from mixing stand and fold in the fruit mixture with a large spoon.

Mixing until well combined. Spoon batter into prepared bunting cake tin and tap on counter to remove air bubbles and ensure bater has filled the tin evenly. 

Bake for 2 hours or until an inserted skewer comes out clean. 

Allow to cool in the cake tin placed on wet tea towel before removing to a cooling rack to cool completely. 

**To serve drizzle with your favourite glaze by mixing 1 cup of icing sugar & 2 tbsp lemon juice

Beef & Apricot Tagine

1. Heat half of the oil in a large frying pan, add onion and garlic and cook for 3-4 minutes until tender. Add spices and cook a further minute until fragrant. Add to the pot of a slow cooker.

2. Using the remaining oil, sear beef in batches until well browned. Add to the slow cooker with the stock, tomatoes, cinnamon and orange peel. Cook on low heat for 8 hours.

3. Add the apricots and chickpeas in the last 30 minutes of cooking time. Season well. Serve beef with almonds and coriander and accompany with rice and yoghurt.

*For a faster cooking time, cook on High heat for 4 hours.

Almond & Herb Crusted Chicken Schnitzel

1. Combine almond meal, parmesan, herbs and lemon, Season well.

2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.

3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.

4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.