Panforte

Preparation 25 Minutes

Cook 15 Minutes

Serves 1

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.

    Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.

    Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Ingredients

½ cup caster sugar

½ cup honey

125g dark chocolate, chopped

100g SUNBEAM Raisins

100g ANGAS PARK Dried Figs, chopped

50g Glace Cherries, roughly chopped

50g ANGAS PARK Cranberries

300g SUNBEAM nuts (toasted blanched almonds, hazelnuts and pistachios)

1 cup plain flour

¼ cup cocoa

1 tsp cinnamon

¼ tsp ginger

Recipe Collection

Asparagus with Proscuttio, Parmesan & Pine Nuts

Preheat the oven to 200 degrees C.

Place the asparagus in a single layer on a baking tray. Do not overcrowd. Drizzle with olive oil and lightly season with salt and pepper. Toss around to evenly coat.

Top the asparagus with prosciutto, Parmesan cheese, and pine nuts.

Bake for 10-15 minutes or until the prosciutto is crisp and asparagus tender.

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.

Chutney for Glazed Ham

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

Crunchy Apple Slaw

  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
  3. 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.

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
  4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

Traditional Christmas Puddings

  1. Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition.  Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
  3. Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper.  Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
  4. 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 large pudding and secure tightly with string. Repeat process for small pudding.
  5. Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer  the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
  6. Serve with custard or cream with a dash of brandy added.
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