Spice Roasted Cauliflower & Sunmuscat Sultana Dressing

Preparation 10 Minutes

Cook 30 Minutes

Serves 2-4

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Method

Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.

Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.

While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.

Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.

Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.

Ingredients

1 large head cauliflower, cut into florets

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp sweet paprika

1/2 tsp smoked paprika

4 Tbsp olive oil, divided

DRESSING

2 purple shallots, thinly sliced

2 Tbsp capers, rinsed

1 Tbsp apple cider vinegar

2 tsp honey

2 Tbsp water

100 g Sunbeam Sunmuscat Sultanas

30 g Sunbeam Walnuts, chopped, or Pine Nuts

1/4 cup chopped parsley

Recipe Collection

Hot Cross Cookies

 

  • Preheat the oven to 180°C. Line cookie trays with baking paper.
  • Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
  • Roll tablespoons of mixture into balls; place 5cm apart on trays.
  • Bake cookies 15 minutes or until golden; cool on trays.
  • Once cookies are cooled, pipe cross with melted white chocolate.

Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.

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

Easter Butter Board

 

  1. Whisk your room temp butter until light a fluffy, this takes approx 5 min
  2. Spread your whipped butter generously on a board or serving platter. Go rustic!
  3. Top with diced pan fried pieces of pancetta, Angas Park figs, fresh figs, Sunbeam chopped nuts and sultanas.
  4. Drizzle with honey and finish with sprigs of rosemary.
  5. Serve with crusty bread, crackers, or warm hot cross buns for an Easter twist 🐰

Decadent Christmas Cake

  1. Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas 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.

  2. 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.

  3. Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.

Banana & Walnut Muffins

Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.

Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.

Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.

Cool on a wire rack.

Baby Spring Vegetables

Preheat oven to 180ºC.

  1. Place the carrots and corn in a large pot of boiling water and cook for 5 minutes or until almost tender. Add asparagus and zucchini and cook for 2 minutes. Drain well and place in serving dish.
  2. Combine butter, apricots, Brazil nuts and chives in a saucepan and cook until nuts have begun to brown. Pour over cooked baby vegetables and toss to coat. Serve.
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