Spice Roasted Cauliflower & Sunmuscat Sultana Dressing

Preparation 10 Minutes

Cook 30 Minutes

Serves 2-4

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Method

Preheat oven to 220Β°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

Cauliflower & Currants Salad

1. Preheat oven to 220ΒΊC (200ΒΊC fan forced). Line a baking tray with non stick baking paper.

2. Place cauliflower onto preparedΒ tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.

3. SpreadΒ hummusΒ onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve.Β 

Lemon Date Slice with Cream Cheese Frosting

  1. Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
  2. For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.

Sticky Date Christmas Pudding with Salted Caramel Sauce

TO MAKE THE PUDDING

1.Β Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan.Β Bring to the boil then reduce heat and allow to simmer for 8 mins.

2.Β Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).

3.Β Once completely cool, add eggs, flours, spices and rum.Β Mix well.

4.Β Generously grease inside the pudding bowl.Β Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.

5.Β Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan.Β Place pudding bowl on top so that it is not directly touching the bottom of the pan.Β Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours.Β  Remove pudding from water, allow to cool completely before removing pudding from tin.

TO MAKE SAUCE

1.Β Combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined.
2.Β Stir in salt.

Roasted Cauliflower Soup

  1. Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180Β°C for 25 minutes or until tender.
  2. Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
  3. When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
  4. For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.

Spiced Chicken Pilaf

  1. Toss chicken with spices and a small drizzle of the oil. Heat half the remaining oil in a large frying pan over medium heat. Add chicken and cook for 3-4 minutes each side until golden and just cooked through. Allow to cool slightly, then break into pieces. Set aside.
  2. Add remaining oil to pan and cook onion and garlic for several minutes until tender. Stir in rice with stock and bring to a gentle simmer and cook for 15 minutes, partially covered.
  3. Β Add chicken pieces, zucchini and currants to pan, cooking a further 3-4 minutes. Serve sprinkled with almonds and coriander. Accompany with yoghurt and lemon wedges.

Layered Caramel Cake with Christmas Fruit Cream

Step 1:Β In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.

Step 2:Β Caramel Ganache.Β  In a small saucepan on medium heat, melt the caramilk chocolate and 400ml of cream to form a ganache. Once melted and well combined, stir and set aside to cool. Once the caramilk ganache has cooled, whip with a hand blender till firm.

Step 3:Β Fruit Cream. Remove orange rind and drain fruit of any excess liquid. Set liquid aside as you will use this later. In a large bowl whip 400ml cream, corn flour and All Spice until firm. Add fruit mix to cream and stir through.

Step 4:Β Assemble. Cut your sponge cake into halves so you have 4 pieces to form 4 layers. On each layer of the cake spread 2-3 tablespoons of the caramilk ganache followed by 2-3 tablespoons of the fruit cream mix – spread evenly and layer your cake.

Garnish with any leftover ganache and cream and top with seasonal fresh fruits.
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