Spiced Chicken Pilaf

Preparation 20 Minutes

Cook 30 Minutes

Serves 4

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Method

  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.  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.

Ingredients

2 chicken breasts, halved horizontally

2 tsp ground cumin

1 tsp ground coriander

1 tbsp olive oil

½ onion, finely diced

2 cloves garlic, finely chopped

1 ½ cups basmati rice, rinsed

2 ½ cups chicken stock

2 small zucchini, cut into rounds

2 tbsp SUNBEAM Currants

¼ cup SUNBEAM Slivered Almonds, toasted

Coriander, yoghurt and lemon, for serving

Recipe Collection

Pavlova Trifle with soaked Natural Sultanas

  1. To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
  2. In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
  3. Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
  4. To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
  5. Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
  6. To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
  7. Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.

Christmas Cake Friands (GF)

  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
  2. Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
  3. Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
  4. In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
  5. Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
  6. For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.

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.  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.

Red Velvet Cupcakes

Preheat oven to 170°C.

  1. Line 24 cupcake pans with paper cases.
  2. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
  3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
  4. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
  5. Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Fruit Mince Brownies

In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.

Approx 2 hrs

Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.

Caramel Walnut Brioche Pudding

Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Walnuts evenly over bread.

3.     Mix eggs, sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk, stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling more Walnuts and Cinnamon.

6.     Place in oven 165’c fan forced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!
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