Spiced Lamb in Lettuce Cups

Preparation 20 Minutes

Cook 8 Minutes

Serves 4

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Method

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Ingredients

1 tbsp olive oil

1 small onion, finely diced

2 cloves garlic, finely chopped

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

500g lamb mince

6 ANGAS PARK Dates, finely chopped

1 tsp pomegranate molasses

½ cup parsley leaves, chopped

¼ cup mint leaves, chopped

¼ cup SUNBEAM Pinenuts, toasted

Baby cos lettuce leaves, cucumber ribbons, cherry tomatoes, natural yoghurt, lemon juice and additional mint leaves, for serving

Recipe Collection

Gingerbread Almond Wreath

  1. Pre-heat oven to 170°C (150°C fan-forced). Lightly grease and line a 22cm ring tin.

  2. Beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition.

  3. Stir in the almond meal, coconut, bi-carb and spices. Mix well, then stir in the currants and sultanas. Pour into prepared pan and scatter the top with flaked almonds. Bake for 55-60 minutes until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.

  4. Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.

Roast Pork with Pistachio Stuffing

Pat the pork belly dry with a paper towel, then score the rind at 1cm intervals.  

To make the Pistachio Stuffing, melt the butter in a medium saucepan over low-medium heat. Add the shallot, lemongrass, garlic, ginger and chilli flakes. Cook, stirring for 3-4 minutes until softened. Then add the remaining ingredients. And cook, stirring, until pistachios are lightly golden. Remove from the heat and allow to cool. Then stir in the lemon zest and parsley leaves.  

Butterfly the pork belly, leaving one edge intact. Spoon the Pistachio Cranberry Stuffing inside the pork and then roll up. Secure the pork with kitchen twine. Place pork into the fridge overnight (or for 12 hours) to allow the skin to dry up and the pork meat to take on the stuffing flavour.   

Preheat the oven to 180℃ fan force.  

Place pork onto a wire rack and into a roasting tin. Rub the oil over the pork belly skin and sprinkle over salt. Place into the middle of the oven and roast for 30 minutes. Turn heat down to 160℃ and continue to cook for 2 hours to slowly cook the pork meat. Then, to finish, turn the oven up to the highest grill setting and continue cooking for 2-4 minutes until skin has turned to crackling – you may need to use tongs to rotate the pork a few times to brown all sides evenly. 


Remove from the oven and allow to rest for 10 minutes, before carving.  

 

Almond Joy Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, 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 soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Feel the joy!

Christmas Cake

I. Start by preheating your oven to 16O°C on the fan-bake setting

2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)

3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.

4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder

5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.

6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.

7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)

8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.

9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!

Recipe Credit: @recipearce

Christmas Chocolate Fruit Truffles

  1. Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.

  2. Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.

  3. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

Fruit & Nut Log Salami

In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.

Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.

Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.

Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.

To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.
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