Beef & Apricot Tagine
Preparation 20 Minutes
Cook 8 hours Minutes
Serves 4-6
Method
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.
Ingredients
2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
2 tsp cumin
2 tsp sweet paprika
1 tsp ground coriander
1 tsp ground ginger
1kg beef (blade or rump), cut into 4cm dice
2 cups chicken stock
400g can crushed tomatoes
1 cinnamon stick
2 strips orange peel
Β½ cup ANGUS PARK Dried Apricot Halves
Β½ cup drained and rinsed chickpeas
SUNBEAM Flaked Almonds, toasted and coriander, for serving
Recipe Collection
Cherry Ripe Slice
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Almond & Herb Crusted Chicken Schnitzel
1. Combine almond meal, parmesan, herbs and lemon, Season well.
2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.
3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.
4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.
Crunchy Apple Slaw
- Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
- Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
- 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.
Sunbeam Fruit Loaf
This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!
Walnut Cheese Log
Cheese to room temp.
In a bowl, mix cheese & alcohol in a processor with salt and pepper until smooth.
Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm.
Serve with crackers
Rum & Raisin Profiterole Wreath
To make the custard, combine raisins and rum in a small bowl and allow to soak for 10 mins.Β Β Drain and roughly chop the raisins.
Combine milk, cream and vanilla in a medium sized, heavy based saucepan over medium heat.Β Β Not letting the milk come to a boil, stir until warmed.Β
In a separate bowl combine egg yolks and sugar, whisk until mixed then add flour and whisk to incorporate.Β
Gradually add the egg mixture to the milk, whisking over a medium heat, until it is all added and incorporated.Β Β The custard will thicken, continue to whisk until smooth.Β Β Remove from heat and allow to cool slightly before stirring through the soaked raisins.
To make the choux pastry, preheat oven to 190ΒΊC (170ΒΊC fan).Β Β Line 2 large baking trays with baking paper.Β
In a medium saucepan, combine butter and sugar with 250ml water.Β Β Stir over a medium-high heat until the water begins to boil and the butter has melted.Β Β Remove pan from the heat, add the flour and use a wooden spoon to vigorously mix to combine.Β Β The mixture will begin to resemble a dough β return pan to medium heat and cook for a further 1-3 mins, stirring, until you notice the dough pulling away from the sides of the pan.Β Β Spoon the dough into a bowl of a stand mixer and allow to cool slightly (10 mins).
Fit the stand mixer with a whisk attachment.Β Β Add vanilla bean paste and 1 egg and whisk until just combined.Β Β Repeat with remaining eggs until your dough is glossy.
Transfer the mixture to a large piping bag fitted with large, round, open tip.Β Β Spray the surface of the baking paper with a fine mist of water.
Pipe 12 rounds, evenly spaced, onto each prepared tray.Β Β Bake for 30-40 mins, ensuring the oven door stays closed for the first 25 mins, until the pastries are puffed and golden.Β Β In the final 5 mins, prick the base of the pastries with a toothpick and return to the oven to dry out.
Turn off the oven and open the door, allow pastries to cool completely in the oven.
Once the pastries are cool dip in melted chocolate (white and dark) and rest on a baking rack until chocolate sets.
Pipe each profiterole with the rum and raisin custard.Β Β Arrange in a wreath shape on a large, round serving platter.Β Β Decorate with cherries, raspberries and mint leaves.Β Β Generously drizzle with chocolate sauce to serve.
