Lamb Mince, Sultana & Pistachio Sweet Potato Boats
Preparation 10 Minutes
Cook 90 Minutes
Serves 4-6
Method
Preheat oven to 200°C. Prick sweet potatoes with a fork, arrange on a rimmed oven tray, and cover pan tightly with foil. Bake 1 hour. Remove foil, brush potatoes with 2 tsp oil, and bake a further 15 – 20 minutes – or until potatoes are very soft when pierced with a sharp knife.
While the sweet potatoes roast, place a heavy-based skillet over medium heat. Add remaining 1 1/2 Tbsp oil, diced onion, and 1/2 tsp salt. Cook 5 – 7 minutes, until onions have started to soften.
Add garlic, cumin, paprika, and harissa or tomato paste, to the onion. Stir for 1 minute, then add lamb mince and break up with a spatula.
Cook a further 3 – 5 minutes, until lamb mince is golden and cooked through. Remove from heat and stir through sultanas.
Remove sweet potatoes from the oven and cool slightly. Slice in half lengthwise, and scoop out flesh, leaving a 1 cm border of potato in the skins. Return potato halves to the tray, and add sweet potato flesh to the lamb mince. Roughly mash larger pieces of potato and stir to combine with mince. Season to taste with salt and pepper.
Transfer lamb mixture to the hollowed sweet potato halves, and bake a further 10 – 15 mins, until crisp on top and warmed through.
Top stuffed sweet potatoes with a dollop of yoghurt, toasted pistachios and fresh herbs. Serve with a simple rocket salad or steamed green veg.
Tips
• Sweet potatoes can be microwaved until tender, then brushed with oil, transferred to a baking tray and roasted in a 200°C oven for a further 5 – 7 minutes to crisp skin. Continue from Step 5 above.
Ingredients
4 medium sweet potatoes, scrubbed
2 Tbsp olive oil, divided
400 g lamb mince
1 brown onion, finely diced
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp sweet paprika
1 Tbsp harissa or tomato paste
90 g Sunbeam Sultanas
Salt and pepper
TO SERVE
1/2 cup plain natural or Greek yoghurt
60 g Sunbeam Pistachios, toasted and roughly chopped
fresh mint, coriander, or parsley, finely sliced
rocket salad or steamed green veg
Recipe Collection
Baked Brie with Fruit & Nuts
Soak dried fruit in maple syrup & hot water to coat for 15–20 mins until plump and sticky. The longer the soak the plumper the fruit gets.
Score the top of the brie (light cross-hatch), place on a baking dish or lined tray. Bake at 180°C for 10 mins, until soft and gooey.
Top with the soaked fruit mixture and a little extra maple syrup.
Serve warm with crusty bread & crackers
Eggnog Bundt Cakes
- For eggnog, combine milk, cream, spices and vanilla in a small saucepan. Heat gently. Meanwhile whisk together the yolk and sugar. Gradually add warmed milk mixture to egg until all combined. Return to saucepan and continue cooking over a low heat until hot and slightly thickened. Remove, stir in rum and set aside to cool. Reserve 1 tablespoon for icing.
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 6 x 1 cup capacity bundt tins and place onto a flat baking tray.
- Combine currants and rum. Set aside. Place butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add dry ingredients and eggnog alternately until well combined and mixture is smooth. Spoon between prepared pans and bake for 25 minutes until golden and cooked through. Turn out onto a cooling rack to cool completely.
- Mix together the icing sugar, reserved eggnog, water and some additional nutmeg if you prefer. Drizzle over cooled bundt cakes and finish with fresh cherries.
Cinnamon Scrolls
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.
Stir in flour, salt, currants and sultanas until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.
Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough.
In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.
Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.
Makes 9 cinnamon scrolls.
To make the frosting:
In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.
Easter Carrot & Sultana Cake
Preheat oven to 180C. Grease and line two 20cm cake tins.
In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.
In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.
Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)
Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.
Meanwhile, prepare the icing.
In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.
Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.
Decorate with topping of choice.
Fruit & Nut Hot Cross Truffles
- Combine mixed fruit, dates, seed mix, hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
- Divide into 25 equal portions and roll each into a ball before flattening slightly.
- Pipe melted white chocolate crosses onto truffles and refrigerate for at least 2 hours before serving cold.
Spiced Lamb Meatballs with Currants
- Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
- Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
- Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.