Nutty Barramundi with Coconut Greens
Preparation 20 Minutes
Cook 20 Minutes
Serves 4
Method
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Ingredients
1/2 cup (50g) Sunbeam macadamia nuts
1/2 cup (40g) Sunbeam natural flaked almonds
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated lime rind
4 x 180g skinless barramundi fillets
100 grams sugar snap peas, trimmed
micro herbs, to serve (optional)
Greens
1 cup sugar snap peas
1 cup green beans
Coconut dressing:
½ cup (125ml) coconut cream
2 tablespoons lime juice
1 tablespoon fish sauce
2 teaspoons coconut sugar (or light brown sugar)
Pinch of salt
1 fresh long red chilli, seeded, chopped finely
Recipe Collection
Moroccan Chicken with Raisins, Almonds and Honey
Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.
When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.
Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.
Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.
Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.
Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.
Chocolate Bark Variations
Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness
Sprinkle the nuts, seeds & fruit evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to set.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
Easter Blondies
Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.
Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.
In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.
Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.
Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.
Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.
Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.
Layered Caramel Cake with Christmas Fruit Cream
Step 1: In a medium bowl soak Sunbeam fruit with orange rind, maple syrup & boiling water for 2 hours.
Step 2: Caramel Ganache. 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: 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: 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.
Chocolate Bark
Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.
Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.
Refrigerate until set. Break bark into pieces to serve.
White Christmas Tree Bites
- Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
- Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
- Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.
