Reindeer Raisin Bites

Preparation 30 MINS (Plus refrigeration)

Cook

Serves 24

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Method

  1. Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball.  Repeat with the remaining mixture.
  4. Roll balls in the chocolate sprinkles to coat.
  5. Cut pretzels in half and insert 2 into each ball for antlers.
  6. Just below the antlers, insert slivered almond to form reindeer’s ears.
  7. Use white icing to stick an Ovalteenie to each ball to form a snout.
  8. Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
  9. Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
  10. Refrigerate for a further hour to set the icing. Serve cold.

Ingredients

200g dark chocolate

200g milk chocolate

120ml thickened cream, heated

70g butter – softened

200g SUNBEAM Australian Raisins

100g SUNBEAM Slivered Almonds, 48 pieces reserved to decorate

24 mini pretzels, to decorate

Chocolate sprinkles, to decorate

24 Ovalteenies, to decorate

24 red colour mini M&M’s

Designer Icing White 140g

Food Colour Gel Black 15g

Recipe Collection

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

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Sultana & Cinnamon Mini cupcakes

Preheat oven to 180°C (160°C fan-forced).
Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and Sunbeam sultanas in medium bowl.
Whisk milk, vegetable oil and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
For the Icing: beat butter till white and fluffy add sugar then milk slowly till the perfect texture, fill into piping bag and decorate with grated chocolate & mini easter eggs.

Christmas Bomb Alaska

Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line a tall dariole mould or similar with plastic wrap

Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Return mould to the freezer & freeze for 5 hours or till firm.

Beat egg whites and sugar until stiff peaks form.

Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.

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.

Peanut Butter Bites

  1. Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor.  Blend until a smooth, thick paste is formed.
  2. Divide and roll into 25 balls and place on top of skewer.
  3. Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.
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