Spiced Chicken Pilaf

Preparation 20 Minutes

Cook 30 Minutes

Serves 4

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Method

  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.

Ingredients

2 chicken breasts, halved horizontally

2 tsp ground cumin

1 tsp ground coriander

1 tbsp olive oil

½ onion, finely diced

2 cloves garlic, finely chopped

1 ½ cups basmati rice, rinsed

2 ½ cups chicken stock

2 small zucchini, cut into rounds

2 tbsp SUNBEAM Currants

¼ cup SUNBEAM Slivered Almonds, toasted

Coriander, yoghurt and lemon, for serving

Recipe Collection

Christmas Cheesecake

Preaheat oven 160 degrees (140 degrees fan).

  1. Brush base and sides of 25cm springform pan with butter.
  2. Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
  3. Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
  4. Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.

To make Toffee

  1. Line a baking tray with baking paper. Spread nuts evenly over tray.
  2. Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
  3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.

Christmas Lava Puddings

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

  1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
  2. Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
  3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
  4. Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.

Fruit and Nut Easter Eggs

Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed. 

Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.

Place remaining seed mix into a food processor and process to a coarse crumb.  Transfer to a small bowl.  Repeat with remaining hazelnuts.  Pour remaining coconut into a small bowl. 

To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain.  Refrigerate at least 2 hours before serving cold.

White Christmas Tree Bites

  1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
  2. 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.
  3. 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.

Chocolate Hazelnut Pudding

  1. Place raisins, sultanas and rum in a bowl and set to one side.
  2. Cream butter and brown sugar, until light and fluffy. Beat in eggs one at a time beating well after each addition.
  3. Sift flour, mixed spice and cinnamon. Add breadcrumbs, hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
  4. Spray 1.7L pudding bowl with oil and line base with baking paper. Spoon mixture into bowl and top with baking paper round and lid. Place a wire rack onto the base of a large saucepan, fill with water and bring to the boil. Carefully place pudding onto rack making sure the water comes about halfway up the basin. Cover and simmer for 3 hours, topping up water when needed.
  5. Remove from saucepan; stand for 10 minutes, before turning out.

Tip: This pudding can also be cooked in the microwave. Ensure your pudding bowl is microwave safe, cook in microwave on defrost setting for 30 minutes, check if a skewer inserted into pudding comes out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Stand for 10 minutes before turning out.

Christmas Mud Cakes with Chocolate Ganache

  1. Preheat oven to 150ºC (130ºC fan-forced). Line 12 x ⅓ cup capacity muffin pans with paper cases.
  2. Place mixed fruit into a food processor with boiling water and blend to a fine paste. Transfer to a large saucepan with butter, chocolate, milk and brown sugar. Place over a medium heat and cook, stirring, for 5 minutes until the butter and chocolate has melted.
  3. Transfer mixture to the bowl of an electric mixer (or you can transfer to a clean bowl and use a hand mixer) and whisk in the eggs. Add flour mixture, cocoa, mixed spice and a generous pinch of salt. Mix until the batter is thick and smooth.
  4. Pour batter into the prepared cases and smooth the surface. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool.
  5. Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.
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