Turmeric Chicken Curry

Date & Raisin Liquor Truffles

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Roast Pork with Pistachio Stuffing

Pat the pork belly dry with a paper towel, then score the rind at 1cm intervals.  

To make the Pistachio Stuffing, melt the butter in a medium saucepan over low-medium heat. Add the shallot, lemongrass, garlic, ginger and chilli flakes. Cook, stirring for 3-4 minutes until softened. Then add the remaining ingredients. And cook, stirring, until pistachios are lightly golden. Remove from the heat and allow to cool. Then stir in the lemon zest and parsley leaves.  

Butterfly the pork belly, leaving one edge intact. Spoon the Pistachio Cranberry Stuffing inside the pork and then roll up. Secure the pork with kitchen twine. Place pork into the fridge overnight (or for 12 hours) to allow the skin to dry up and the pork meat to take on the stuffing flavour.   

Preheat the oven to 180℃ fan force.  

Place pork onto a wire rack and into a roasting tin. Rub the oil over the pork belly skin and sprinkle over salt. Place into the middle of the oven and roast for 30 minutes. Turn heat down to 160℃ and continue to cook for 2 hours to slowly cook the pork meat. Then, to finish, turn the oven up to the highest grill setting and continue cooking for 2-4 minutes until skin has turned to crackling – you may need to use tongs to rotate the pork a few times to brown all sides evenly. 

Remove from the oven and allow to rest for 10 minutes, before carving.  

Lemon Friands

1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
2. Combine icing sugar, almond meal and flour in a large mixing bowl.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.

Gluten Free Cake

Preheat oven to 160°C

1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
3. Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.

Traditional Hot Cross Buns

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined. 

Add in your melted butter, warm milk, eggs and raisins. 

Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces. 

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.  

Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees after leaving it to rest. 

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically. 

Bake in the oven for approximately 20 minutes or until nice and golden brown. 

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines. 

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish. 

Walnut & Sultana Monkey Bread