Vegetable Tagine
Preparation 20 Minutes
Cook 30 Minutes
Serves 4-6
Method
- Add oil to a large pot and cook onion, garlic and ginger for 3-4 minutes until tender. Stir in spices and cinnamon stick, cooking a further minute until fragrant.
- Add the sweet potato, capsicum, cauliflower, stock and tomatoes. Bring to the boil, reduce heat and simmer partially covered for 20 minutes. Add zucchini, chickpeas and prunes and cook a further 5 minutes uncovered. Season well.
- Serve tagine with almonds and parsley, accompanied with rice.
Ingredients
1 tbsp olive oil
1 onion, sliced
2 cloves garlic, minced
2 cm piece ginger, finely grated
2 tsp cumin
1 tsp sweet paprika
½ tsp turmeric
1 cinnamon stick
1 sweet potato, roughly diced
1 red capsicum, cut into thick strips
¼ cauliflower, cut into florets
1 ½ cups vegetable stock
400g can crushed tomatoes
1 zucchini, roughly diced
400g chickpeas, drained and rinsed
8 ANGUS PARK Prunes, halved
SUNBEAM Slivered Almonds, toasted and parsley, for serving
Recipe Collection
IceCream Torte & Caramel Fig Sauce
Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts. Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.
Spiced Chicken Pilaf
- 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.
- 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.
- 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.
Choc Date Balls
- Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
- Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
- Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.
Easter Chocolate Nests
Preheat oven to 180°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
Frozen Cheescake Pudding
Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.
Line an 8-cup-capacity metal pudding basin with plastic wrap.
Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.
Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.
Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.
Decorate with Raspberries, Strawberries and Mint. Serve immediately.
Chocolate Hazelnut Pudding
- Place raisins, sultanas and rum in a bowl and set to one side.
- Cream butter and brown sugar, until light and fluffy. Beat in eggs one at a time beating well after each addition.
- Sift flour, mixed spice and cinnamon. Add breadcrumbs, hazelnuts, chocolate, buttermilk, rum soaked fruit and butter mixture and mix well to combine.
- 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.
- 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.
