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Turmeric Chicken Curry

Preparation 15 Minutes

Cook 20 Minutes

Serves 4

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Method
Ingredients

Method

Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.

Ingredients

1 tbsp sunflower oil

1 onion, sliced

5cm piece ginger, finely grated

2 cloves garlic, finely chopped

1 tsp ground coriander

1 tsp ground turmeric

½ tsp garam masala

400ml coconut milk

600g chicken tenderloins, trimmed

40g SUNBEAM Almond Meal

2 tbsp SUNBEAM Flaked Almonds, toasted

Cherry tomatoes, coriander, rice and cucumber, for serving

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.

Ricotta & Walnut Tagliatelle

Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.
Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.
Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Pavlova Trifle with soaked Natural Sultanas

To make the Rum Custard: Soak Sunbeam Sultanas in the rum for 1-2 hours. Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes. Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.
In a large bowl whisk together egg yolks and corn starch. Then, while whisking slowly mix in a ladle of the warm milk to temper the eggs. Continue doing this until you have mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sultanas.
Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold.
To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and lemon zest. Stir to combine. Turn the heat up to medium-high and cook for 2 minutes, or until the syrup coats the pistachios and is very thick. Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before chopping and using.
Pour into a clean bowl the thickened cream. Add in the vanilla essence and whisk until soft peaks forms.
To assemble Trifle: in a large glass serving dish, layer custard, chunks of pavlova, spiced rum custard, whipped cream, honey candied chopped pistachios, strawberries and raspberries. Repeat this until your trifle bowl is full.
Garnish with fresh raspberries, strawberries, cream and honey candied chopped pistachios.

Serve and enjoy.

Vegetable Tagine

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.

Crispy Chocolate Slice

Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.

Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.

Carrot & Walnut Cake Cupcakes

Preheat oven to 180 degrees Celsius

Whisk together your plain flour, baking soda, salt and cinnamon

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.

Let cool completely before decorating with meringue.

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.

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