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Inspirational Recipes
luckynuts.com.au
or try exciting ily favourites, m fa e ar p re p ions of e time to s. Like generat nd Christmas is th ie fr d an ily pes impress fam e all your reci new recipes to y nuts to mak ck Lu t us tr n ks you ca Australian coo ational. Hammond. taste truly sens oped by Fiona el ev d e er w as recipes the pages of Lucky’s Christm eared across p ap s ha rk o w campaigns ars, her For twenty ye d advertising an ks o o kb o azines, co prominent mag in Australia. creates desire ire; her styling sp in d an rm info Fiona’s recipes peal. ap and appetite Enjoy! by Greg Elms. Photography
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Note to cooks: All recipes have been tested using a fan-forced oven.
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Contents
Christmas Cakes & Desserts
• Hazelnut Chocolate Christmas Trees • Almond Gingerbread Christmas Trees • Salted Caramel Almond Tarts • Almond & Orange Biscotti • Hazelnut Macaroons • Roasted Summer Berries with Nut Crumble • Christmas Cakes • Christmas Pudding • Almond Paste • Brandy Sauce • Mini Hazelnut & Cherry Pavlovas • Praline Semifreddo • Almond Paste Biscuits • Choc Fruit & Nut Slice • Fruit & Nut Mince Tarts • Lots of Nuts & Fruit Cake • Raisin & Almond Balls • Vanilla & Almond Wreaths • Almond & Cranberry White Christmas Ice-cream • Hazelnut & Orange Shortbread Stars • White Chocolate, Fruit & Pistachio Rocky Road • Cherry & Almond Trifle • Almond & Toffee Clusters • Walnut & Fig Truffles • Almond Panforte • Baklava
Christmas Main Courses
• Roast Pork Loin with a Nut, Sage, Rosemary & Thyme Filling • Pan Fried Scallops in Shell Topped with Almond & Lemon Butter with a Watercress & Radish Salad • Turkey Breast with Walnut & Herb Butter Stuffing • Apricot & Pistachio Stuffing • Brown Rice, Mushroom & Hazelnut Stuffing • Nuts & Spice Couscous Stuffing
Christmas Salads & Vegetables
• Quinoa, Mint & Nut Salad • Spicy Roast Pumpkin Wedges with Walnut & Coriander Sauce • Roasted Baby Vegetables with Spiced Couscous & Nuts • Roast Beetroot & Walnut Salad with Minted Fetta • Prawns, Fennel & Almond Salad with Cress & Preserved Lemon Mayonnaise • Almond, Spice & Salt Calamari with a Flat Leaf Parsley Salad • Smoked Salmon & Avocado Salad with Hazelnuts
Christmas Nibbles
• Nut Dukkah • Coffee & Four Nut Brittle • Herbed Goats Cheese Pine Nut Log • Soy and Cumin Seeds & Nuts • Indian Spice Mix • Five Spice Caramelised Walnuts
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christmas Cakes & Desserts
Hazelnut Chocolate Christmas Trees Makes 3 trees Ingredients: •3 125g unsalted butter, softened •3 125g (2/3 cup) brown sugar •3 1 egg •3 60g (¼ cup) honey •3 300g (2 cups) plain flour •3 30g (¼ cup) Dutch cocoa •3 ½ teaspoon baking powder •3 ½ teaspoon bi-carbonate of soda •3 1 teaspoon mixed spice •3 ½ teaspoon cinnamon •3 75g (3/4 cup) Lucky Hazelnut Meal * See page 81 for Almond Gingerbread Christmas Tree alternative
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Method:
You need star shaped cookie cutters – 9cm, 7cm, 5cm and 2.5cm. 1. L ine three baking trays with baking paper. 2. B eat butter and sugar together in a bowl with electric beaters until mixture is pale and creamy. Add the egg and beat until well combined. Add the honey and mix until just combined. 3. Sift the flour, cocoa, baking powder, bi-carbonate of soda and spices over the mixture. Sprinkle over the hazelnut meal. Using a wooden spoon stir until the mixture is combined and forms a dough. Flatten the dough into a 2cm thick disc shape, cover in plastic wrap and refrigerate for 30 minutes. 4. Roll the dough between two sheets of baking paper to a 5mm thickness. To make three trees, cut out nine stars each with a 9cm, 7cm and 5cm star shaped cutter. Cut out three 2.5cm stars. Re-roll left over pastry again and cut out extra star shapes, as desired. Place the 2.5cm stars on one baking tray, the 5cm and 7cm stars on another tray and the 9cm stars on the third tray. Refrigerate for 20 minutes. Preheat fan-forced oven to 160°C. 5. Bake the 2.5cm stars for 5 minutes, the tray of 5cm and 7cm stars for 8 minutes and the 9cm stars for 10 minutes. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. * See page 6 for instructions on how to assemble the trees To see how to make this recipe, visit luckynuts.com.au and click on webcasts.
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Royal Icing Ingredients:
To assemble the treeS
• 150g (1 /4 cups) pure icing sugar • 1 egg white • 1/4 teaspoon lemon juice Method: 1. Sift icing sugar into a bowl. In a separate bowl, whisk egg white using electric beaters, until soft and foamy. While continuously whisking, add lemon juice, then add icing sugar one tablespoon at a time until all incorporated and soft peaks form. 2. Spoon icing into a zip lock bag. Squeeze out any excess air and seal bag closed. Refrigerate bag of icing until ready to use. The icing will keep for 24 hours. 3. When ready to use, snip a small hole about 2mm wide in a corner of the bag. Gently squeeze icing towards the hole and pipe as required for assembling tree.
• 1 quantity of royal icing (recipe to left)
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• 2 tablespoons Lucky Hazelnut Meal, for sprinkling • 45g (¼ cup) Lucky Pistachios, coarsely chopped For one tree, dab a teaspoonful of icing on the base of a flat serving plate or board. Place a large 9cm star over the icing to secure in place. Pipe a circle of icing in the centre of the 9cm star, then place a second 9cm large star on the top, making sure the star points are in a different direction to the points on the biscuit below. Repeat step with the third 9cm star. Using three 7cm star biscuits, repeat the layering steps with the icing and then repeat again with the next three smaller 5cm star biscuits. Dab a little icing on the base of a mini 2.5cm star and secure on the top of the tree. Pipe drips of the remaining icing over the edges of the star points, to represent snow. Lightly sprinkle hazelnut meal over trees and scatter pistachios around to decorate.
christmas Cakes & Desserts
Almond Gingerbread Christmas Trees Makes 3 trees
Method:
Ingredients: •3 125g unsalted butter, softened •3 125g (2/3 cup) brown sugar •3 1 egg •3 60g (¼ cup) honey •3 335g (2¼ cups) plain flour •3 ½ teaspoon baking powder •3 ½ teaspoon bi-carbonate of soda •3 2 teaspoons ground ginger •3 ½ teaspoon cinnamon •3 75g (3/4 cup) Lucky ALMOND Meal
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You need star shaped cookie cutters – 9cm, 7cm, 5cm and 2.5cm. 1. L ine three baking trays with baking paper. 2. B eat butter and sugar together in a bowl with electric beaters until mixture is pale and creamy. Add the egg and beat until well combined. Add the honey and mix until just combined. 3. Sift the flour, baking powder, bi-carbonate of soda and spices over the mixture. Sprinkle over the almond meal. Using a wooden spoon stir until the mixture is combined and forms a dough. Flatten the dough into a 2cm thick disc shape, cover in plastic wrap and refrigerate for 30 minutes. 4. Roll the dough between two sheets of baking paper to a 5mm thickness. To make three trees, cut out nine stars each with a 9cm, 7cm and 5cm star shaped cutter. Cut out three 2.5cm stars. Re-roll left over pastry again and cut out extra star shapes, as desired. Place the 2.5cm stars on one baking tray, the 5cm and 7cm stars on another tray and the 9cm stars on the third tray. Refrigerate for 20 minutes. Preheat fan-forced oven to 160°C. 5. Bake the 2.5cm stars for 5 minutes, the tray of 5cm and 7cm stars for 8 minutes and the 9cm stars for 10 minutes. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. * See page 6 for instructions on how to assemble the trees
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christmas Cakes & Desserts
Salted Caramel Almond Tarts Makes 24 Ingredients: •3 75g unsalted butter, softened, plus extra for greasing •3 50g (1/3 cup) pure icing sugar •3 1 egg yolk •3 50g (1/2 cup) Lucky Almond Meal •3 100g (2/3 cup) plain flour •3 25g (¼ cup) Lucky Slivered Almonds, roasted •3 50g dark chocolate (70% cocoa solids), melted Salted Caramel filling: •3 180ml (3/4 cup) pure cream (45% fat) •3 100g unsalted butter •3 1 teaspoon sea salt •3 170g ( 3/4 cup) caster sugar
Method: 1. For pastry, blend butter and sugar in a food processor until creamy. Add egg yolk, almond meal and flour and pulse until dough just comes together. Shape dough into a disc, cover with plastic wrap and refrigerate for one hour. 2. Preheat fan-forced oven to 155°C. Grease 24 mini muffin moulds. 3. Roll dough between two sheets of baking paper to 2mm thick. Cut out rounds using a 6cm cookie cutter. Re-roll dough and cut more. Line moulds with dough. Freeze for 20 minutes. Trim edges to neaten using sharp knife, if necessary. Bake for 12-15 minutes until golden. Cool for 2 minutes, then while still warm, carefully remove and cool completely on a wire rack. 4. For filling, place cream, butter and salt in a small saucepan over low heat, stirring occassionally until butter melts. Pour sugar over base of another small saucepan over a low heat. Without stirring and watching carefully, allow sugar to turn a golden brown caramel, then immediately remove from heat and pour in the hot cream while constantly whisking to dissolve the caramel, taking care as the caramel may splutter. Transfer to a heatproof bowl and cover surface with plastic wrap. Refrigerate for one hour. 5. Fill each tart with a teaspoon of caramel. Top with slivered almonds then drizzle melted chocolate, to decorate.
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Tip: Tart shells can be made ahead and stored in an airtight container for up to a week. The caramel can be made ahead and stored in refrigerator for up to 3 days. To see how to make this recipe, visit luckynuts.com.au and click on webcasts.
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christmas Cakes & Desserts
Almond & Orange Biscotti Makes about 60 biscuits
Method:
1. P reheat fan-forced oven to 160°C. Line two
Ingredients: baking trays with baking paper. •3 335g (2¼ cups) plain flour 2. S ift flour, baking powder, spices and salt •3 1 teaspoon baking powder together into a large bowl. Stir through sugar, almond meal and almonds. In a separate •3 ¼ teaspoon ground cardamom bowl whisk the eggs, rind and vanilla to •3 1 teaspoon ground cinnamon combine well. Make a well in the centre of dry •3 ¼ teaspoon salt ingredients, pour in egg mixture and mix with 3 •3 170g ( /4 cup) caster sugar hands until a dough forms. 2 •3 65g ( /3 cup) Lucky Almond Meal 3. D ivide dough in half. Lightly flour hands to •3 150g Lucky OVEN ROASTED prevent sticking and shape each piece into a Almonds, roughly chopped* log about 4cm wide and 30cm long. Transfer •3 3 eggs, lightly beaten logs to a prepared baking tray, about 10cm •3 Finely grated rind of an orange apart. Bake for 15-20 minutes until slightly •3 ½ teaspoon vanilla extract risen and a light golden brown. Rest 10 minutes.
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4. U sing a serrated knife, cut each log across into 1cm wide slices. Spread biscuits in a single layer on the baking trays. Bake for 15 minutes, turning biscuits over halfway during cooking, until pale golden. Transfer to a wire rack to cool completely. Tip: Biscotti will keep, stored in an airtight container, for up to 2 weeks.
* You can use Lucky NATURAL Almonds, and roast them yourself if preferred. Tip: For other flavour variations, add ½ cup of cranberries, or 1/3 cup chopped crystallised ginger, or 100g 70% dark chocolate, chopped into roughly 1cm pieces. Mix in with the nuts.
To see how to make this recipe, visit luckynuts.com.au and click on webcasts.
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christmas Cakes & Desserts
Hazelnut Macaroons Makes about 45 filled macaroons. Ingredients: •3 125g (11/4 cups) Lucky Hazelnut Meal •3 150g (11/4 cups) pure icing sugar, sifted •3 3 egg whites •3 2 tablespoons caster sugar Chocolate ganache filling: •3 100g dark chocolate (54% cocoa solids), chopped •3 60ml (1/4 cup) cream
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Method: 1. Preheat fan-forced oven to 135°C. Line two baking trays with baking paper. 2. Place hazelnut meal and icing sugar in a bowl and mix to combine well. 3. Whisk egg whites in a large bowl, using electric mixer, until soft peaks form. With motor running continuously, add caster sugar a tablespoon at a time and beat until firm peaks form and mixture is glossy. Using a spatula, gently fold in hazelnut mixture to combine well. 4. Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 2.5cm diameter rounds of mixture onto prepared trays, about 3cm apart. Leave for 30 minutes at room temperature. Bake for 15 minutes, swapping trays halfway during cooking time, until macaroons are crisp on the outside. Turn oven off and place a wooden spoon handle between oven door, leaving slightly ajar. Cool completely in the oven. 5. To make chocolate filling, place chocolate in a heatproof bowl. Heat cream in a small saucepan over a medium heat, until just simmering. Remove from heat and pour over the chocolate. Stir until chocolate is melted. Cover with plastic wrap and refrigerate for about 30 minutes until the ganache is a spreadable consistency. 6. To fill macaroons, spread the bases of half the macaroons with chocolate ganache and sandwich together with remaining macaroons. Tip: Macaroons will keep in an airtight container for up to a week. Filled macaroons are best stored in an airtight container and eaten within 2 days.
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christmas Cakes & Desserts
Roasted Summer Berries with Nut Crumble Serves 6
Ingredients: •3 300g strawberries, leaves removed •3 300g raspberries •3 300g blueberries •3 110g (1/2 cup) caster sugar •3 1 vanilla pod, halved lengthways, seeds scraped •3 juice of one orange •3 mascarpone, to serve Crumble: •3 100g (1 cup) Lucky Almond Meal •3 40g (1/3 cup) Lucky Slivered Almonds •3 40g (1/3 cup) Lucky Flaked Almonds •3 35g (1/3 cup) Lucky Californian Walnuts, chopped •3 1 teaspoon mixed spice •3 1/2 teaspoon ground ginger •3 90g (1/2 cup) brown sugar •3 60g unsalted butter, cold and diced
Method: 1. Preheat fan-forced oven to 160°C. Line a baking tray with baking paper. 2. Combine berries with sugar, vanilla seeds and pod in an ovenproof dish. Drizzle over orange juice. Leave for 10 minutes. Place in oven then bake for 20 minutes, or until strawberries are tender. Set aside to cool to room temperature. 3. Meanwhile, combine almond meal, nuts, spices and brown sugar in a bowl. Using fingertips, rub the butter into the mixture until it resembles coarse breadcrumbs. Spread mixture evenly over lined baking tray, about 8mm depth. Bake for 20 minutes, until golden, stirring halfway during cooking. Set aside to cool completely. 4. Divide berries between 6 glasses and scatter over the crumble. Top with a dollop of mascarpone and drizzle over remaining cooking juices. Serve immediately. Storage: Berries can be prepared up to 2 days ahead. Store in an airtight container in the refrigerator. Serve at room temperature.
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christmas Cakes & Desserts
Christmas Cakes Makes 24 cakes Ingredients: • 110g (1 cup) LUCKY BLANCHED ALMONDS, roughly chopped • 65g (1/2 cup) LUCKY PINE NUTS • 250g (2 cups) raisins • 250g (2 cups) sultanas • 125g (3/4 cup) currants • 100g (1/2 cup) mixed peel or chopped candied orange • Finely grated rind of an orange • Finely grated rind of a lemon • 11/2 teaspoons mixed spice • 125ml (1/2 cup) brandy • 250g unsalted butter, softened • 250g (11/3 cups lightly packed) dark brown sugar • 4 eggs, lightly beaten • 80g (1/4 cup) orange marmalade • 25g (1/4 cup) LUCKY ALMOND MEAL • 300g (2 cups) plain flour, sifted • LUCKY BLANCHED ALMONDS, extra to decorate
Method: 1. Preheat fan-forced oven to 150°C. Line two 12 hole muffin tins with silver paper cases. 2. Combine the nuts, dried fruits, mixed peel, grated rind, spice and brandy in a large bowl. Cover with a clean tea towel and leave to soak overnight. 3. Using an electric mixer beat the butter and sugar until pale and creamy. Beat in the eggs and marmalade to combine well. 4. Stir the almond meal and half of the flour into the butter mixture, then, stir in half of the fruit mixture. Continue stirring in the remaining flour and fruit until all combined. Spoon into paper cases and spread the surface evenly. Arrange the extra blanched almonds on top to decorate. 5. Bake for 30 minutes or until a skewer comes out clean when inserted in the middle of a cake. Remove from oven and cool in tin. 6. Store cakes in an airtight container in a cool place for up to a week.
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christmas Cakes & Desserts
Christmas Pudding Serves 8-10 Ingredients: • 110g (1 cup) LUCKY SLIVERED ALMONDS • 60g ( 1/2 cup) LUCKY HAZELNUTS, roasted, skins removed then roughly chopped • 125g (1 cup) sultanas • 125g (1 cup) currants • 250g (2 cups) raisins • 250g (11/3 cups) dried figs, coarsely chopped • 100g (1/2 cup) mixed peel • 2 tablespoons chopped glace ginger • 1 teaspoon ground cinnamon • 1 teaspoon mixed spice • Finely grated rind of a lemon • 160g ( 1/2 cup) plum jam • 185ml ( 3/4 cup) brandy • 185g unsalted butter, softened, plus extra for greasing bowl • 65g ( 1/3 cup lightly packed) brown sugar • 3 eggs, lightly beaten • 75g (1/2 cup) plain flour, sifted • 100g (1 cup) LUCKY ALMOND MEAL • 100g (1 cup) fresh white bread crumbs
Method: 1. Grease a 1.5 litre pudding bowl with butter. Line the base with a circle of baking paper. 2. Combine the nuts, dried fruits, mixed peel, ginger, spices, grated rind, jam and brandy in a large bowl. Cover and leave to soak overnight. 3. Beat the butter and sugar until creamy, then beat in eggs to combine. Stir the butter mixture into the fruit mixture. Stir in the flour, almond meal and breadcrumbs to combine well. 4. Spoon into prepared pudding bowl and smooth the surface evenly. Cover mixture with a buttered circle of baking paper. Cover bowl with a double layer of foil and secure tightly with string tied around the outside edge. 5. Place pudding bowl on a saucer sitting in the base of a large saucepan. Pour in enough boiling water to come three quarters up the sides of the bowl. Cover saucepan with a lid and place over a low-medium heat and simmer for 6 hours, adding more water as necessary. 6. Remove foil and paper then carefully invert hot pudding onto a plate. Cut into wedges and serve with cream or custard. Hint: The pudding can be made ahead, cooled completely and kept refrigerated for up to 12 months. To reheat the pudding on Christmas day, follow the cooking instructions in Step #5 above and simmer for 1½ hours to heat through completely.
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Almond Paste for the base layer when icing your Christmas Cake Before you decorate a traditional Christmas cake with royal icing it is recommended to first cover the cake with a base layer of almond paste (marzipan). For a 22cm round cake you will need: Ingredients: • 400g (4 cups) LUCKY ALMOND MEAL • 400g (31/4 cups) pure icing sugar, sifted • 2 egg whites, beaten until frothy • 1 teaspoon lemon juice • 1/2 teaspoon almond extract or orange blossom water • extra icing sugar, for rolling • 1/4 cup smooth apricot jam
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Method: 1. Place the icing sugar and almond meal in the bowl of a food processor. Blend to combine. Add the egg whites, lemon juice and extract and blend until mixture just comes together. Turn out onto a clean work surface and knead for about 2 minutes until mixture becomes a smooth dough. 2. Dust a clean work surface area with icing sugar. Roll the dough out to a 24cm circle. 3. Place the apricot jam in a small saucepan over a low heat and stir for about 1-2 minutes until the jam has melted into a thin syrup consistency. Brush the top and sides of the cake you are decorating with a thin, even layer of the warmed apricot jam. 4. Using the rolling pin, carefully transfer the circle of almond paste over the cake. Press the surface flat with the rolling pin and smooth down the dough around the side edges of the cake. Trim away any excess dough around the base of the cake. Dust hands with icing sugar and rub over cake to smooth any joins or rough edges. 5. Cover the cake with a clean tea towel and leave for a week in a cool place, before finishing decorating with your desired top layer of icing.
christmas Cakes & Desserts
Brandy Sauce Makes about 2 cups Ingredients: • 6 egg yolks • 110g (½ cup) caster sugar • 60ml Brandy • 1 teaspoon vanilla extract
Method: 1. Place a medium saucepan half filled with warm water over a low- medium heat. Place egg yolks and sugar in a medium bowl sitting over saucepan making sure water is not touching the base of the bowl. 2. Using a hand held electric mixer, whisk continuously for 10 minutes or until the mixture thickens, increases in volume and forms a ribbon consistency. Remove the bowl from heat, add the brandy and vanilla. Continue to whisk for another 5 minutes. Hint: The sauce is best served immediately. It can be kept warm sitting over the pot of hot water for 10 minutes. Alternatively, allow to cool and serve at room temperature. Note that the sauce will lose its frothy light appearance as it cools, so whisk again just before using. Tip: Be careful not to let the water temperature increase more than a gentle simmer as the eggs will coagulate if the heat is too high.
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christmas Cakes & Desserts
Mini Hazelnut & Cherry Pavlovas Makes 20 Ingredients: • 4 egg whites • 220g (1 cup) caster sugar • 1 teaspoon white vinegar • 35g ( 1/3 cup) LUCKY HAZELNUT MEAL • 60ml (1/4 cup) water • 310g (1 cup) cherry or plum jam • 80ml ( 1/3 cup) Grand Marnier • 60 fresh cherries • 600ml pouring cream • 1 tablespoon icing sugar • 60g (1/2 cup) LUCKY HAZELNUTS, roasted, skins removed, then roughly chopped
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Method: 1. Line two baking trays with baking paper. Preheat fan-forced oven to 120°C. 2. Using an electric mixer, whisk the egg whites in bowl until soft peaks begin to form. While continually whisking, gradually add the sugar a spoonful at a time. Add the vinegar and continue to whisk until the mixture is glossy and the peaks are stiff and hold shape. Gently fold in the hazelnut meal to combine. 3. Working with two tablespoons, place rounded mounds of the mixture at 3cm intervals onto the baking trays, to allow for spreading. 4. Place the trays in the oven and immediately reduce temperature to 100°C. Bake for 45 minutes. Turn off oven and leave the door slightly ajar, placing a wooden spoon handle between the door and opening. Leave meringues to cool completely in oven. 5. To make syrup, place the water, jam and Grand Marnier in a medium saucepan over a low heat. Stir to combine and bring to a low simmer until jam melts. Remove from heat and add cherries. Set aside to cool. 6. Whisk cream with icing sugar until soft peaks form. When ready to serve, top the meringues with a dollop of cream and place three cherries on top. Spoon over a little syrup then sprinkle over chopped hazelnuts. Tip: •A fter roasting hazelnuts, rub in clean towel to remove skins. •M eringues can be made ahead and stored in an airtight container for up to a week.
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christmas Cakes & Desserts
Praline Semifreddo Serves 10-12 Ingredients: • 4 eggs, separated • 55g (1/4 cup) caster sugar • 500ml (2 cups) thickened cream • Finely grated rind of a lemon Nut Praline: • 55g (1/2 cup) LUCKY FLAKED ALMONDS • 55g (1/3 cup) LUCKY PISTACHIOS • 60g (1/2 cup) LUCKY HAZELNUTS • 330g (11/2 cups) caster sugar • 125ml (1/2 cup) water
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Method: 1. Preheat fan-forced oven to 180°C. Line a baking tray with baking paper. 2. Spread the nuts over another baking tray and bake for 5 minutes. Remove from oven and give them a light toss and cook for a further 2 minutes or until a light golden brown. Remove tray from the oven and transfer to the prepared lined tray and spread the nuts out evenly. 3. To make praline, place sugar and water in a saucepan over medium heat and stir to dissolve. Stop stirring and cook until a dark golden colour (this takes about 12-15 minutes), watching constantly. Remove from heat immediately and carefully pour over the nuts to spread evenly. Set aside for about 30 minutes to cool and harden. 4. Break the praline roughly into 5cm pieces. Place two thirds into a food processor and blend until mixture resembles coarse bread crumbs. Set aside the crushed praline and reserve the broken shards. 5. To make the semifreddo, use an electric mixer and whisk the yolks and sugar in a large bowl, until the mixture is pale, creamy and thick. This takes about 5 minutes. 6. In another bowl whisk the cream until soft peaks form. In another bowl whisk egg whites until soft peaks form. Fold the cream into the egg mixture and then gently fold in the lemon rind and three quarters of the crushed praline, then gently fold in the egg whites, to combine well. Spoon the mixture into a 1 litre capacity container. Freeze for four hours or until set. 7. To serve, scoop semifreddo into bowls and sprinkle with the remaining crushed praline and shards to decorate.
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christmas Cakes & Desserts
Almond Paste Biscuits Makes 45 biscuits. Ingredients: •3 400g (4 cups) LUCKY ALMOND MEAL •3 400g (31/4 cups) pure icing sugar, sifted •3 2 egg whites, beaten until frothy •3 1 teaspoon lemon juice •3 1 /2 teaspoon almond extract or orange blossom water •3 110g (1 cup) LUCKY SLIVERED ALMONDS, roughly chopped •3 200g quality 70% dark chocolate
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Method: 1. Preheat fan-forced oven to 180°C. Line two baking trays with baking paper. 2. Place the icing sugar and almond meal in the bowl of a food processor. Blend to combine. Add the egg whites, lemon juice and extract (or orange blossom water) and blend until mixture just comes together. Turn out onto a clean work surface and knead for about 2 minutes until the mixture becomes a smooth dough. 3. Roll pieces of dough into walnut size balls. Roll each ball over the chopped nuts into a log shape to coat all sides. Place on the prepared baking trays. 4. Bake for 10 minutes or until lightly golden. Transfer biscuits to a wire rack to cool completely. 5. Place the chocolate in a bowl over a saucepan half filled with water, making sure the bowl is not touching the water. Place the saucepan over a medium heat. Bring to a simmer and stir until chocolate has melted. Remove the bowl from the heat. 6. Dip one end of each biscuit in the melted chocolate to cover half way. Transfer biscuit to a tray lined with baking paper and set aside until the chocolate has set. Repeat with remaining biscuits. Store in an airtight container for up to a week.
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christmas Cakes & Desserts
Chocolate Fruit & Nut Slice Makes a 20cm round, cut into about 20-22 slices. Ingredients: •3 110g (1 cup) LUCKY SLIVERED ALMONDS •3 85g (1/2 cup) LUCKY PISTACHIOS •3 60g (1/2 cup) dried cranberries •3 60g (1/2 cup) dried cherries •3 200g quality 70% dark chocolate •3 100g unsalted butter •3 60ml ( 1/4 cup) double cream •3 60ml ( 1/4 cup) freshly made strong espresso coffee 1 •3 /2 teaspoon ground cardamom •3 100g (1 cup) LUCKY ALMOND MEAL
Method: 1. Preheat fan-forced oven to 170°C. Line the base and sides of a 20cm round spring-form cake tin with baking paper. 2. Spread slivered almonds over a baking tray and bake for 5 minutes, or until nuts are lightly golden. Remove from oven and allow to cool completely. 3. Combine the slivered almonds, pistachios and dried fruit in a medium bowl and set aside. 4. Place the chocolate, butter and cream in a bowl over a saucepan half filled with water. Place saucepan over a medium heat and bring water to a simmer. Stir to melt chocolate and combine. Stir in the coffee, cardamom and almond meal. 5. Pour the melted chocolate mixture over the fruit and nut mixture and stir to combine. Spoon into the prepared tin and tap on bench to settle all ingredients. Place in refrigerator to set, about 4 hours. 6. Remove sides from tin and the paper. To serve, cut into thin wedges. To store: Keep in an airtight container in the refrigerator for up to 2 weeks.
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christmas Cakes & Desserts
Fruit & Nut Mince Tarts Makes 24 mini tarts Ingredients: Filling: •3 175g (1 cup) bottled morello cherries drained and pitted •3 40g (1/3 cup) Lucky Slivered Almonds •3 60g (1/3 cup) brown sugar •3 1 teaspoon mixed spice •3 1 /2 teaspoon ground ginger •3 2 tablespoons brandy or orange juice •3 140g (1 cup) mixed dried fruit •3 40g (1/3 cup) dried cranberries Pastry: •3 150g (1 cup) plain flour •3 25g (1/4 cup) Lucky Almond Meal •3 120g unsalted butter, cut into cubes and chilled •3 50g icing sugar •3 1 egg yolk
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Method: 1. To prepare the filling, combine all the ingredients in a glass or ceramic bowl and mix well. Cover the surface with plastic wrap to seal and refrigerate for 24 hours. 2. To make the pastry, place the flour, almond meal and butter in the bowl of a food processor and blend until the mixture resembles coarse bread crumbs. Add the sugar and egg yolk and pulse until the mixture just comes together to form a dough. Form the dough into a disc shape, wrap in plastic wrap and refrigerate for 30 minutes. 3. Preheat fan-forced oven to 160°C. Lightly grease 24 mini muffin tins. 4. Roll the pastry out between two sheets of baking paper until 3mm thick, sprinkling a light dusting of flour if necessary to prevent the pastry sticking. Cut out 24 rounds of pastry using a 7cm cutter. Line the tins with the pastry. Place trays in the freezer for 10 minutes. Roll out the remaining pastry and cut out 24 star shapes using a 2cm cutter. Transfer the stars to a tray lined with baking paper and place in the freezer. 5. Spoon the filling mixture evenly into the pastry cases. Place a star on the top. Bake for 8-10 minutes or until pastry is light golden and crisp. Cool for 5 minutes then carefully lift out using a knife. Cool completely on wire rack. To serve, dust tops with icing sugar. Note: The almond pastry can be replaced with three purchased square shortcrust pastry sheets. Tip: Store in an airtight container for a week. If pastry becomes soft, reheat the tarts for 5 minutes in a 135°C fan-forced oven then allow to cool completely.
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christmas Cakes & Desserts
Lots of Nuts & Fruit Cake Makes two 8 x 26 bar tins Ingredients: • 150g (1 cup) pitted dates • 100g (6 round slices) dried or crystallised pineapple, coarsely chopped • 150g red and green glace cherries • 50g glace ginger, coarsely chopped • 150g (1 cup) Lucky Blanched Almonds, or Lucky Macadamias • 150g (1 cup) Lucky Brazil Nuts • 50g (1/2 cup) Lucky Californian Walnuts • 2 eggs • 60g (1/3 cup) brown sugar • 90g unsalted butter, melted • 1 tablespoon honey • 1 tablespoon bourbon (or brandy, or rum) • 100g ( 2/3 cup) plain flour • 1/2 teaspoon baking powder • 1 teaspoon mixed spice • 1/4 cup smooth apricot jam Topping: • 50g dried or crystallised pineapple, coarsely chopped • 50g red and green glace cherries • 25g glace ginger, coarsely chopped • 50g ( 1/2 cup) Lucky Blanched Almonds, or Lucky Macadamias • 50g (1/3 cup) Lucky Brazil Nuts • 25g (1/4 cup) Lucky Californian Walnuts
Method: 1. Preheat fan-forced oven to 135°C. Grease two 8 x 26cm bar (rectangle) tins and line the base and sides with baking paper, leaving overhang at each end. 2. Place the fruits and nuts into a large bowl. Stir to combine. In another bowl, whisk the eggs using electric beaters until pale. Beat in the sugar, butter, honey and bourbon until just combined. Sift the flour, baking powder and mixed spice over the egg mixture, then stir to combine. Add to the fruit and nut mix and gently stir to combine. Spoon mixture evenly into prepared tins and press down firmly using the back of the spoon. 3. Mix together the topping fruit and nuts in a bowl. Scatter the topping mixture over the cake mixture. Cover the tins loosely with foil. Bake for one hour and remove foil. Bake a further 30 minutes or until a skewer comes out clean. Set aside to cool to room temperature in the tins. 4. Lift the cakes out of the tin onto a wire rack. Place the jam in a small saucepan over a medium heat for a minute to melt. Remove from heat and brush a thin layer of warm jam over the tops of each cake. Set aside for 10 minutes to set. Cut into thin slices to serve.
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christmas Cakes & Desserts
Raisin & Almond Balls Makes 30 balls Ingredients: • 100g (1 cup) Lucky Almond MeaL • 160g (1 cup) raisins • 80g (1/2 cup) dried apricots • 1/2 teaspoon mixed spice • 1/4 teaspoon ground cinnamon • 2 tablespoons rum or freshly squeezed orange juice Coatings: • 300g quality 70% dark chocolate, roughly chopped • 2 tablespoons Lucky Slivered Almonds, roasted OR • 50g (1/2 cup) Lucky easy chef oven roasted Almond Meal
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Method: 1. Place almond meal, raisins, apricots and spices in the bowl of a food processor and blend until chopped finely. Add rum or orange juice, then blend until the mixture just comes together. 2. Roll heaped teaspoons of the mixture into balls. Place balls on a tray lined with baking paper and refrigerate for an hour or until firm. 3. Place the chocolate in a bowl over a saucepan half filled with water, making sure the bowl is not touching the water. Place the saucepan over a medium heat. Bring to a simmer and stir until chocolate has melted. Remove the bowl from the heat. 4. For chocolate coated balls, roll the balls in the chocolate, one at a time using a fork. Lift balls to drain off excess chocolate and return to the tray. Set aside for 5 minutes and place a slivered almond on each ball. Leave for another 15 minutes or until the chocolate is set completely. Serve in mini paper cases. 5. Alternatively, roll the balls in oven roasted almond meal to coat balls evenly. Serve in mini paper cases. 6. Store in an airtight container for up to a week. Tip: If you want to roast the almond meal yourself, use LUCKY ALMOND MEAL and spread evenly onto a baking tray and place in a 150°C fan-forced oven for 5 minutes or until light golden. Cool before using.
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christmas Cakes & Desserts
Vanilla & Almond Wreaths Makes about 15 wreaths and 15 small round biscuits Ingredients: •3 125g unsalted butter, softened •3 145g (2/3 cup) caster sugar •3 1 egg •3 1 teaspoon vanilla extract •3 225g (11/2 cups) plain flour •3 1 /2 teaspoon baking powder •3 100g (1 cup) Lucky Almond Meal •3 55g (1/2 cup) Lucky Flaked Almonds, roasted Icing: •3 185g (11/2 cups) icing sugar •3 2 tablespoons orange juice
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Method: 1. Line two baking trays with baking paper. Preheat fan-forced oven to 160°C. 2. Beat butter and sugar together in a bowl with electric beaters until pale and creamy. Add the egg and vanilla extract and beat until well combined. Scrape the excess mixture from the beaters back into the bowl. 3. Sift the flour and baking powder over the mixture. Add the almond meal and stir with a wooden spoon until mixture forms a dough. 4. Roll the dough out between two sheets of baking paper until 5mm thick. Using a 7cm round cookie cutter cut out as many circles as possible. Then using a 4cm round cookie cutter cut out the centre of each round, making a ring shape. Transfer the rings to a lined baking tray and the smaller rounds to the other lined baking tray. Collect all the pastry scraps and roll out again. Repeat the cutting out process until all the pastry is used. Place trays in the refrigerator for 10 minutes. 5. Bake for 8-10 minutes until light golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. 6. To prepare the icing, sift the icing sugar into a small bowl. Stir in the orange juice to make a smooth icing, about the consistency of runny honey, adding a little water if necessary. Spoon the icing over the rings to coat the surface and drip down the sides. While the icing is still sticky, sprinkle over flaked almonds to coat the surface, for a decorative wreath. Store in an airtight container for up to 3 days. 7. Dust the remaining biscuit rounds with icing sugar. Tip: I f the pastry becomes too soft when cutting shapes chill the dough for 20 minutes.
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christmas Cakes & Desserts
Almond & Cranberry White Christmas Ice-cream Makes 12 x 150ml servings, or 8 x 200ml servings Ingredients: •3 85g (3/4 cup) Lucky Slivered Almonds, roasted •3 40g (1/4 cup) Lucky Pistachios, coarsely chopped •3 125g (1 cup) dried sweetened cranberries •3 1 /2 teaspoon ground cinnamon •3 2 tablespoons Grand Marnier or Cointreau (optional) •3 2 litres quality vanilla ice-cream Topping: •3 150g white chocolate •3 2 teaspoons vegetable oil •3 30g (1/4 cup) Lucky Slivered Almonds, roasted •3 1 tablespoon chopped Lucky Pistachios
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Method: 1. Combine the almonds, pistachios, cranberries, cinnamon and liqueur in a small bowl. Set aside to soak for a minimum of 15 minutes to overnight. (If not using liqueur bypass this soaking step). 2. Transfer the ice-cream to a large mixing bowl and set aside to soften for 10 minutes at room temperature. Gently fold the fruit and nut mixture through the ice-cream. 3. Working quickly, spoon the ice-cream mixture into twelve 150ml, or eight 200ml moulds. Smooth the surface evenly with the back of a knife. Cover with plastic wrap and freeze for 3 hours or until firm. 4. Line a baking tray with baking paper. Wrap a hot damp tea towel around the moulds to loosen the ice-cream and invert onto the lined tray. Place the tray in the freezer for 15 minutes or until completely set. 5. Bring a small saucepan half filled with water to the boil. Place the chocolate in a bowl. Remove saucepan from the heat and sit the bowl over the hot water, making sure the bowl is not touching the water. Stir until the chocolate is melted. Stir in the oil. Remove the bowl from the heat. 6. Using a wide spatula transfer the ice-creams onto individual serving plates. Drizzle melted chocolate over the tops and sprinkle with almonds and pistachios. Serve immediately. Tip: For the moulds use metal dariole cups, ramekins or teacups. To Oven Roast Nuts: Preheat fan-forced oven to 150°C. Spread almonds evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.
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christmas Cakes & Desserts
Hazelnut & Orange Shortbread Stars Makes 30 stars Ingredients: •3 160g unsalted butter, diced •3 80g (1/3 cup) caster sugar •3 250g (12/3 cups) plain flour •3 60g ( 1/2 cup) Lucky Hazelnut Meal •3 Finely grated rind of one orange •3 30g (1/4 cup) Lucky HazelnutS, halved •3 Icing sugar, for dusting
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Method: 1. Blend the butter and sugar in a food processor until smooth. Add the flour, hazelnut meal and orange rind and blend for 30 seconds. Using a spatula scrape the sides and base of the bowl. Blend again for another 30 seconds or until the mixture just forms a dough when pressed together between fingers. Using hands bring mixture together into a ball. 2. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes. 3. Preheat fan-forced oven to 160°C. Line two baking trays with baking paper. 4. Roll the dough out between two sheets of baking paper until 8mm thick. Cut out shapes using a 5cm star shape cookie cutter and transfer to lined trays. Shape the remaining dough into a ball and roll out again, repeating process until all the dough is used. Place a halved hazelnut in the centre of each star. Place trays in refrigerator for 20 minutes. 5. Bake for 10-12 minutes until lightly golden around the edges. Dust with icing sugar while hot. Cool on the trays. Can be stored in an airtight container for up to a week.
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41
christmas Cakes & Desserts
White Chocolate, Fruit & Pistachio Rocky Road
Makes 20
Method: 1. Line base and sides of a 18 x 18cm square cake tin with baking paper extending over the sides. 2. Half fill a medium sized saucepan with water. Bring the water to the boil over a high heat. Remove saucepan from the heat and place the chocolate in a medium sized bowl over the hot water. Make sure the bowl is not touching the water. 3. Stir until the chocolate is melted. Remove the bowl from the heat. 4. Working quickly, stir in the pistachios, dried fruit, marshmallows and coconut, if using, to combine well. Spoon the mixture into the prepared tin. Tap the tin on the bench to spread ingredients evenly. Place in the refrigerator for about 2 hours until set. 5. Remove the rocky road from the tin by lifting up the paper extending up the sides. Cut into 2.5cm squares. Store in an airtight container in a cool place for up to 2 weeks.
Ingredients: •3 400g white chocolate, chopped •3 85g (1/2 cup) Lucky Pistachios •3 40g (1/3 cup) sweetened dried cranberries •3 90g (1/2 cup) diced dried apricots •3 75g (1 cup) white marshmallows, cut into quarters 1 •3 /4 cup shredded coconut, toasted (optional)
Tip: To toast coconut, spread onto a baking tray and place in a 140°C fan-forced oven for 5 minutes or until lightly golden.
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43
christmas Cakes & Desserts
Cherry & Almond Trifle Serves 6-8
Method: 1. Combine the cherries, wine, juice and brown sugar in a small saucepan over a medium heat. Gently stir to dissolve sugar and bring to a simmer. Cook for 5 minutes until cherries have just softened. Remove cherries with a slotted spoon to a bowl. Continue to simmer the red wine syrup until it reduces by half. Pour over the cherries and set aside to cool to room temperature. 2. Fold the double cream, mascarpone, vanilla extract and icing sugar to combine. 3. To assemble, divide half of the biscuits among six 1 cup capacity glasses. Drizzle with half of the syrup, then top with half of the cherries, then half of the mascarpone cream and half of the almonds. Repeat the layering, finishing with the layer of mascarpone cream. Cover glasses with plastic wrap and refrigerate for 2 hours. 4. When ready to serve, sprinkle tops with the remaining flaked almonds.
Ingredients: •3 500g fresh or thawed frozen cherries, pitted •3 160ml (2/3 cup) red wine •3 Juice of an orange •3 2 tablespoons brown sugar •3 200ml double cream •3 125g mascarpone •3 1 teaspoon vanilla extract •3 1 tablespoon icing sugar, sifted •3 15 savoiardi (sponge finger biscuits), broken into pieces •3 60g (1/2 cup) Lucky Flaked Almonds, roasted
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45
christmas Cakes & Desserts
Almond Toffee Clusters Makes about 20 Ingredients: •3 55g ( 1/2 cup) Lucky Slivered Almonds, oven roasted •3 220g (1 cup) granulated sugar •3 125ml ( 1/2 cup) water •3 Finely grated rind of an orange •3 1 /2 teaspoon vanilla extract •3 20 pieces of 10 x 10cm clear cellophane.
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Method: 1. Line two baking trays with baking paper. 2. Using a teaspoon, place small mounds of nuts at 5cm intervals, onto baking trays. Lightly brush a glass heat proof jug with oil. 3. Put sugar and water in a medium sized saucepan over a medium heat and stir to dissolve sugar. 4. Add the orange rind and vanilla. Continue to cook without stirring* until the bubbles become smaller and the caramel syrup turns golden brown. It is ready when it forms a hard solid ball when a little mixture is dropped into a bowl of cold water (or if using a sugar thermometer cook until 150°C is reached). Immediately pour caramel mixture into the jug. 5. Working quickly, spoon about a tablespoon of mixture over each pile of nuts. Cool at room temperature until set and hard. The toffee will keep for a week in an airtight container, separated with baking paper layers in a cool dark place. Other nut options: Replace the slivered almonds with ½ cup of Lucky Californian Walnuts. *It is important not to stir as the sugar will crystallise. To Oven Roast Nuts: Preheat fan-forced oven to 150°C. Spread almonds evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.
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christmas Cakes & Desserts
Walnut & Fig Truffles Makes 24 Ingredients: •3 24 dried figs •3 80ml (1/3 cup) Muscat liqueur •3 60ml (1/4 cup) cream •3 180g quality 70% dark chocolate, roughly chopped or use buttons •3 40g (1/3 cup) Lucky Californian Walnuts •3 1 /4 cup Dutch cocoa, for dusting truffles
Method: 1. Using the point of a knife pierce a hole in the base of each fig. Place figs in a bowl. Gently heat the Muscat until warmed through. Pour over the figs and leave to macerate overnight, turning over occasionally. 2. Heat the cream in a small saucepan over a medium heat until just boiling. Remove from the heat and stir in the chocolate until melted. Cool chocolate mixture for 10 minutes. 3. Meanwhile, remove the figs from the Muscat draining off any excess. Insert one to two pieces of walnuts through the base of each fig. 4. Line a tray with baking paper. Using a fork dip each fig into the chocolate, rolling around to coat evenly, then shaking gently to remove excess chocolate and transfer to the paper lined tray. Place the tray in the refrigerator for 20 minutes or until set. The truffles will keep one week in an airtight container in the refrigerator. 5. To serve, roll the figs, one at a time, in a bowl of cocoa to coat evenly.
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christmas Cakes & Desserts
Almond Panforte Makes a 20cm round cake Ingredients: •3 180g (1 cup) glace fruits - diced (Available at good delicatessens) •3 275g (2 1/2 cups) Lucky Slivered Almonds, oven roasted •3 50g (1/3 cup) plain flour •3 2 tablespoons Dutch cocoa •3 11/2 teaspoons ground cinnamon •3 1 teaspoon mixed spice •3 90g ( 1/4 cup) honey •3 80g ( 1/3 cup) caster sugar •3 2 tablespoons Lucky Flaked Almonds
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Christmas cake from Siena, Italy
Method: 1. Preheat fan-forced oven to 130°C. Brush a 20cm round spring form tin lightly with olive oil and line the base with baking paper. 2. Put the glace fruits and nuts in a large bowl and sift the flour, cocoa and spices over it. Stir to combine. 3. Put honey and sugar in small heavy based saucepan over a low heat and stir to dissolve. Continue to cook without stirring* until it forms a soft ball when a little mixture is dropped into a bowl of cold water. 4. Pour over dry ingredients and stir to mix well. Transfer the mixture to prepared tin. Press down firmly to spread out evenly and flatten the surface. Scatter over the flaked almonds and press down gently to stick to the surface of the mixture. 5. Bake for 25 minutes. Cool completely in the tin. The cake will firm up as it cools. Remove the cake from the tin. The cake will keep for two weeks in an airtight container in a cool place. To serve, cut Panforte into thin slices to accompany coffee. *It is important not to stir as the sugar will crystallise.
The plain flour can be replaced with 55g (1/2 cup) Lucky Almond Meal if preferred. To make gift packages, cut the Panforte into wedges. Wrap in baking paper then tie with ribbon. Other Nut Options: Replace the slivered almonds with 2½ cups of your favourite combination of nuts. Choose from roasted Lucky Californian Walnuts, Lucky Hazelnut Kernels or Lucky Blanched Almonds. Add the nuts whole.
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christmas Cakes & Desserts
Baklava Makes about 40 pieces Ingredients: •3 200g (2 cups) Lucky Almond Meal •3 55g (1/2 cup) Lucky Blanched Almonds, roughly chopped •3 85g (1/2 cup) Lucky Pistachios, roughly chopped •3 60g (1/2 cup) Lucky Californian Walnuts, roughly chopped •3 110g (1/2 cup) caster sugar •3 2 teaspoons ground cardamom •3 12 filo pastry sheets •3 180g (3/4 cup) melted unsalted butter Syrup: •3 440g (2 cups) caster sugar •3 250ml (1 cup) water •3 1 tablespoon lemon juice, strained through a sieve •3 80ml (1/3 cup) rose water (optional)
Method: 1. Preheat fan-forced oven to 140°C. Line two baking trays with baking paper. 2. To make the syrup, place the sugar and water in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to the boil. Add the lemon juice. Reduce heat and simmer for 10 minutes without stirring. Add the rosewater (if using) and simmer a further 2 minutes. Remove from the heat and cool. Refrigerate until chilled. 3. Combine all the nuts, sugar and cardamom in a bowl. 4. Cover the filo pastry with a damp tea towel, while working with 1 sheet at a time. Brush a pastry sheet lightly with melted butter. Fold the filo sheet into thirds lengthwise, (same as folding an A4 letter.) 5. Brush the top with melted butter. Spread about a ¼ cup of the nut mixture evenly over the filo, leaving 1cm clean edge along one end to seal. Starting from the opposite end roll up the pastry like a Swiss Roll and seal end with extra melted butter. Keep rolls covered with a damp tea towel. Repeat with remaining pastry and nut filling. 6. Place rolls on baking trays and brush tops with melted butter. Bake for 10-15 minutes until lightly golden brown. Reduce temperature to 120°C fan-forced and continue baking for 30 minutes. Set aside to cool completely. 7. Cut the rolls on the diagonal into 3cm lengths. Transfer to a large ceramic dish with a cut side facing up. Pour the cold syrup evenly over the pastries and leave to soak 6 hours or overnight. Pastries can be stored in an airtight container for 4 days in a cool place (do not refrigerate). The crispness will gradually decrease.
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Nut Options: The Lucky Almond Meal can be replaced with Lucky Hazelnut Meal. Lucky Pine Nuts can also be used by simply replacing another nut with an equal quantity.
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53
christmas MAIN COURSES
Roast Pork Loin with a Nut, Sage, Rosemary & Thyme Filling Serves 6 Ingredients: •3 1.6-1.8kg rolled loin of pork (ask butcher to score skin about 1cm apart) •3 2 tablespoons sea salt Filling •3 45g (1/3 cup) LUCKY Pine Nuts •3 35g (1/3 cup) LUCKY Californian Walnuts •3 55g (1/3 cup) LUCKY Pistachios •3 2 teaspoons fennel seeds •3 3 garlic cloves •3 1 /4 cup sage leaves •3 2 sprigs of rosemary, leaves picked •3 4 sprigs of thyme, leaves picked •3 1 /2 teaspoon sea salt
Method: 1. Preheat fan-forced oven to 180°C. 2. Place all filling ingredients into bowl of food processor. Blend until nuts are coarsely chopped. 3. Open out loin, with skin side down. Spread nut mixture over flat side of meat and roll loin over the filling. Tie loin with string firmly at 1cm intervals along length to hold in shape. Rub salt into score cuts and over skin. Place loin in a roasting tray. Roast for 50-60 minutes or until juices run clear when pierced with a skewer. Remove from oven, cover loosely with foil and set aside to rest for 20 minutes. 4. To serve, cut loin into 1cm thick slices using the score marks in the crackling as a guide.
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christmas MAIN COURSES
Pan Fried Scallops in Shell topped with Almond & Lemon Butter
with a Watercress & Radish Salad Serves 6 Ingredients: •3 18 scallops on the half shell •3 2 tablespoons olive oil •3 150g unsalted butter •3 30g (1/4 cup) Lucky Slivered Almonds •3 1 /2 cup chopped flat leaf parsley leaves •3 finely grated rind and juice of a lemon Salad: •3 2 bunches watercress, thick stalks discarded •3 1 cup chopped celery leaves, (use pale green leaves from the inner section of celery heart) •3 3 radish, ends trimmed, cut into thin rounds •3 60ml extra virgin olive oil •3 1 tablespoon lemon juice •3 sea salt •3 freshly ground white pepper
Method: 1. Using a small sharp knife, remove scallops from each shell. Wash and dry shells. Wipe scallops with paper towel removing any grit. Place scallops in refrigerator until ready to cook. 2. To prepare the salad, place watercress leaves, celery leaves and radish in a large bowl. Whisk oil and lemon juice in a small bowl. Season with salt and pepper. Set aside. 3. Melt butter in a small saucepan over a medium heat. Add nuts and cook for about 1 minute, or until golden, stirring occasionally. Add parsley, lemon rind and juice. Set aside. 4. Meanwhile, heat oil in a large non-stick frying pan over a medium-high heat. Cook scallops in two batches – add half the scallops and sear for 30 seconds each side until golden. Repeat with remaining scallops. Transfer scallops to their shells. Spoon over almond and lemon butter mixture. Drizzle dressing over salad and gently toss to coat leaves. Serve scallops immediately accompanied with salad.
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christmas MAIN COURSES
Turkey Breast with Walnut & Herb Butter Stuffing Serves 6 Ingredients: •3 1kg free-range Turkey Breast with skin on •3 60ml extra virgin olive oil •3 100ml white wine Walnut Butter: •3 100g (1 cup) LUCKY CALIFORNIAN WALNUTS, roasted •3 2 teaspoons fennel seeds •3 1 teaspoon ground cumin •3 100g unsalted butter, cut into cubes •3 50g finely grated rind of an orange • 3 1/3 cup flat leaf parsley leaves, roughly chopped •3 2 teaspoons fresh thyme leaves •3 2 teaspoons sea salt •3 1/4 teaspoon freshly ground pepper
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Method: 1. To make the WALNUT butter, place the nuts and spices in a food processor and pulse until nuts are roughly chopped. Add the remaining ingredients and pulse the machine until all ingredients are combined. Set aside. 2. To prepare the turkey, place the breast skin side down on a chopping board. Using a sharp knife, butterfly the breast meat and open out like a book, with the cut side facing up (see below for details). 3. Spread the WALNUT mixture evenly over the cut side of the breast, leaving about 3cm along the edges. Roll up tight and tie the breast with cooking string at 2cm intervals along the length of the breast, making sure the skin side faces up. Tightly wrap in plastic wrap and place in the refrigerator for minimum 1 hour. This helps to keep the shape while cooking. 4. Preheat fan-forced oven to 150°C. 5. Remove the meat from the refrigerator and leave at room temperature for 30 minutes. Remove the plastic wrap. Heat the oil in a non-stick oven proof frying pan over a medium-high heat. Place the turkey breast skin side down and cook for 2 minutes until golden then continue browning and turning on all sides. This takes about 10 minutes in total. Pour in the wine and transfer the pan to the oven. Cook for 30 minutes, turning the breast over after 15 minutes. Test with a skewer. When cooked, the juices will run clear when inserted with a skewer. Remove from oven. Cover the breast loosely with foil and set aside for 20 minutes to rest the meat. 6. Slice the meat at 1cm intervals and serve with resting juices remaining in the pan. (To butterfly the breast meat, starting from one side, cut in half horizontally along the length of the breast almost all the way through to the other side, then open out like a book.)
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christmas MAIN COURSES
Apricot & Pistachio Stuffing Method: 1. Cook 1 finely chopped onion in a tablespoon of olive oil in a non-stick frying pan over a medium heat for 5 minutes. 2. Combine cooked onion with 3 cups fresh bread crumbs, ½ cup diced apricots, ½ cup orange juice, 1 tablespoon sage leaves, 2 teaspoons thyme leaves, ¼ cup flat leaf parsley leaves and ½ cup Lucky Pistachios. 3. Use the stuffing for chicken or double the quantities for a turkey.
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Brown Rice, Mushroom & Hazelnut Stuffing Method: 1. Place 1 cup brown rice and 2 cups chicken stock in a saucepan over a medium heat. Cover and bring to a simmer. Cook for 20 minutes or until the rice is cooked. Remove from heat. 2. Meanwhile, cook a finely chopped red onion in a tablespoon of olive oil and 50g butter in a non-stick frying pan over a low heat for 5 minutes. 3. Add ¼ cup finely diced celery and 300g sliced Swiss mushrooms and cook for 10 minutes until softened. 4. Add the mushroom mixture, finely grated rind of an orange, ¼ cup chopped flat leaf parsley and ½ cup of chopped oven roasted Lucky Hazelnuts to the rice. 5. Season with sea salt and ground black pepper and mix well. Use this stuffing for chicken or boned leg of lamb.
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christmas MAIN COURSES
Nuts & Spice Couscous Stuffing Makes enough stuffing for a 2kg chicken Ingredients: •3 110g (1 cup) Lucky Blanched Almonds •3 60g (1/2 cup) Lucky HazelnutS •3 2 tablespoons olive oil •3 1 small brown onion, finely chopped •3 185g (1 cup) couscous •3 250ml (1 cup) chicken stock or water •3 1 pinch saffron threads or 1 /4 teaspoon ground saffron •3 85g (1/2 cup) Lucky Pistachios •3 75g (1/2 cup) currants •3 Finely grated rind of a lemon •3 1 tablespoon ground cinnamon •3 1 teaspoon salt •3 1/4 teaspoon white pepper
Method: Preheat fan-forced oven to 130°C. 1. Spread out almonds and hazelnuts evenly on separate baking trays. Bake for 5-10 minutes or until lightly golden. Rub hazelnuts in a tea towel to remove the skins. 2. Meanwhile, heat the oil in a small saucepan over a medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the couscous and stock and bring to the boil. Remove from the heat. Add saffron and set aside for 10 minutes to allow the couscous to absorb the liquid. Stir the couscous with a fork to break up any lumps. 3. Transfer the couscous mixture to a large bowl. Stir in the roasted nuts, pistachios and all the remaining ingredients to mix well. The stuffing mixture is now ready. 4. To stuff and roast the chicken: Preheat fan-forced oven to 180°C. Spoon as much stuffing into the cavity of the chicken that is possible. Secure the opening with a metal skewer. Place chicken in a roasting dish. Drizzle a little olive oil over the chicken to coat all the skin and season with salt and pepper. Roast for 1 hour 20 minutes or until juices run clear (not pink) when a skewer is inserted into the thigh. 5. Serve the stuffing with carved chicken pieces. Serving suggestion: Serve with roasted capsicum and a spicy condiment such as Harissa.
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63
christmas salads & vegetables
Quinoa, Mint & Nut Salad Serves 6 Ingredients: •3 180g (1 cup) red or white quinoa •3 1/4 teaspoon sea salt •3 1 cup coarsely chopped mint leaves •3 1 cup coarsely chopped flat-leaf parsley leaves •3 45g (1/3 cup) Lucky Pine nuts, roasted •3 55g (1/2 cup) Lucky Natural Sliced Almonds •3 finely grated rind and juice of a lemon •3 60ml (1/4 cup) extra virgin olive oil •3 1 tablespoon balsamic vinegar
Method: 1. Cook quinoa according to packet instructions. Drain any excess liquid. Spread out drained quinoa over a tray, to cool to room temperature. 2. Combine the quinoa and all remaining ingredients in a large bowl to mix well. Set aside for 30 minutes to allow flavours to infuse and develop. Adjust seasoning with salt, to taste, if necessary. Tip: Salad can be prepared up to 2 hours ahead. Cover and refrigerate until required, then bring to room temperature to serve.
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65
christmas salads & vegetables
Spicy Roast Pumpkin Wedges with Walnut & Coriander Sauce
Serves 6
Method: 1. Preheat fan-forced oven to 170°C. Line a large baking tray with baking paper or foil. 2. Cut pumpkin into wedges 1.5cm wide, leaving the skin on. In a large bowl combine the oil, cumin and cinnamon. Toss wedges in spiced oil to coat all over. Transfer to a large baking tray. Bake for 20-25 minutes or until golden and cooked through. 3. Meanwhile to make the sauce, place all the ingredients in a food processor and pulse until well mixed and the walnuts are coarsely chopped. Taste and adjust seasonings with lemon juice, salt and pepper, if needed. 4. Arrange the pumpkin wedges on a platter. Spoon over the sauce then scatter over the walnuts and coriander leaves to garnish.
Ingredients: •3 1 kg pumpkin (try Jap, Butternut or Queensland Blue varieties), seeds removed •3 1/4 cup olive oil •3 2 teaspoons ground cumin •3 2 teaspoons ground cinnamon •3 2 tablespoons coriander leaves, for garnish •3 1 /3 cup Lucky Californian Walnuts, for garnish Sauce: •3 125ml (1/2 cup) extra virgin olive oil •3 125g (1 cup) Lucky Californian Walnuts, roasted •3 1 cup roughly chopped coriander leaves •3 1 garlic clove •3 1/2 teaspoon paprika (optional) •3 Juice of a lemon •3 Sea salt •3 Freshly ground pepper
Nut options: Replace walnuts with an equal amount of pine nuts or roasted hazelnuts, with the skins removed. Tip: Preheat fan-forced oven to 130°C. Spread walnuts evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.
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67
CHRISTMAS SALADS & VEGETABLES
Roasted Baby Vegetables with Spiced Couscous & Nuts
Serves 4 as an accompaniment Ingredients: •3 110g (1 cup) LUCKY FLAKED ALMONDS • ½ teaspoon sea salt
• 6 Dutch baby carrots, green tops trimmed • 4 small onions, peeled • 8 small tomatoes on the vine • 60ml (¼ cup) extra virgin olive oil, plus extra for drizzling • Sea salt • Freshly ground black pepper • 2 tablespoons fresh thyme leaves • 275g (1½ cups) couscous • 375ml (1½ cups) boiling vegetable or chicken stock • 40g (¼ cup) LUCKY PISTACHIOS • 3 teaspoons ground cinnamon • ¼ cup chopped fresh mint leaves • ¼ cup chopped flat leaf parsley
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Method: 1. Preheat fan-forced oven to 200°C. Line two shallow sided baking dishes with baking paper. 2. Spread flaked almonds over a baking tray and bake for 3-5 minutes, or until nuts are lightly golden. Remove from oven and allow to cool completely. 3. Bring a medium size saucepan of water to the boil over a high heat. Add the salt and baby carrots and par-cook for 4 minutes. Remove carrots with a slotted spoon and transfer to a colander to drain excess moisture. Add the onions to the boiling water and cook for 10 minutes. Remove with a slotted spoon and transfer to the colander to drain excess moisture, for about 5 minutes. 4. Cut the carrots and onions in half lengthways and transfer to a large bowl. Drizzle over two-thirds of the oil, season with salt and pepper and sprinkle with a third of the thyme leaves, then toss to mix through. 5. Spread the onions and carrots mixture evenly over a prepared baking dish. Place the tomatoes in the other dish and drizzle over the remaining oil and thyme leaves. Place both dishes in oven and roast for 15 minutes, or until carrots are just cooked through and just turning golden around edges and the tomatoes are blistered. 6. Meanwhile, place the couscous in a medium bowl and pour over boiling stock. Set aside for 5 minutes to allow all the liquid to be absorbed, then stir the couscous with a fork to break up any lumps that have formed. Add the pistachios, cinnamon, chopped mint and parsley and half of the almonds and stir to combine. Spoon onto serving platter. 7. Remove the vegetables from the oven and transfer on top of couscous. Pour any remaining pan juices over the vegetables and sprinkle over the remaining nuts. Tip: Can use Lucky Natural Sliced Almonds as an alternative to Lucky Flaked Almonds.
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christmas salads & vegetables
Roast Beetroot & Walnut Salad with Minted Fetta
Serves 6 as an entrée or side dish
Ingredients: •3 3 medium beetroot, leaves and roots trimmed •3 2 tablespoons extra virgin olive oil •3 1/4 cup freshly squeezed orange juice •3 150g Goats Cheese Fetta, crumbled •3 1/2 cup Greek yoghurt •3 1/4 cup chopped mint leaves •3 85g (1/2 cup) Lucky Californian Walnuts •3 11/2 tablespoons balsamic vinegar •3 Sea salt •3 Freshly ground pepper •3 2 cups (100g) baby spinach leaves •3 3 tablespoons extra virgin olive oil
Method: 1. Preheat fan-forced oven to 180°C. 2. Using one tablespoon of the olive oil rub a little over each beetroot, then wrap each in a piece of foil. Place on a baking tray and bake for an hour or until tender when a skewer is inserted. Set aside for 10 minutes, or until cool enough to handle then peel away skin. Cut each beetroot into thin slices. Transfer slices to a shallow dish and pour over orange juice. Set aside to cool. 3. Meanwhile crumble the cheese into a small bowl. Fold through the yoghurt and mint leaves. Cover and refrigerate until required. 4. Heat the remaining oil in a small non-stick frying pan over a medium heat. Add the walnuts and stir over low heat for 1-2 minutes. Remove from the heat, immediately pour in the balsamic vinegar and toss to coat walnuts. 5. Remove beetroot with a slotted spoon, reserving orange juice and arrange on serving plates. Whisk the extra virgin olive oil into the remaining orange juice mixture and season with salt and pepper. Place teaspoonfuls of minted cheese mixture on the beetroot slices. Scatter over spinach leaves and walnuts. Lightly drizzle the dressing over the leaves. Serve immediately.
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71
christmas salads & vegetables
Prawns, Fennel & Almond Salad with Cress & Preserved Lemon Mayonnaise Serves 6
Method: 1. Cut a slit down the back of prawns and remove the intestinal tract and discard. Coarsely crush the peppercorns, fennel seeds and salt with a mortar and pestle. In a glass or ceramic dish, stir together the crushed mixture, 1/3 cup of oil, lemon rind and juice to mix well. Add the prawns and toss to coat well. Cover with plastic wrap and place in the refrigerator for 1 to 2 hours to marinate.
Ingredients: •3 24 green (uncooked) prawns, peeled leaving tails intact •3 2 teaspoons black peppercorns •3 1 tablespoon fennel seeds •3 1 teaspoon sea salt •3 125ml (1/2 cup) olive oil •3 Finely grated rind of a lemon 2. Meanwhile, remove and discard the pith and flesh from the preserved lemon rind. Finely dice •3 Juice of a lemon the skin and stir through the mayonnaise to •3 1 /4 of preserved lemon rind, pith and flesh combine well. Set aside until needed. Heat the discarded, removed remaining olive oil in a small saucepan over a •3 1 cup quality mayonnaise medium heat. Add almonds and cook for 1 to 2 •3 80g ( 3/4 cup) Lucky Slivered minutes until golden, stirring occasionally. Almonds Drain on paper towel. •3 1 bunch of watercress, stems removed 3. Heat a large non-stick heavy based frypan over a high heat. Remove half the prawns from •3 1 bunch baby green leaves, the marinade draining off excess and cook (such as spinach and basil) 2 minutes each side or until just opaque. Add half the almonds and toss with the prawns for 30 seconds. Remove spice coated prawns and almonds and set aside. Repeat with the remaining prawns and almonds. 4. To serve, place four prawns on each plate with watercress and baby leaves alongside. Accompany with the preserved lemon mayonnaise.
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73
christmas salads & vegetables
Almond, Spice & Salt Calamari with a Flat Leaf Parsley Salad Serves 4 as a light main meal. Ingredients: •3 50g (1/2 cup) LUCKY EASY CHEF OVEN ROASTED ALMOND MEAL •3 1 tablespoon sea salt •3 1/4 teaspoon paprika •3 1/4 teaspoon dried chilli flakes •3 1 teaspoon ground cumin •3 1/4 teaspoon cracked black pepper •3 3 medium calamari tubes, cleaned and sliced into 8mm wide rings •3 2 tablespoons vegetable oil Salad: •3 2 tablespoons lemon juice •3 3 tablespoons extra virgin olive oil •3 1 garlic clove, finely chopped •3 1 teaspoon thinly sliced lemon rind •3 Sea salt •3 Freshly ground black pepper •3 3 cups flat leaf parsley leaves •3 200g cherry tomatoes, halved •3 55g (1/2 cup) LUCKY NATURAL SLICED ALMONDS
Method: 1. Stir the oven roasted almond meal, salt, paprika, chilli, cumin and pepper to combine. Set aside. 2. To make salad dressing, whisk together the lemon juice, olive oil, garlic and lemon rind in a large bowl to combine well. Season with salt and pepper, to taste. 3. Heat the oil in a large heavy-based frypan over a high heat. Add the calamari rings and cook for 15 seconds each side or until completely opaque. Working quickly, transfer the hot calamari to the almond mix and toss to coat well. 4. Add the parsley leaves and tomatoes to the dressing and toss gently to coat leaves. To serve, pile salad onto serving plates with the calamari rings alongside and sprinkle over the natural sliced almonds. Variation: For a warm smokey background flavour, replace the paprika with smoked paprika, available from good delicatessens.
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christmas salads & vegetables
Smoked Salmon & Avocado Salad with Hazelnuts Serves 4 (Entrée or Light Lunch)
Ingredients: •3 1 avocado •3 150g rocket leaves, washed and dried •3 200g packet of smoked salmon •3 60g (1/2 cup) Lucky HazelnutS, roasted Dressing: •3 3 tablespoons extra virgin olive oil •3 1 tablespoon lemon juice •3 Salt and ground pepper •3 2 tablespoons roasted Lucky Hazelnuts coarsely chopped
Method: 1. To prepare the dressing, whisk together oil and lemon in a medium bowl until well combined. Season to taste. 2. Cut the avocado in half lengthwise. Remove the seed and peel the skin. Cut each half into 6 wedges, lengthways. 3. Place 3 wedges of avocado on each plate. Divide the salmon between the plates. Arrange a pile of rocket on each serving plate. Drizzle with dressing and scatter nuts and ground pepper over the top. Serve. Tip: After roasting hazelnuts, rub in clean towel to remove skins.
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77
christmas nibbles
Nut Dukkah Makes about 3 cups. Ingredients: •3 21/2 cups Lucky Natural Almonds, roasted* •3 1 cup Lucky Hazelnuts, roasted •3 1 /3 cup Lucky Sunflower KERNELS •3 1 /3 cup Lucky Pepitas, roasted •3 1 /4 cup sesame seeds •3 1 tablespoon fennel seeds, roasted •3 1 /4 cup coriander seeds, roasted •3 1 tablespoon cumin seeds, roasted •3 1 /2 teaspoon chilli flakes (optional) •3 1/2 teaspoon sea salt * You can use LUCKY OVEN ROASTED ALMONDS if preferred.
Method: 1. Place all ingredients in the bowl of a food processor. Blend until mixture is a blend of varying textures from finely ground to 5mm pieces. Store in an airtight container for up to a month. Serve dukkah with quality virgin olive oil and crusty bread. Dip bread in oil then into the dukkah. Also delicious sprinkled over salads.
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79
christmas nibbles
Coffee & Four Nut Brittle Makes about 25 x 5cm pieces. Ingredients: •3 375g (12/3 cups) caster sugar •3 80ml (1/3 cup) honey •3 45g unsalted butter •3 80ml (1/3 cup) strong espresso coffee (or 1 tablespoon instant coffee dissolved in 1/3 cup of water) 1 •3 /4 teaspoon bi-carbonate of soda •3 1/2 teaspoon vanilla extract •3 55g (1/2 cup) Lucky Flaked Almonds •3 65g (1/2 cup) Lucky Hazelnuts, roasted and cut in halves •3 55g (1/3 cup) Lucky Natural Pistachios, roasted •3 50g (1/2 cup) Lucky Californian Walnuts, roasted and roughly chopped
Method: 1. Line a baking tray with baking paper. Grease the back of a spatula lightly with butter. 2. Place sugar, honey, butter and coffee in a heavy based saucepan over medium heat and stir to dissolve sugar. Without any further stirring, cook until the mixture reaches hard crack stage, about 10-15 minutes. To test for hard crack stage, drop a little syrup into a bowl of cold water and a ball of hard toffee will form when the stage is reached, or if using a sugar thermometer cook until 150°C is reached. Immediately remove from heat and working quickly, stir in bi-carbonate of soda, vanilla and nuts to mix well. Pour onto prepared tray and smooth out evenly with a greased spatula. Cool at room temperature until set hard. 3. When set hard, break into about 5cm shards to serve. 4. Store in an airtight container in a cool dark place for up to a week. Gift Idea: Wrap shards individually in squares of cellophane or baking paper.
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81
christmas nibbles
Herbed Goats Cheese Pine Nut Log Ingredients: •3 40g ( 1/3 cup) LUCKY PINE NUTS •3 300g Goat Curd Cheese (chevre) •3 2 tablespoons finely chopped fennel leaves •3 2 teaspoons chopped fresh thyme leaves •3 Finely grated rind of a lemon •3 1/4 teaspoon freshly ground pepper •3 1.5cm thick slices of baguette or ciabatta, toasted •3 Extra virgin olive oil, for drizzling
Method: 1. Preheat fan-forced oven to 160°C. 2. Spread pine nuts over a baking tray and bake for 5 minutes, shaking tray halfway during cooking, or until nuts are lightly golden. Remove from oven and allow to cool completely. 3. Roughly chop pine nuts and transfer to a plate. 4. Place the goat’s cheese, herbs, lemon and pepper in a bowl and stir with a fork to blend together. Roll the cheese mixture into a log shape, about 4cm diameter. Roll log tightly in plastic wrap to hold shape and refrigerate for an hour to allow flavours to develop. 5. When ready to serve, remove the plastic wrap. Roll the cheese log in the pine nuts to coat evenly all over. 6. Serve at room temperature with toasted slices of bread and drizzle with a little olive oil. Hint: The cheese log can be prepared a day ahead and kept refrigerated until required.
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christmas nibbles
Five Spice Caramelised Walnuts
Method: 1. In a large bowl mix together 2 teaspoons five spice powder, 11/2 teaspoons sea salt, 1 tablespoon caster sugar. 2. Heat 2 tablespoons of light olive oil in a heavy-based non stick frypan over a medium heat. Add 11/2 cups Lucky Californian Walnuts and sprinkle over 1 /4 cup caster sugar. 3. Cook the nuts while tossing constantly and watching carefully, until golden and the sugar begins to caramelise. Immediately remove from the heat and transfer the nuts to the spice mix. 4. Toss to coat the nuts well and set aside to cool. Store in an airtight container for up to one week.
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Soy & Cumin Seeds & Nuts
Method: 1. Heat 1 tablespoon of olive oil in a non-stick frying pan over a medium heat. 2. Add 1/2 cup each of Lucky Sunflower Kernels, Slivered Almonds and Pepitas and stir to combine. 3. Add 1 teaspoon ground cumin and 1 /4 teaspoon turmeric, and stir for 3-4 minutes to toast the seeds. 4. When you hear the pepitas begin to pop the seeds are ready, then add 1/4 cup soy sauce, stirring continuously until liquid has evaporated (about 35 seconds). 5. Eat warm or cool. These are best eaten the same day.
Indian Spice Mix Method: 1. In a large bowl mix together 1 teaspoon each of ground cumin, ground coriander, garam masala, turmeric and fennel seeds, 1 /2 teaspoon sweet paprika and 2 tablespoons peanut oil. 2. Stir in 1 cup each of Lucky Brazil Nuts, Cashews and Blanched Almonds to coat in spice mixture. 3. Spread nut mixture evenly on a baking tray lined with baking paper. Bake in a fan-forced oven at 160°C for 15 minutes, stirring the nuts twice during cooking. 4. Transfer to a paper towel lined bowl and sprinkle with sea salt. 5. Eat warm or cool. These are best eaten the same day.
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The team at Lucky wish you a very ✶ happy & safe festive season.
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Happy Baking!
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