Kiwi Style Fruit Mince (Christmas Fruit Mince)
Makes approximately 6 cups (1.2kg)
This fruit mince recipe is very versatile; feel free to replace anything, for example, replace the dried blueberries with dried cranberries; swap the almonds for pine nuts or chopped walnuts; brandy, whiskey or rum can be used in place of the lemon juice, etc. This way, the recipe gives you the building blocks to make your own great fruit mince but you can also adapt it to your own taste – simply replace an ingredient with a similar one, weight for weight, or measurement for measurement.
Some examples of variations have been given in the recipe.
This fruit mince can be made and, if stored in a cool, dark place, it will last for up to two months, and tends to just taste better and better over time. If alcohol is added, then the fruit mince can be stored for at least six months.
2 cups Alison’s Pantry Choice Apricots, (or NZ Apricots bring a nice tang) finely chopped
1 cup Alison’s Pantry Jumbo Raisins, finely chopped or (raisins or sultanas)
1 cup Alison’s Pantry Dried Cranberries, chopped
1 cup Alison’s Pantry Natural Almonds, roughly chopped (or other natural nuts such as pine nuts, walnuts or pecan)
1 Granny Smith apple, peeled and coarsely grated
2/3 cup brown sugar, firmly packed
2 tsp mixed spice
1 tsp ground cinnamon
Finely grated zest and juice of 2 lemons
Finely grated zest and juice of 1 orange
1/4 cup brandy (or substitute for orange juice, if preferred)
1. Combine all ingredients in a non-metallic bowl. Cover and store in a dark place for 2-3 days to allow the flavours to develop. Stir once a day to mix ingredients evenly
2. Pack the fruit mince into sterilised jars, pressing down well to remove any air pockets, and seal with tight-fitting lids
3. Unopened, the fruit mince will last for up to two months if stored in a cool, dark place. If alcohol is added, the fruit mince will last for at least six months. Flavours will continue to develop over time.
4. Once opened, store the fruit mince in the fridge
Download the PDF version: Alison’s Pantry Kiwi Style Fruit Mince (Christmas Fruit Mince)
Christmas Mince Pies with Almond Pastry
Makes 24 mini pies
To make gluten-free pastry, simply use wheat and gluten-free baking mix in place of ordinary flour in this recipe
125g butter, softened
1/4 cup caster sugar
1 small egg, lightly beaten
1 tsp Vanilla Essence
1 1/2 cups plain flour, sifted
Pinch salt
1 cup Alison’s Pantry ground almonds
2 cups prepared Alison’s Pantry Fruit Mince – Kiwi Style (see Recipe)
Icing sugar, to dust
1. To make pastry, beat butter and sugar in a bowl, to just combine. Beat in egg and vanilla. Stir in flour, salt and almonds until mixture comes together into a ball. Turn pastry out onto a work surface and knead lightly until smooth. Form pastry into a disc, wrap well and chill for 1 hour until firm.
2. Lightly grease 2 x 12-hole mini muffin tins. On a lightly floured surface, roll out pastry to 3mm thick. Use an 8cm round cutter to stamp out 18 circles.
3. Press one circle gently into each muffin hole, prick bases with the tip of a skewer, then fill with the fruit-mince.
4. Cut 6cm circles from remaining pastry (re-roll scraps, if necessary) and use these to form lids to the pies. Cut out small star patterns before fitting lids, if desired. Press edges together to seal. Chill for 30 minutes. Meanwhile, preheat the oven to 200°C.
5. Bake for 20 minutes or until pastry is golden brown. Remove to a wire rack to cool. Dust with icing sugar to serve.
Download the PDF version here: Christmas Mince Pies with Almond Pastry
Kiwi Fruit Mince Ham Glaze
Makes glaze for one large whole ham
1 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style (see recipe)
1 cup brown sugar, firmly packed
3 Tbsp wholegrain mustard
2 Tbsp rum or whiskey (optional)
8-9kg whole ham, cooked on the bone
1 cup orange juice (or white wine, as desired)
1. Preheat oven to 180°C. To make the ham glaze, combine the fruit mince, sugar and mustard in a bowl, adding rum or whiskey if desired
2. To prepare the ham, run a knife around the shank end of the ham. Carefully slice under the edge of the rind at the base of the ham, then ease between the rind and the fat with your fingers and pull to gently remove the rind
3. With a sharp knife, score the fat in a diamond pattern with 3mm deep cuts. Place the ham in an oven pan large enough to catch any glaze that will drip as it cooks. Surround the ham with orange juice (or wine, as preferred)
4. Smear the glaze over the scored fat of the ham. Place the ham in oven to bake for one hour, basting at regular intervals until glaze has caramelised
5. Sliced ham can be served hot or at room temperature
Download the PDF version: Kiwi Christmas Fruit Mince Ham Glaze
Chocolate Fruit Mince Truffles
Makes approximately 36, depending on size
A fun way to present truffles is to pop them onto skewers then place in cellophane bags so they look like cake pops. Rolled in different coatings, such as chopped nuts or coconut, these truffles make great edible Christmas gifts.
1 1/3 cups blanched almonds
2 cups prepared Alison’s Pantry Fruit Mince – Kiwi Style (see recipe)
1/4 cup Alison’s Pantry crystallised ginger, chopped
150g dark chocolate, melted, to coat
1 cup walnuts toasted and chopped, or desiccated coconut, or chocolate sprinkles, to dip
1. Place almonds in a food processor and process to chop. Add fruit mince and ginger and process until mixture forms a thick textured paste
2. Roll paste into even-sized balls. Dip balls in melted chocolate, to coat and while still wet, roll in coating of choice
3. Place on a baking paper-lined tray to set.
4. Pop on sticks to serve, if desired
Download the PDF version: Chocolate Fruit Mince Truffles
Delicious Cheesecake
Serves 10-12
Base:
250g malt biscuits, crushed
50g Alison’s Pantry ground almonds
130g butter, melted
Filling:
500g cream cheese, at room temperature
2/3 cup caster sugar
1/2 cup sour cream
4 eggs
3/4 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style (see recipe)
To make base
1. Preheat the oven to 160°C. Brush a 20cm springform cake tin with melted butter.
2. In a bowl, combine the crushed biscuits, almonds and melted butter. Press the crumb mixture evenly over the base and up the sides of the tin. Chill in the fridge while you prepare the filling.
To make filling
1. In a clean bowl, beat the cream cheese and sugar until creamy. Add the sour cream and beat until well combined and the mixture is light and fluffy.
2. Beat in the eggs, to just combine. Don’t overbeat at this stage. Stir in the fruit mince and pour the mixture over the crumb base. Bake for 40 minutes or until just set in the centre. Cool completely in the cake tin.
3. Cover loosely with plastic wrap and refrigerate overnight. Remove cheesecake from fridge 30 minutes before serving so that filling softens a little. Slice to serve.
Download the PDF version: Festive Cheesecake Desert
Christmas Cake with a Twist
Makes 23cm cake
1.5kg Cake Mix:
250g Alison’s Pantry Select Dates, chopped
300g Alison’s Pantry Sultanas
250g Alison’s Pantry Raisins
200g Currants
200g dark chocolate drops
300g Alison’s Pantry Figs, chopped
1/2 cup sherry
1 lemon, finely grated zest
1 orange, finely grated zest
1 1/2 cups brown sugar
250g butter, softened
1 Tbsp treacle
5 eggs
2 cups flour
1/2 tsp of ground allspice, cardamom, cinnamon, cloves, coriander and nutmeg
1. One to two days before the cake is to be made, put the cake mix into a plastic bag and add the sherry. Turn the bag a couple of times a day and leave the bag in a warm place until the sherry has been absorbed by the fruit
2. Preheat oven to 150°C and line a 23cm cake tin with greaseproof paper
3. Grate/zest the rind of the lemon and orange taking care not to include the pith. Process in food processor with the sugar until well combined
4. Add the butter and process until soft and fluffy, then add treacle and mix again. Add the eggs, one at a time, with a tablespoon of the measured flour between each egg
5. Mix the rest of the flour with the spices and fruit in a large bowl
6. Tip the creamed mixture into the floured fruit and mix until the mixture is soft enough to drop from the spoon. If the mix is too dry, add up to 1/4 cup of sherry or another spirit
7. Put the mixture into the prepared tin and bake at 150°C for one hour, then at 140°C for approximately three hours, until a skewer in the center of the cake comes out clean
8. Optional: Dribble 1/4 cup of alcohol (whiskey, rum or brandy) over the top of the cake whilst the cake is hot
9. Leave in the tin for an hour before turning it out
Download the PDF version: Alison’s Pantry Christmas Cake with a Twist
Fruity Pork Balls with Sticky Soy Glaze
Makes 20 small balls
Meatballs:
500g lean pork mince
4 spring onions, finely chopped
3 Tbsp fresh coriander or parsley, finely chopped
1/2 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style (see recipe)
1 Tbsp soy sauce
1/2 tsp chilli powder
1 cup fresh bread crumbs
Heat oven to 200°C. Line a large, shallow baking pan with baking paper
To make meatballs
1. Place all meatball ingredients in a bowl. Mix well to combine, and then with damp hands (to stop the mixture sticking), shape mixture into 20 small balls
2. Arrange meatballs in one layer in the prepared pan. Bake for 20 minutes or until golden brown, shaking the pan or turning regularly until meatballs are browned all over and cooked through
Soy Glaze:
1/3 cup soy sauce
1/4 cup Thai sweet chilli sauce
2 Tbsp tomato paste
2 Tbsp brown sugar
1/4 cup water
To make soy glaze
1. While the meatballs are cooking, combine the soy glaze ingredients in a large saucepan and simmer for two minutes. Once the meatballs are cooked, remove them from the pan and place on paper towels to blot up any excess fat.
2. With a slotted spoon or tongs, add the cooked meatballs to the glaze and simmer for five minutes. Skewer the glazed meatballs with toothpicks and serve as finger food nibbles.
Download the PDF version: Fruity Pork Balls with Sticky Soy Glaze
Kiwi Style Fruit Mince Chocolate Brownie
Makes 18 pieces
225g butter, cubed
200g dark chocolate drops
1 cup brown sugar, firmly-packed
4 large eggs
1 1/4 cups prepared Alison’s Pantry Fruit Mince – Kiwi Style (see Recipe)
1 1/4 cups flour, sifted
1/2 cup cocoa powder, sifted
1/4 tsp salt
1/2 cup Alison’s Pantry walnuts, chopped
Icing sugar to dust
1. Preheat oven to 180°C. Line a 17cm x 27cm slice tin with nonstick baking paper, ensuring there is overhang on all sides
2. Melt the butter and chocolate gently in a saucepan or microwave on a medium heat in bursts of 20 seconds in a heatproof bowl. Stir until smooth
3. Beat in the brown sugar with a wooden spoon and then stir in the eggs, one at a time. Stir in the fruit mince then flour and cocoa. Lastly, stir in the walnuts
4. Spread mixture into the prepared tin and bake for 35-45 minutes, or until a skewer inserted into the centre comes out clean
5. Remove from the tin and transfer the brownie to a wire rack to cool. Cut into squares and serve dusted with icing sugar
Download the PDF version: Kiwi Style Fruit Mince Chocolate Brownie
Sticky Fruit Mince Scone Scrolls
Makes 12
3 cups self-raising flour
1 tsp baking powder
3 tbsp caster sugar
1/4 tsp salt
60g butter, chopped
1 cup milk
1/2 cup plain yoghurt
1/2 cup Alison’s Pantry Walnuts, toasted and coarsely chopped
Filling:
1 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style (see Recipe)
1/2 cup firmly-packed brown sugar
1 tsp ground cinnamon
Lemon icing:
3/4 cup icing sugar, sifted
2 tbsp lemon juice
1. Preheat oven to 200°C. In a large bowl, combine flour, baking powder, sugar, salt and butter. Using your fingertips, rub in butter until the mixture resembles breadcrumbs.
2. Make a well in the centre of the dry ingredients. Add milk and yoghurt to the well, then stir together, just enough to form a soft dough.
3. Roll out dough on a lightly floured surface to form a 35 x 25 cm rectangle. To make filling, combine fruit-mince, sugar and cinnamon in a bowl. Spread mixture over the dough.
4. Roll up dough to form a log. Use a sharp knife to slice log into 12 equal portions. Press, spiral-side up, onto a greased baking tray. Bake for 20-25 minutes, or until puffed and golden brown.
5. To make icing, combine icing sugar and lemon juice in a small bowl and stir until smooth. Drizzle icing over finished buns, sprinkle with walnuts and serve warm.
Download the PDF version: Sticky Fruit Mince Scone Scrolls
3pm Survival Bars
Ingredients
- 1 cup Alison’s Pantry dates
- 1 1⁄2 cups Alison’s Pantry whole oats
- 1 cup Alison’s Pantry walnuts
- 1 cup Alison’s Pantry natural almonds
- 2 large free-range eggs
- 1⁄2 cup Alison’s Pantry shredded coconut
- 1⁄4 cup Alison’s Pantry pumpkin seeds
- 7 pieces Alison’s Pantry sliced mango, cut into small pieces
Method
- Preheat oven to 170°C.
- Line a 30cm x 10cm slice tin with baking paper.
- Cover the dates in boiling water for 10 minutes. Drain well.
- Place the oats, walnuts & almonds in a food processor. Blitz until the texture of coarse breadcrumbs. Add the dates and eggs. Pulse until well mixed. Use a spatula to transfer mixture to a large bowl.
- Mix through the remaining ingredients. Transfer the mixture to the lined tray using the spatula to spread evenly and smooth out the top.
- Bake for 30 minutes until golden. Cool completely before slicing.
Can be stored in an airtight container for up to 5 days. Will freezer well for up to 2 months.
Recipe and photography by Kelly Gibney for Alison’s Pantry
Vegetarian Chilli with Walnuts
Serves 6-8
Ingredients
4 garlic cloves, finely chopped
1 large red chilli, de-seeded and finely chopped
1 onion, finely diced
2 carrots, peeled and diced
2 stems celery, diced
1 teaspoon fennel seeds
2 teaspoons ground cumin
1⁄2 teaspoon hot smoked paprika
1⁄2 teaspoon garam masala
1⁄4 teaspoon ground cinnamon
3 cups vegetable stock
2 x 400gram tins chopped tomatoes
3 x 400g tin beans, 1 1⁄2 cups of cooked beans *
1 cup Alison’s Pantry walnuts, roughly chopped
1 tablespoon apple cider vinegar
Olive oil or coconut oil for sautéing
Sea salt and cracked black pepper
Method
- Heat a generous glug of oil in a large soup pot over a medium heat.
- Add the garlic, onions, chilli, carrot and celery. Cook for 10 minutes, stirring often until the onion is tender and translucent. Add the fennel seeds and other spices. Cook for a further 3 minutes.
- Add the stock, tomatoes and beans. Bring to a boil and then reduce to simmer for 60-70 minutes until thickened. Add the walnuts and apple cider vinegar in the last 10 minutes of cooking.
- Season to taste with sea salt and cracked black pepper.
* We used chickpeas, black beans and kidney bean
Recipe and photography by Kelly Gibney for Alison’s Pantry
Fish Parcels with a Crunchy Cashew Topping
Serves 4
Ingredients
- 4 x 150g portions fresh white fish (you could use terakihi, gurnard or snapper)
- 1⁄2 cup coconut cream
- 1 heaped tablespoon ginger root, finely grated
- 2 garlic cloves, minced
- 1 tablespoon tamari or soy sauce
- 1 large red chilli, de-seeded and finely sliced
Topping
- 1⁄4 cup Alison’s Pantry shredded coconut
- 1⁄2 cup Alison’s Pantry roast salted cashews
- Handful fresh coriander
- Zest of 1 lime
- Sea salt and cracked black pepper
Topping Method
- Place the shredded coconut in a dry frypan over a medium heat. Cook, moving often, for 5 minutes, until the coconut is fragrant and lightly browned. Remove from pan and set aside to cool.
- Place all ingredients in a small food processor. Blitz for 1 minute to create the texture of coarse breadcrumbs. Taste and add seasoning if necessary.
Fish Method
- Preheat oven to 180° C.
- Combine the coconut cream, ginger, garlic, tamari & red chilli in a small bowl. Whisk together.
- Lay out 4 large rectangles of tinfoil or 4 banana leaves. Place the fish on top. Drizzle each evenly with the dressing. Secure the tinfoil or the banana leaves so that they are tightly closed. Bake for 10 minutes until the fish is just cooked through. (Thin fillets will take less time and thicker fillets may take longer)
- Open the packages and sprinkle generously with the crumb topping.
To Serve
Serve immediately with rice.
Recipe and photography by Kelly Gibney for Alison’s Pantry
Chicken & Kale Soup with Quinoa Dumplings
Serves 4-5
Dumplings
- 1 cup Alison’s Pantry quinoa, cooked
- 1⁄2 cup Alison’s Pantry ground almonds
- 1⁄4 cup white rice flour
- 2 free-range eggs, lightly beaten
- 1 cup finely grated parmesan
- Large handful fresh parsley, finely chopped
Soup
- 4 garlic cloves, finely diced
- 1 medium brown onion, finely diced
- 1 large carrot, finely diced
- 1 stalk celery, finely diced
- 1⁄2 teaspoon fennel seeds
- 1⁄2 teaspoon dried tarragon
- Zest of 2 lemons
- Bunch kale, stems removed and torn into rough pieces
- 6 cups reduced-salt chicken stock
- 2 cups water
- 3 cups shredded roasted chicken meat
- Sea salt and cracked black pepper
Dumpling Method
- Combine ingredients in a large bowl and use a fork to mash together. Season with salt and pepper.
- Roll heaped teaspoons of mixture into balls. Place in the fridge for 30–60 minutes to firm.
Soup Method
- Heat a generous glug of oil in a large soup pot over a low heat.
- Cook the garlic, onion, carrot and celery for 10-15 minutes until the onion is translucent and tender.
- Add the fennel seeds, tarragon and lemon zest. Cook for a further 2 minutes. Add the kale and toss well with the vegetables.
- Pour in the stock and water. Bring to the boil.
- Add the shredded chicken and the dumplings (only as many as you will eat in that sitting – allow 4 per person). Simmer for 8 minutes.
To Serve
Serve with a generous sprinkle of chopped fresh parsley.
Recipe and photography by Kelly Gibney for Alison’s Pantry
Deluxe Bircher with a Tropical Fruit & Cinnamon Compote
Serves 4-5
Ingredients
- 1 1⁄2 cups Alison’s Pantry deluxe natural muesli
- 1 1⁄2 cups milk (can use dairy or non-dairy milk)
- 1⁄2 cup Alison’s Pantry jumbo peaches, cut into small cubes
- 1⁄2 cup Alison’s Pantry pineapple pieces, cut into small cubes
- 6 pieces Alison’s Pantry sliced mango, cut into small cubes
- 2 cups water
- 1⁄4 teaspoon ground cinnamon
Method
- Combine the muesli and milk in a bowl. Stir well and place in the fridge overnight.
- Place the remaining ingredients into a medium saucepan. Bring to the boil and then simmer for 20 minutes. Place in a large jar and store in the fridge until ready to use.
To Serve
Divide the soaked muesli between bowls and top with a little of the compote.
Leftover compote can be stored in the fridge for up to 1 week
Recipe and photography by Kelly Gibney for Alison’s Pantry
Turmeric Lentils & Sausages
Serves 6
Ingredients
- 3 tablespoons oil for sautéing
- 1 onion, finely diced
- 4 large garlic cloves, finely chopped
- 3 tablespoons finely grated ginger
- 1 red chilli, de-seeded and finely chopped 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon fennel seeds
- 2 cups Alison’s Pantry brown lentils
- 1 litre vegetable or chicken stock
- 2 cups water
- 1 x 400g can chopped tomatoes
- 1 x 400g can coconut cream
- Salt and cracked black pepper
- 12 good quality pork and fennel sausages
Method
- Heat the oil in a large soup pot over a medium heat. Add the onion, garlic, ginger, chilli. Sauté for five minutes until the onion is translucent. Add the ground turmeric, cumin, garam masala and fennel seeds. Cook for 1-2 minutes until fragrant.
- Add the lentils, stock, water and tinned tomatoes. Bring to a boil and then reduce to a rolling simmer, with the lid ajar. Cook for 45 minutes before adding coconut cream. Simmer for a further 20 minutes. Season to taste.
- Cook sausages according to the packet instruction.
To Serve
Place a large ladle of lentils into bowls. Top with 2 sausages per person and garnish with fresh herbs as desired. Serve immediately.
Lentils will last up to four days in an airtight container in the fridge. Can be frozen for up to three months.
Recipe and photography by Kelly Gibney for Alison’s Pantry
Roast Potato, Cranberry & Kale Salad with Herb Dressing
Serves 4
Salad
- 3 medium potatoes, washed and cut into cubes
- 1 large bunch kale leaves, stems removed, roughly torn into piece
- 1⁄4 cup Alison’s Pantry cranberries
- 1⁄4 cup Alison’s Pantry pine nuts
- Olive oil for roasting and massaging kale
Herb Dressing
- 1⁄2 cup (packed) fresh mint leaves
- 1⁄2 cup (packed) fresh rocket leaves
- 1⁄2 cup good quality extra virgin olive oil
- 1⁄4 cup toasted Alison’s Pantry pine nuts
- 2 tablespoons freshly squeezed lemon juice Sea salt and cracked black pepper
Method
- Preheat oven to 180°C.
- Drizzle the potatoes with oil and season well. Roast for 35-40 minutes until golden brown.
- Meanwhile combine all the dressing ingredients. Use a blender to blitz until smooth. Season to taste.
- Place the kale leaves in a bowl. Drizzle with 1 tablespoon of olive oil, use your hands to massage the kale until softened and the leaves have turned darker and glossier.
To Assemble
Lay the kale leaves on a large plate or platter. Top with the hot roasted potatoes. Sprinkle with the cranberries. Drizzle the dressing over the top and scatter the pine nuts. Serve immediately.
Recipe and photography by Kelly Gibney for Alison’s Pantry