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Fruity Pork Balls with Sticky Soy Glaze

ALP0180-xmas-web-pork-ballsMakes 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

 


 

 

3pm Survival Bars3pm 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

  1. Preheat oven to 170°C.
  2. Line a 30cm x 10cm slice tin with baking paper.
  3. Cover the dates in boiling water for 10 minutes. Drain well.
  4. 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.
  5. Mix through the remaining ingredients. Transfer the mixture to the lined tray using the spatula to spread evenly and smooth out the top.
  6. 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.

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry

 


 

 

Vegetarian Chilli with WalnutsVegetarian 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

  1. Heat a generous glug of oil in a large soup pot over a medium heat.
  2. 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.
  3. 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.
  4. Season to taste with sea salt and cracked black pepper.

* We used chickpeas, black beans and kidney bean

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry

Fish ParcelsFish 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

  1. 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.
  2. 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

  1. Preheat oven to 180° C.
  2. Combine the coconut cream, ginger, garlic, tamari & red chilli in a small bowl. Whisk together.
  3. 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)
  4. Open the packages and sprinkle generously with the crumb topping.

To Serve

Serve immediately with rice.

Download the PDF version here 


Recipe and photography by Kelly Gibney for Alison’s Pantry

Chicken & Kale SoupChicken & 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

  1. Combine ingredients in a large bowl and use a fork to mash together. Season with salt and pepper.
  2. Roll heaped teaspoons of mixture into balls. Place in the fridge for 30–60 minutes to firm.

Soup Method

  1. Heat a generous glug of oil in a large soup pot over a low heat.
  2. Cook the garlic, onion, carrot and celery for 10-15 minutes until the onion is translucent and tender.
  3. Add the fennel seeds, tarragon and lemon zest. Cook for a further 2 minutes. Add the kale and toss well with the vegetables.
  4. Pour in the stock and water. Bring to the boil.
  5. 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.

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry

Deluxe Bircher with a Tropical Fruit & Cinnamon CompoteDeluxe 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

  1. Combine the muesli and milk in a bowl. Stir well and place in the fridge overnight.
  2. 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

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry

Turmeric Lentils and SausagesTurmeric 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

  1. 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.
  2. 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.
  3. 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.

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry

 


 

 





Potato Cranberry and Kale SaladRoast 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

  1. Preheat oven to 180°C.
  2. Drizzle the potatoes with oil and season well. Roast for 35-40 minutes until golden brown.
  3. Meanwhile combine all the dressing ingredients. Use a blender to blitz until smooth. Season to taste.
  4. 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.

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry


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