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
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