Spiced Lamb with Apricots, Pinenuts & Pistachios
Prep time: 15 mins
Cook time: 15 mins
This speedy weeknight dinner has all the zing and flavour of a Middle Eastern
tagine but it’ll be ready to devour in a fraction of the time. It provides protein,
zinc, and iron plus a healthy serve of green goodness. A wonderful combination
for energy and immunity.
Try swapping out the lamb mince for beef mince or even free-range chicken mince. The Alison’s Pantry Pinenuts and Alison’s Pantry Shelled Pistachios could be traded for Alison’s Pantry Cashews, Peanuts, Sunflower Seeds or roughly chopped Pecans and Almonds.
The Alison’s Pantry Gourmet NZ Apricots could be swapped for Alison’s Pantry Prunes or Raisins.
I love this dish with green beans but you’ll enjoy it just as much with kale, silverbeet, or broccoli.
Vegetarians can make this dish meat-free by using one of the wonderful plant-based mince alternatives that are available at most supermarkets.
½ cup Alison’s Pantry Pinenuts
1 medium onion – finely chopped
2 large garlic cloves – finely chopped
500g lamb mince
1 tsp each ground cumin, ground coriander, garam masala, dried oregano
½ tsp smoked paprika
¼ tsp ground cinnamon
½ tsp red chilli flakes (adjust according to own preferences)
¼ cup of water
Zest of 1 lemon
40g Alison’s Pantry Gourmet NZ Apricots – each quartered (can also use Alison’s Pantry Choice Turkish Apricots)
200g green beans – trimmed and halved
Juice of 1 lemon
Large handful fresh parsley – roughly chopped
½ cup Alison’s Pantry Shelled pistachios
Sea salt and cracked black pepper
Alison’s Pantry Couscous or Alison’s Pantry Quinoa to serve
Olive oil for sauteing
- Place the Alison’s Pantry Pinenuts in a dry saute pan over medium heat. Toast gently for 3-4 minutes until lightly golden brown. Set aside to cool.
- Heat a generous glug of olive oil in a saute pan over medium heat. Add the onion and cook without browning for 5 minutes. Add the garlic at the last minute. Add the spices and cook for a further minute. Raise the heat to high, place the lamb mince in the pan, and use a wooden spoon to break it apart. Move frequently for a few minutes until well browned.
- Stir through the water, lemon zest, Alison’s Pantry Gourmet NZ Apricots, and green beans. Cook, moving frequently for 8-10 minutes until the beans are just tender.
- Remove from the heat. Toss through the lemon juice, parsley, Alison’s Pantry Pistachios, and Alison’s Pantry Pinenuts. Taste and season generously with sea salt and cracked black pepper.
- Serve with couscous or quinoa.
Chocolate, Orange and Goji Berry Goodness Granola
Prep time: 10 mins
Cook time: 25 mins
Makes 5 cups
This utterly delicious granola is packed with wholesome goodness. It’s perfect with your favourite milk, as a topping for yoghurt or smoothies and makes a wonderful dessert with berries and a splash of cream. The recipe is brilliantly adaptable too so you can swap the ingredients around to include your favourite nuts and seeds or try new combinations. Packed with fibre and contains magnesium for your mental wellbeing.
1 ½ cups Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Buckwheat
½ cup Alison’s Pantry Natural Almonds
½ cup Alison’s Pantry Natural Cashews
½ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Hemp Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Sesame Seeds
1 Tbsp dark cocoa powder
Zest of 1 orange
2 Tbsp honey
2 Tbsp coconut oil
2 tsp vanilla extract
2 pinches sea salt
½ cup Alison’s Pantry Goji Berries (could also use Alison’s Pantry Whole Cranberries)
- Preheat oven to 150 degrees celsius.
2. Combine the coconut, nuts, and seeds in a large bowl and mix well.
3. Place the cocoa, orange zest, honey, coconut oil, vanilla, and sea salt in a small saucepan over medium heat. Stir until the mixture is liquid. Pour over the nuts and seeds. Toss well until evenly coated.
4. Spread the mixture on a large baking sheet lined with baking paper.
5. Bake for 25 minutes, tossing once during the cooking time. Leave to cool completely before sprinkling over Alison’s Pantry Goji Berries.
Store in an airtight container for up to 2 weeks.
As the nights become cooler the best way to warm up is with a Veggie Spiral Filo Pie! Try this recipe for a vegetarian version, or feel free to add your preferred choice of protein. Enjoy!
Up for something different for dinner tonight? Try these tasty Ginger Honey Tofu Lettuce Cups. Feel free to substitute tofu for chicken or minced pork (whatever you prefer!) if you don’t want to go vegetarian. Topped with our Roast Unsalted Peanuts – adds the ultimate crunch to this meal!
Enjoy a summer twist on classic meatballs – delicious on its own or as a delicious side!
Salted Chocolate & Rosemary Tart w/ Nut Base
Prep & cook time: 40 mins
Hemp, Chia and Flaxseed Morning Pots
These lightly sweet puddings are perfect to make the night before and take to work as a nutritious breakfast on the go. I’ve used berries as a topping but include whatever fresh fruit you like best.
½ cup Alison’s Pantry chia seeds
¼ cup Alison’s Pantry hemp seeds
1/8 cup Alison’s Pantry flaxseeds
1 ¾ cups coconut milk (other milks will also work well)
1 teaspoon vanilla essence
1-2 tablespoons maple syrup (depending on preference)
¼ teaspoon ground cinnamon
To serve: berries, Maple syrup, cinnamon, fresh mint leaves
Whisk all ingredients together in a large bowl. Spoon into individual jars or small bowls. Place in the fridge for 60 minutes to thicken.
Vegetarian and Vegan friendly
Prep & cook time: 35 mins
This so much more than just a lentil curry. It hails from the Punjab and was originally a royal dish. Nowadays it is popular all over India and it is easy to see why; for me it is classic comfort food. Don’t skimp on the cream as it absolutely defines the dish, making it rich and luxurious.
I rather like combining any leftovers into an oven proof pan with some sliced spring onion, coriander and a few sliced tomatoes, dropping a couple of eggs over the top and then quickly grilling until the eggs are only just cooked but still nice and runny. That – and a bit of flatbread to mop everything up with – makes for a perfect supper!
400g Alison’s Pantry brown lentils
2 onions, finely sliced
3 tsp cumin seeds
3 cloves of garlic, finely chopped
Two thumb’s worth of ginger, peeled and finely chopped
4 tomatoes, chopped
3 tbsp Alison’s Pantry ground almonds
½ cup cream or coconut cream
1-2 tsp chilli powder, to taste
3 tbsp Alison’s Pantry roast salted cashews, roughly chopped
In a large pan over a moderate heat, add several tablespoons of vegetable oil, followed by the onion. Fry gently for 5-8 minutes, until golden brown, then add the cumin seeds, garlic and ginger and continue to fry for several minutes until everything is starting to caramelise.
Add the tomatoes, cook for several more minutes, then add the lentils and 3 cups of water and bring up to a simmer. Leave to bubble away for about 10-15 minutes until the lentils are cooked and are starting to break down, then add the butter and the ground almonds. Continue to cook for several minutes until the mixture has thickened nicely. Adjust the seasoning, add as much chilli powder as you fancy, then stir in the cream.
Scatter the coriander and the cashews over the top, serve with rice and grain medley and perhaps a bit of yoghurt on the side.
Kelly’s Herby Quinoa Salad
Vegetarian & Vegan friendly
Prep & cook time: 35 minutes
Serves 4 (main)
Serves 6 (side dish)
Everyone needs a salad like this in their repertoire. This hardworking dish is great for dinner, lovely as a packed lunch and if stored properly in the fridge, will last a couple of days.
The dish is vegan as I’ve written, and I love it just on its own, but it’s also delicious with a little feta or goat cheese crumbled through it, served with marinated tofu or tempeh on top or with some pan-fried fish as part of a shared meal with friends.
Use this recipe as inspiration and add your own favourite ingredients.
2 cups Alison’s Pantry quinoa
3 cups vegetable stock
1 cup frozen edamame beans (buy the ones already podded)
½ cup Alison’s Pantry natural pistachios, roughly chopped
½ cup Alison’s Pantry unsalted roasted cashews, roughly chopped
½ cup roughly chopped sundried tomatoes
½ cup pitted kalamata olives – roughly chopped
3 stems kale – spine removed and finely chopped
½ cup Alison’s Pantry pine nuts
150ml olive oil
60ml lemon or lime juice
1 small garlic clove – finely chopped
1 packed cup parley or basil (or a combo of both is nice)
Sea salt and cracked black pepper
Place the barley and stock into a medium saucepan. Bring to a boil. Reduce to a simmer and cook with a lid slightly ajar for 20 minutes. Place the lid on tightly and leave to sit for 10 minutes while the remaining stock is absorbed.
Leave the barley to come to room temperature or chill in the fridge. You can speed this up by spreading on a couple of plates.
Toast the pine nuts in a dry skillet over a medium heat until lightly golden.
Add to a small food processor or use a hand blender to blitz together with all the dressing ingredients until fairly smooth. Taste and season well.
Cover the edamame beans in boiling water and leave for 5 minutes. Drain well.
Combine the cooled barley, nuts, edamame beans, sundried tomatoes, olives and kale. Stir well. Drizzle over the dressing and toss to coat evenly. Taste salad and season again if necessary.
It’s important that the barley is properly cooled when mixed with the other ingredients or the dressing will be absorbed into the grain and leave the salad dry.
**To replace the barley with quinoa.
Place 1 ½ cups of Alison’s Pantry quinoa that has been rinsed well, into a medium saucepan with 3 cups of vegetable stock. Bring to a boil. Reduce to a simmer and cook, with a lid slightly ajar for 15 minutes, until tender and the liquid has been absorbed. Remove from the heat, place the lid on tight and leave to sit for 5 minutes. Fluff with a fork and then cool as per the recipe.
The rosemary is a taste sensation in this lemon and honey cake. Macadamia oil and Alison’s Pantry Ground Almonds add a humble nutty flavour to the cake and help keep it moist yet light
Thinly sliced apples, new season baby potatoes, crispy salty bacon, Alison’s Pantry walnuts, raisins and a delicious avocado dressing. The perfect summer salad!
Try this crunchy fried chicken, bacon and avocado pita pocket in summer – a perfect way to start the BBQ season!
This is a perfect summer family meal recipe. Flavourful Mediterranean lamb Meatballs cooked with fragrant fennel and topped with Alison’s Pantry Pinenuts.
Clayton’s Pumpkin Scone Sammies
3 ¼ Cups Self Raising Flour
1 tsp Baking Powder
½ tsp salt
50g Butter, diced
1 ¼ Cups Milk
½ Cup Pumpkin, cooked and mashed
¼ Cup Parmesan Cheese, grated
4 slices Streaky Bacon or Prosciutto, chopped
½ Red Onion, sliced
6 Sage Leaves, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Rosemary, chopped
120g feta, crumbled
Chargrilled Capsicums (optional)
1/4 Cup Parmesan Cheese, grated
1 Tbsp ALISON’S PANTRY Pumpkin Seeds
1 Tbsp ALISON’S PANTRY Sunflower Seeds
- Boil small cubes of pumpkin and mash first. Then preheat oven to 210°C
- Fry bacon and red onion together now if you desire a crispier flavour (which frankly we all do).
- Sift flour, baking powder and salt, then rub butter in until you get those much-desired coarse breadcrumbs.
- Make a (wishing) well and pour in milk and pumpkin. Cut in with a knife until you get a rough dough.
- Put on a lightly floured surface and roll out a large rectangle about 2cm thick, cut in half.
- Put filling on top of one half and sprinkle ¼ cup of the parmesan here. Top with other half of dough and sprinkle other ¼ cup of parmesan and the seeds (and more bacon if you want some on top).
- Cut 12 scones and put onto a cold tray and bake for 15 minutes or until golden. Cool on the tray.
We love this wintery salad, featuring our Currants and a whole lot of yum!
Our NZ grown dried apricots make this Chicken and Apricot Tagine dish burst with sweetness, the ultimate Winter warmer.