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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

 


 

 

Fig and Walnut Logs

Logs
(Makes 4 x 125g logs)

Ingredients
1/2 cup (85g) Alison’s Pantry unsalted roast almonds
1 1/2 cups (250g) Alison’s Pantry dried figs, roughly chopped with hard stalks removed
1 Tbsp brandy
1 Tbsp Mother Earth Liquid Honey
1/2 cup (85g) Alison’s Pantry diced apricots
1/2 cup (50g) Alison’s Pantry walnut pieces, roughly chopped
1/2 tsp mixed spice

Method

  1. Place almonds in a food processor and process until finely chopped. Remove to a bowl.
  2. Blitz the figs with the brandy and honey until they form a sticky paste. Add the fig paste to the bowl with the almonds. Stir in the remaining ingredients.
  3. Mix well to combine, then shape into 4 small log shapes. Set on a plate, uncovered, in the fridge or in a cool, dry place for a week to dry.
  4. Wrap and tie in baking paper if giving as a gift. If stored in a cool, dry place, these logs will keep well for up to 2 months. Store in the fridge during summertime. To serve, slice and serve alongside your favourite cheeses.

 

Recipe from Julie Le Clerc for the Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Fig and Walnut Logs

 


 

 

Nut Truffles

nuttruffles_4777-web_mini
(Makes 25)

Ingredients
2/3 cup Alison’s Pantry Walnuts
2/3 cup Alison’s Pantry Natural Almonds
2/3 cup Alison’s Pantry Hazelnuts
1½ cups dark chocolate drops
2 tbsp Alison’s Pantry Chia Seeds
3 tbsp peanut butter
3 tbsp honey
2/3 cup Alison’s Pantry Roast Unsalted Almonds, finely chopped

Serve

Ice cream cones

 

Method

  1. Grind all the nuts together in a food processor. Add chocolate and pulse to grind. Add remaining ingredients, except roast almonds, until combined and the mixture clumps together.
  2. Using damp hands, roll tablespoons of the mixture into balls. Roll nut truffle balls in chopped almonds, to coat. Store in an airtight container in the fridge for up to 2 weeks.
  3. A fun way to serve these Nut truffles is to pop them into ice cream cones along with a mixture of Alison’s Pantry indulgent sweets to make individual servings.

 

Alison’s Pantry Milk Chocolate Almonds, Chocolate Salted Caramel Popcorn, Cranberry Nut Nougat and Chocolate Pretzels make a great combo with these Nut Truffles.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 

Warm French Almond Cake with Strawberry and Dried Fruit Salad

Serves 6

Warm French Almond Cake
AlmondCake

Ingredients
125g caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125g butter, softened, but not melted
250g Alison’s Pantry Ground Almonds
60g flour
icing sugar for dusting

 

Method

  1. Preheat the oven to 180°C
  2. Butter and flour a 20cm diameter cake tin or a 22cm diameter ring tin.
  3. Beat the sugar and egg yolks until pale and thick.
  4. Beat in the vanilla and butter then stir in the almonds and flour until well mixed.
  5. Beat the egg whites until they hold soft peaks.
  6. Add a little of the whites to the almond mixture and beat it in to loosen the mixture. Fold in the remaining beaten egg whites making sure there are no lumps.
  7. Spoon into the tin and bake 30 minutes or until a skewer inserted into the middle comes out clean.
  8. Remove from the oven, cool to warm (or cool and later reheat gently in the microwave) and dust with icing sugar.
  9. Serve with some of the fruit salad (recipe to follow) in the middle of the cake if using a ring tin and with mascarpone on the side.

 

Strawberry and Dried Fruit Salad

Ingredients
¾ cup Alison’s Pantry Prunes
6 Alison’s Pantry Dried Figs, halved
½ cup sweet sherry or dessert wine
juice and zest of 1 orange
2 tablespoons caster sugar
500g strawberries, hulled and halved
200g mascarpone (to serve)

 

Method

  1. Put the prunes, figs, sherry or wine, juice, zest and sugar into a bowl.
  2. Mix well and set aside to soak for 30 minutes.
  3. Add the strawberries and mix gently.
  4. Cover and chill.
  5. Serve with mascarpone and warm french almond cake.

 

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Ray’s Christmas Dessert – Warm French Almond Cake with Strawberry and Dried Fruit Salad

 


 

 

Roasted Kumara with Dried Cranberries, Feta and Pistachios

Serves 6

Ingredients
4 purple-skinned kumara, well-scrubbed but not peeled
100g feta, crumbled
¼ cup Alison’s Pantry Whole Cranberries
¼ cup pure maple syrup
3 tablespoons Alison’s Pantry Roast Pistachios, shelled and chopped

 

Method

  1. Preheat the oven to 200°C
  2. Put the kumara into a dry roasting dish and place in the oven for 45 minutes to 1 hour or until the kumara is tender.
  3. Remove from the oven and halve the kumara lengthways.
  4. Place the kumara halves side by side, flesh side up, in a warm serving dish.
  5. Sprinkle the cranberries and feta over the kumara.
  6. Drizzle the maple syrup over everything.
  7. Sprinkle the pistachios on top and serve.

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Roasted Kumara with Dried Cranberries, Feta and Pistachios

 

 


 

 

Lentil & Cashew Nut Curry

Prep time: 15 mins
Cook time: 35 mins
Serves 6


This delicious weeknight curry is easy to create for the whole family. You can add chicken if that’s your choice of protein, or leave as-is for a vegetarian option.
Serving with Quinoa’s nutty flavour makes it a tasty alternative to rice or couscous. Quinoa contains phosphorous which helps build strong bones.

Ingredients

500g lean chicken breasts cut in bite-sized chunks (omit if you want a vegetarian curry)
2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry Natural Cashews Nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry Spilt Red Lentils
4 cups vegetable or chicken stock, as preferred
Salt, to taste
Juice of 1 lemon
Fresh coriander leaves, to garnish
1 cup Alison’s Pantry Quinoa 

Method

  1. If adding chicken, mix in a bowl with the ginger and garlic. Cover and chill until ready to use. Place the onion, chilli and cashew nuts in a blender and process until smooth
  2. Heat oil in a pan. Brown chicken all over then remove to one side. If not adding chicken then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously
  3. Return chicken to the pan (if using). Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender
  4. Cook Quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper
  5. Add lemon juice to curry and season with salt. Garnish with coriander. Serve with Quinoa on the side

Download PDF version here: Alisons Pantry Lentil & Cashew Nut Curry

 


 

 

Date & Almond Chocolate Fudgedate_fudge_2233_mini
(Makes approximately 25 squares)

Full of natural, wholefood ingredients, this wonderfully sticky and delicious raw fudge is the kind of treat that leaves you feeling truly satisfied. Luckily it lasts well stored in the fridge or freezer, so you can just indulge in a piece or two as and when you wish.

Ingredients
25 Alison’s Pantry Select Dates
1 cup (150gm) Alison’s Pantry Natural Almonds (or cashews, any nut you have in the pantry at home will be perfect!)
¼ cup coconut oil (can be substituted for butter)
1 tsp vanilla extract
Pinch of salt
3 tbsp raw cacao powder (or quality dark cocoa powder – we love Donovan’s Chocolate)
¼ cup cacao nibs, to garnish (or desiccated coconut, chocolate chips, seeds or dried fruit – anything you have in your pantry will work)

 

Method

  1. Line a 15cm square cake tin with baking paper.
  2. Place dates in a saucepan and just cover with a little cold water. Simmer for 5 minutes, to soften. Drain off any excess water and remove dates to one side to cool a little.
  3. Place almonds into a high-speed blender or small food processor, and blend on low for 4-5 minutes until the mixture forms a creamy paste, scraping down the sides with a spatula occasionally. This produces almond butter.
  4. Add the dates, coconut oil, vanilla, salt and cacao/cocoa powder to the blender and process for 2 minutes or until a thick, smooth paste forms.
  5. Spread the mixture into prepared tin and smooth the surface. Cover with plastic wrap and place in the fridge to set for at least 3 hours before cutting into squares to serve.

 

Will last for up to 10 days stored in the fridge or in the freezer for up to 2 months.
When ready to serve, take pieces out of the fridge and top with a good sprinkling of cacao nibs.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 

Coconut Oat Bircher Muesli
Serves 2-4

 

Ingredients
¾ cup Alison’s Pantry wholegrain oats
½ cup Alison’s Pantry shredded coconut
2 tablespoons Alison’s Pantry chia seed
375ml coconut milk or cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of sea salt

Method

  1. Put all the ingredients in a large jar and shake well
  2. Place in the fridge and leave overnight
  3. Serve in bowls with fresh fruit on the side, topped with a sprinkle of nuts (chopped) and your favourite dried fruit, honey or maple syrup to lightly sweeten

Bircher will keep in the fridge for up to 4 days.

Download the PDF version here

 


 

 

Chocolate Bark
Seriously easy and a great way to eat seeds, nuts and dried fruit! A treat that isn’t so naughty. Great to make with the kids!

Ingredients

  • 2 cups of Alison’s Pantry Antioxidant Blend 
  • 250g dark chocolate drops (dark or white depending on your preference, tastes great with either)

Method

  1. Line a 20cm pan with baking paper
  2. Melt chocolate in microwave or place in a double boiler and melt over boiling water
  3. Add Antioxidant Blend, stir well
  4. Pour into the lined pan and smooth evenly
  5. Chill until set and break into pieces

Best stored in the refrigerator.
Download the PDF version here Alisons-Pantry-Chocolate-Bark

 


 

 

Anzac Caramel SliceSlice Recipe

Ingredients
1 cup self raising flour, sifted
½ cup Alison’s Pantry shredded coconut
½ cup brown sugar
140 grams butter, melted

I cup Alison’s Pantry shredded coconut
I cup Alison’s Pantry wholegrain oats
80 grams butter, melted
1/3 cup golden syrup
½ cup Alison’s Pantry Natural Almonds, roughly chopped

1 x 380 gram can Highlanders ‘Caramel’

Method

  1. Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
  2. Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
  3. Press mixture into the prepared tin and bake for 20-25 minutes until golden
  4. Allow to cool for 10 minutes
  5. Place all the second set of ingredients in a bowl, mix to combine
  6. Spread the caramel over the cooled base and then spoon over the oaty topping
  7. Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares

 

Download the PDF version here: Alison’s Pantry Anzac Caramel Slice

 

 

 


 

 

Anzac Biscuits Paleo Friendly

Ingredients
1 cup Alison’s Pantry Ground Almonds
1 cup Alison’s Pantry Natural Almonds (chopped)
1 cup Alison’s Pantry Shredded Coconut
pinch of sea salt
¼ cup honey
¼ cup coconut oil
½ teaspoon baking soda
½ tsp vanilla extract
½ tablespoon hot water

Method

  1. Preheat oven 150C
  2. Combine all dry ingredients
  3. Combine honey and oil in a small pot and heat gently
  4. Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
  5. Pour into the dry ingredients and add the vanilla extract
  6. Mix until well combined
  7. Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
  8. Bake for 15minutes until golden
  9. Remove from oven and let cool on the baking tray

 

Download the PDF version here:  Alison’s Pantry Anzac Biscuits Paleo Friendly

 


 

 

Superboost Balls

Super tasty with added nutrition. A tasty snack that the whole family will love – perfect for lunchbox snacks, and something fun the kids can help make!

Ingredients

  • 2 cups of Alison’s Pantry Superboost (feel free to use 2 cups of any nuts and dried fruit/chocolate chips you have in your pantry!)
  • 10 Alison’s Pantry Prunes or Gourmet Dates
  • 1 tbsp. of  coconut oil
  • Alison’s Pantry Shredded Coconut

Method

  1. Place Superboost, prunes or dates and coconut oil into a food processor, process until reaches the desired consistency and is beginning to come together like a dough
  2. Using hands, form heaped teaspoon of the mix into tight balls, then roll in coconut

Best stored in the refrigerator until required.

 


 

 

Create these funky Raspberry Bliss Ball Easter Egg Cups for your family and friends this Easter! A decadent crunchy, chocolatey base with Alison’s Pantry Shredded Coconut and Sliced Natural Almonds. Dairy free, gluten free and vegan-friendly.

Happy Easter from the team at Alison’s Pantry!

View full recipe

 


 

 

This fresh quinoa salad brings a new excitement to the dinner table, with rich honey soy salmon that pairs so well with creamy avocado and pops of mandarin; we can’t get enough!

Topped with our Sesame seeds.

Click here for the full recipe.

 


 

 

Now here’s a great way to use Alison’s Pantry Sesame Seeds.

This light and healthy Salmon Sashimi Soy and Orange Salad is awesome topped with a citrusy dressing and sprinkle of Sesame Seeds.

Click here for full recipe.

 


 

 

Spice up your life with a Sesame Crusted Tofu and Vegetable Stir Fry with cashews to garnish. Our Sesame Seeds help make the tofu crispy, nutty and delicious.

Click here for the full recipe.

 


 

 


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