Apricot Cream Cheese Stuffed Chicken!

Say goodbye to the winter chills with this warming and delicious meal. Chicken, bacon, cream cheese and Alison’s Pantry Apricots are the perfect combo.

Click here for the full recipe. 

Spaghetti with Lemon & Herb Nut Crumb

Prep time: 15 mins
Cook time: 30 mins
Serves 4

Ingredients

1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling

Method 

1. Preheat oven to 120°celsius
2. Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
3. Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
4. While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
5. Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
6. Sprinkle with ½ the crumb mixture and toss to combine
7. Divide pasta between four bowls and sprinkle evenly with the remaining crumb

Serve immediately

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.

Vietnamese- Style Cashew & Chicken Curry
Serves 4

This curry is much lighter than most as it contains coconut water instead of coconut milk or cream. And yet it still has a nice creamy consistency due to the pureed cashew nuts in the paste.

Ingredients

Paste
2 tbsp grated fresh ginger
3 cloves garlic, chopped
1/2 small red onion, chopped
1/3 cup Alison’s Pantry Natural Cashews
1 small red chilli, chopped (plus extra, to serve)
1 tsp ground turmeric
2 tbsp tomato paste

Curry
700ml (2 cans) coconut water
2 stalks lemongrass, crushed
2-3 tbsp fish sauce, to taste
Juice of 2-3 limes, to taste
500g skinless chicken breast, cut in 3cm cubes
2 carrots, peeled and thinly sliced on an angle
1 cup Alison’s Pantry Natural Cashews
1 bunch spring onions, cut in 3cm lengths
Sprigs of coriander leaves, to garnish
3 tbsp Alison’s Pantry Sesame Seeds, toasted, to garnish

Method

1. Combine the ginger, garlic, onion, cashews, chilli, turmeric and tomato paste in a food processor and process to form a smooth, thick paste.
2. In a large saucepan, combine the coconut water, lemongrass and the paste from step 1; bring to the boil. Add fish sauce and lime juice, to taste – the finished sauce should have a balanced hot, sour, salty flavour.
3. Add the chicken, carrots and cashews, turn down the heat and simmer very gently for 10 minutes. Add the spring onions and simmer for 2 more minutes.
4. Serve the curry in deep bowls, scattered with coriander and sesame seeds. Add extra to chilli, to taste, if desired.

Tip: Adding whole cashews to this curry, along with the chicken, provides a double source of protein. For a vegetarian version, omit the chicken and double the amount of cashews and replace the fish sauce with light soy sauce.

Download the full recipe and colouring series week one here 

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

Roast Side of Salmon with Nut Crust & Zingy Lime Dressing
(Serves 8)

Ingredients
Salmon:
1.25 kg side of salmon with skin on, pin bones removed
Salt and freshly ground black pepper
¾ cup Alison’s Pantry Natural Almonds, roughly chopped
¾ cup Alison’s Pantry Natural Cashews, roughly chopped

Zingy Lime Dressing:
Juice of 3 limes
1 long red chilli, very finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Alison’s Pantry Sesame Seeds, toasted

To Serve
1/3 cup chopped fresh coriander or parsley, as preferred
Extra limes, halved, to serve

Method

1. Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.
2. Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.
3. Place dressing ingredients in a small lidded jar and shake well to combine.
4. Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.

Salmon can be served hot or refrigerated until cold.

Download the PDF version here

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

Almond Crumble Topped Tuna Bake

Serves 6

The almond crumble topping really lifts this all-in-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.

Ingredients
1/2 cup Alison’s Pantry buckwheat
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 x 400 gm cans chopped tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper
425 gm can tuna chunks in spring water, well drained
1 cup Alison’s Pantry natural almonds, roughly chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil, to drizzle

Method

1. Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside. 2. At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.
2. Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper. Transfer mixture to an ovenproof baking dish.  4. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.

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

Download PDF version here Alisons Pantry Almond Crumble Topped Tuna Bake

 

Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Herbed Mixed Nuts
(Makes 3 cups)

Ingredients
3 cups Alison’s Pantry Deluxe Natural Nuts
3 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp chopped parsley
Finely grated zest of 1 lemon
1 tsp sea salt flakes
¼ tsp freshly ground black pepper

Method

1. Preheat oven to 180°C.
2. Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
3. Heat oil in a pan. Add the nuts, herbs, zest, salt and pepper and stir-fry for a couple of minute until nuts are coated with seasonings.
4. Remove from pan to cool

Store in an airtight container. Serve as part of a platter or for snacking.

Download the PDF version here

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

Goji Berry & Walnut Cheese Log
Spread on pretzels or crackers, this creamy cheese pâté makes for tasty and effortless entertaining. Grated cheddar can be used in place of feta cheese, if preferred.

Serves 12

Ingredients
250g cream cheese, softened
200g creamy feta cheese
1/2 tsp paprika
Pinch of chilli powder
3 gherkins, finely diced
1/3 cup Alison’s Pantry Goji Berries
1/3 cup Alison’s Pantry Pumpkin Seeds, toasted
1/2 cup Alison’s Pantry Walnuts, finely chopped
1/4 cup chopped fresh parsley
Alison’s Pantry Pretzel Bows, to serve

1. Place the cream cheese in a bowl and beat until smooth. Beat in the feta cheese then stir in paprika, chilli, gherkins, goji berries and pumpkin seeds.
2. Form the mixture into a log, or two, if preferred. Combine chopped walnuts and parsley on a board and roll the log in this mixture to evenly coat.
3. Wrap in plastic wrap and refrigerate until needed (will last well for 2-3 days). Serve with pretzels and crackers on the side to dip/spread.

Download the PDF version here

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

Chicken Salad with Nuts & Seeds
(Serves 6)

You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.

Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn

Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper

Method

1. Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
2. To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.

To assemble

3. Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.

Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.

4. Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.

Download PDF version here

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

Brazil Nut Burgers

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

Serve these tasty Brazil nut patties as a meal in themselves, with salad and relish on the side. Or layer with salad into burger buns to create homemade burgers that all the family will love.

Ingredients
1 cup Alison’s Pantry Brown Lentils
1 1/2 cups Alison’s Pantry Brazil Nuts
2 garlic cloves, chopped
1 medium carrot, peeled and finely grated
2 spring onions, finely sliced
1/4 cup chopped fresh parsley
Finely grated zest of 1 lemon
2 tsp ground coriander
Salt and freshly ground black pepper
Olive oil, for frying
Toasted burger buns and or salad, as preferred
Chutney or relish, to serve (I used a Beetroot Relish)

Method

1. Cook lentils in boiling water for 30 minutes or until soft. Drain well and set aside to cool. At the same time, place Brazil nuts in an oven pan and toast in a 180°C oven for 10 minutes, or until golden brown. Remove to cool.
2. Place Brazil nuts and garlic in the bowl of a food processor and process to chop. Add lentils and process to combine into a paste that is not too smooth – it needs to hold together but still have some texture. Remove to a  bowl
3. Stir in carrot, spring onion, parsley, zest and coriander. Season with salt and pepper and mix well. Divide mixture into 6 equal portions and shape into patties.
4. Heat some oil in a frying pan set over medium heat and cook patties for 3-4 minutes on each side or until well browned and heated through. Serve with chutney or relish and salad. Or stack into burger buns with salad and relish.

Tip: Any leftover Brazil nut patties can be wrapped tightly in plastic wrap and frozen for up to 3 months. Defrost before cooking and serving, as usual.

Download the full recipe and colouring series week one here: alisons-pantry-week-four-recipe-brazil-nut
This recipe was created by Julie Le Clerc for Alison’s Pantry.

Brazil Nut & Herb ‘Cheese’
Serves 10 as part of a platter

Ingredients
1 1/2 cups Alison’s Pantry Brazil Nuts
1 clove garlic, peeled
Juice of 2 lemons
4 tbsp. olive oil
1 tsp salt
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
1/2 tsp ground black pepper

Method

1. Place nuts in bowl and cover with cold water. Refrigerate for at least 6 hours, or overnight.
2. Preheat oven to 160c. Line a baking tray with cooking paper. Drain nuts and rinse well. Pulse nuts in a food processor, to chop. Add garlic, lemon juice, oil, salt and 1/2 cup fresh cold water. Puree for 3-4 minutes, scraping the sides of the bowl regularly, until mixture is as smooth as possible.
3. Line a sieve, set over a bowl, with a clean tea towel; spoon mixture into the centre of the towel. Bring towel corners together, twisting around the mixture to form a large ball. Squeeze hard to remove as much liquid as possible.
4. Combine herbs and pepper on a plate. unwrap the ball and roll it in herbs, to coat. Place ball on baking tray; bake for 30 minutes. Remove to cool.
5. Transfer cheese ball to a platter; drizzle with a little extra oil. Serve with crackers, nuts, fruits and other tapas-style items.

Download the PDF version here

Sesame Crusted Salmon with Nutty Miso Sauce
Serves 6

Ingredients
Nutty Miso Sauce
1/3 cup Alison’s Pantry Natural Almonds
1/3 cup Alison’s Pantry Walnuts
1/3 cup hot water
1/3 cup miso paste
Juice of 1 lemon

Sesame Salmon
6 x 180g portions skinless, boneless salmon fillet
Salt and freshly ground black pepper
3/4 cup Alison’s Pantry Sesame Seeds
Sunflower oil for frying
Sprigs of coriander, to garnish

• To make sauce, grind nuts to a paste in a mini food processor. Add water, miso and soy sauce and process to combine.

1. Season salmon on both sides with salt and pepper. Spread sesame seeds on a plate. Press salmon portions in the sesame seeds, to coat evenly all over.
2. Heat a little oil in a large frying pan. Add salmon to the pan; cook over medium heat for 2-3 minutes then turn over and cook for another 1-2 minutes for medium-rare (cook a little longer if you prefer well done).
3. Serve salmon garnished with coriander, and the Nutty Miso sauce on the side.

Download the PDF version here: Alison’s Pantry Sesame Crusted Salmon with Nutty Miso Sauce

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

Fig with Walnut and Feta Wrapped in Bacon
Serves 8

Ingredients
24 Alison’s Pantry Figs
24 Alison’s Pantry Walnuts
100g feta
12 rashers of streaky bacon, halved length wise

1. Preheat the oven to 200°C.
2. Place the figs on a chopping board between two 10cm square pieces of baking paper and roll with a rolling pin until about 5cm in diameter.
3. Place 1 tsp of feta and a walnut piece inside the fig, roll in a bacon rasher and secure with a toothpick. Place the rolls toothpick side down on a lined baking tray.
4. Place in the oven and cook for 4 to 5 minutes per side or until the bacon is crispy. Serve whilst warm.

Download the PDF version here: Alison’s Pantry Fig with Walnut and Feta Wrapped in Bacon

This recipe was created by Simon Gault for Alison’s Pantry.

Pecan Corn Bread
Serves 6

Ingredients
1 ½ cup fine polenta
1 1/3 cup self-raising flour
1 tsp sugar
1 tsp salt
¾ cup Alison’s Pantry Pecans, finely chopped
½ cup red capsicum, finely chopped
2 spring onions, finely sliced
1 red chilli, seeded and chopped
2 eggs
½ cup crème fraiche
1 cup milk
1 tsp jalapeño Tabasco sauce
1 cup grated tasty cheese
2 tbsp melted butter
1/3 cup Alison’s Pantry Pecans

1. Preheat the oven to 180°C. Grease or line a loaf tin with baking paper.
2. Mix dry ingredients in a large bowl and add pecans, capsicum, spring onion and chilli.
3. In another bowl beat the eggs, crème fraiche, milk, Tabasco sauce and cheese, then carefully mix into the dry ingredients. Stir in the melted butter
4. Place the mixture into the loaf tin, place whole pecans on top of the mixture.
5. Bake for about 25 minutes. Remove from the oven and cover with tinfoil, return to the oven for a further 10 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm with butter.

Download the PDF version here: Alison’s Pantry Pecan Corn Bread

This recipe was created by Simon Gault for Alison’s Pantry.

Roast Nut Dip with Vegetable Sticks
(Makes 1½ cups)

Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes

Method

1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
2. Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
3. Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.

Serve as nibbles as part of a tapas-style party.

This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks

Entertaining a Crowd

Set a theme

Pick a colour scheme and run with it. Even if nothing else is matching or well-decorated, a colour theme can pull everything together. Try choosing one or two colours for the food table, as this really helps set the theme.

Fun containers make all the difference

Fun fact: it feels 100% percent more fun to eat out of a pretty container than off a standard plate.

Use mason jars for salads or desserts, cupcake papers for individual servings of items like meatballs, other kitchenware items such as tin cans for presenting nuts or snacks; or small glasses for individual servings of dip and vegetable sticks (this saves double dipping!).

Celebrate with small plates

Forget the sit-down dinner or huddling around a single buffet table and opt for recipes that you can make ahead and serve in small plates. Tapas offerings include homemade dishes served in small plates, but they can also feature something as simple as a plate of nuts.

Tapas style

Call it tapas, antipasti, mezze or just plain old appetizers, a spread of small bites is the perfect way to eat and entertain throughout the summer. For one thing, you can make the dishes ahead of time. Even better, tapas are often served at room temperature, to be consumed at leisure. So relax, join your guests, and enjoy the Mediterranean charm of tapas.

Assembling a tapas platter

Consider assembling a platter of delectable ready-to-eat foods and mix this up with a couple of homemade recipes, such as Fig Chutney & Herbed nuts, this will save you time and still satisfy and impress guests.

Good things to include are:

• You can’t go wrong with roasted nuts – a few separate varieties, such as Alison’s Pantry Tamari Almonds or a mixture like Alison Pantry’s Roast Salted Supreme Nuts.
• Provide an assortment of cured meats, such as salami, prosciutto or ham, salami and chorizo.
• Olives and gherkins add a tasty contrast, and grapes add freshness
• Include a selection of cheeses. As with any cheese board, present a variety that range from soft to hard textures and from mild to strong flavours.
• Bread sticks or crackers, and sliced French bread are great bases for meat or cheese.
• Alison’s Pantry snacks such as Murukku or Honey & Dijon Snippets work really well as part of a platter too.