Turkish Fig & Spiced Lamb Kebabs
Serves 4
Sticky figs compliment spice marinated lamb in these kebabs that can be grilled, chargrilled or cooked on the BBQ. They make an easy weeknight meal or, if you’re cooking for a crowd, or for a party, these kebabs will do the trick nicely.
Ingredients
500 gm thick lamb leg steaks, trimmed & cut into 2.5cm cubes
1 tbsp smoked paprika
1 tsp ground cumin
2 tsp ground coriander
3 tbsp olive oil
8 Alison’s Pantry Figs, trimmed of stalks
2 red peppers, flesh cut into 3cm pieces
2 red onions, peeled and quartered
8 metal or bamboo skewers
Salt and freshly ground black pepper
3 tbsp toasted Alison’s Pantry sesame seeds
1/4 cup chopped fresh coriander leaves
Lemon wedges, to serve
Method
- Place cubed lamb in a bowl, sprinkle with spices and drizzle with oil and toss well to coat. Set aside to marinate for 30 minutes.
- At the same time, place figs into a small pot, cover with cold water and bring to the boil. Turn down the heat and simmer gently for 10 minutes to soften figs. Remove to one side to cool then slice in half lengthways.
- Thread pieces of meat onto skewers alternately with figs, red onion and peppers. Preheat a grill on high.
- Season kebabs all over with salt and pepper and place on a rack set over an oven pan. Grill for 3-4 minutes on each side or until meat is nicely charred on the outside and juicy pink on the inside.
- Sprinkle with sesame seeds and coriander to garnish and serve immediately with lemon wedges on the side, to squeeze over. Serve with pita bread and yoghurt to dip, if you wish.
Note: if using bamboo skewers, soak overnight in cold water to stop the bamboo from burning under the grill.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Cranberry, Kale & Smashed Avocado Salad
(Serves 4)
The great sweet-tart flavours of cranberries combine well with the salty bacon, crisp kale and creamy avocado. Make sure the dressing is very lemony as this will add lots of zing to the salad combo.
Ingredients
Salad
150g rindless bacon, chopped
150g baby kale salad leaves
1/2 cup Alison’s Pantry Cranberries
1/2 cup Alison’s Pantry Walnuts, toasted
2 avocados
Lemon Poppy Seed Dressing
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp Poppy Seeds
3-4 tbsp extra virgin olive oil
1/4 tsp each salt and freshly ground black pepper
Method
- Toss kale, cranberries and walnuts in a large bowl. Cook bacon in a pan over medium heat for 5 minutes, stirring regularly until crisp. Remove to drain on paper towels and when cool add to salad mixture.
- Cut avocados in half and remove the seeds. Scoop out the flesh into a bowl. Season with salt and pepper and coarsely mash with a fork. Spoon smashed avocado onto 4 serving plates.
- To make dressing, place lemon juice, mustard, poppy seeds, oil, salt and pepper in a small jar. Shake well to combine.
- Pour half the dressing over the salad mixture and toss well to coat. Drizzle remaining dressing over the dollops of avocado. Scatter salad around the avocado and serve immediately.
Tip: To toast the walnuts, place nuts in a small oven pan. Place in an oven heated to 180°C for 8-10 minutes, tossing once, until toasted golden brown.
Download the full recipe and colouring series week two here: alisons-pantry-week-two-recipe-cranberries
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Quinoa & Mushroom Pilaf
Prep time: 5 minutes
Cook time: 25 minutes
Serves 3-4
Ingredients
1 tablespoon Manuka honey
2-3 garlic cloves, minced
Juice of 1 lemon
1/2 red chilli, de-seeded and chopped finely
1 teaspoon tamari (or good quality soy sauce)
8 button mushrooms, sliced
1 cup Alison’s Pantry Quinoa
2 cups water
1 tablespoon olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup Alison’s Pantry Pinenuts
Salt and pepper
Method
- In a bowl whisk together honey, garlic, lemon juice, chilli, tamari, a pinch of salt and a couple of good grinds of pepper. Add mushrooms and coat with mixture. Cover and place in the fridge for 15 minutes.
- Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
- Heat olive oil in a pan and sauté onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pinenuts, stir through quinoa and cook for a further 5 minutes. Season with salt and pepper to taste.
This recipe was created by Julia & Libby for Alison’s Pantry
Download PDF version here: alisons-pantry-quinoa-mushroom-pilaf
Courgette Noodle Bolognaise
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4
Ingredients
4 medium courgettes, spiralised
500 grams beef mince
2 x 400 gram tinned chopped tomatoes
1 brown onion, finely sliced
3 garlic cloves, minced
1 cup button mushrooms, sliced
½ cup Alison’s Pantry pecans, roughly chopped
½ cup Alison’s Pantry pumpkin seeds
1 fresh red chilli, deseeded and finely sliced
1 cup fresh coriander, chopped
2 tablespoon oil
Salt and pepper
Method
- Place a large pan on medium heat and add 1 tablespoon of oil. Once heated, add the garlic and onions and brown for 3 minutes until soft.
- Add the mince and cook until brown.
- Place the tinned tomatoes, mushrooms and chili into the pan and cook for a further 7 minutes, stirring occasionally.
- In a separate pan, add 1 tablespoon of oil and add the spiralised courgettes. Season with salt and pepper and cook for 10 minutes to remove excess moisture.
- To serve: plate the cooked courgette noodles topped with the bolognaise sauce and sprinkle with the coriander, pecans and pumpkin seeds.
This recipe was created by Julia & Libby for Alison’s Pantry
Download PDF version here: alisons-pantry-courgette-noodle-bolognaise
Buckwheat & Raw Asparagus Salad with Romesco Sauce
Romesco (Spanish almond and red pepper sauce) is delicious with this and other salads and also makes a great sauce for barbecue seafood or roast chicken.
Buckwheat & Raw Asparagus Salad
Serves 6
Ingredients
1 cup Alison’s Pantry Buckwheat
2 bunches asparagus, trimmed
1 cup Alison’s Pantry Hazelnuts (or Walnuts), toasted and chopped
1/3 cup Alison’s Pantry Sunflower Seeds, toasted
1/3 cup Alison’s Pantry Flaxseeds
1/2 cup basil leaves, chopped
1/4 cup extra virgin olive or avocado oil
Finely grated zest and juice of 1 lemon
- Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool.
- Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well. Season with salt and pepper, to taste.
- Serve topped with dollops of Romesco sauce.
Romesco Sauce
Makes 2 cups
Ingredients
1 cup Alison’s Pantry Natural Almonds
3 cloves garlic
2 preserved large red peppers, well-drained (available from supermarkets)
1/2 cup extra virgin olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper
- Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree.
- With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.
- Keeps well for up to 1 week if stored in the fridge.
Download the PDF version here: Alison’s Pantry Buckwheat & Raw Asparagus Salad with Romesco Sauce
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Simple Cranberry & Pistachio Terrine
This delicious terrine is a great addition to the festive table or easy summer entertaining. It makes a tasty sandwich filling and is perfect fare for a picnic hamper too.
Serves 10-12
Ingredients
500gm streaky bacon
750gm chicken mince
750gm pork mince
3 cloves garlic, crushed
2 tbsp chopped fresh thyme leaves
2 tbsp chopped parsley leaves
1/2 cup brandy
3 small eggs, lightly beaten
2/3 cup Alison’s Pantry Shelled Pistachios
2/3 cup Alison’s Pantry Cranberries
- Preheat oven to 180°C. Grease a 1-litre capacity loaf tin. Line pan with bacon, slightly overlapping the slices and leaving ends overhanging the pan.
- Place all remaining ingredients in a bowl. Add 2 tsp salt and 1 tsp ground pepper. Mix together with your hands until well combined. Pack mixture into the tin, pressing down well. Fold bacon ends over to cover meat.
- Place a piece of baking paper on top; cover and seal well with a piece of baking foil. Place terrine in an oven pan; fill pan with boiling water to come halfway up the sides of the terrine. Cook for 90 minutes. Remove from oven and set aside to cool.
- Cut a piece of cardboard to fit the top of the terrine, then place on top and weigh down with food cans (this will press the terrine). Refrigerate overnight.
- To serve, turn the terrine out onto a board and slice thickly.
Download the PDF here: Alison’s Pantry Simple Cranberry and Pistachio Terrine
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Roasted Pork Loin with Macadamia’s & Rosemary Sauce
Serves 6
Ingredients
2 tbsp rosemary, finely chopped
2 medium cloves garlic, minced
2 tbsp olive oil
1 boneless pork loin (around 1kg)
flaky sea salt & freshly ground black pepper
½ cup white wine
1 cup chicken stock
2 sprigs of rosemary
½ cup Alison’s Pantry Macadamia’s
1 tsp lime juice
2 tbsp butter
- Preheat oven to 200°C
- Combine the rosemary, garlic and olive oil then rub the mixture all over the pork loin. Season with salt and freshly ground black pepper.
- Place in a roasting dish and roast in the oven for 40 minutes or until an internal temperature of 63°C is reached. Remove from the oven, take the pork from the roasting dish and set aside (so the juices redistribute through the meat). Remove any excess fat from the pan juices.
- Meanwhile, place the roasting dish on the stove top and bring the pan juices to a simmer. Add the wine, chicken stock, two sprigs of rosemary and a grind of black pepper. Bring to a simmer then reduce by half. Add the macadamia nuts and bring to the boil, remove the rosemary sprigs and add lime juice and butter. When it is almost melted, turn off the heat and give the pan a quick shake to emulsify the sauce.
- To serve slice the pork and place on a large platter, spoon the macadamia nut sauce over and around the pork and garnish with a sprig of rosemary.
Download the PDF version here: Alison’s Pantry Roasted Pork Loin with Macadamia
This recipe was created by Simon Gault for Alison’s Pantry.
BBQ Prawns with a Summer Pinenut Salsa Verde
Serves 4
Ingredients
1kg of 21/15 size prawn cutlets
1 tbsp extra virgin olive oil
salt & freshly ground black pepper
Salsa Verde
Ingredients
½ cup chopped parsley
½ cup chopped mint
2 cloves garlic, finely chopped
2 tbsp Alison’s Pantry Pinenuts, toasted and finely chopped
1 tbsp Dijon Mustard
1 tbsp salted capers
100ml extra virgin olive oil
¼ tsp jalapeño Tabasco sauce
2 lemons, zest and juice
Summer Pinenut Salsa Verde
- Place parsley, mint, garlic, pine nuts, mustard and capers in a mixing bowl and mix to combine.
- Add the olive oil, tobasco, lemon zest and juice and whisk to combine. Transfer to a serving bowl and set aside until needed.
Prawns
- Preheat BBQ to a high heat.
- Place the prawn cutlets and olive oil in a mixing bowl. Toss to coat the prawns and season with salt and black pepper.
- Cook on the BBQ for 2 minutes each side. Transfer to a plate and serve with the bowl of salsa verde.
This recipe was created by Simon Gault for Alison’s Pantry.
Israeli Couscous Salad with Orange, Radish, Mint & Candied Pecans
Serves 6-8
Couscous tossed with juicy slices of orange, fresh cucumber, sweet toasted pecans and a welcome dash of bright green in the form of fresh mint and parsley. Enjoy with roasted meat and a dollop of fresh greek yoghurt.
Ingredients
Candied pecans:
1 cup Alison’s Pantry Pecans
¼ cup runny honey or maple syrup
1 tsp sea salt
For the salad:
1 cup Alison’s Pantry Israeli Couscous
1 cup fresh mint leaves, finely sliced
1 cup fresh parsley leaves, finely sliced
6 radishes, finely sliced in to rounds
2 oranges, sliced into segments
1/3 cup olive oil
¼ cup lemon juice
Sea salt & ground pepper
- Preheat the oven to 180 C and line a baking tray with baking paper.
- Place the pecans in the baking tray and drizzle with the honey or maple syrup. Toss well to coat, then sprinkle with the sea salt.
- Roast in the oven for 10 minutes or until fragrant.
- Soak the Israeli Couscous in water for at least an hour, or overnight if you can Drain and then rinse thoroughly.
- Place in a large heat proof bowl, and over with boiling water. Leave to soften for 20 minutes.
Drain well, and then toss with the remaining salad ingredients.
Season to taste.
Download the PDF version here: Israeli-Couscous-Salad-with-Orange-Radish-Mint-Candied-Pecans
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Crispy Almond Roasted Chicken with Lemon, Rosemary & Fennel
Serves 6-8
This is roast chicken like it should be, incredibly moist with crispy roasted almond topping. Each mouthful is like a marvellous burst of the Mediterranean, the addition of fennel adds a subtle sweet aniseed flavour, while the lemon cuts through the sweet salty juices in the bottom of the pan. Enjoy!
Ingredients
8 chicken drumsticks
½ cup Alison’s Pantry Ground Almonds
2 fennel bulbs, fronds removed and finely sliced
1 lemon, quartered
1.5 cups vegetable or chicken stock
A large handful of fresh rosemary
Extra virgin olive oil for drizzling
Sea salt
Pepper
- Preheat the oven to 180 C.
- Coat the chicken in the ground almonds, by rolling it in a shallow bowl.
- Arrange the chicken in a large roasting dish along with the slices of fennel, lemon quarters and stock.
- Sprinkle with the rosemary and a generous pinch of sea salt and pepper.
- Drizzle generously with extra virgin olive oil
- Roast for 1 hour or until crispy and golden.
Lovely with steamed green beans or peas.
Download the PDF version here: Alison’s Pantry Crispy Almond Roasted Chicken with Lemon, Rosemary and Fennel
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Leeks Braised in Cream with Toasted Walnuts
Serves 6-8 as a side dish.
Sweet delicate leeks have an affinity with cream and cheese. I topped this dish with gruyere, although most types of creamy cheese would work well. Decorated with toasty walnuts, this golden bake is an absolute joy to eat.
Ingredients
3 leeks
300g Portobello mushrooms
250 ml cream
½ cup grated gruyere cheese
1/3 cup Alison’s Pantry Walnuts
Sea salt and black pepper
- Preheat the oven to 180 C.
- Remove the ends from the leeks, and slice each one lengthwise.
- Preheat a cast iron grill or frypan over high heat, and grease with a little oil or butter.
- Grill the leeks and mushrooms for about 2-3 minutes on each side, then transfer to a baking dish.
- Pour the cream over the top, and then sprinkle over the grated cheese and walnuts.
- Season with sea salt and freshly ground black pepper.
- Bake in the oven for 35-40 minutes, or until bubbling around the edges and golden on top.
Leave too cool slightly before serving.
Download the PDF version here: Alison’s Pantry Leeks braised in cream with toasted walnuts
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Herby Root Vegetable Gratin with Pistachio, Parmesan & Macadamia Crumble
Served 4-6 as a side dish
An impressive side dish that is deceptively simple to make. The crumble topping combines pistachios and macadamias with punchy parmesan cheese to create delicious texture and flavour.
Ingredients
1 large potato, peeled
1 large kumara, peeled
1 large parsnip, peeled
2 large garlic cloves, finely diced
Large handful parsley, stalks removed and roughly chopped
550ml milk
Sea salt and cracked black pepper to taste
Crumble
1 cup parmesan cheese, finely grated
¾ cup Alison’s Pantry Shelled Pistachios
¾ cup Alison’s Pantry Natural Macadamias
2 tablespoons fresh thyme leaves
½ teaspoon smoked paprika
Method
Preheat oven to 180°C.
Use a mandoline or very sharp knife to cut the vegetables into wafer thin slices.
Grease a 30cm x 20cm (or equivalent) dish. Layer the vegetables neatly adding a sprinkle of garlic, herbs, salt and pepper to every second layer.
Pour milk slowly over the top. Cover with foil and bake for 40 minutes.
Place all crumble ingredients into a food processor and blitz until a fine crumb. Season to taste with salt and pepper. Pile evenly on top of the partially cooked gratin and bake uncovered for 20 minutes until lightly golden on top.
Let sit for 10 minutes before serving.
Leftover will last 2 days in the fridge in an airtight container and can be gently reheated in an oven.
Download the PDF version here: Alison’s Pantry Herby Root Vegetable Gratin with Pistachio
This recipe was created by Kelly Gibney for Alison’s Pantry
Cauliflower and Almond Pizza with Chilli & Lime Seed Crunch
The perfect guilt-free pizza loaded with vegetable goodness! If you’ve tried other cauliflower pizza bases and found them soggy you’ll be thrilled to know that this method guarantees a firm texture you can hold in your hand and will be perfect base for your favourite toppings. The lime and chilli seed crunch packs a flavour punch that is phenomenal on pizza.
Cauliflower and Almond Pizza
Makes 2 medium sized bases
BASES
Ingredients
4 cups cauliflower ‘rice’ (a little over a large cauliflower will yield this)
¾ cup Alison’s Pantry Ground Almonds
¾ cup mozzarella cheese, grated (could also use edam or cheddar cheese)
1 free range egg, lightly beaten
Method
Use a food processor to create cauliflower ‘rice’. Blitz until very fine.
Preheat oven to 180°C.
Place cauliflower in an oven proof dish and cover with tinfoil. Roast for 20 minutes. Remove cover and set aside to cool for 20 minutes.
Tip all cauliflower rice into a clean and dry tea towel. Gather the edges together and twist to squeeze out all the liquid possible. You’ll be surprised how much you can remove!
Combine with the remaining ingredients in a large bowl and use your hands to work the ‘dough’ for a minute, ensuring it is well mixed.
Divide the mixture in half and use it to shape two round pizza bases on a lined baking sheet. Your bases should be approximately 1.5cm thick. Two medium bases will create a crispier firmer result than one large.
Bake for 20 minutes until golden. You can opt to flip your base at the halfway mark to achieve an even browning. This is optional. Remove from oven and place on a rack (this helps retain crispness) to cool for 10 minutes
TOPPINGS
1 ½ cups tomato passata
2 handfuls baby spinach
150 grams button mushrooms, sliced
Additional mozzarella cheese
Sesame seeds, chilli & lime seed crunch (see recipe below)
Spread bases with tomato passata and then place other toppings on as desired. Bake in the oven (again at 180°C) for 10-15 minutes until the cheese is melted.
Chilli & Lime Seed Crunch
For wonderful crunch and flavour you can also top the pizza with these chilli and lime seeds and nuts. Great on salads too!
Ingredients
1 cup Alison’s Pantry Natural Cashews
1/4 cup Alison’s Pantry Sesame Seeds
1/2 cup Alison’s Pantry Sunflower Seeds
1/2 cup Alison’s Pantry Pumpkin Seeds
1/4 cup Alison’s Pantry Flaxseed
1/2 tsp dried chilli flakes
1/4 teaspoon sea salt
zest of two limes
cracked black pepper to taste
2 tablespoons olive oil
1 tablespoon honey
Method
Preheat oven to 120°C.
Mix all ingredients thoroughly in a large bowl. Spread evenly on a lined baking sheet and bake for 20 minutes. Toss at the 10 minutes mark to ensure even cooking.
Leave to cool entirely before storing in an airtight jar.
Will last up to three weeks.
Download the PDF version here: Alison’s Pantry Cauliflower and Almond Pizza with Chilli
This recipe was created by Kelly Gibney for Alison’s Pantry
Quinoa Mexican Bowl
Nutritious, filling and full of beautiful colour and flavour. A weeknight meal that will please the whole family.
Serves 4
Ingredients
Quinoa & black beans
2 cups of cooked Alison’s Pantry Quinoa (3/4 cup uncooked will yield just over 2 cups cooked)
1 x 400 gram can of black beans in brine (drained and rinsed well)
¼ onion, finely diced
1 garlic clove, finely diced
1 ½ teaspoons ground cumin
½ teaspoon hot smoked paprika
2 tablespoons oil for sautéing
¼ cup of water
Avocado Salsa
1 cup sweetcorn kernels
1 avocado, removed from skin and cut into cubes
1 capsicum, core discarded and cut into small cubes
1 spring onion, finely sliced
1 large handful fresh coriander, roughly chopped
juice of two limes
Sea salt and cracked black pepper for seasoning
Garnish
½ cup Alison’s Pantry Pumpkin Seeds
Dried chilli flakes (optional)
Additional fresh herbs
Instructions
Heat oil in a frypan over a medium heat. Add the onion and garlic, cook until tender and translucent. Add the black beans, cumin, paprika and water. Cook for five minutes, stirring frequently. Add a little more water if the beans start to stick. Add the quinoa and heat through. Season generously with salt and pepper.
Combine all salad ingredients in a bowl. Toss and ensure the avocado is well coated in lime juice. Add sea salt and cracked black pepper to taste.
Divide the quinoa and black beans between four bowls. Pile the avocado salsa on top. To serve garnish with pumpkin seeds, dried chilli flakes (if using) and the additional herbs.
Leftover quinoa will keep in the fridge for up to three days. Leftover salsa can up stored in an airtight container in the fridge for 24 hours.
Download PDF version here: Alisons Pantry Quinoa Mexican Bowl
This recipe was created by Kelly Gibney for Alison’s Pantry
Quinoa & Beetroot Salad with Sesame Dressing
Ingredients
1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped
- Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
- Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
- In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
- Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.
Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing
Almond Crusted Chicken Nibbles
Ingredients:
Olive oil, to spray
1 1/2 cups Alison’s Pantry ground almonds
1/4 cup Alison’s Pantry sesame seeds
1/4 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
Salt and freshly ground black pepper
1/2 cup fine rice flour
2 eggs, beaten
1/4 cup milk (almond milk is fine is preferred)
1 kg chicken nibbles
- Preheat oven to 190°C. Line an oven pan with foil and place the cooking rack on top. Spray the rack with olive oil to stop the chicken sticking.
- Place almonds in a wide bowl, add sesame seeds, chilli powder, paprika, dried oregano and season with salt and pepper. Mix thoroughly. Place flour on a large plate and season with salt and pepper. In a separate bowl (flat enough to dip chicken), combine eggs and milk.
- Dip one chicken piece at a time first in flour, then egg, and then toss in the almond mixture to coat. Pat the almond mixture firmly onto the chicken, then place on the cooking rack.
- Repeat until all chicken is coated. Spray surface of chicken with a little olive oil. Bake for 35 minutes or until browned and cooked through.
- Serve with your favourite sides and enjoy.