Kiwi Fruit Mince Ham Glaze
Makes glaze for one large whole ham
1 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style (see recipe)
1 cup brown sugar, firmly packed
3 Tbsp wholegrain mustard
2 Tbsp rum or whiskey (optional)
8-9kg whole ham, cooked on the bone
1 cup orange juice (or white wine, as desired)
1. Preheat oven to 180°C. To make the ham glaze, combine the fruit mince, sugar and mustard in a bowl, adding rum or whiskey if desired
2. To prepare the ham, run a knife around the shank end of the ham. Carefully slice under the edge of the rind at the base of the ham, then ease between the rind and the fat with your fingers and pull to gently remove the rind
3. With a sharp knife, score the fat in a diamond pattern with 3mm deep cuts. Place the ham in an oven pan large enough to catch any glaze that will drip as it cooks. Surround the ham with orange juice (or wine, as preferred)
4. Smear the glaze over the scored fat of the ham. Place the ham in oven to bake for one hour, basting at regular intervals until glaze has caramelised
5. Sliced ham can be served hot or at room temperature
Download the PDF version: Kiwi Christmas Fruit Mince Ham Glaze
Fruity Pork Balls with Sticky Soy Glaze
Makes 20 small balls
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
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
Sourdough Stuffing with Walnuts, Caramelized Onion & Sage
Serves 6-8 as a side dish.
Sweet caramelized onions and earthy aromatic sage add an irresistible depth of flavour to this delicious Christmas stuffing. It’s a lovely traditional style stuffing for roasted chicken or turkey, although it can also be served as a side dish on its own which is equally as delicious.
1 loaf sourdough, sliced into bite-size cubes
¼ cup extra virgin olive oil
2 tbsp butter 3 brown onions, roughly chopped
1 large handful sage, roughly chopped
1 tbsp honey
1 cup Alison’s Pantry walnuts, chopped
1 cup grated parmesan
1 1/2 cups vegetable or chicken stock
3 free-range eggs
sea salt and ground pepper
- Preheat oven to 180°C.
- Place bread cubes in a single layer over two baking trays. Drizzle with extra virgin olive oil and then place in the oven to toast. Bake for 3-5 minutes or until slightly toasted. Remove from the oven and leave to cool.
- Heat the butter in a frying pan over medium heat. Add the onions and sage and stir to coat in the butter. Lower the heat and sauté until browned. Drizzle over the honey and continue to cook for 8-10 minutes or until caramelised. Leave to cool slightly.
- In a large bowl, toss together the onions, toasted bread cubes, walnuts, and Parmesan.
- In a medium bowl, whisk together the stock, eggs and a good pinch of sea salt and ground pepper. Pour over the bread mixture and then, using your hands, mix well. The mixture should be moist but not dripping with liquid.
- Place stuffing into the cavity of a turkey or large chicken and cook as normal.
Alternatively, to serve as a side dish, transfer stuffing to a baking dish greased with butter or olive oil. Preheat oven to 180°C and bake for 40-45 minutes or until golden on top. Serve in a heated dish for people to help themselves.
Download the PDF version here: Alison’s Pantry Sourdough stuffing with Walnuts, Caramelized Onion and Sage
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
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
- Preheat the oven to 200°C
- 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.
- Remove from the oven and halve the kumara lengthways.
- Place the kumara halves side by side, flesh side up, in a warm serving dish.
- Sprinkle the cranberries and feta over the kumara.
- Drizzle the maple syrup over everything.
- 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
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.
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
- 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
- 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
- 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
- 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
- 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
Moroccan Hemp Quinoa Salad
Prep time: 15 mins
Cook time: 35 mins
Enjoy this tasty salad alone or pair with grilled halloumi or fish. It’s perfect to take along to summer BBQs. Serve warm or at room temperature.
1 cup Alison’s Pantry quinoa
2 cups water or vegetable stock
1 medium onion – diced
3 garlic cloves – finely diced
1/2 teaspoon fennel seeds
2 teaspoons ground cumin
1/2 teaspoon garam masala
½ teaspoon smoked paprika
¼ cup Alison’s Pantry hemp seeds
1 x 400g can chickpeas – drained and rinsed well
Zest of 1 lemon
2 medium carrots – peeled and cut using a julienne peeler (can also grate)
Juice of 2 lemons
6 Alison’s Pantry select dates – diced
1/3 cup Alison’s Pantry shelled pistachio nuts – roughly chopped
Large handful fresh parsley – roughly chopped
1 tablespoon fresh thyme leaves
Sea salt and cracked black pepper
Olive oil for sautéing
To serve: sliced avocado, additional hemp seeds, fresh herbs to garnish
Place the quinoa and water (or vegetable stock) in a medium saucepan and bring to a boil. Cook, with a lid ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid and set aside until ready to use.
Heat a very generous glug of oil in a sauté pan over medium heat. Add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further minute, adding additional oil if needed. Add the chickpeas and lemon. Cook for 4 minutes. Add the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.
Remove from the heat and leave to cool for 5-10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.
Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.
Apricot & Chicken in Lemony Mustard Sauce
A delicious twist on a traditional roast chicken! The combined flavours of Gourmet NZ Apricots, lemon and mustard provide a unique yet satisfying taste, that will leave you wanting more.
You may think roast chicken is best served alongside roast veggies, but you must try serving with a side of buckwheat. Buckwheat is a good source of magnesium and dietary fibre. Don’t forget to cook a bowl of your favourite green veggies to complete the meal! Julie Le Clerc boiled broccoli pictured below.
1.2 kg chicken drumsticks or pieces
1 large onion, thinly sliced
1 cup Alison’s Pantry Gourmet NZ Apricots, halved
2 cups chicken stock
Zest and juice of 1 lemon
3 Tbsp Dijon mustard (this is a mild-style of mustard)
2 cloves garlic, crushed
1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 Tbsp olive oil
Salt and freshly ground black pepper
½ cup Alison’s Pantry Natural Almonds, roughly chopped
Alison’s Pantry Buckwheat, to serve
- Preheat oven to 180°C. Make 2 small slashes in each piece of chicken to allow the flavours to penetrate the meat during cooking.
- Scatter sliced onion and NZ Apricots in the base of a large, deep oven dish. Arrange chicken pieces, in a single layer, on top, making sure the apricots are tucked under the chicken, so they soften in the liquid and don’t burn.
- Place chicken stock, lemon zest and juice, mustard, garlic and thyme in a bowl and whisk to combine. Pour liquid over the chicken. Drizzle chicken with olive oil and season well with salt and pepper.
- Bake for 1 hour, adding the chopped almonds 20 minutes before the end of cooking time so that they toast golden brown.
- Serve with nutritious buckwheat, which is cooked like rice in boiling water for 12 minutes. Drain and season with salt and pepper.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Crispy deep fried coconut prawns served in homemade taco bowls filled with crunchy fresh iceberg lettuce, spicy, sweet avocado salsa and a zesty coconut lime aioli – next level deliciousness!
Give prawns a warm winter layer by coating them in a crunchy coconut crumb. Our Desiccated Coconut is perfect for this recipe.
We love this wintery salad, featuring our Currants and a whole lot of yum!
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.
Love Peking Duck Pancakes? Why not try making them at home with this quick and easy recipe using our Roasted Peanuts.
Crunchy crumbed fish goes down a treat with this wintry roast vegetable salad, topped off with our Pumpkin Seeds!
Warm, creamy and delicious!
This Creamy Chicken, Bacon and Lentil Soup is the ultimate comfort food and a great way to use Alison’s Pantry Split Red Lentils.
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.
Our NZ grown dried apricots make this Chicken and Apricot Tagine dish burst with sweetness, the ultimate Winter warmer.