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
- Preheat oven to 120°celsius
- 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.
- Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
- 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.
- Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
- Sprinkle with ½ the crumb mixture and toss to combine
- Divide pasta between four bowls and sprinkle evenly with the remaining crumb
Serve immediately
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
- Combine the ginger, garlic, onion, cashews, chilli, turmeric and tomato paste in a food processor and process to form a smooth, thick paste.
- 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.
- 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.
- 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
- 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.
- 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.
- Place dressing ingredients in a small lidded jar and shake well to combine.
- 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.
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
- 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.
- 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
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
- 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.
- 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
- 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.
- 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.
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
- 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.
- 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
- 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.
- 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.
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.
- 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.
- 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).
- 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.
Spiced Chicken & Gourmet NZ Apricot Tagine
Serves 4-6
Ingredients:
1 large onion, peeled and thinly sliced
4 whole chicken legs, drumsticks and thighs separated
1 1/2 cups Alison’s Pantry Gourmet NZ Apricots
2 tbsp olive oil
1 1/2 tsp each ground paprika, ginger, coriander
1 tsp ground turmeric
2 cups chicken stock
Salt and freshly ground black pepper
1/2 cup Alison’s Pantry Whole Blanched Almonds, toasted
1/4 cup chopped fresh parsley
Method:
- Preheat oven to 190°C.
- Place onions in the base of a tagine or ovenproof casserole dish. Arrange chicken portions on top. Drizzle with oil and dust with spices. Pour over stock and season with salt and pepper.
- Cover dish with lid and bake for 45 minutes.
- Add apricots to the dish and baste chicken with liquid. Return to the oven for another 35 minutes, or until chicken tests cooked, liquid is reduced, and apricots are soft and plump.
- Check and adjust seasoning, if necessary. Serve scattered with almonds and parsley.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Spanish Meatballs with Almond Sauce 
(Makes 30)
Ingredients
Meat balls:
750g pork mince (or beef, lamb, chicken mince, if preferred)
2/3 cup Alison’s Pantry Ground Almonds
2 cloves of garlic, crushed
1 small onion, very finely chopped
1 small egg, beaten
½ cup Alison’s Pantry Sliced Natural Almonds, toasted
¼ cup chopped fresh parsley
Almond sauce:
3 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
Large pinch saffron threads
1 tsp smoked paprika
1 cup white wine
2 cups liquid chicken stock
2/3 cup Alison’s Pantry Ground Almonds
Method
- Preheat oven to 200°C. Place mince, almonds, garlic, onion and egg in a bowl. Season well with salt and pepper then, using clean hands, mix very well to combine.
- Take a tablespoonful of mixture and roll it into a ball, repeating until 30 balls are rolled. Place meatballs onto an oven pan lined with baking paper. Spray lightly with oil. Roast for 15-20 minutes until browned.
- Meanwhile, make the sauce. Heat oil in a large pan over medium heat, add onion and garlic and cook for 5 minutes to soften. Add saffron and paprika and cook, stirring for 1 minute. Add wine and simmer for 5-8 minutes or until the wine has reduced by half. Add the stock, bring to a simmer then stir in the ground almonds to thicken the sauce. Season to taste with salt and pepper.
- Transfer meatballs to the pan and gently stir to coat in the hot sauce.
Serve scattered with sliced almonds and parsley.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Chargrilled Lamb Cutlets & Curried Red Lentil Dip 
(Serves 6-8)
Ingredients
Lamb:
24-30 lamb cutlets, trimmed of excess fat
Grated zest and juice of 2 lemons
Olive oil
¾ cup Alison’s Pantry Cranberry Sprinkle
Curried Red Lentil Dip:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tbsp curry powder
1 tsp garam masala
Salt and freshly ground black pepper
1 cup Alison’s Pantry Split Red Lentils
1/3 cup Alison’s Pantry Natural Cashews
Method
- Place lamb in a shallow dish. Sprinkle with lemon juice and 2 tablespoons olive oil. Cover and leave at room temperature to marinate for 30 minutes.
- Meanwhile, make the lentil dip. Heat oil in a saucepan over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add garlic and spices, cook for 1 minute more. Stir in lentils, cashews and 2 ½ cups water. Bring to the boil then reduce heat, cover and simmer for 15 minutes or until lentils are tender and almost no liquid remains.
- Remove to cool for 10 minutes. Transfer mixture to food processor; process, scraping down the bowl occasionally, until smooth. Cool completely.
- Heat a chargrill pan, barbecue or frying pan. Season lamb with salt and pepper. Cook for 2-3 minutes on each side, depending on your preference for pink meat.
- Arrange warm lamb cutlets on a platter. Scatter with Cranberry Sprinkle, lemon zest and mint leaves. Serve with lentil dip on the side, to spoon over or dip.
Note: The dip will last for up to 4 days if stored in an airtight container in the fridge.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Quinoa & Chicken Meatballs in a Tomato Sauce
(Serves 4)
Gluten-free quinoa is a great addition to these chicken meatballs, as it acts as a binding ingredient helping to hold the meatballs together (in place of the usual breadcrumbs that most recipes use for this purpose) producing lovely light and tender meatballs.
Ingredients
Meatballs
1/2 cup Alison’s Pantry Quinoa, plus extra to serve
400g chicken mince
1 small onion, grated
2 garlic cloves, crushed
1/4 tsp dried chilli flakes
1/4 cup chopped parsley, plus more for garnish
1 medium courgette, grated
Salt and freshly ground black pepper
1/3 cup Alison’s Pantry Pinenuts, toasted, to garnish
Tomato sauce
2 tbsp olive oil
1 small onion, finely diced
500ml tomato puree
Method
- Place quinoa in a fine sieve and rinse under cold running water for 1 minute. Cook rinsed quinoa in a pot of boiling water for 12-15 minutes until tender to the bite. Drain well and set aside to cool.
- Preheat oven to 200°C. In a large bowl, place chicken, quinoa, onion, garlic, chilli and parsley. Squeeze excess moisture from grated courgette; add courgette to the bowl. Season with salt and pepper and mix well to combine.
- With damp hands (to stop the mixture sticking), take one tablespoon of mixture and roll into a ball. Repeat until you have 24. Place meatballs on a baking tray lined with baking paper, leaving space between them. Bake for 20 minutes until lightly browned and firm.
- At the same time, heat oil in a saucepan. Add onion and cook over a medium heat for 5 minutes. Add tomato puree and simmer for 10 minutes. Taste and adjust seasoning with salt and pepper.
- Once meatballs are cooked, transfer them to the tomato sauce and gently stir to coat. Scatter with parsley and pine nuts and serve with extra cooked quinoa or pasta, and vegetables or a green salad, as preferred.
Tip: Make sure you use a fine sieve to rinse the quinoa otherwise the tiny grains of quinoa will fall through the coarse holes in the sieve and be lost down the sink.
This recipe was created by Julie Le Clerc for Alison’s Pantry
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.
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.