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

 

1. Preheat oven to 200°C
2. Combine the rosemary, garlic and olive oil then rub the mixture all over the pork loin. Season with salt and freshly ground black pepper.
3. 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.
4. 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.
5. 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.

 

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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

1. Place parsley, mint, garlic, pine nuts, mustard and capers in a mixing bowl and mix to combine.
2. Add the olive oil, tobasco, lemon zest and juice and whisk to combine. Transfer to a serving bowl and set aside until needed.

Prawns

1. Preheat BBQ to a high heat.
2. Place the prawn cutlets and olive oil in a mixing bowl. Toss to coat the prawns and season with salt and black pepper.
3. 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.

 

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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

1. Preheat the oven to 180 C and line a baking tray with baking paper.
2. 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.
3. Roast in the oven for 10 minutes or until fragrant.
4. Soak the Israeli Couscous in water for at least an hour, or overnight if you can Drain and then rinse thoroughly.
5. 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.

 

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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

1. Preheat the oven to 180 C.
2. Coat the chicken in the ground almonds, by rolling it in a shallow bowl.
3. Arrange the chicken in a large roasting dish along with the slices of fennel, lemon quarters and stock.
4. Sprinkle with the rosemary and a generous pinch of sea salt and pepper.
5. Drizzle generously with extra virgin olive oil
6. 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.

 

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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

1. Preheat the oven to 180 C.
2. Remove the ends from the leeks, and slice each one lengthwise.
3. Preheat a cast iron grill or frypan over high heat, and grease with a little oil or butter.
4. Grill the leeks and mushrooms for about 2-3 minutes on each side, then transfer to a baking dish.
5. Pour the cream over the top, and then sprinkle over the grated cheese and walnuts.
6. Season with sea salt and freshly ground black pepper.
7. 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.

 

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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

 

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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

 

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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

 

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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

 

1. 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.
2. Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
3. In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
4. 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

 

 

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve with your favourite sides and enjoy.

 

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Roasted Cauliflower, Seed & Nut Salad

Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)

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Ingredients

1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted

Method

1. Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
2. Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
3. Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
4. Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool

Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad

 

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Quinoa, Cashew, Broccoli & Feta Bake
Serves 4

Ingredients:
1 cup Alison’s Pantry whole raw cashew nuts
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Alison’s Pantry quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled

1. Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
2. Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
3. While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa. Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
4. Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato. Bake at 190°C for 25 minutes or until golden brown.

Tip: Buy a sieve with a very fine mesh for draining quinoa, so that it holds the fine grains and you don’t lose any.

Download the PDF version here: Alisons Pantry Quinoa, Cashew, Broccoli and Feta Bake

 

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Hazelnut, Sunflower & Seasame Seed Dukkah
Makes 1 cup

Use to sprinkle over salads, roast vegetables, baked or pan-fried fish, salmon, chicken breasts, lamb cutlets or steak.

Ingredients:
1/2 cup Alison’s Pantry hazelnuts (or almonds, if preferred)
1/4 cup Alison’s Pantry sunflower seeds
1/4 cup Alison’s Pantry sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp paprika
1/4 tsp chilli powder
Salt and freshly ground black pepper

1. Place nuts in a small pan and toast over a medium heat, stirring continuously, until golden brown. Rub to remove outer skins and discard
2. Add sunflower and sesame seeds to the pan and toast until browned (these will cook quicker than the nuts). Remove to one side
3. Add coriander and cumin seeds to the pan and toast for just 30 seconds. Grind to a fine powder
4. Coarsely chop the nuts and place in a small bowl. Add seeds and spices and season well with salt and pepper

Stored in an airtight container, dukkah will last for up to 2 weeks.

Download the PDF version here: Alisons Pantry Hazelnut, Sunflower & Seasame Seed Dukkah

 

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Creamy Cauliflower & Cashew Nut Soup

Serves 6

Ingredients:
1 cup Alison’s Pantry raw whole cashew nuts
2 tbsp. olive oil
2 leeks (white parts only), chopped
2 cloves garlic, crushed
Salt and ground white pepper
1 medium head cauliflower, roughly chopped
1 litre liquid vegetable or chicken stock, as preferred
1/2 cup Alison’s Pantry sunflower seeds, toasted
Sprouts or micro-greens, to garnish

1. Cover cashew nuts with cold water and leave at room temperature to soak and soften for at least 2 hours
2. Heat oil in a large saucepan over medium heat. Add leeks, garlic and a little salt and cook for 10 minutes until the leeks are soft but not browned
3. Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 20 minutes until cauliflower is very tender. Remove pan from the heat and allow the soup to cool slightly. Stir in the cashews
4. Process mixture in a blender in batches until smooth and creamy. Return soup to the pan and warm it over a low heat. Adjust seasoning with salt and pepper
5. Serve in bowls garnished with sunflower seeds and sprouts or micro-greens

 

Download the PDF version here: Alisons Pantry Creamy Cauliflower & Cashew Nut Soup

 

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Raw Wraps

CASHEW SPREAD:

Ingredients
200 grams Alison’s Pantry Raw Cashews
¼ cup water
2 tbsp lemon juice
1 inch nob of fresh ginger, grated
1 tbsp soy sauce (tamari)
1 clove of garlic, crushed
1 tbsp white miso
Salt and fresh ground black pepper to taste

Method

1. Process all ingredients in a blender until smooth

WRAPS:

Ingredients
Nori sheets or courgette, cos or iceberg lettuce leaves
A mix of raw vegetables try red capsicum, cucumber, sprouts, alfalfa, carrots, celery

Method

1. Lay the nori, or courgette slice or lettuce leaves on a cutting board
2. Spread with Cashew Spread
3. Layer chosen vegetables, start with the sticks, then the sprouts or alfalfa
4. Roll carefully
5. If using nori – cut into the desired lengths

 

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Stuffed Tomatoes and Mushrooms

Ingredients
5-6 baby Portobello mushrooms
4 medium sized tomatoes

FILLING:
1 cup Alison’s Pantry Walnuts
2 cloves garlic
2-3 tbsp extra virgin olive oil
A good pinch of sea salt
A generous tsp of grated lemon zest
¼ cup of lemon juice
Handful of fresh basil

Method

1. Blend all the filling ingredients in food processor until resembles a slightly chunky bread crumb.

MARINADE FOR THE TOMATO AND MUSHROOMS:

Ingredients
4 tbsp soy sauce (tamari)
2 tbsp extra virgin olive oil

Method

1. Combine tamari sauce and olive oil
2. Remove the stem of the mushroom
3. Cut the top off the tomato and remove the pulp
4. Pour over the sauce and oil mix to marinate mushrooms and tomatoes in a baking dish for a couple of hours.
5. To serve, fill the tomatoes and the mushrooms with the filling and pour over the remaining marinade.

 

 

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