Lucky Christmas Recipe book

luckynuts.com.au

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✶InspirationalRecipes

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ContentsChristmas Cakes & Desserts

• Hazelnut Chocolate Christmas Trees 5• Almond Gingerbread Christmas Trees 7• Salted Caramel Almond Tarts 9 • Almond & Orange Biscotti 11 • Hazelnut Macaroons 13• Roasted Summer Berries with Nut Crumble 15• Christmas Cakes 17• Christmas Pudding 19• Almond Paste 20• Brandy Sauce 21• Mini Hazelnut & Cherry Pavlovas 23• Praline Semifreddo 25• Almond Paste Biscuits 27• Choc Fruit & Nut Slice 29• Fruit & Nut Mince Tarts 31• Lots of Nuts & Fruit Cake 33• Raisin & Almond Balls 35• Vanilla & Almond Wreaths 37• Almond & Cranberry White Christmas Ice-cream 39• Hazelnut & Orange Shortbread Stars 41• White Chocolate, Fruit & Pistachio Rocky Road 43• Cherry & Almond Trifl e 45• Almond & Toffee Clusters 47• Walnut & Fig Truffl es 49• Almond Panforte 51• Baklava 53

Christmas Main Courses• Roast Pork Loin with a Nut, Sage, Rosemary & Thyme Filling 55• Pan Fried Scallops in Shell Topped with Almond & Lemon Butter with a Watercress & Radish Salad 57• Turkey Breast with Walnut & Herb Butter Stuffi ng 59• Apricot & Pistachio Stuffi ng 61• Brown Rice, Mushroom & Hazelnut Stuffi ng 61• Nuts & Spice Couscous Stuffi ng 63

Christmas Salads & Vegetables• Quinoa, Mint & Nut Salad 65• Spicy Roast Pumpkin Wedges with Walnut & Coriander Sauce 67• Roasted Baby Vegetables with Spiced Couscous & Nuts 69• Roast Beetroot & Walnut Salad with Minted Fetta 71• Prawns, Fennel & Almond Salad with Cress & Preserved Lemon Mayonnaise 73• Almond, Spice & Salt Calamari with a Flat Leaf Parsley Salad 75• Smoked Salmon & Avocado Salad with Hazelnuts 77

Christmas Nibbles• Nut Dukkah 79• Coffee & Four Nut Brittle 81• Herbed Goats Cheese Pine Nut Log 83• Soy and Cumin Seeds & Nuts 85• Indian Spice Mix 85• Five Spice Caramelised Walnuts 85

Christmas is the time to prepare family favourites, or try exciting

new recipes to impress family and friends. Like generations of

Australian cooks you can trust Lucky nuts to make all your recipes

taste truly sensational.

Lucky’s Christmas recipes were developed by Fiona Hammond.

For twenty years, her work has appeared across the pages of

prominent magazines, cookbooks and advertising campaigns

in Australia.

Fiona’s recipes inform and inspire; her styling creates desire

and appetite appeal.

Enjoy!

Photography by Greg Elms.

NOTE TO COOKS: All recipes have been tested using a fan-forced oven.

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5

Hazelnut Chocolate Christmas TreesMakes 3 trees

Ingredients:• 125g unsalted butter, softened• 125g (2/3 cup) brown sugar• 1 egg• 60g (¼ cup) honey • 300g (2 cups) plain fl our• 30g (¼ cup) Dutch cocoa • ½ teaspoon baking powder• ½ teaspoon bi-carbonate of soda• 1 teaspoon mixed spice• ½ teaspoon cinnamon• 75g (3/4 cup) LUCKY

HAZELNUT MEAL

* See page 81 for Almond Gingerbread Christmas Tree alternative

Method: You need star shaped cookie cutters – 9cm, 7cm, 5cm and 2.5cm.1. Line three baking trays with baking paper. 2. Beat butter and sugar together in a bowl

with electric beaters until mixture is pale and creamy. Add the egg and beat until well combined. Add the honey and mix until just combined.

3. Sift the fl our, cocoa, baking powder, bi-carbonate of soda and spices over the mixture. Sprinkle over the hazelnut meal. Using a wooden spoon stir until the mixture is combined and forms a dough. Flatten the dough into a 2cm thick disc shape, cover in plastic wrap and refrigerate for 30 minutes.

4. Roll the dough between two sheets of baking paper to a 5mm thickness. To make three trees, cut out nine stars each with a 9cm, 7cm and 5cm star shaped cutter. Cut out three 2.5cm stars. Re-roll left over pastry again and cut out extra star shapes, as desired. Place the 2.5cm stars on one baking tray, the 5cm and 7cm stars on another tray and the 9cm stars on the third tray. Refrigerate for 20 minutes. Preheat fan-forced oven to 160°C.

5. Bake the 2.5cm stars for 5 minutes, the tray of 5cm and 7cm stars for 8 minutes and the 9cm stars for 10 minutes. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

* See page 6 for instructions on how to assemble the trees

To see how to make this recipe, visit luckynuts.com.au and click on webcasts.

CHRISTMAS CAKES & DESSERTS

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Royal IcingIngredients:

• 150g (11/4 cups) pure icing sugar• 1 egg white• 1/4 teaspoon lemon juiceMethod:1. Sift icing sugar into a bowl. In a

separate bowl, whisk egg white using electric beaters, until soft and foamy. While continuously whisking, add lemon juice, then add icing sugar one tablespoon at a time until all incorporated and soft peaks form.

2. Spoon icing into a zip lock bag. Squeeze out any excess air and seal bag closed. Refrigerate bag of icing until ready to use. The icing will keep for 24 hours.

3. When ready to use, snip a small hole about 2mm wide in a corner of the bag. Gently squeeze icing towards the hole and pipe as required for assembling tree.

TO ASSEMBLE THE TREES

• 1 quantity of royal icing (recipe to left)

• 2 tablespoons LUCKY HAZELNUT MEAL, for sprinkling

• 45g (¼ cup) LUCKY PISTACHIOS, coarsely chopped

For one tree, dab a teaspoonful of icing on the base of a fl at serving plate or board. Place a large 9cm star over the icing to secure in place.Pipe a circle of icing in the centre of the 9cm star, then place a second 9cm large star on the top, making sure the star points are in a different direction to the points on the biscuit below. Repeat step with the third 9cm star. Using three 7cm star biscuits, repeat the layering steps with the icing and then repeat again with the next three smaller 5cm star biscuits. Dab a little icing on the base of a mini 2.5cm star and secure on the top of the tree. Pipe drips of the remaining icing over the edges of the star points, to represent snow. Lightly sprinkle hazelnut meal over trees and scatter pistachios around to decorate.

Almond Gingerbread Christmas TreesMakes 3 trees

Ingredients:• 125g unsalted butter, softened• 125g (2/3 cup) brown sugar• 1 egg• 60g (¼ cup) honey • 335g (2¼ cups) plain fl our• ½ teaspoon baking powder• ½ teaspoon bi-carbonate of soda• 2 teaspoons ground ginger• ½ teaspoon cinnamon• 75g (3/4 cup) LUCKY

ALMOND MEAL

Method: You need star shaped cookie cutters – 9cm, 7cm, 5cm and 2.5cm.1. Line three baking trays with baking paper. 2. Beat butter and sugar together in a bowl

with electric beaters until mixture is pale and creamy. Add the egg and beat until well combined. Add the honey and mix until just combined.

3. Sift the fl our, baking powder, bi-carbonate of soda and spices over the mixture. Sprinkle over the almond meal. Using a wooden spoon stir until the mixture is combined and forms a dough. Flatten the dough into a 2cm thick disc shape, cover in plastic wrap and refrigerate for 30 minutes.

4. Roll the dough between two sheets of baking paper to a 5mm thickness. To make three trees, cut out nine stars each with a 9cm, 7cm and 5cm star shaped cutter. Cut out three 2.5cm stars. Re-roll left over pastry again and cut out extra star shapes, as desired. Place the 2.5cm stars on one baking tray, the 5cm and 7cm stars on another tray and the 9cm stars on the third tray. Refrigerate for 20 minutes. Preheat fan-forced oven to 160°C.

5. Bake the 2.5cm stars for 5 minutes, the tray of 5cm and 7cm stars for 8 minutes and the 9cm stars for 10 minutes. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

* See page 6 for instructions on how to assemble the trees

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9

Salted Caramel Almond TartsMethod:1. For pastry, blend butter and sugar in a food

processor until creamy. Add egg yolk, almond meal and fl our and pulse until dough just comes together. Shape dough into a disc, cover with plastic wrap and refrigerate for one hour.

2. Preheat fan-forced oven to 155°C. Grease 24 mini muffi n moulds.

3. Roll dough between two sheets of baking paper to 2mm thick. Cut out rounds using a 6cm cookie cutter. Re-roll dough and cut more. Line moulds with dough. Freeze for 20 minutes. Trim edges to neaten using sharp knife, if necessary. Bake for 12-15 minutes until golden. Cool for 2 minutes, then while still warm, carefully remove and cool completely on a wire rack.

4. For fi lling, place cream, butter and salt in a small saucepan over low heat, stirring occassionally until butter melts. Pour sugar over base of another small saucepan over a low heat. Without stirring and watching carefully, allow sugar to turn a golden brown caramel, then immediately remove from heat and pour in the hot cream while constantly whisking to dissolve the caramel, taking care as the caramel may splutter. Transfer to a heatproof bowl and cover surface with plastic wrap. Refrigerate for one hour.

5. Fill each tart with a teaspoon of caramel. Top with slivered almonds then drizzle melted chocolate, to decorate.

Tip: Tart shells can be made ahead and stored in an airtight container for up to a week. The caramel can be made ahead and stored in refrigerator for up to 3 days.


55

Makes 24

Ingredients:• 75g unsalted butter, softened, plus

extra for greasing• 50g (1/3 cup) pure icing sugar• 1 egg yolk• 50g (1/2 cup) LUCKY ALMOND MEAL• 100g (2/3 cup) plain fl our• 25g (¼ cup) LUCKY SLIVERED

ALMONDS, roasted • 50g dark chocolate

(70% cocoa solids), melted

Salted Caramel fi lling: • 180ml (3/4 cup) pure cream (45% fat)• 100g unsalted butter• 1 teaspoon sea salt• 170g (3/4 cup) caster sugar


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Makes about 60 biscuits

Ingredients:• 335g (2¼ cups) plain fl our• 1 teaspoon baking powder• ¼ teaspoon ground cardamom• 1 teaspoon ground cinnamon• ¼ teaspoon salt• 170g (3/4 cup) caster sugar• 65g (2/3 cup) LUCKY ALMOND MEAL• 150g LUCKY OVEN ROASTED

ALMONDS, roughly chopped*• 3 eggs, lightly beaten• Finely grated rind of an orange• ½ teaspoon vanilla extract

Almond & Orange BiscottiMethod: 1. Preheat fan-forced oven to 160°C. Line two

baking trays with baking paper.2. Sift fl our, baking powder, spices and salt

together into a large bowl. Stir through sugar, almond meal and almonds. In a separate bowl whisk the eggs, rind and vanilla to combine well. Make a well in the centre of dry ingredients, pour in egg mixture and mix with hands until a dough forms.

3. Divide dough in half. Lightly fl our hands to prevent sticking and shape each piece into a log about 4cm wide and 30cm long. Transfer logs to a prepared baking tray, about 10cm apart. Bake for 15-20 minutes until slightly risen and a light golden brown. Rest 10 minutes.

4. Using a serrated knife, cut each log across into 1cm wide slices. Spread biscuits in a single layer on the baking trays. Bake for 15 minutes, turning biscuits over halfway during cooking, until pale golden. Transfer to a wire rack to cool completely.

Tip: Biscotti will keep, stored in an airtight container, for up to 2 weeks.

* You can use LUCKY NATURAL ALMONDS, and roast them yourself if preferred.

Tip: For other fl avour variations, add ½ cup of cranberries, or 1/3 cup chopped crystallised ginger, or 100g 70% dark chocolate, chopped into roughly 1cm pieces. Mix in with the nuts.



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Hazelnut MacaroonsMakes about 45 fi lled macaroons.

Ingredients:• 125g (11/4 cups) LUCKY HAZELNUT

MEAL• 150g (11/4 cups) pure icing sugar,

sifted• 3 egg whites• 2 tablespoons caster sugar

Chocolate ganache fi lling:• 100g dark chocolate (54% cocoa

solids), chopped• 60ml (1/4 cup) cream

Method:1. Preheat fan-forced oven to 135°C. Line two baking

trays with baking paper.2. Place hazelnut meal and icing sugar in a bowl and

mix to combine well. 3. Whisk egg whites in a large bowl, using electric

mixer, until soft peaks form. With motor running continuously, add caster sugar a tablespoon at a time and beat until fi rm peaks form and mixture is glossy. Using a spatula, gently fold in hazelnut mixture to combine well.

4. Spoon mixture into a piping bag fi tted with a 1cm plain nozzle. Pipe 2.5cm diameter rounds of mixture onto prepared trays, about 3cm apart. Leave for 30 minutes at room temperature. Bake for 15 minutes, swapping trays halfway during cooking time, until macaroons are crisp on the outside. Turn oven off and place a wooden spoon handle between oven door, leaving slightly ajar. Cool completely in the oven.

5. To make chocolate fi lling, place chocolate in a heatproof bowl. Heat cream in a small saucepan over a medium heat, until just simmering. Remove from heat and pour over the chocolate. Stir until chocolate is melted. Cover with plastic wrap and refrigerate for about 30 minutes until the ganache is a spreadable consistency.

6. To fi ll macaroons, spread the bases of half the macaroons with chocolate ganache and sandwich together with remaining macaroons.

Tip: Macaroons will keep in an airtight container for up to a week. Filled macaroons are best stored in an airtight container and eaten within 2 days.

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Roasted Summer Berries with Nut CrumbleServes 6

Ingredients:• 300g strawberries, leaves removed • 300g raspberries• 300g blueberries• 110g (1/2 cup) caster sugar • 1 vanilla pod, halved lengthways,

seeds scraped• juice of one orange• mascarpone, to serve

Crumble:• 100g (1 cup) LUCKY ALMOND

MEAL• 40g (1/3 cup) LUCKY SLIVERED

ALMONDS• 40g (1/3 cup) LUCKY FLAKED

ALMONDS• 35g (1/3 cup) LUCKY CALIFORNIAN

WALNUTS, chopped• 1 teaspoon mixed spice• 1/2 teaspoon ground ginger• 90g (1/2 cup) brown sugar• 60g unsalted butter, cold and

diced

Method:1. Preheat fan-forced oven to 160°C. Line a baking

tray with baking paper.2. Combine berries with sugar, vanilla seeds and pod

in an ovenproof dish. Drizzle over orange juice. Leave for 10 minutes. Place in oven then bake for 20 minutes, or until strawberries are tender. Set aside to cool to room temperature.

3. Meanwhile, combine almond meal, nuts, spices and brown sugar in a bowl. Using fi ngertips, rub the butter into the mixture until it resembles coarse breadcrumbs. Spread mixture evenly over lined baking tray, about 8mm depth. Bake for 20 minutes, until golden, stirring halfway during cooking. Set aside to cool completely.

4. Divide berries between 6 glasses and scatter over the crumble. Top with a dollop of mascarpone and drizzle over remaining cooking juices. Serve immediately.

Storage: Berries can be prepared up to 2 days ahead. Store in an airtight container in the refrigerator. Serve at room temperature.

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1717

Makes 24 cakes

Ingredients:• 110g (1 cup) LUCKY BLANCHED

ALMONDS, roughly chopped• 65g (1/2 cup) LUCKY PINE NUTS• 250g (2 cups) raisins• 250g (2 cups) sultanas• 125g (3/4 cup) currants• 100g (1/2 cup) mixed peel or

chopped candied orange• Finely grated rind of an orange• Finely grated rind of a lemon• 11/2 teaspoons mixed spice• 125ml (1/2 cup) brandy• 250g unsalted butter, softened• 250g (11/3 cups lightly packed)

dark brown sugar• 4 eggs, lightly beaten• 80g (1/4 cup) orange marmalade • 25g (1/4 cup) LUCKY ALMOND MEAL • 300g (2 cups) plain fl our, sifted• LUCKY BLANCHED ALMONDS,

extra to decorate

Method:1. Preheat fan-forced oven to 150°C. Line two

12 hole muffi n tins with silver paper cases. 2. Combine the nuts, dried fruits, mixed peel,

grated rind, spice and brandy in a large bowl. Cover with a clean tea towel and leave to soak overnight.

3. Using an electric mixer beat the butter and sugar until pale and creamy. Beat in the eggs and marmalade to combine well.

4. Stir the almond meal and half of the fl our into the butter mixture, then, stir in half of the fruit mixture. Continue stirring in the remaining fl our and fruit until all combined. Spoon into paper cases and spread the surface evenly. Arrange the extra blanched almonds on top to decorate.

5. Bake for 30 minutes or until a skewer comes out clean when inserted in the middle of a cake. Remove from oven and cool in tin.

6. Store cakes in an airtight container in a cool place for up to a week.

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Christmas CakesCHRISTMAS CAKES & DESSERTS

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Serves 8-10

Ingredients:• 110g (1 cup) LUCKY SLIVERED

ALMONDS• 60g (1/2 cup) LUCKY HAZELNUTS,

roasted, skins removed then roughly chopped

• 125g (1 cup) sultanas• 125g (1 cup) currants• 250g (2 cups) raisins• 250g (11/3 cups) dried fi gs,

coarsely chopped• 100g (1/2 cup) mixed peel• 2 tablespoons chopped glace ginger • 1 teaspoon ground cinnamon• 1 teaspoon mixed spice • Finely grated rind of a lemon• 160g (1/2 cup) plum jam• 185ml ( 3/4 cup) brandy• 185g unsalted butter, softened,

plus extra for greasing bowl• 65g (1/3 cup lightly packed) brown sugar• 3 eggs, lightly beaten• 75g (1/2 cup) plain fl our, sifted• 100g (1 cup) LUCKY ALMOND MEAL• 100g (1 cup) fresh white bread crumbs

Christmas PuddingMethod:1. Grease a 1.5 litre pudding bowl with butter.

Line the base with a circle of baking paper.2. Combine the nuts, dried fruits, mixed peel,

ginger, spices, grated rind, jam and brandy in a large bowl. Cover and leave to soak overnight.

3. Beat the butter and sugar until creamy, then beat in eggs to combine. Stir the butter mixture into the fruit mixture. Stir in the fl our, almond meal and breadcrumbs to combine well.

4. Spoon into prepared pudding bowl and smooth the surface evenly. Cover mixture with a buttered circle of baking paper. Cover bowl with a double layer of foil and secure tightly with string tied around the outside edge.

5. Place pudding bowl on a saucer sitting in the base of a large saucepan. Pour in enough boiling water to come three quarters up the sides of the bowl. Cover saucepan with a lid and place over a low-medium heat and simmer for 6 hours, adding more water as necessary.

6. Remove foil and paper then carefully invert hot pudding onto a plate. Cut into wedges and serve with cream or custard.

Hint: The pudding can be made ahead, cooled completely and kept refrigerated for up to 12 months. To reheat the pudding on Christmas day, follow the cooking instructions in Step #5 above and simmer for 1½ hours to heat through completely.

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2121

Before you decorate a traditional Christmas cake with royal icing it is recommended to fi rst cover the cake with a base layer of almond paste (marzipan).

For a 22cm round cake you will need:

Ingredients:

• 400g (4 cups) LUCKY ALMOND MEAL• 400g (31/4 cups) pure icing sugar, sifted• 2 egg whites, beaten until frothy• 1 teaspoon lemon juice• 1/2 teaspoon almond extract

or orange blossom water• extra icing sugar, for rolling• 1/4 cup smooth apricot jam

Method:1. Place the icing sugar and almond meal in the

bowl of a food processor. Blend to combine. Add the egg whites, lemon juice and extract and blend until mixture just comes together. Turn out onto a clean work surface and knead for about 2 minutes until mixture becomes a smooth dough.

2. Dust a clean work surface area with icing sugar. Roll the dough out to a 24cm circle.

3. Place the apricot jam in a small saucepan over a low heat and stir for about 1-2 minutes until the jam has melted into a thin syrup consistency. Brush the top and sides of the cake you are decorating with a thin, even layer of the warmed apricot jam.

4. Using the rolling pin, carefully transfer the circle of almond paste over the cake. Press the surface fl at with the rolling pin and smooth down the dough around the side edges of the cake. Trim away any excess dough around the base of the cake. Dust hands with icing sugar and rub over cake to smooth any joins or rough edges.

5. Cover the cake with a clean tea towel and leave for a week in a cool place, before fi nishing decorating with your desired top layer of icing.

Almond Paste for the base layer when icing your Christmas Cake

2121

Method:1. Place a medium saucepan half fi lled with warm water

over a low- medium heat. Place egg yolks and sugar in a medium bowl sitting over saucepan making sure water is not touching the base of the bowl.

2. Using a hand held electric mixer, whisk continuously for 10 minutes or until the mixture thickens, increases in volume and forms a ribbon consistency. Remove the bowl from heat, add the brandy and vanilla. Continue to whisk for another 5 minutes.

Hint: The sauce is best served immediately. It can be kept warm sitting over the pot of hot water for 10 minutes. Alternatively, allow to cool and serve at room temperature. Note that the sauce will lose its frothy light appearance as it cools, so whisk again just before using.

Tip: Be careful not to let the water temperature increase more than a gentle simmer as the eggs will coagulate if the heat is too high.


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Brandy Sauce

Makes about 2 cups

Ingredients:• 6 egg yolks• 110g (½ cup) caster sugar• 60ml Brandy• 1 teaspoon vanilla extract

Mini Hazelnut & Cherry PavlovasCHRISTMAS CAKES & DESSERTS

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Method:1. Line two baking trays with baking paper.

Preheat fan-forced oven to 120°C. 2. Using an electric mixer, whisk the egg whites

in bowl until soft peaks begin to form. While continually whisking, gradually add the sugar a spoonful at a time. Add the vinegar and continue to whisk until the mixture is glossy and the peaks are stiff and hold shape. Gently fold in the hazelnut meal to combine.

3. Working with two tablespoons, place rounded mounds of the mixture at 3cm intervals onto the baking trays, to allow for spreading.

4. Place the trays in the oven and immediately reduce temperature to 100°C. Bake for 45 minutes. Turn off oven and leave the door slightly ajar, placing a wooden spoon handle between the door and opening. Leave meringues to cool completely in oven.

5. To make syrup, place the water, jam and Grand Marnier in a medium saucepan over a low heat. Stir to combine and bring to a low simmer until jam melts. Remove from heat and add cherries. Set aside to cool.

6. Whisk cream with icing sugar until soft peaks form. When ready to serve, top the meringues with a dollop of cream and place three cherries on top. Spoon over a little syrup then sprinkle over chopped hazelnuts.

Tip: • After roasting hazelnuts, rub in clean towel

to remove skins.• Meringues can be made ahead and stored in

an airtight container for up to a week.

Makes 20

Ingredients:• 4 egg whites• 220g (1 cup) caster sugar• 1 teaspoon white vinegar• 35g (1/3 cup)

LUCKY HAZELNUT MEAL • 60ml (1/4 cup) water• 310g (1 cup) cherry or plum jam• 80ml (1/3 cup) Grand Marnier • 60 fresh cherries• 600ml pouring cream• 1 tablespoon icing sugar• 60g (1/2 cup) LUCKY

HAZELNUTS, roasted, skins removed, then roughly chopped

25


Serves 10-12

Ingredients:• 4 eggs, separated• 55g (1/4 cup) caster sugar• 500ml (2 cups) thickened cream • Finely grated rind of a lemon

Nut Praline:• 55g (1/2 cup) LUCKY FLAKED

ALMONDS• 55g (1/3 cup) LUCKY PISTACHIOS• 60g (1/2 cup) LUCKY HAZELNUTS• 330g (11/2 cups) caster sugar• 125ml (1/2 cup) water

Method:1. Preheat fan-forced oven to 180°C. Line a baking

tray with baking paper.2. Spread the nuts over another baking tray and bake

for 5 minutes. Remove from oven and give them a light toss and cook for a further 2 minutes or until a light golden brown. Remove tray from the oven and transfer to the prepared lined tray and spread the nuts out evenly.

3. To make praline, place sugar and water in a saucepan over medium heat and stir to dissolve. Stop stirring and cook until a dark golden colour (this takes about 12-15 minutes), watching constantly. Remove from heat immediately and carefully pour over the nuts to spread evenly. Set aside for about 30 minutes to cool and harden.

4. Break the praline roughly into 5cm pieces. Place two thirds into a food processor and blend until mixture resembles coarse bread crumbs. Set aside the crushed praline and reserve the broken shards.

5. To make the semifreddo, use an electric mixer and whisk the yolks and sugar in a large bowl, until the mixture is pale, creamy and thick. This takes about 5 minutes.

6. In another bowl whisk the cream until soft peaks form. In another bowl whisk egg whites until soft peaks form. Fold the cream into the egg mixture and then gently fold in the lemon rind and three quarters of the crushed praline, then gently fold in the egg whites, to combine well. Spoon the mixture into a 1 litre capacity container. Freeze for four hours or until set.

7. To serve, scoop semifreddo into bowls and sprinkle with the remaining crushed praline and shards to decorate.

Praline Semifreddo

27


Almond Paste Biscuits Makes 45 biscuits.

Ingredients:• 400g (4 cups) LUCKY ALMOND MEAL• 400g (31/4 cups) pure icing sugar, sifted• 2 egg whites, beaten until frothy• 1 teaspoon lemon juice• 1/2 teaspoon almond extract or orange

blossom water• 110g (1 cup) LUCKY SLIVERED

ALMONDS, roughly chopped• 200g quality 70% dark chocolate

Method:1. Preheat fan-forced oven to 180°C. Line two

baking trays with baking paper.2. Place the icing sugar and almond meal in the

bowl of a food processor. Blend to combine. Add the egg whites, lemon juice and extract (or orange blossom water) and blend until mixture just comes together. Turn out onto a clean work surface and knead for about 2 minutes until the mixture becomes a smooth dough.

3. Roll pieces of dough into walnut size balls. Roll each ball over the chopped nuts into a log shape to coat all sides. Place on the prepared baking trays.

4. Bake for 10 minutes or until lightly golden. Transfer biscuits to a wire rack to cool completely.

5. Place the chocolate in a bowl over a saucepan half fi lled with water, making sure the bowl is not touching the water. Place the saucepan over a medium heat. Bring to a simmer and stir until chocolate has melted. Remove the bowl from the heat.

6. Dip one end of each biscuit in the melted chocolate to cover half way. Transfer biscuit to a tray lined with baking paper and set aside until the chocolate has set. Repeat with remaining biscuits. Store in an airtight container for up to a week.

29


Makes a 20cm round, cut into about 20-22 slices.

Ingredients:• 110g (1 cup) LUCKY SLIVERED

ALMONDS• 85g (1/2 cup) LUCKY PISTACHIOS• 60g (1/2 cup) dried cranberries• 60g (1/2 cup) dried cherries• 200g quality 70% dark chocolate• 100g unsalted butter• 60ml (1/4 cup) double cream• 60ml (1/4 cup) freshly made strong

espresso coffee• 1/2 teaspoon ground cardamom• 100g (1 cup) LUCKY ALMOND MEAL

Method:1. Preheat fan-forced oven to 170°C. Line the

base and sides of a 20cm round spring-form cake tin with baking paper.

2. Spread slivered almonds over a baking tray and bake for 5 minutes, or until nuts are lightly golden. Remove from oven and allow to cool completely.

3. Combine the slivered almonds, pistachios and dried fruit in a medium bowl and set aside.

4. Place the chocolate, butter and cream in a bowl over a saucepan half fi lled with water. Place saucepan over a medium heat and bring water to a simmer. Stir to melt chocolate and combine. Stir in the coffee, cardamom and almond meal.

5. Pour the melted chocolate mixture over the fruit and nut mixture and stir to combine. Spoon into the prepared tin and tap on bench to settle all ingredients. Place in refrigerator to set, about 4 hours.

6. Remove sides from tin and the paper. To serve, cut into thin wedges.

To store: Keep in an airtight container in the refrigerator for up to 2 weeks.

Chocolate Fruit & Nut Slice

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31


Makes 24 mini tarts

Ingredients:

Filling: • 175g (1 cup) bottled morello

cherries drained and pitted• 40g (1/3 cup) LUCKY SLIVERED

ALMONDS• 60g (1/3 cup) brown sugar• 1 teaspoon mixed spice• 1/2 teaspoon ground ginger• 2 tablespoons brandy or orange juice• 140g (1 cup) mixed dried fruit• 40g (1/3 cup) dried cranberries

Pastry:• 150g (1 cup) plain fl our• 25g (1/4 cup) LUCKY ALMOND MEAL• 120g unsalted butter, cut into cubes

and chilled• 50g icing sugar• 1 egg yolk

Method:1. To prepare the fi lling, combine all the ingredients

in a glass or ceramic bowl and mix well. Cover the surface with plastic wrap to seal and refrigerate for 24 hours.

2. To make the pastry, place the fl our, almond meal and butter in the bowl of a food processor and blend until the mixture resembles coarse bread crumbs. Add the sugar and egg yolk and pulse until the mixture just comes together to form a dough. Form the dough into a disc shape, wrap in plastic wrap and refrigerate for 30 minutes.

3. Preheat fan-forced oven to 160°C. Lightly grease 24 mini muffi n tins.

4. Roll the pastry out between two sheets of baking paper until 3mm thick, sprinkling a light dusting of fl our if necessary to prevent the pastry sticking. Cut out 24 rounds of pastry using a 7cm cutter. Line the tins with the pastry. Place trays in the freezer for 10 minutes. Roll out the remaining pastry and cut out 24 star shapes using a 2cm cutter. Transfer the stars to a tray lined with baking paper and place in the freezer.

5. Spoon the fi lling mixture evenly into the pastry cases. Place a star on the top. Bake for 8-10 minutes or until pastry is light golden and crisp. Cool for 5 minutes then carefully lift out using a knife. Cool completely on wire rack. To serve, dust tops with icing sugar.

Note: The almond pastry can be replaced with three purchased square shortcrust pastry sheets.

Tip: Store in an airtight container for a week. If pastry becomes soft, reheat the tarts for 5 minutes in a 135°C fan-forced oven then allow to cool completely.

Fruit & Nut Mince Tarts

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33


Method:1. Preheat fan-forced oven to 135°C. Grease two

8 x 26cm bar (rectangle) tins and line the base and sides with baking paper, leaving overhang at each end.

2. Place the fruits and nuts into a large bowl. Stir to combine. In another bowl, whisk the eggs using electric beaters until pale. Beat in the sugar, butter, honey and bourbon until just combined. Sift the fl our, baking powder and mixed spice over the egg mixture, then stir to combine. Add to the fruit and nut mix and gently stir to combine. Spoon mixture evenly into prepared tins and press down fi rmly using the back of the spoon.

3. Mix together the topping fruit and nuts in a bowl. Scatter the topping mixture over the cake mixture. Cover the tins loosely with foil. Bake for one hour and remove foil. Bake a further 30 minutes or until a skewer comes out clean. Set aside to cool to room temperature in the tins.

4. Lift the cakes out of the tin onto a wire rack. Place the jam in a small saucepan over a medium heat for a minute to melt. Remove from heat and brush a thin layer of warm jam over the tops of each cake. Set aside for 10 minutes to set. Cut into thin slices to serve.

Lots of Nuts & Fruit CakeMakes two 8 x 26 bar tins

Ingredients:• 150g (1 cup) pitted dates• 100g (6 round slices) dried or

crystallised pineapple, coarsely chopped

• 150g red and green glace cherries• 50g glace ginger, coarsely chopped• 150g (1 cup) LUCKY BLANCHED

ALMONDS, OR LUCKY MACADAMIAS

• 150g (1 cup) LUCKY BRAZIL NUTS • 50g (1/2 cup) LUCKY CALIFORNIAN

WALNUTS• 2 eggs• 60g (1/3 cup) brown sugar• 90g unsalted butter, melted• 1 tablespoon honey• 1 tablespoon bourbon (or brandy,

or rum)• 100g (2/3 cup) plain fl our• 1/2 teaspoon baking powder• 1 teaspoon mixed spice• 1/4 cup smooth apricot jam

Topping:• 50g dried or crystallised pineapple,

coarsely chopped• 50g red and green glace cherries• 25g glace ginger, coarsely chopped• 50g (1/2 cup) LUCKY BLANCHED

ALMONDS, or LUCKY MACADAMIAS

• 50g (1/3 cup) LUCKY BRAZIL NUTS• 25g (1/4 cup) LUCKY CALIFORNIAN

WALNUTS

35


Makes 30 balls

Ingredients:• 100g (1 cup) LUCKY ALMOND MEAL• 160g (1 cup) raisins• 80g (1/2 cup) dried apricots• 1/2 teaspoon mixed spice• 1/4 teaspoon ground cinnamon• 2 tablespoons rum or freshly

squeezed orange juice

Coatings:• 300g quality 70% dark chocolate,

roughly chopped• 2 tablespoons LUCKY SLIVERED

ALMONDS, roasted

OR• 50g (1/2 cup) LUCKY EASY CHEF

OVEN ROASTED ALMOND MEAL

Raisin & Almond Balls

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Method:1. Place almond meal, raisins, apricots and spices

in the bowl of a food processor and blend until chopped fi nely. Add rum or orange juice, then blend until the mixture just comes together.

2. Roll heaped teaspoons of the mixture into balls. Place balls on a tray lined with baking paper and refrigerate for an hour or until fi rm.

3. Place the chocolate in a bowl over a saucepan half fi lled with water, making sure the bowl is not touching the water. Place the saucepan over a medium heat. Bring to a simmer and stir until chocolate has melted. Remove the bowl from the heat.

4. For chocolate coated balls, roll the balls in the chocolate, one at a time using a fork. Lift balls to drain off excess chocolate and return to the tray. Set aside for 5 minutes and place a slivered almond on each ball. Leave for another 15 minutes or until the chocolate is set completely. Serve in mini paper cases.

5. Alternatively, roll the balls in oven roasted almond meal to coat balls evenly. Serve in mini paper cases.

6. Store in an airtight container for up to a week.

Tip: If you want to roast the almond meal yourself, use LUCKY ALMOND MEAL and spread evenly onto a baking tray and place in a 150°C fan-forced oven for 5 minutes or until light golden. Cool before using.

37


Vanilla & Almond WreathsMakes about 15 wreaths and 15 small round biscuits

Ingredients:• 125g unsalted butter, softened• 145g (2/3 cup) caster sugar• 1 egg• 1 teaspoon vanilla extract• 225g (11/2 cups) plain fl our• 1/2 teaspoon baking powder• 100g (1 cup) LUCKY

ALMOND MEAL• 55g (1/2 cup) LUCKY FLAKED

ALMONDS, roasted

Icing:• 185g (11/2 cups) icing sugar• 2 tablespoons orange juice

Method:1. Line two baking trays with baking paper.

Preheat fan-forced oven to 160°C.2. Beat butter and sugar together in a bowl with

electric beaters until pale and creamy. Add the egg and vanilla extract and beat until well combined. Scrape the excess mixture from the beaters back into the bowl.

3. Sift the fl our and baking powder over the mixture. Add the almond meal and stir with a wooden spoon until mixture forms a dough.

4. Roll the dough out between two sheets of baking paper until 5mm thick. Using a 7cm round cookie cutter cut out as many circles as possible. Then using a 4cm round cookie cutter cut out the centre of each round, making a ring shape. Transfer the rings to a lined baking tray and the smaller rounds to the other lined baking tray. Collect all the pastry scraps and roll out again. Repeat the cutting out process until all the pastry is used. Place trays in the refrigerator for 10 minutes.

5. Bake for 8-10 minutes until light golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

6. To prepare the icing, sift the icing sugar into a small bowl. Stir in the orange juice to make a smooth icing, about the consistency of runny honey, adding a little water if necessary. Spoon the icing over the rings to coat the surface and drip down the sides. While the icing is still sticky, sprinkle over fl aked almonds to coat the surface, for a decorative wreath. Store in an airtight container for up to 3 days.

7. Dust the remaining biscuit rounds with icing sugar.

Tip: If the pastry becomes too soft when cutting shapes chill the dough for 20 minutes.

39


Almond & Cranberry White Christmas Ice-creamMakes 12 x 150ml servings, or 8 x 200ml servings

Ingredients:

• 85g (3/4 cup) LUCKY SLIVERED ALMONDS, roasted

• 40g (1/4 cup) LUCKY PISTACHIOS, coarsely chopped

• 125g (1 cup) dried sweetened cranberries

• 1/2 teaspoon ground cinnamon• 2 tablespoons Grand Marnier or

Cointreau (optional) • 2 litres quality vanilla ice-creamTopping:• 150g white chocolate• 2 teaspoons vegetable oil• 30g (1/4 cup) LUCKY SLIVERED

ALMONDS, roasted• 1 tablespoon chopped

LUCKY PISTACHIOS

Method:1. Combine the almonds, pistachios, cranberries,

cinnamon and liqueur in a small bowl. Set aside to soak for a minimum of 15 minutes to overnight. (If not using liqueur bypass this soaking step).

2. Transfer the ice-cream to a large mixing bowl and set aside to soften for 10 minutes at room temperature. Gently fold the fruit and nut mixture through the ice-cream.

3. Working quickly, spoon the ice-cream mixture into twelve 150ml, or eight 200ml moulds. Smooth the surface evenly with the back of a knife. Cover with plastic wrap and freeze for 3 hours or until fi rm.

4. Line a baking tray with baking paper. Wrap a hot damp tea towel around the moulds to loosen the ice-cream and invert onto the lined tray. Place the tray in the freezer for 15 minutes or until completely set.

5. Bring a small saucepan half fi lled with water to the boil. Place the chocolate in a bowl. Remove saucepan from the heat and sit the bowl over the hot water, making sure the bowl is not touching the water. Stir until the chocolate is melted. Stir in the oil. Remove the bowl from the heat.

6. Using a wide spatula transfer the ice-creams onto individual serving plates. Drizzle melted chocolate over the tops and sprinkle with almonds and pistachios. Serve immediately.

Tip: For the moulds use metal dariole cups, ramekins or teacups.

To Oven Roast Nuts: Preheat fan-forced oven to 150°C. Spread almonds evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.

41


Makes 30 stars

Ingredients:• 160g unsalted butter, diced• 80g (1/3 cup) caster sugar• 250g (12/3 cups) plain fl our• 60g (1/2 cup) LUCKY HAZELNUT MEAL• Finely grated rind of one orange• 30g (1/4 cup) LUCKY HAZELNUTS,

halved• Icing sugar, for dusting

Method:1. Blend the butter and sugar in a food processor

until smooth. Add the fl our, hazelnut meal and orange rind and blend for 30 seconds. Using a spatula scrape the sides and base of the bowl. Blend again for another 30 seconds or until the mixture just forms a dough when pressed together between fi ngers. Using hands bring mixture together into a ball.

2. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

3. Preheat fan-forced oven to 160°C. Line two baking trays with baking paper.

4. Roll the dough out between two sheets of baking paper until 8mm thick. Cut out shapes using a 5cm star shape cookie cutter and transfer to lined trays. Shape the remaining dough into a ball and roll out again, repeating process until all the dough is used. Place a halved hazelnut in the centre of each star. Place trays in refrigerator for 20 minutes.

5. Bake for 10-12 minutes until lightly golden around the edges. Dust with icing sugar while hot. Cool on the trays. Can be stored in an airtight container for up to a week.

Hazelnut & Orange Shortbread Stars

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43


Makes 20

Ingredients:

• 400g white chocolate, chopped• 85g (1/2 cup) LUCKY PISTACHIOS• 40g (1/3 cup) sweetened dried

cranberries• 90g (1/2 cup) diced dried apricots • 75g (1 cup) white marshmallows,

cut into quarters• 1/4 cup shredded coconut, toasted

(optional)

Method:1. Line base and sides of a 18 x 18cm square cake tin

with baking paper extending over the sides.2. Half fi ll a medium sized saucepan with water.

Bring the water to the boil over a high heat. Remove saucepan from the heat and place the chocolate in a medium sized bowl over the hot water. Make sure the bowl is not touching the water.

3. Stir until the chocolate is melted. Remove the bowl from the heat.

4. Working quickly, stir in the pistachios, dried fruit, marshmallows and coconut, if using, to combine well. Spoon the mixture into the prepared tin. Tap the tin on the bench to spread ingredients evenly. Place in the refrigerator for about 2 hours until set.

5. Remove the rocky road from the tin by lifting up the paper extending up the sides. Cut into 2.5cm squares. Store in an airtight container in a cool place for up to 2 weeks.

Tip: To toast coconut, spread onto a baking tray and place in a 140°C fan-forced oven for 5 minutes or until lightly golden.

White Chocolate, Fruit & Pistachio Rocky Road

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45


Serves 6-8

Ingredients:• 500g fresh or thawed frozen

cherries, pitted• 160ml (2/3 cup) red wine• Juice of an orange• 2 tablespoons brown sugar• 200ml double cream• 125g mascarpone• 1 teaspoon vanilla extract• 1 tablespoon icing sugar, sifted• 15 savoiardi (sponge fi nger

biscuits), broken into pieces• 60g (1/2 cup) LUCKY FLAKED

ALMONDS, roasted

Method:1. Combine the cherries, wine, juice and brown sugar

in a small saucepan over a medium heat. Gently stir to dissolve sugar and bring to a simmer. Cook for 5 minutes until cherries have just softened. Remove cherries with a slotted spoon to a bowl. Continue to simmer the red wine syrup until it reduces by half. Pour over the cherries and set aside to cool to room temperature.

2. Fold the double cream, mascarpone, vanilla extract and icing sugar to combine.

3. To assemble, divide half of the biscuits among six 1 cup capacity glasses. Drizzle with half of the syrup, then top with half of the cherries, then half of the mascarpone cream and half of the almonds. Repeat the layering, fi nishing with the layer of mascarpone cream. Cover glasses with plastic wrap and refrigerate for 2 hours.

4. When ready to serve, sprinkle tops with the remaining fl aked almonds.

Cherry & Almond Trifle

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47


Makes about 20

Ingredients:• 55g (1/2 cup) LUCKY SLIVERED

ALMONDS, oven roasted• 220g (1 cup) granulated sugar• 125ml (1/2 cup) water• Finely grated rind of an orange • 1/2 teaspoon vanilla extract• 20 pieces of 10 x 10cm clear

cellophane.

Method:1. Line two baking trays with baking paper. 2. Using a teaspoon, place small mounds of nuts at

5cm intervals, onto baking trays. Lightly brush a glass heat proof jug with oil.

3. Put sugar and water in a medium sized saucepan over a medium heat and stir to dissolve sugar.

4. Add the orange rind and vanilla. Continue to cook without stirring* until the bubbles become smaller and the caramel syrup turns golden brown. It is ready when it forms a hard solid ball when a little mixture is dropped into a bowl of cold water (or if using a sugar thermometer cook until 150°C is reached). Immediately pour caramel mixture into the jug.

5. Working quickly, spoon about a tablespoon of mixture over each pile of nuts. Cool at room temperature until set and hard. The toffee will keep for a week in an airtight container, separated with baking paper layers in a cool dark place.

Other nut options: Replace the slivered almonds with ½ cup of LUCKY CALIFORNIAN WALNUTS.

*It is important not to stir as the sugar will crystallise.

To Oven Roast Nuts: Preheat fan-forced oven to 150°C. Spread almonds evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.

Almond Toffee Clusters

49


Method:1. Using the point of a knife pierce a hole in the

base of each fi g. Place fi gs in a bowl. Gently heat the Muscat until warmed through. Pour over the fi gs and leave to macerate overnight, turning over occasionally.

2. Heat the cream in a small saucepan over a medium heat until just boiling. Remove from the heat and stir in the chocolate until melted. Cool chocolate mixture for 10 minutes.

3. Meanwhile, remove the fi gs from the Muscat draining off any excess. Insert one to two pieces of walnuts through the base of each fi g.

4. Line a tray with baking paper. Using a fork dip each fi g into the chocolate, rolling around to coat evenly, then shaking gently to remove excess chocolate and transfer to the paper lined tray. Place the tray in the refrigerator for 20 minutes or until set. The truffl es will keep one week in an airtight container in the refrigerator.

5. To serve, roll the fi gs, one at a time, in a bowl of cocoa to coat evenly.

Makes 24

Ingredients:• 24 dried fi gs• 80ml (1/3 cup) Muscat liqueur• 60ml (1/4 cup) cream• 180g quality 70% dark chocolate,

roughly chopped or use buttons• 40g (1/3 cup) LUCKY CALIFORNIAN

WALNUTS• 1/4 cup Dutch cocoa, for dusting truffl es

Walnut & Fig Truffles

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51


Makes a 20cm round cake

Ingredients:• 180g (1 cup) glace fruits - diced

(Available at good delicatessens)• 275g (21/2 cups) LUCKY SLIVERED

ALMONDS, oven roasted • 50g (1/3 cup) plain fl our• 2 tablespoons Dutch cocoa• 11/2 teaspoons ground cinnamon• 1 teaspoon mixed spice• 90g (1/4 cup) honey• 80g (1/3 cup) caster sugar• 2 tablespoons LUCKY FLAKED

ALMONDS

Method:

1. Preheat fan-forced oven to 130°C. Brush a 20cm round spring form tin lightly with olive oil and line the base with baking paper.

2. Put the glace fruits and nuts in a large bowl and sift the fl our, cocoa and spices over it. Stir to combine.

3. Put honey and sugar in small heavy based saucepan over a low heat and stir to dissolve. Continue to cook without stirring* until it forms a soft ball when a little mixture is dropped into a bowl of cold water.

4. Pour over dry ingredients and stir to mix well. Transfer the mixture to prepared tin. Press down fi rmly to spread out evenly and fl atten the surface. Scatter over the fl aked almonds and press down gently to stick to the surface of the mixture.

5. Bake for 25 minutes. Cool completely in the tin. The cake will fi rm up as it cools. Remove the cake from the tin. The cake will keep for two weeks in an airtight container in a cool place. To serve, cut Panforte into thin slices to accompany coffee.

*It is important not to stir as the sugar will crystallise.

The plain fl our can be replaced with 55g (1/2 cup) Lucky Almond Meal if preferred.

To make gift packages, cut the Panforte into wedges. Wrap in baking paper then tie with ribbon.

Other Nut Options: Replace the slivered almonds with 2½ cups of your favourite combination of nuts. Choose from roasted Lucky Californian Walnuts, Lucky Hazelnut Kernels or Lucky Blanched Almonds. Add the nuts whole.

Almond Panforte Christmas cake from Siena, Italy

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53


Makes about 40 pieces

Ingredients:• 200g (2 cups) LUCKY

ALMOND MEAL• 55g (1/2 cup) LUCKY BLANCHED

ALMONDS, roughly chopped • 85g (1/2 cup) LUCKY PISTACHIOS,

roughly chopped• 60g (1/2 cup) LUCKY CALIFORNIAN

WALNUTS, roughly chopped• 110g (1/2 cup) caster sugar• 2 teaspoons ground cardamom• 12 fi lo pastry sheets• 180g (3/4 cup) melted unsalted butter

Syrup:• 440g (2 cups) caster sugar• 250ml (1 cup) water• 1 tablespoon lemon juice, strained

through a sieve• 80ml (1/3 cup) rose water (optional)

Method:1. Preheat fan-forced oven to 140°C. Line two baking

trays with baking paper.2. To make the syrup, place the sugar and water in a

medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to the boil. Add the lemon juice. Reduce heat and simmer for 10 minutes without stirring. Add the rosewater (if using) and simmer a further 2 minutes. Remove from the heat and cool. Refrigerate until chilled.

3. Combine all the nuts, sugar and cardamom in a bowl.

4. Cover the fi lo pastry with a damp tea towel, while working with 1 sheet at a time. Brush a pastry sheet lightly with melted butter. Fold the fi lo sheet into thirds lengthwise, (same as folding an A4 letter.)

5. Brush the top with melted butter. Spread about a ¼ cup of the nut mixture evenly over the fi lo, leaving 1cm clean edge along one end to seal. Starting from the opposite end roll up the pastry like a Swiss Roll and seal end with extra melted butter. Keep rolls covered with a damp tea towel. Repeat with remaining pastry and nut fi lling.

6. Place rolls on baking trays and brush tops with melted butter. Bake for 10-15 minutes until lightly golden brown. Reduce temperature to 120°C fan-forced and continue baking for 30 minutes. Set aside to cool completely.

7. Cut the rolls on the diagonal into 3cm lengths. Transfer to a large ceramic dish with a cut side facing up. Pour the cold syrup evenly over the pastries and leave to soak 6 hours or overnight. Pastries can be stored in an airtight container for 4 days in a cool place (do not refrigerate). The crispness will gradually decrease.

Baklava

Nut Options: The Lucky Almond Meal can be replaced with Lucky Hazelnut Meal. Lucky Pine Nuts can also be used by simply replacing another nut with an equal quantity.

77

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55

CHRISTMAS MAIN COURSES

Serves 6

Ingredients:• 1.6-1.8kg rolled loin of pork

(ask butcher to score skin about 1cm apart)

• 2 tablespoons sea salt

Filling• 45g (1/3 cup) LUCKY PINE NUTS• 35g (1/3 cup) LUCKY CALIFORNIAN

WALNUTS• 55g (1/3 cup) LUCKY PISTACHIOS• 2 teaspoons fennel seeds• 3 garlic cloves• 1/4 cup sage leaves• 2 sprigs of rosemary, leaves picked• 4 sprigs of thyme, leaves picked• 1/2 teaspoon sea salt

Method:1. Preheat fan-forced oven to 180°C.2. Place all fi lling ingredients into bowl of food

processor. Blend until nuts are coarsely chopped. 3. Open out loin, with skin side down. Spread nut

mixture over fl at side of meat and roll loin over the fi lling. Tie loin with string fi rmly at 1cm intervals along length to hold in shape. Rub salt into score cuts and over skin. Place loin in a roasting tray. Roast for 50-60 minutes or until juices run clear when pierced with a skewer. Remove from oven, cover loosely with foil and set aside to rest for 20 minutes.

4. To serve, cut loin into 1cm thick slices using the score marks in the crackling as a guide.

Roast Pork Loin with a Nut, Sage, Rosemary & Thyme Filling

57


Pan Fried Scallops in Shell topped with Almond & Lemon Butter with a Watercress & Radish Salad Serves 6

Ingredients:• 18 scallops on the half shell• 2 tablespoons olive oil• 150g unsalted butter• 30g (1/4 cup) LUCKY SLIVERED

ALMONDS

• 1/2 cup chopped fl at leaf parsley leaves

• fi nely grated rind and juice of a lemon

Salad:

• 2 bunches watercress, thick stalks discarded

• 1 cup chopped celery leaves, (use pale green leaves from the inner section of celery heart)

• 3 radish, ends trimmed, cut into thin rounds

• 60ml extra virgin olive oil• 1 tablespoon lemon juice• sea salt• freshly ground white pepper

Method:

1. Using a small sharp knife, remove scallops from each shell. Wash and dry shells. Wipe scallops with paper towel removing any grit. Place scallops in refrigerator until ready to cook.

2. To prepare the salad, place watercress leaves, celery leaves and radish in a large bowl. Whisk oil and lemon juice in a small bowl. Season with salt and pepper. Set aside.

3. Melt butter in a small saucepan over a medium heat. Add nuts and cook for about 1 minute, or until golden, stirring occasionally. Add parsley, lemon rind and juice. Set aside.

4. Meanwhile, heat oil in a large non-stick frying pan over a medium-high heat. Cook scallops in two batches – add half the scallops and sear for 30 seconds each side until golden. Repeat with remaining scallops. Transfer scallops to their shells. Spoon over almond and lemon butter mixture. Drizzle dressing over salad and gently toss to coat leaves. Serve scallops immediately accompanied with salad.

59


Serves 6

Ingredients:• 1kg free-range Turkey Breast

with skin on • 60ml extra virgin olive oil • 100ml white wine

Walnut Butter:• 100g (1 cup) LUCKY CALIFORNIAN

WALNUTS, roasted • 2 teaspoons fennel seeds • 1 teaspoon ground cumin• 100g unsalted butter, cut into cubes • 50g fi nely grated rind of an orange• 1/3 cup fl at leaf parsley leaves,

roughly chopped• 2 teaspoons fresh thyme leaves • 2 teaspoons sea salt• 1/4 teaspoon freshly ground pepper

Method:1. To make the WALNUT butter, place the nuts and

spices in a food processor and pulse until nuts are roughly chopped. Add the remaining ingredients and pulse the machine until all ingredients are combined. Set aside.

2. To prepare the turkey, place the breast skin side down on a chopping board. Using a sharp knife, butterfl y the breast meat and open out like a book, with the cut side facing up (see below for details).

3. Spread the WALNUT mixture evenly over the cut side of the breast, leaving about 3cm along the edges. Roll up tight and tie the breast with cooking string at 2cm intervals along the length of the breast, making sure the skin side faces up.Tightly wrap in plastic wrap and place in the refrigerator for minimum 1 hour. This helps to keep the shape while cooking.

4. Preheat fan-forced oven to 150°C.5. Remove the meat from the refrigerator and leave

at room temperature for 30 minutes. Remove the plastic wrap. Heat the oil in a non-stick oven proof frying pan over a medium-high heat. Place the turkey breast skin side down and cook for 2 minutes until golden then continue browning and turning on all sides. This takes about 10 minutes in total. Pour in the wine and transfer the pan to the oven. Cook for 30 minutes, turning the breast over after 15 minutes. Test with a skewer. When cooked, the juices will run clear when inserted with a skewer. Remove from oven. Cover the breast loosely with foil and set aside for 20 minutes to rest the meat.

6. Slice the meat at 1cm intervals and serve with resting juices remaining in the pan.

Turkey Breast with Walnut & Herb Butter Stuffing

(To butterfl y the breast meat, starting from one side, cut in half horizontally along the length of the breast almost all the way through to the other side, then open out like a book.)

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61

Method: 1. Place 1 cup brown rice and 2 cups chicken stock in a saucepan

over a medium heat. Cover and bring to a simmer. Cook for 20 minutes or until the rice is cooked. Remove from heat.

2. Meanwhile, cook a fi nely chopped red onion in a tablespoon of olive oil and 50g butter in a non-stick frying pan over a low heat for 5 minutes.

3. Add ¼ cup fi nely diced celery and 300g sliced Swiss mushrooms and cook for 10 minutes until softened.

4. Add the mushroom mixture, fi nely grated rind of an orange, ¼ cup chopped fl at leaf parsley and ½ cup of chopped oven roasted LUCKY HAZELNUTS to the rice.

5. Season with sea salt and ground black pepper and mix well. Use this stuffi ng for chicken or boned leg of lamb.

Apricot & Pistachio Stuffing

Brown Rice, Mushroom & Hazelnut Stuffing


Method: 1. Cook 1 fi nely chopped onion in a tablespoon of olive oil in

a non-stick frying pan over a medium heat for 5 minutes.2. Combine cooked onion with 3 cups fresh bread crumbs,

½ cup diced apricots, ½ cup orange juice, 1 tablespoon sage leaves, 2 teaspoons thyme leaves, ¼ cup fl at leaf parsley leaves and ½ cup LUCKY PISTACHIOS.

3. Use the stuffi ng for chicken or double the quantities for a turkey.

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63


Nuts & Spice Couscous StuffingMakes enough stuffi ng for a 2kg chicken

Ingredients:• 110g (1 cup) LUCKY

BLANCHED ALMONDS• 60g (1/2 cup) LUCKY HAZELNUTS• 2 tablespoons olive oil• 1 small brown onion, fi nely chopped• 185g (1 cup) couscous• 250ml (1 cup) chicken stock or water• 1 pinch saffron threads or

1/4 teaspoon ground saffron • 85g (1/2 cup) LUCKY PISTACHIOS• 75g (1/2 cup) currants• Finely grated rind of a lemon• 1 tablespoon ground cinnamon• 1 teaspoon salt• 1/4 teaspoon white pepper

Method:

Preheat fan-forced oven to 130°C. 1. Spread out almonds and hazelnuts evenly on

separate baking trays. Bake for 5-10 minutes or until lightly golden. Rub hazelnuts in a tea towel to remove the skins.

2. Meanwhile, heat the oil in a small saucepan over a medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the couscous and stock and bring to the boil. Remove from the heat. Add saffron and set aside for 10 minutes to allow the couscous to absorb the liquid. Stir the couscous with a fork to break up any lumps.

3. Transfer the couscous mixture to a large bowl. Stir in the roasted nuts, pistachios and all the remaining ingredients to mix well. The stuffi ng mixture is now ready.

4. To stuff and roast the chicken: Preheat fan-forced oven to 180°C. Spoon as much stuffi ng into the cavity of the chicken that is possible. Secure the opening with a metal skewer. Place chicken in a roasting dish. Drizzle a little olive oil over the chicken to coat all the skin and season with salt and pepper. Roast for 1 hour 20 minutes or until juices run clear (not pink) when a skewer is inserted into the thigh.

5. Serve the stuffi ng with carved chicken pieces.

Serving suggestion: Serve with roasted capsicum and a spicy condiment such as Harissa.

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65

CHRISTMAS SALADS & VEGETABLES

Quinoa, Mint & Nut Salad Serves 6

Ingredients:• 180g (1 cup) red or white quinoa• 1/4 teaspoon sea salt• 1 cup coarsely chopped mint leaves• 1 cup coarsely chopped fl at-leaf

parsley leaves• 45g (1/3 cup) LUCKY PINE NUTS,

roasted• 55g (1/2 cup) LUCKY NATURAL SLICED

ALMONDS• fi nely grated rind and juice of a lemon• 60ml (1/4 cup) extra virgin olive oil• 1 tablespoon balsamic vinegar

Method:1. Cook quinoa according to packet instructions.

Drain any excess liquid. Spread out drained quinoa over a tray, to cool to room temperature.

2. Combine the quinoa and all remaining ingredients in a large bowl to mix well. Set aside for 30 minutes to allow fl avours to infuse and develop. Adjust seasoning with salt, to taste, if necessary.

Tip: Salad can be prepared up to 2 hours ahead. Cover and refrigerate until required, then bring to room temperature to serve.

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67


Serves 6

Ingredients:• 1 kg pumpkin (try Jap, Butternut or

Queensland Blue varieties), seeds removed

• 1/4 cup olive oil• 2 teaspoons ground cumin• 2 teaspoons ground cinnamon• 2 tablespoons coriander leaves,

for garnish• 1/3 cup LUCKY CALIFORNIAN

WALNUTS, for garnish

Sauce:

• 125ml (1/2 cup) extra virgin olive oil• 125g (1 cup) LUCKY CALIFORNIAN

WALNUTS, roasted• 1 cup roughly chopped coriander leaves • 1 garlic clove• 1/2 teaspoon paprika (optional)• Juice of a lemon• Sea salt• Freshly ground pepper

Method:1. Preheat fan-forced oven to 170°C. Line a large

baking tray with baking paper or foil. 2. Cut pumpkin into wedges 1.5cm wide, leaving

the skin on. In a large bowl combine the oil, cumin and cinnamon. Toss wedges in spiced oil to coat all over. Transfer to a large baking tray. Bake for 20-25 minutes or until golden and cooked through.

3. Meanwhile to make the sauce, place all the ingredients in a food processor and pulse until well mixed and the walnuts are coarsely chopped. Taste and adjust seasonings with lemon juice, salt and pepper, if needed.

4. Arrange the pumpkin wedges on a platter. Spoon over the sauce then scatter over the walnuts and coriander leaves to garnish.

Nut options: Replace walnuts with an equal amount of pine nuts or roasted hazelnuts, with the skins removed.

Tip: Preheat fan-forced oven to 130°C. Spread walnuts evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.

Spicy Roast Pumpkin Wedges with Walnut & Coriander Sauce

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Serves 4 as an accompaniment

Ingredients:

• 110g (1 cup) LUCKY FLAKED ALMONDS

• ½ teaspoon sea salt

• 6 Dutch baby carrots, green tops trimmed

• 4 small onions, peeled

• 8 small tomatoes on the vine

• 60ml (¼ cup) extra virgin olive oil, plus extra for drizzling

• Sea salt

• Freshly ground black pepper

• 2 tablespoons fresh thyme leaves

• 275g (1½ cups) couscous

• 375ml (1½ cups) boiling vegetable or chicken stock

• 40g (¼ cup) LUCKY PISTACHIOS

• 3 teaspoons ground cinnamon

• ¼ cup chopped fresh mint leaves

• ¼ cup chopped fl at leaf parsley

Roasted Baby Vegetables with Spiced Couscous & Nuts

Method:1. Preheat fan-forced oven to 200°C. Line two shallow

sided baking dishes with baking paper.2. Spread fl aked almonds over a baking tray and bake

for 3-5 minutes, or until nuts are lightly golden. Remove from oven and allow to cool completely.

3. Bring a medium size saucepan of water to the boil over a high heat. Add the salt and baby carrots and par-cook for 4 minutes. Remove carrots with a slotted spoon and transfer to a colander to drain excess moisture. Add the onions to the boiling water and cook for 10 minutes. Remove with a slotted spoon and transfer to the colander to drain excess moisture, for about 5 minutes.

4. Cut the carrots and onions in half lengthways and transfer to a large bowl. Drizzle over two-thirds of the oil, season with salt and pepper and sprinkle with a third of the thyme leaves, then toss to mix through.

5. Spread the onions and carrots mixture evenly over a prepared baking dish. Place the tomatoes in the other dish and drizzle over the remaining oil and thyme leaves. Place both dishes in oven and roast for 15 minutes, or until carrots are just cooked through and just turning golden around edges and the tomatoes are blistered.

6. Meanwhile, place the couscous in a medium bowl and pour over boiling stock. Set aside for 5 minutes to allow all the liquid to be absorbed, then stir the couscous with a fork to break up any lumps that have formed. Add the pistachios, cinnamon, chopped mint and parsley and half of the almonds and stir to combine. Spoon onto serving platter.

7. Remove the vegetables from the oven and transfer on top of couscous. Pour any remaining pan juices over the vegetables and sprinkle over the remaining nuts.

Tip: Can use Lucky Natural Sliced Almonds as an alternative to Lucky Flaked Almonds.

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71

Serves 6 as an entrée or side dish

Ingredients:• 3 medium beetroot, leaves and

roots trimmed

• 2 tablespoons extra virgin olive oil

• 1/4 cup freshly squeezed orange juice

• 150g Goats Cheese Fetta, crumbled

• 1/2 cup Greek yoghurt

• 1/4 cup chopped mint leaves

• 85g (1/2 cup) LUCKY CALIFORNIAN WALNUTS

• 11/2 tablespoons balsamic vinegar

• Sea salt

• Freshly ground pepper

• 2 cups (100g) baby spinach leaves

• 3 tablespoons extra virgin olive oil

Method:1. Preheat fan-forced oven to 180°C.2. Using one tablespoon of the olive oil rub a little

over each beetroot, then wrap each in a piece of foil. Place on a baking tray and bake for an hour or until tender when a skewer is inserted. Set aside for 10 minutes, or until cool enough to handle then peel away skin. Cut each beetroot into thin slices. Transfer slices to a shallow dish and pour over orange juice. Set aside to cool.

3. Meanwhile crumble the cheese into a small bowl. Fold through the yoghurt and mint leaves. Cover and refrigerate until required.

4. Heat the remaining oil in a small non-stick frying pan over a medium heat. Add the walnuts and stir over low heat for 1-2 minutes. Remove from the heat, immediately pour in the balsamic vinegar and toss to coat walnuts.

5. Remove beetroot with a slotted spoon, reserving orange juice and arrange on serving plates. Whisk the extra virgin olive oil into the remaining orange juice mixture and season with salt and pepper. Place teaspoonfuls of minted cheese mixture on the beetroot slices. Scatter over spinach leaves and walnuts. Lightly drizzle the dressing over the leaves. Serve immediately.

Roast Beetroot & Walnut Salad with Minted Fetta


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Serves 6

Ingredients:• 24 green (uncooked) prawns, peeled

leaving tails intact• 2 teaspoons black peppercorns• 1 tablespoon fennel seeds• 1 teaspoon sea salt• 125ml (1/2 cup) olive oil• Finely grated rind of a lemon• Juice of a lemon• 1/4 of preserved lemon rind, pith and fl esh

discarded, removed• 1 cup quality mayonnaise• 80g ( 3/4 cup) LUCKY SLIVERED

ALMONDS• 1 bunch of watercress, stems removed• 1 bunch baby green leaves,

(such as spinach and basil)

Prawns, Fennel & Almond Salad with Cress & Preserved Lemon Mayonnaise


Method:1. Cut a slit down the back of prawns and remove

the intestinal tract and discard. Coarsely crush the peppercorns, fennel seeds and salt with a mortar and pestle. In a glass or ceramic dish, stir together the crushed mixture, 1/3 cup of oil, lemon rind and juice to mix well. Add the prawns and toss to coat well. Cover with plastic wrap and place in the refrigerator for 1 to 2 hours to marinate.

2. Meanwhile, remove and discard the pith and fl esh from the preserved lemon rind. Finely dice the skin and stir through the mayonnaise to combine well. Set aside until needed. Heat the remaining olive oil in a small saucepan over a medium heat. Add almonds and cook for 1 to 2 minutes until golden, stirring occasionally. Drain on paper towel.

3. Heat a large non-stick heavy based frypan over a high heat. Remove half the prawns from the marinade draining off excess and cook 2 minutes each side or until just opaque. Add half the almonds and toss with the prawns for 30 seconds. Remove spice coated prawns and almonds and set aside. Repeat with the remaining prawns and almonds.

4. To serve, place four prawns on each plate with watercress and baby leaves alongside. Accompany with the preserved lemon mayonnaise.

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Almond, Spice & Salt Calamari with a Flat Leaf Parsley Salad Serves 4 as a light main meal.

Ingredients:• 50g (1/2 cup) LUCKY EASY CHEF

OVEN ROASTED ALMOND MEAL• 1 tablespoon sea salt• 1/4 teaspoon paprika • 1/4 teaspoon dried chilli fl akes • 1 teaspoon ground cumin• 1/4 teaspoon cracked black pepper• 3 medium calamari tubes, cleaned

and sliced into 8mm wide rings • 2 tablespoons vegetable oil

Salad:• 2 tablespoons lemon juice• 3 tablespoons extra virgin olive oil• 1 garlic clove, fi nely chopped• 1 teaspoon thinly sliced lemon rind• Sea salt • Freshly ground black pepper• 3 cups fl at leaf parsley leaves • 200g cherry tomatoes, halved• 55g (1/2 cup) LUCKY NATURAL

SLICED ALMONDS

Method:1. Stir the oven roasted almond meal, salt, paprika,

chilli, cumin and pepper to combine. Set aside.2. To make salad dressing, whisk together the

lemon juice, olive oil, garlic and lemon rind in a large bowl to combine well. Season with salt and pepper, to taste.

3. Heat the oil in a large heavy-based frypan over a high heat. Add the calamari rings and cook for 15 seconds each side or until completely opaque. Working quickly, transfer the hot calamari to the almond mix and toss to coat well.

4. Add the parsley leaves and tomatoes to the dressing and toss gently to coat leaves. To serve, pile salad onto serving plates with the calamari rings alongside and sprinkle over the natural sliced almonds.

Variation: For a warm smokey background fl avour, replace the paprika with smoked paprika, available from good delicatessens.

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Smoked Salmon & Avocado Saladwith HazelnutsServes 4 (Entrée or Light Lunch)

Ingredients:• 1 avocado• 150g rocket leaves, washed and dried• 200g packet of smoked salmon• 60g (1/2 cup) LUCKY HAZELNUTS,

roasted

Dressing:• 3 tablespoons extra virgin olive oil• 1 tablespoon lemon juice• Salt and ground pepper• 2 tablespoons roasted LUCKY

HAZELNUTS coarsely chopped

Method:1. To prepare the dressing, whisk together oil and

lemon in a medium bowl until well combined. Season to taste.

2. Cut the avocado in half lengthwise. Remove the seed and peel the skin. Cut each half into 6 wedges, lengthways.

3. Place 3 wedges of avocado on each plate. Divide the salmon between the plates. Arrange a pile of rocket on each serving plate. Drizzle with dressing and scatter nuts and ground pepper over the top. Serve.

Tip: After roasting hazelnuts, rub in clean towel to remove skins.

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79

CHRISTMAS NIBBLES

Nut DukkahMakes about 3 cups.

Ingredients:• 21/2 cups LUCKY NATURAL

ALMONDS, roasted* • 1 cup LUCKY HAZELNUTS,

roasted• 1/3 cup LUCKY SUNFLOWER

KERNELS• 1/3 cup LUCKY PEPITAS, roasted• 1/4 cup sesame seeds• 1 tablespoon fennel seeds, roasted• 1/4 cup coriander seeds, roasted• 1 tablespoon cumin seeds, roasted• 1/2 teaspoon chilli fl akes (optional)• 1/2 teaspoon sea salt

* You can use LUCKY OVEN ROASTED ALMONDS if preferred.

Method:1. Place all ingredients in the bowl of a food

processor. Blend until mixture is a blend of varying textures from fi nely ground to 5mm pieces.

Store in an airtight container for up to a month.

Serve dukkah with quality virgin olive oil and crusty bread. Dip bread in oil then into the dukkah. Also delicious sprinkled over salads.

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Coffee & Four Nut Brittle Makes about 25 x 5cm pieces.

Ingredients:• 375g (12/3 cups) caster sugar• 80ml (1/3 cup) honey• 45g unsalted butter• 80ml (1/3 cup) strong espresso

coffee (or 1 tablespoon instant coffee dissolved in 1/3 cup of water)

• 1/4 teaspoon bi-carbonate of soda • 1/2 teaspoon vanilla extract• 55g (1/2 cup) LUCKY FLAKED

ALMONDS• 65g (1/2 cup) LUCKY HAZELNUTS,

roasted and cut in halves• 55g (1/3 cup) LUCKY NATURAL

PISTACHIOS, roasted• 50g (1/2 cup) LUCKY CALIFORNIAN

WALNUTS, roasted and roughly chopped

Method:1. Line a baking tray with baking paper. Grease the

back of a spatula lightly with butter.2. Place sugar, honey, butter and coffee in a heavy

based saucepan over medium heat and stir to dissolve sugar. Without any further stirring, cook until the mixture reaches hard crack stage, about 10-15 minutes. To test for hard crack stage, drop a little syrup into a bowl of cold water and a ball of hard toffee will form when the stage is reached, or if using a sugar thermometer cook until 150°C is reached. Immediately remove from heat and working quickly, stir in bi-carbonate of soda, vanilla and nuts to mix well. Pour onto prepared tray and smooth out evenly with a greased spatula. Cool at room temperature until set hard.

3. When set hard, break into about 5cm shards to serve.

4. Store in an airtight container in a cool dark place for up to a week.

Gift Idea: Wrap shards individually in squares of cellophane or baking paper.

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CHRISTMAS NIBBLES

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CHRISTMAS NIBBLES

Herbed Goats Cheese Pine Nut LogIngredients:• 40g (1/3 cup) LUCKY PINE NUTS• 300g Goat Curd Cheese (chevre)• 2 tablespoons fi nely chopped

fennel leaves• 2 teaspoons chopped fresh thyme

leaves• Finely grated rind of a lemon• 1/4 teaspoon freshly ground pepper• 1.5cm thick slices of baguette or

ciabatta, toasted• Extra virgin olive oil, for drizzling

Method:1. Preheat fan-forced oven to 160°C. 2. Spread pine nuts over a baking tray and bake for

5 minutes, shaking tray halfway during cooking, or until nuts are lightly golden. Remove from oven and allow to cool completely.

3. Roughly chop pine nuts and transfer to a plate.4. Place the goat’s cheese, herbs, lemon and pepper

in a bowl and stir with a fork to blend together. Roll the cheese mixture into a log shape, about 4cm diameter. Roll log tightly in plastic wrap to hold shape and refrigerate for an hour to allow fl avours to develop.

5. When ready to serve, remove the plastic wrap. Roll the cheese log in the pine nuts to coat evenly all over.

6. Serve at room temperature with toasted slices of bread and drizzle with a little olive oil.

Hint: The cheese log can be prepared a day ahead and kept refrigerated until required.

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CHRISTMAS NIBBLES

Soy & Cumin Seeds & NutsMethod:1. Heat 1 tablespoon of olive oil in a non-stick

frying pan over a medium heat.2. Add 1/2 cup each of Lucky Sunfl ower

Kernels, Slivered Almonds and Pepitas and stir to combine.

3. Add 1 teaspoon ground cumin and 1/4 teaspoon turmeric, and stir for 3-4 minutes to toast the seeds.

4. When you hear the pepitas begin to pop the seeds are ready, then add 1/4 cup soy sauce, stirring continuously until liquid has evaporated (about 35 seconds).

5. Eat warm or cool. These are best eaten the same day.

Indian Spice MixMethod:1. In a large bowl mix together 1 teaspoon

each of ground cumin, ground coriander, garam masala, turmeric and fennel seeds, 1/2 teaspoon sweet paprika and 2 tablespoons peanut oil.

2. Stir in 1 cup each of Lucky Brazil Nuts, Cashews and Blanched Almonds to coat in spice mixture.

3. Spread nut mixture evenly on a baking tray lined with baking paper. Bake in a fan-forced oven at 160°C for 15 minutes, stirring the nuts twice during cooking.

4. Transfer to a paper towel lined bowl and sprinkle with sea salt.

5. Eat warm or cool. These are best eaten the same day.

Five Spice Caramelised WalnutsMethod:1. In a large bowl mix together 2 teaspoons

fi ve spice powder, 11/2 teaspoons sea salt, 1 tablespoon caster sugar.

2. Heat 2 tablespoons of light olive oil in a heavy-based non stick frypan over a medium heat. Add 11/2 cups Lucky Californian Walnuts and sprinkle over 1/4 cup caster sugar.

3. Cook the nuts while tossing constantly and watching carefully, until golden and the sugar begins to caramelise. Immediately remove from the heat and transfer the nuts to the spice mix.

4. Toss to coat the nuts well and set aside to cool. Store in an airtight container for up to one week.

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The team at Lucky wish you a very

happy & safe

festive season.

Happy Baking!

Lucky Christmas Recipe book

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Transcript of Lucky Christmas Recipe book