Christmas Mango Crumble

May 22, 2021 / Lyn Jones / 0 Comments 

A festive favourite with a twist - spiced mango & coconut crumble topped with crunchy macadamias, toasted coconut and sweet Aussie mango.

Serves 4

Ingredients

  • 1 cup dates, seeds removed, roughly chopped
  • ½ cup macadamia nuts, chopped
  • ½ cup walnuts
  • ½ cup shredded coconut
  • ½ tsp ginger
  • ½ tsp mixed spice
  • 2 tsp Bioglan Marine Collagen Beauty Powder
  • 1-2 tbs Bioglan Cacao Powder
  • Maple syrup, optional
  • 3 fresh mangoes, skin and pip removed
  • 2 x 400mL cans coconut cream, chilled in fridge

    Step 1.
    To make the crumble, combine the dates, nuts, coconut, spices, collagen and cacao in a food processor and pulse until the mixture resembles crumbs. Add a dash of maple syrup if moisture is needed.

    Step 2.
    For the mango layers, place 2 mangoes in a blender or food processor and blend until smooth. Dice the remaining mango, finely.

    Step 3.
    For the coconut layer, spoon the coconut cream into a bowl and using an electric mixer, whisk until soft peaks form.

    Step 4.
    To assemble the trifle, place some of the crumble mix into the bottom of a glass, layer with the mango puree, whipped coconut cream, diced mango, and finish with some chopped macadamia nuts and shredded coconut.

Walnut & Mushroom Pate – for Christmas

May 22, 2021 / Lyn Jones / 0 Comments

This moreish appetiser is the perfect way to start any Christmas meal. Each time I serve this pate, I love watching my guests try to guess what’s in the pate to give it such a creamy taste and texture.
Serves 6-8


Ingredients

  • 1 onion, chopped
  • 1 celery stick, chopped
  • 2 Tab extra virgin olive oil
  • 1 garlic clove, chopped
  • 100g button mushrooms, finely sliced
  • 50g walnuts, chopped
  • 175g cashews, finely ground
  • 1 egg, beaten
  • A good pinch of paprika
  • A good pinch of dried thyme
  • Salt and black pepper
  • 4 wholemeal pita bread, cut into triangles

    Step 1.
    In a large frying pan add a little olive oil, onions, celery, garlic and mushroom, and cook for 5-10 minutes, until brown.

    Step 2.
    Remove from the heat and stir in the walnuts, ground cashews, egg, paprika and thyme. Add salt and pepper to taste. Spoon into a ramekin and allow to cool.

    Step 3.
    Preheat the oven to 200C. Place the pita on a baking tray and toast until brown.

    Step 4.
    Serve the walnut pate with the pita on the side.

 

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