Angas Park

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An exotic, yet simple to prepare salad. Serve with grilled chicken, lamb or roast vegetables and a dolop of Greek style yoghurt.

Preparation time: 15 minutes
Cooking Time: 20 minutes

¾ cup (120g) Angas Park Fruit Medley
¾ cup (110g) Angas Park Pitted Dates, chopped
2 cups vegetable stock
2 cups instant couscous
1 medium red onion, finely chopped
1 small red capsicum, seeded, deveined and finely chopped
½ cup coriander leaves
½ cup torn mint leaves
1/3 cup pinenuts, lightly toasted

dressing
2 tablespoons lemon juice
¼ cup olive oil
2 teaspoons Dijon style mustard


1.	Bring stock to boil in medium saucepan; remove from heat and stir in couscous. Cover and let stand 10 minutes. Fluff with fork.
2.	Place couscous in large bowl. Add onion, capsicum, fruit medley and dates; stir to combine.
3.	Place all dressing ingredients in a jar and shake well.
4.	Stir dressing through couscous mixture; allow to cool. Stir in remaining ingredients.

Serves 6-8 as a side dish

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Ideal party food - prepare ahead of time, then bake just before serving.

Fig Prosciutto Savouries

Preparation time: 20 minutes
Cooking time: 10 minutes

250g packet Angas Park Soft & Juicy Dried Figs
110g soft goats’ cheese
20 shelled, unsalted pistachio nuts
10 slices prosciutto, halved crossways
20 fresh sage leaves
Toothpicks, for securing


1.	Preheat oven to 200ºC
2.	Cut a pocket in each fig. Place about a teaspoon goats’ cheese and a pistachio nut in each pocket. Wrap each stuffed fig, like a parcel, in a piece of prosciutto. Secure with toothpick and sage leaf; place on baking tray. Bake 10 minutes, turning once. Let stand 5 minutes before serving.

Makes approx 20 savouries

Date Prosciutto Savouries

Preparation time: 20 minutes
Cooking time: 10 minutes

20 Angas Park Dried Dates
100g walnut flavoured cream cheese spread*
20 walnuts pieces, lightly toasted
10 slices prosciutto, halved crossways
Toothpicks, for securing


1.	Preheat oven to 200ºC
2.	Cut down one side of each date and open. Top each date with about a teaspoon of cream cheese spread and a piece of walnut; gently pinch sides of dates to surround filling. Wrap each stuffed date, like a parcel, in a piece of prosciutto. Secure with toothpick and place on baking tray. Bake 10 minutes, turning once. Let stand 5 minutes before serving.

Makes approx 20 savouries

* If unavailable use cream cheese.

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Apricots and almonds combine with a double chocolate hit in these indulgent brownies.

Preparation time: 20 minutes
Cooking Time: 50 minutes

¾ cup (140g) Angas Park Soft and Juicy Apricots, finely chopped
250g dark cooking chocolate, coarsely chopped
150g butter, coarsely chopped
3 eggs
1½ cups firmly packed brown sugar
1½ teaspoons vanilla essence
1 cup plain flour
½ cup dark Choc Bits
½ cup slivered almonds, lightly toasted
1 tablespoon cocoa, to serve


1.	Preheat oven to170ºC. Grease 28cm x 18cm x 3cm slice pan. Line with sheet of non-stick baking paper, extended about 4cm over long sides of pan (this makes the brownies easy to remove).
2.	Place chocolate and butter in medium heatproof bowl over barely simmering water (do not allow bowl to touch water). Stir occasionally until melted. Remove from heat and cool slightly.
3.	Meanwhile beat eggs, brown sugar and vanilla until thick and pale. Beat in chocolate mixture. Add sifted flour; mix until smooth. Fold in apricots, Choc Bits and almonds; pour into prepared pan.
4.	Bake about 50 minutes (brownies should be a little soft in the centre). Cool in pan, then lift out and dust with sifted cocoa. Cut into 20 pieces.

Makes 20

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Serve for afternoon tea or warm with ice-cream for dessert.

Preparation time: 25 minutes
Cooking Time: 1 hour

200g (1 1/3 cup) Angas Park Fruit Medley
½ cup (110g) Angas Park Soft and Juicy Figs, chopped
¼ cup brandy
2 cups plain flour
1½ cups self-raising flour
250g chilled butter, cut into small pieces
1 cup almond meal
¾ cup firmly packed brown sugar
1 egg
2 teaspoons vanilla essence
750g fresh full cream ricotta cheese*
1 cup caster sugar
2 tablespoons finely grated lemon rind
½ cup flaked almonds, lightly toasted, then coarsely chopped
1 tablespoon icing sugar, to serve


1.	Combine fruit medley, figs and brandy in medium bowl and set aside, stirring occasionally.
2.	Preheat oven to 170ºC. Grease 22cm springform pan; line base and sides with non-stick baking paper.
3.	Sift flours into large bowl; use fingers to rub butter into flour until mixture resembles breadcrumbs. Stir in almond meal and brown sugar. Whisk egg and vanilla together and add to flour mixture; use hands to combine (mixture will be crumbly). Press half into prepared pan.
4.	Using electric mixer at medium speed, beat ricotta and sugar 1 minute; stir in lemon rind, flaked almonds and fruit mixture. Spoon evenly into pan; sprinkle with remaining flour mixture, keeping in crumble form. Bake 1 hour or until golden brown. Allow to cool in pan. Remove from pan and store in refrigerator. Dust liberally with icing sugar before serving.

Servers 8-10 * fresh full cream ricotta cheese can be found in most delicatessens or in the deli section of selected supermarkets.

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Individual puddings make an elegant dessert.

Preparation time: 15 minutes
Cooking Time: 30 minutes

½ cup (75g) Angas Park Pitted Dates
1 cup (220g) Angas Park Soft and Juicy Dried Figs, finely chopped
150g butter, softened
½ cup firmly packed brown sugar
2 eggs
2 tablespoons lemon juice
1½ teaspoons bicarbonate of soda
½ cup sour cream
1 cup plain flour
ice-cream or thick cream, to serve
topping
1 cup fig conserve
1 tablespoon dark rum*
6 Angas Park Soft and Juicy Dried Figs, halved


1.	Make topping. Combine fig conserve and 2 tablespoons water in medium saucepan. Stir over low heat until warm, then push through a fine strainer. Stir in rum and halved figs. Set aside
2.	Preheat oven to 160ºC. Grease 6 (one cup capacity) ovenproof bowls with non-stick cooking spray.
3.	Place dates in small heatproof bowl; cover with boiling water. Allow to stand 10 minutes, then drain and chop finely.
4.	Beat butter and sugar with electric mixer until pale and creamy. Beat in eggs, one at a time (do not be concerned if mixture appears to curdle).
5.	Combine chopped figs, dates and lemon juice in medium bowl; stir in soda, then beat into creamed mixture. Stir in sour cream, then fold in sifted flour. Divide batter between prepared bowls. Bake 30 minutes or until cooked. A skewer inserted into centre of a pudding should remove clean. Let stand 5 minutes.
6.	Run a knife around the inner edge of each pudding and unmould onto serving plates. Heat topping and spoon over puddings. Serve with ice-cream or thick cream.

Serves 6 * Orange juice can replace rum.

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Perfect for breakfast, a tea break or sharing with friends.

Preparation time: 15 minutes
Cooking Time: 20 minutes

2/3 cup (70g) Angas Park Dried Apples, finely chopped
2/3 cup (130g) Angas Park Soft and Juicy Prunes, finely chopped
1/3 cup orange juice
2 cups self-raising flour
½ cup rolled oats
¾ cup raw sugar
2 eggs
½ cup natural yoghurt
2 teaspoons finely grated orange rind
125g margarine, melted
topping:
2 tablespoons raw sugar
2 tablespoons rolled oats
1 tablespoon margarine, melted


1.	Make topping. Combine all topping ingredients and set aside.
2.	Preheat oven to 180ºC. Line a 12 hole regular muffin pan with paper muffin cases.
3.	Combine apple and orange juice in small bowl. Let stand 10 minutes.
4.	Combine sifted self-raising flour with oats and raw sugar in large bowl.
5.	Place eggs, yoghurt and orange rind in separate bowl and whisk to combine; stir in melted butter.
6.	Add apple (with juice), prunes and egg mixture to dry ingredients and stir until just combined. Spoon into muffin cases. Sprinkle topping over muffins. Bake 20 minutes or until golden brown.

Makes 12

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A family favourite - serve with mashed potato to mop up the delicious sauce.

Preparation time: 15 minutes
Cooking Time: 1 hour 16 minutes

½ cup (90g) Angas Park Dried Apricots, coarsely chopped
½ cup (100g) Angas Park Soft & Juicy Prunes, coarsely chopped
1 tablespoon olive oil
500g quality thin Italian style sausages
1 large brown onion, chopped
4 cloves garlic, crushed
400g can cannellini beans, drained and rinsed (see note)
400g can diced tomatoes
½ cup red wine
1 tablespoon Worcestershire sauce
2 teaspoons Dijon style mustard
1 tablespoon brown sugar
mashed potato and chopped parsley, to serve


1.	Preheat oven to 170ºC
2.	Heat oil in large frypan over medium-high heat; cook sausages, turning occasionally, for 5 minutes or until browned. Turn off heat. Cut sausages into 5cm lengths and place in large casserole dish.
3.	Remove any excess oil from frypan; cook onion over medium heat, stirring 5 minutes or until softened; add garlic and cook 1 minute longer. Place onions and garlic in casserole dish; add cannellini beans, tomatoes, wine, Worcestershire sauce, mustard and brown sugar. Stir to combine.
4.	Cover with tight fitting lid or foil. Cook in oven 50 minutes. Stir in apricots and prunes; replace lid and cook 15 minutes longer.
5.	Serve with mashed potato and sprinkle with parsley.

Note: Cannellini beans are also known as 'white beans'. Canned borlotti beans may be used as a substitute. Serves 4

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6 forequarter lamb chops (approx 850g)
1 tablespoon oil
1 large onion, finely chopped
1 clove garlic, crushed
1½ tablespoons Madras-style curry powder
½ teaspoon ground ginger
2 cups water
Salt and pepper
¾ cup Angas Park Fruit Medley
1 teaspoon brown sugar
½ cinnamon stick
½ cup plain yoghurt (optional)


1.	Trim excess fat from the chops. Wipe over with kitchen paper.
2.	Heat oil in a large, heavy based saucepan or lidded skillet. Add onion and garlic and fry until golden over moderate heat. Remove onion with a slotted spoon, set aside.
3.	Increase heat, and brown chops quickly on both sides. Do only 2 or 3 at a time. Remove to plate and drain almost all fat from the pan.
4.	Add the curry powder and ginger to the hot saucepan and stir over heat to roast until aroma rises. Stir in the water, lifting the pan juices as you stir. Season with salt and pepper.
5.	Return lamb and onion, cover and simmer for 1 hour.
6.	Add fruit medley, brown sugar and cinnamon stick and simmer for approx 1 hour, until lamb is very soft and tender. Add more water during cooking if necessary.
7.	Remove chops to a hot serving platter. Stir yoghurt into the sauce (if desired) and pour sauce over the chops. Serve with boiled rice.

Serves 4-6

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1 large barbecued chicken
1x200g packet Angas Park Pears, sliced

Marinade
½ cup olive oil
¼ cup orange juice
2 tablespoons red wine vinegar
3 whole cloves
3 whole bay leaves
2 tablespoons pine nuts
¼ cup Angas Park Seeded Raisins
Salt and pepper, to taste
½ teaspoon finely chopped red chili

Salad
1 coral lettuce
1 mignonette lettuce
1 bunch roquette
2 Lebanese cucumbers
1 small Spanish onion, thinly sliced


1.	Cut chicken and separate the breast and legs. Remove bones and cut into wide strips. Place neatly into a flat based, non-metal container.
2.	Place pear slices over the chicken.
3.	Combine marinade ingredients in a bowl, whisk well and pour over chicken.
4.	Cover and refrigerate for 2 hours or more. Turn chicken and pears after 1 hour so top pieces sit in marinade.
5.	To crisp the lettuce leaves, rinse in a colander under running water, drain well, shake dry in a clean tea towel and place in the refrigerator wrapped in the damp towel.
6.	Toss together the prepared salad vegetables. Pile onto a suitable platter.
7.	Arrange chicken strips and pear halves over salad. Spoon over the raisins and pine nuts.
8.	Remove the bay leaves and whisk the remaining marinade again, adding a little extra oil and vinegar if needed.
9.	Pour over the salad. Serve immediately.

Serves 8

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5 Angas Park Pears
1 tablespoon butter
1 tablespoon oil
500g chicken tenderloin or stir fry
1 medium onion, finely chopped
1 tablespoon Madras-style curry powder
1 teaspoon sugar
½ cup cream
½ cup white wine
2 tablespoons shredded coconut
2 tablespoons toasted cashew nuts


1.	Cut pears into 1cm strips, set aside. Heat butter and oil in a large frying pan, add chicken and brown on both sides to seal. Remove from pan.
2.	Add onion and fry gently until soft. Stir in curry powder and cook for 1 minute. Reduce heat. Add sugar, cream, wine and coconut, stir well.
3.	Return chicken to pan and add pears. Cover and simmer for 15 minutes, taking care not to boil.
4.	Remove to a heated dish and sprinkle with toasted cashew nuts. Serve with boiled rice.

Serves 4

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Apricot and Raisin Stuffing
50g Angas Park Diced Apricots
50g Angas Park Seeded Raisins, chopped
1 tablespoon butter
½ medium onion, finely chopped
1¼ cups white breadcrumbs
¼ teaspoon mixed spice
Salt and pepper
1 egg, beaten

Chicken
1 size 18 fresh chicken
½ lemon
Salt and pepper
1 cup water
1 medium onion, quartered
1 carrot, thickly sliced
¼ cup water, extra
1 tablespoon flour blended with 2 tablespoons water


Apricot and Raisin Stuffing
1.	Soak apricots and raisins in cold water to cover for 1 hour or in hot water for 30 minutes.
2.	Heat butter in a small pan and lightly fry onion until pale golden colour.
3.	Drain apricots and raisins well, place in a bowl and mix in onion, remaining melted butter and all other stuffing ingredients.

Chicken
1.	Wash chicken well, taking care to scrape out cavity with a fork. Rinse cavity well under running water. Drain then pat dry, inside and out, with kitchen paper.
2.	Rub over, inside and out, with the with the cut lemon half, squeezing out a little juice as you rub. Season with salt and pepper.
3.	Fill cavity with the apricot stuffing and truss the chicken, or just tie the legs together with cotton string.
4.	Place in a roasting dish with 1 cup of water, onion and carrot, which will flavour the gravy. Add a little extra water to the dish if needed during cooking.
5.	Roast for 1 ½ hours in a preheated oven set at 180 degrees. Remove chicken to a heated platter, cover with foil to keep hot.
6.	Skim fat from pan. Add ¼ cup water, wash down any cooked on juices, including the brown bits up the sides of the dish.
7.	Strain into a small saucepan and add the blended flour. Stir over heat until it thickens and boils. Turn down heat to very low and keep at a simmer while carving the chicken.
8.	Remove stuffing to a heated dish. Carve chicken and serve with apricot stuffing, gravy and vegetables.

Serves 6-8

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Schnitzel
4 veal steaks, thinly sliced
½ cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 cup dry breadcrumbs
1 tablespoon butter
1 tablespoon oil

Glazed Apricots
16 Angas Park Apricots
1 cup water
½ cup brown sugar
1 teaspoon ground ginger
4cm strip lemon zest
2 tablespoons lemon juice


1.	Pound steaks out thinly between 2 sheets of plastic wrap. Dip in seasoned flour, then dip in egg to coat.
2.	Spread half the breadcrumbs on kitchen paper, place the steaks on top and cover with the remaining crumbs. Press down well with palm of hand to firm the crumbs on.
3.	Place in a single layer on a tray. Cover and refrigerate for 30 minutes or more.
4.	Place all glazed apricot ingredients in a saucepan. Bring to the boil, turn down heat and simmer for 5 minutes.
5.	Remove apricots from liquid with a slotted spoon and set aside. Boil liquid in the saucepan until reduced to a syrup.
6.	Heat oil and butter in a large frying pan to hot. Add 2 schnitzels and cook for about 2 minutes on each side, turn with tongs.
7.	Remove and cook the other 2 schnitzels. Drain on kitchen paper.
8.	Serve on heated plates. Place 4 glazed apricots down centre of each schnitzel. Spoon syrup on top. Serve immediately with vegetable accompaniments.

Serves 4

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