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200ml of plain yoghurt mixed with:
1 tablespoon of Angas
Park Fruit Medley and
1 teaspoon of honey
OR
1 tablespoon of Angas
Park Apricots and
chopped walnuts
Mix all ingredients together. Refrigerate.
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250g cream cheese
½ cup plain yoghurt
¾ cup (125g) Angas
Park Diced Apricots
2 tablespoons (50g) Angas
Park Seeded Raisins, chopped
200g shaved ham, finely chopped
1 packet water crackers
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| 1. |
Soften the cream cheese by creaming
with a wooden spoon. |
| 2. |
Stir in the yoghurt. |
| 3. |
In a separate bowl, combine the apricots,
raisins and ham, mix evenly, then stir
into the cream cheese. |
| 4. |
Refrigerate for 1 hour. |
| 5. |
Heap a generous amount onto each cracker,
stand at room temperature 10 minutes
before serving. |
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| Makes 25-30 |
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Meat Balls
¾ cup Angas Park
Diced Apricots
2 tablespoons brandy
500g prime minced beef
1 medium onion, very finely chopped
1 slice white bread, crusts removed and soaked
in ¼ cup water
½ teaspoon
ground cinnamon
Pinch ground nutmeg
1 teaspoon salt
½ teaspoon of pepper
1 egg
Oil for frying
Apricot
Dipping Sauce
½ cup Angas
Park Diced Apricots
1 cup water
2 teaspoon sugar
2 teaspoon balsamic vinegar
1 teaspoon teriyaki sauce
1 teaspoon fresh ginger juice |
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| Meat
Balls |
| 1. |
Soak the diced apricots in the brandy
for one hour. |
| 2. |
In a large bowl, combine the mince
with the remaining meat ball ingredients
except the oil. Knead well with hand
for 2 minutes to distribute ingredients
evenly and to make a fine-textured mixture. |
| 3. |
Cover and refrigerate for 1 hour to
allow flavours to blend. |
| 4. |
Take a heaped teaspoon of mixture
and roll into a ball with wet hands.
Flatten slightly and press thumb in
centre to form a deep depression. |
| 5. |
Place ¼ teaspoon of soaked
apricots in centre and remould into
a ball, covering the apricot dice. |
| 6. |
Place on a flat tray and continue
to roll the remainder. Cover with plastic
wrap and refrigerate 30 minutes (or
more) before frying. |
| 7. |
Heat enough oil to be 1cm deep in
a large, heavy based frying pan or electric
frying pan set at 180 degrees. Fry meat
balls in 2 or 3 batches, rolling them
around the pan to cook all over and
keep their shape. |
| 8. |
Drain on kitchen paper. Place on a
heated serving platter, with dipping
sauce in the centre and toothpicks for
serving. |
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| Apricot
Dipping Sauce |
| 1. |
Place diced apricots and water in
a saucepan with any remaining brandy-soaked
apricots. Bring to the boil, turn down
heat and simmer for 15 minutes or until
soft. |
| 2. |
Stir in sugar, vinegar, teriyaki sauce
and simmer for 2 minutes. |
| 3. |
Puree in a blender or pass through
a sieve. |
| 4. |
Stir in the fresh ginger juice, serve
with the apricot meatballs. |
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| Makes 25-30 |
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150g Proscuitto
250g packet Angas Park
Pitted Prunes
Toothpicks
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| 1. |
Cut each proscuitto slice in half
across the width and then in half again
down its length. |
| 2. |
Wrap a strip of proscuitto around
each prune. Secure with a toothpick. |
| 3. |
Serves as an hors d’oeuvre. |
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| Makes 24 |
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4 pork sausages
125g Angas Park Apricots
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon water
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| 1. |
Prick sausages and cook carefully
under a grill or on a grill plate or
frying pan. Turn frequently to cook
evenly. Allow to cool. |
| 2. |
Cut into 1 or 1½ cm thick slices.
Thread sausage round onto a cocktail
stick and place an apricot half on end. |
| 3. |
Mix honey, soy sauce and water together.
Brush over kebabs, place under a hot
grill until well glazed, or place in
a moderate oven for 10 minutes. Serve
hot as finger food. |
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| Makes approximately 16 |
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100g Angas Park Peaches
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2 teaspoons brown sugar
½ teaspoon
salt
½ teaspoon freshly ground
black pepper
1/3 cup sherry vinegar
2 drops Tabasco sauce
500g mesclun salad mix
2 teaspoon Dijon mustard
1 egg
2/3 cup light olive oil
12 king prawns, shelled and deveined |
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| 1. |
Thinly slice peaches, then place in
a flat, non-metal dish. |
| 2. |
Mix the next seven ingredients together
and pour over the peaches. Cover and
stand at room temperature for 30 minutes. |
| 3. |
Rinse mesclun salad mix in a colander
under running water. Drain well, shake
dry in a clean tea towel, then place
in the refrigerator wrapped in the damp
towel to crisp. |
| 4. |
Remove peaches from the vinegar mixture.
Pour the vinegar mixture into a blender
or food processor, add the mustard and
egg, and process until smooth. |
| 5. |
With the motor running, add the oil
in a thin, steady stream; dressing will
become creamy and thicken slightly. |
| 6. |
Divide salad mixture between 4 plates,
piling high in the centre of plate.
Place peach slices on slope of salad
and arrange 3 prawns on each plate.
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| 7. |
Spoon dressing over the salad and
serve immediately. |
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| Serves 4 |
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