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Trim roots from the spinach just above the pink tip. Wash in 3-4 changes of cold water. Drain well and chop roughly. 2. Heat oil in a saucepan, add shallots and sauté a little. Add rice and stir until coated with oil and rice has coloured slightly, about 30 seconds. 3. Add spinach, hot water, salt, pepper and lemon juice. Cover and cook on medium heat for 10 minutes. Remove lid, stir to combine, add raisins, re-cover and cook for 5 more minutes. 4. Turn off heat and stand, covered, for 5 minutes before serving to plump the rice. Sprinkle with almonds. Serve with crusty bread.   Serves 3         Back to top Get a printer friendly version         500g small chat potatoes, cut in half 4 tablespoons oil 400g onions, peeled and thinly sliced 250g green zucchini, cut in 2cm thick rounds 250g yellow squash, cut in half 250g stringless beans, topped, tailed and cut in half 3 tablespoons butter or ghee 2 tablespoons curry paste ¾ cup Angas Park Seeded Raisins, soaked for 10 minutes 1 red capsicum, cut in 2cm squares 50g pistachio nuts. Chopped 1 tablespoon sunflower seeds (optional)   1. Boil the potatoes in boiling, salted water until just tender. Drain and set aside. 2. Heat oil in a frying pan, add the onions and toss to coat with oil. Reduce heat, cover and allow to cook on low heat until onions become soft. 3. Remove lid, increase heat and fry, stirring frequently until the onions are well browned. Drain on kitchen paper. 4. Par boil the zucchini, squash and beans in boiling, salted water for 2 minutes. Drain and immediately cover with cold water. Leave for 30 seconds, then drain well. 5. Heat butter or ghee in a large frying pan, add curry paste and cook, stirring, until fragrant. 6. Add potatoes, cook, tossing around the pan until brown and crisp. Add par boiled vegetables, raisins and capsicum. Stir fry to heat through and coat with curry paste. 7. Toss through the pistachio nuts and sunflower seeds. 8. Remove to a serving platter and top with the fried onions. Serve hot.   Serves 4-5         Back to top Get a printer friendly version         1½ cups basmati rice 4 cups water ½ tablespoon lemon juice 2 tablespoons ghee 1 medium Spanish onion, chopped 3 tablespoons cashew nuts 3 tablespoons Angas Park Sultanas ¼ teaspoon fennel seeds ¼ teaspoon cumin seeds ¼ teaspoon white mustard seeds ¼ teaspoon ground turmeric 1 teaspoon ghee, extra   1. Rinse rice well in a sieve under running water. Bring 4 cups of water to boil, add salt and lemon juice. Stir in the rice and, when water returns to the boil, turn down the heat and simmer for 18 minutes, until rice is just tender. Drain in colander and rinse with hot water. Set aside. 2. Heat ghee in a large frying pan. Add onion and cook until transparent. Add cashews and sultanas and sauté a little. Add spices and extra teaspoon of ghee and cook, stirring constantly, for 2 minutes. 3. Add drained rice, gently toss to combine ingredients and reheat the rice. Serve hot with curries or serve as a side dish with grilled meats and chicken.   Serves 4         Back to top Get a printer friendly version         3 tablespoons oil or butter 1 large onion, finely chopped 1 ½ cups rice 3 ½ cups hot water Salt and freshly ground pepper 2 tablespoons parsley, finely chopped 2 tablespoons lemon juice 1x200g packet Angas Park Diced Apricots 2 tablespoons Angas Park Seeded Raisins 50g almonds, blanched and toasted   1. In a large saucepan heat oil or butter and fry the onion until pale golden in colour. Add the rice and stir for 30 seconds to coat with oil. 2. Add the hot water, salt, pepper, lemon juice and parsley. Cover and simmer for 10 minutes. 3. Stir in the apricots, raisins and almonds and simmer for 5 minutes more. Remove from heat and allow to stand, covered, for 5 minutes before serving the plump rice. 4. Serve hot with a side salad.   Serves 4         Back to top Get a printer friendly version         375g tub of tofu ½ cup flour, seasoned with salt and pepper 3 tablespoons oil 1 large onion, cut into thin rings 1cm piece fresh ginger root, peeled 1 clove garlic 300g snow peas, topped and tailed 1/3 cup dry white wine (if not available, use white vinegar) 1x 200g packet Angas Park Peaches 3 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons fresh ginger juice   1. Cut tofu into 6 cubes. Pat dry with kitchen paper. Coat with seasoned flour, shake off excess. 2. Heat oil in a large frying pan and fry onion rings until golden. Remove with a slotted spoon or tongs and drain on kitchen paper. 3. To the oil in the pan add the ginger and garlic, fry for 30 seconds to flavour the oil, remove. Add tofu cubes and fry until golden on all sides, turning with tongs. Adjust heat as needed. Remove and drain on kitchen paper, keep hot. 4. Pour the oil from the pan, taking care not to include the lour sediment. Wipe pan clean with kitchen paper. Return about 1 tablespoon of oil to the pan, add snow peas and stir fry for 1 minute or to desired crispness. Remove to a plate. 5. Pour wine into pan and place in the peaches, in a single layer. Simmer for 1 minute, turn peaches. Add soy sauce, sugar and ginger juice. Swirl pan to mix. Heat through. 6. Pile snow peas on serving plates. Arrange tofu cubes and peaches on and around snow peas, pour over the sauce and top with onion rings.   Serves 2-3         Back to top Get a printer friendly version