When it comes to Christmas, there’s one thing we can probably all agree on: one of the best parts is the food.
Whether you’re bringing a platter to a lunch with your friends or cooking up a big feast for the family, it’s a good time to try out some of the delicious ingredients from our ING Dreamstarters, who aim to create a positive social or environmental impact. Not only will you impress with your cooking prowess, you’ll also be contributing to a great cause. Some of the mouth-watering products on offer are:
- Eat Me Chutneys, a delicious range of chutneys and jams made from rescued fruits and vegetables
- Amber Drop Honey, which helps small beekeepers make a living and is made from rescued hives
- Warndu Native Thyme Oil and Wattleseed Balsamic, which helps regenerate the traditions and ingredients of Indigenous Australia
To give you some inspiration, we pulled in help from our guest chefs Darren Robertson and Magdalena Roze, who have whipped up some awesome holiday dishes using some very special ingredients found in our ING Dreamstarter store. Check them out below and have a crack at making them yourself!
Festive cinnamon & honey knots
by Magdalena Roze
There’s nothing better than waking up to freshly baked sweets. Impress the family with this delicious Christmas morning treat.
- 55g caster sugar
- 1 x 7g sachet dried yeast
- 250ml warm water
- 3 egg yolks plus 2 eggs
- 180g butter, softened
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 650g plain flour
- 1 cup cherries, stems on
- 80g butter, softened
- 80g Amber Drop Ginger Honey
- 1Tbs ground cinnamon
- 2 Tbs Amber Drop plain honey
- Ginger Honey Butter: 40g butter, softened, 40g Amber Drop Ginger Honey
- 2 Tbs chopped walnuts
- Combine the sugar, yeast and water in a large bowl, cover and leave to stand somewhere warm for about 10 minutes or until it’s frothy. Then add the egg yolks, one of the eggs, butter, vanilla and nutmeg and mix until well combined.
- Mix in the flour until it forms a dough. Knead the dough on a lightly floured surface for about 10 minutes until it’s shiny and shows good elasticity. Mould it into a round shape, place in a large greased bowl, cover, and leave it to stand somewhere warm for about 2 hours or until it has doubled in size.
- For the filling, whip the butter and Amber Drop Ginger Honey until it forms a smooth paste. Have a taste, it’s delicious!
- Grease and line a round baking tray with baking paper. To make the knots, divide the dough into 8 equal sized balls. It’s worth using a scale for this. On a lightly floured surface, roll out each ball into a rectangle with the longer side closest towards you, brush with the filling, and then roll into a log starting with the longer side. Shape into a knot, or for extra gorgeous detail, cut the dough lengthways down the middle, twist the two pieces around each other and then tuck the ends in to form a knot. Don’t worry if it doesn’t look perfect. If you’re doing this for the first time, it’s worth watching a quick YouTube video to get the hang of it!
- Place 7 of the knots into your baking tray with about 1-2cm between them, arranging them so there is one in the middle and six around it, like a flower. Put the extra knot in a separate little tray as a tester. I like to do this when baking so I can check when they’re ready and cooked. Now whisk your remaining egg and brush it over the knots to give them some shine. Leave in a warm place for around 30 minutes to prove again and preheat the oven to 180 degrees.
- When the knots are proved, fill in any gaps with the cherries, using around half of them. Place the tray in the oven and bake for around an hour. Check them halfway and if they’re golden brown, cover them with foil. In the last 15 minutes, I like to take out my tester to check and see how it’s going.
- When ready, remove the tray from the oven and brush the top of the knots with Amber Drop plain honey. This will give them a stunning shine. Scatter over with remaining fresh cherries. To serve mix together the butter, Amber Drop ginger honey and walnuts and place in a small dish. Enjoy!
Roasted pumpkin, with Warndu Native Thyme Oil, crème fraiche and Warndu Aussie Dukkah
By Darren Robertson
Made from locally sourced ingredients, this dish is a perfect holiday party snack.
- 1 small pumpkin
- 1 tbls Warndu Native Thyme Oil
- Salt and pepper
- 3 tbs crème fraiche
- 1 tsp Warndu Native Thyme Oil and a few drops for garnish
- 2 tbs honey
- Squeeze of lemon
- 2 tbls Warndu Aussie Dukkah
- 1 small handful of garden herbs
- Cut the pumpkin in half, season with a little Warndu Native Thyme Oil and salt. Roast at 185deg for approximately 40 minutes or until golden onto, soft and cooked throughout.
- To serve, cut the roasted pumpkin into wedges. Mix the crème fraiche and Warndu Native Thyme Oil in a bowl and then spoon onto a serving plate.
- Place the cut roasted pumpkin over the top, and drizzle with the honey and lemon Juice. Finally, garnish with the Warndu Aussie Dukkah and garden herbs.
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