Reports of SPC Ardmona’s closure in Australia have been grossly exaggerated. That’s the message we’re getting from parent company Coca-Cola Amatil (CCA).
As you are no doubt aware, CCA will invest $78 million of their own money and $22 million of Victorian taxpayers’ money, to revitalise the iconic Australian brands Goulburn Valley, Ardmona and SPC. One way SPC Ardmona plans to revitalise their iconic brands, is to show Australia’s home-cooks how to use their products in new and exciting ways.
So while the media were speculating about the future of SPC Ardmona in Australia, the company was collaborating with Melbourne chef, restaurateur and author, Karen Martini (pictured), to create these free recipes you can whip up at home.
Free Form Apple, Pear and Cinnamon PieServes 6 – 8 Sweet pastry Method: 1) In a medium saucepan bring the pear juice and sugar to the boil, stirring to dissolve. Add the lemon zest and half the cinnamon and nutmeg and simmer for 2 minutes. Remove the pan from the heat and add the apples, simmer for 3 mins until thick, then set aside to cool. 2) For the pastry, in a food processor add the butter, sugar and eggs and process until smooth. Add the flour and pulse until the pastry comes together. Tip the mixture out onto a large square of baking paper, place another sheet on top and roll to about 3cm thick. Place in the fridge, lying flat, for 10 minutes. 3) Remove the chilled pastry from the fridge and roll to 2cm thick on the baking paper. Lift the paper and pastry onto a baking tray, trim to a rough circle (or whatever shape suits the tray you will bake on) and pile the apple mix in the middle and top with pieces of sliced pear. Using the paper as support, pull the sides of the pastry up around the edges of the filling and twist the edges of the pastry together to secure, leaving the top open. 4) Glaze the pastry with egg wash and then dust heavily with cinnamon. 5) Sprinkle with the extra sugar and bake at 200°C fan-forced (or 220°C conventional) for 40 minutes or until golden – there will be juices running from the tart when cooked. Once you remove the tart from the oven brush the juices over the pastry and serve warm with ice cream or cream. |
Smokey Backed Beans, Prawns and ChorizoServes 6 – 8 Method: 1) Heat 3 tablespoons of olive oil in a medium frying pan over a medium heat. Add the onion, chilli and half the garlic and stir through. Add the bay leaf, paprika and ground coriander, season and cook for around 4 minutes. Add the baked beans, tomatoes, tomato paste and vinegar and simmer until the liquid has been absorbed. Crush some of the beans with your spoon, mix through and set aside. 2) Heat a large frying pan over high heat. Add the sliced chorizo and fry until crisp. Season and toss the prawns through some oil to coat, add to the pan with the remaining garlic and cook for 3-4 minutes. Add the jalapeños, stir through and take off the heat. Transfer the prawn mixture to a large bowl. Stir in the spring onion, parsley, coriander, remaining olive oil and lime juice. 3) Spread the smoky beans on a platter and top with the prawns and chorizo, pour the juices from the bowl over and finish the plate with a little extra paprika, coriander leaves and lime pieces. |
Turkish Inspired Chicken with Apricots, Ginger, Saffron and PistachioServes 6 – 8 Method: 1) Heat the olive oil in a large heavy-based saucepan over medium heat. Add the chicken pieces, season and brown on all sides. Remove from the pan and set aside. 2) Add the onions, ginger, garlic and chilli and all the spices to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomato paste, saffron threads, and thyme and cook for another minute. Add the wine and the drained and dried apricots and bring up to a simmer. Add the lemon juice and zest, honey, and stock cubes, stir and add back the browned chicken pieces. Tip the tomatoes over the chicken and add enough water to just cover. 3) Cover with a lid and simmer over a medium heat for 10 minutes. Uncover and simmer for 10–15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced, check the seasoning and then stir through the pistachio nuts. Garnish liberally with mint and pistachio nuts and serve with cous cous and plain yoghurt. |
