Peanut & Cheese Twists

Ingredients: Method: 1 sheet frozen puff pastry 1 1/2 cups cheese, grated 1 3/4 capsicum, crushed 1 egg white 1 1/4 cups Sunsol Peanuts, roasted & chopped         Defrost the sheet of pastry for about 20 minutes. Unfold the pastry sheet on a floured board. Roll pastry into 38 x 20cm square. In a bowl combine cheese and capsicum. Sprinkle the cheese mixture onto the pastry and lightly press the mixture into the pastry. Cut the sheet lengthwise into three strips. Cut each strip horizontally into pieces approximately 2.5cm wide. Hold each piece at opposite ends. Twist into a spiral. In a small bowl, beat the egg white until frothy. With a brush, coat each twist with the egg mixture. Roll in chopped peanuts. Place on ungreased baking sheets and bake in a 215oc oven for 5 minutes or until golden brown. Serves 4

Seafood Hotpot

Ingredients: Method: 250g prawns 185g crab meat 5 cups french bread (cut into small pieces) 1 cup Sunsol Peanuts, roasted & chopped 1/5 cup parsley, chopped 1 cup mild cheese, cubed 4 eggs 2 cups milk 1 cup cream 4 tablespoons melted butter 2 teaspoons dry mustard salt and pepper 1/2 cup mild cheese, grated Peel, wash and devein prawns in salted water. Combine crab meat and prawns thoroughly. Mix together bread cubes, peanuts, parsley and cubedcheese. Place 1/4 of the seafood mixture in a greased casserole dish. Add 1/4 of the bread mixture. Repeat Step 4 & 5 until ending with the bread layer. Beat eggs, milk, cream and melted butter. Pour onto bread mixture and refrigerate for 1 hr. Sprinkle grated cheese on top and bake in a moderate oven for 1 hr. Serves 4

Honey & Peanut Shortbread

Ingredients: Method: 250g butter 1/2 cup honey 1 3/4 cups plain flour 1/2 cup rice flour 1/2 teaspoons baking powder 1/3 cup Sunsol Peanuts, blanched and granulated Beat the honey and butter in a bowl until it is creamy. Lightly stir in the flour and baking powder. Lightly butter the base of a 20 x 30cm lamington tin and spread in the dough. Sprinkle the blanched peanuts on top of the dough and bake for 1 1/4 hours at 160oc. Take out of the oven and cut into slices while hot. Let the dough cool completely in the tin before storing in an airtight container.

Nutty Stir Fry Pork

Ingredients: Method: 600g pork fillets 1 large onion 100g fresh ginger 1 cup Sunsol Peanuts, roasted 60ml cooking oil 60ml oyster sauce 1 teaspoon sugar   Cut pork into thin slivers. Slice the onion in half and then into fine slices. Peel the ginger and cut into thin pieces. Heat the oil in the frying pan and brown onion in it. Add the ginger, peanuts, meat and spices. Stir fry over high heat for about 2 minutes until cooked. Serve with stir fry vegetables and fried rice. Serves 4

Pumpkin & Peanut Lavash Rolls

Ingredients: Method: 1 cup raw pumpkin, grated 1/2 cup celery, chopped 1 cup lettuce, shredded 2 green shallots, chopped 4 pieces lavash bread 1/2 cup smooth peanut butter 1/2 cup Sunsol  Crushed Nuts Combine pumpkin, celery, lettuce, shallots and peanuts in a large bowl. Spread 1 side of bread evenly with peanut butter. Divide pumpkin mixture into 4 portions. Sprinkle evenly over peanut butter. Roll bread up from the narrow sides. Slice before serving. Serves 4

Peanut Patties

Ingredients: Method: 1 1/4 cups Sunsol Peanuts, unsalted roasted 1 1/2 cups brown rice, cooked 1 medium onion, chopped 2 eggs 2 tablespoons smooth peanut butter 1 1/2 teaspoons curry powder 2 tablespoons oil Blend peanuts and rice until finely chopped. Add onion, eggs, peanut butter and curry powder and process until combined. Refrigerate for approximately 30 minutes. Using lightly floured hands, shape mixture into 8 patties. Heat oil in a large pan and cook patties for about 5 minutes or until browned on both sides. Drain on absorbent paper. Serves 4