Yummy Christmas Recipes with the Heart Foundation Tick

Fruit Mince Tarts 

Makes 12 tarts
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients:

11⁄2 cups sundried mixed fruit
1⁄2 cup dried figs
1 pear, peeled and finely chopped
2 tablespoons chopped pecan nuts
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1 teaspoon ground cinnamon
2 tablespoons rum

Pastry:
2 cups plain flour
1 cup almond meal
2 tablespoons icing sugar (plus a tablespoon extra for dusting
60g polyunsaturated margarine*
1 egg, plus a beaten eggwhite (for brushing the pastry)
1⁄3 cup iced water

To make this meal even healthier use Tick approved ingredients
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Preheat the oven to 180°C (160°C fan) and lightly spray 12 x 1⁄2 cup capacity muffin tins.

2. Mix the dried fruit, pear, pecan nuts, orange and lemon rinds, ground cinnamon and rum in a bowl and allow to macerate overnight if possible, or while you make the pastry.

3. To make the pastry place all of the pastry ingredients except the iced water in the bowl of a food processor, and pulse until the consistency of fine breadcrumbs. With the motor running add the iced water and process until the mixture comes together to form a ball.

4. Transfer the pastry on to a lightly floured surface and knead for a few minutes. Roll the pastry out until it is 3mm thick. Cut 12 x 8cm rounds from the pastry, and 12 star shapes using a star-shaped biscuit cutter.

5. Line the bases of the muffin tins with the pastry circles and spoon a tablespoon of the fruit mince mixture into each pastry case. Place a pastry star on top and brush each tart with the beaten eggwhite. Bake in the preheated oven for approximately 30 minutes or until golden and cooked.

6. Allow the tarts to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. When cold, dust the tarts with the extra icing sugar and serve.

Pan seared fish with cucumber salad 

Serves 4

Ingredients:

600g skinless boneless fish fillets (flathead or bream)
1 tsp sweet paprika                
½ tsp ground cumin
1 tsp dried oregano
Good pinch of chilli flakes
Finely grated rind of 1 lemon
Olive oil cooking spray
1 small Continental cucumber, halved lengthways
1 carrot, peeled and halved lengthways
1 cup fresh mint leaves
2 green onions, thinly sliced
2 tsp olive oil
1 tsp pure maple syrup                      
2 tsp red wine vinegar                       
Freshly ground black pepper

Instructions:

1. Place the fish fillets on a tray. Combine the paprika, cumin, oregano, chilli and lemon rind and sprinkle over both sides of the fish. Heat a large non-stick frying pan on medium-high. Spray lightly with oil. Cook the fish fillets 2-3 minutes each side (depending on thickness) or until light golden and cooked through. Transfer to a tray, cover and allow to stand 3 minutes.

2. Peel the cucumber and carrot into long thin strips with a vegetable peeler. Combine in a large bowl with mint leaves and green onions. Whisk oil, maple syrup and vinegar in a small bowl. Season with freshly ground black pepper. Pour over the salad just before serving and toss to combine.

3. Pile the salad onto serving plates. Top with one or two fish fillets. Season with pepper and serve. 

Honey mustard roast beef 

Try this delicious twist on classic roast beef.

Serves 4-6

Ingredients:

1.25kg beef sirloin roast, trimmed
1.5 tbs Dijon mustard
1 tbs honey
1 garlic clove, crushed
1 tbs thyme leaves or finely chopped parsley
1 tsp cracked black pepper
Roast vegetables of choice to serve

Instructions:

1. Preheat oven to 200°C fan forced. Tie the beef with kitchen string at 2cm intervals: this helps it hold its shape and cook more evenly. Place the beef in a lightly greased roasting pan. Combine mustard, honey, garlic and thyme leaves in a bowl. Spread evenly over the top of the beef.

2. Grind over some black pepper. Roast for 15 minutes. Reduce oven temperature to 180°C fan forced. Roast for a further 60 minutes for medium or until cooked to your liking. Remove from oven, cover loosely with foil and set aside to rest for 15 minutes before carving.

3. Cut into slices serve with roast vegetables of your choice.

For more recipes visit the Heart Foundation website: www.heartfoundation.org.au/recipes