Honey Soy Sprouts

Ingredients

• 3 tbsp Basin Backyard Honey
• 2 tbsp Light Soy Sauce
• 1 tbsp vegetable oil
• thumb-sized piece ginger, peeled and cut into small pieces
• 1 garlic clove, sliced
• 400g Brussel Sprouts Shredded
• 1 tsp Shaoxing wine
• 1 tsp sesame oil
• toasted sesame seeds, to serve

Method

• STEP 1

Stir the Basin backyard honey and the soy together in a small bowl. Set aside.

• STEP 2

Heat the oil in a wok and fry the ginger and garlic for 1 min. Add the shredded sprouts and stir-fry for 1-2 mins until wilted. Pour in the Shaoxing wine, then the honey sauce. Toss everything together. Season, drizzle with the sesame oil, scatter with sesame seeds and serve.

French Toast

Ingredients 

• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 30g unsalted butter
• 4 thick slices Fruit bread
• 1 of 2  bananas, sliced
• Walnuts
• Basin Backyard Christmas Mallee Honey
• Ground cinnamon
• Plain Yoghurt

Panzanella

Ingredients
• 300 g stale ciabatta loaf (minimum 2 days old)
• 600 g ripe mixed tomatoes, roughly chopped
• Pinch sea salt
• Pinch freshly ground black pepper.
• 1 handful small capers, drained
• 1 small red onion, peeled and very finely sliced.
• 280 g jarred red peppers, drained and roughly chopped.
• 8 anchovy fillets in oil, drained and finely sliced (optional)
• 2 Tlb spoons red wine vinegar.
• 6 Tlb spoons extra virgin olive oil.
• 1 Tlb spoon of Basin Backyard Honey.
• a bunch of fresh lettuce mixture.

Method
1. Tear the ciabatta into rough 3cm pieces, heat 1 tlb spoon of olive oil in
pan, add anchovies and fry, once anchovies have broken down add
bread and fry until browned, place on a tray and leave aside.
2. Add vinegar, honey and remaining olive oil to small bowl and mix and
set aside.
3. Place the tomatoes in a bowl and season with salt and pepper. Rinse
the capers, squeezing out any excess liquid and add to the bowl, along
with the onion, peppers and ciabatta. Toss the mixture together with
your hands, then stir in vinegar mixture. Taste and add a little more salt,
pepper, vinegar or oil, if needed.
4. Tear in the lettuce leaves, stir together and serve.

Delicious with barbecued meats or roast chicken.

Sticky Spanish Chicken Rice

Ingredients

• 8 (about 1kg) chicken Thigh fillets, excess fat trimmed
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 long fresh red chilli (optional), finely chopped
• 3 garlic cloves, crushed
• 2 tbsp olive oil
• 1 lemon, rind finely grated, juiced
• 1 red onion, finely chopped
• 300g (1 1/2 cups) Basmati rice
• 750ml (3 cups) water
• 280g jar mixed chargrilled capsicum, drained, coarsely chopped
• 150g (1 cup) frozen baby peas
• 60g (1/3 cup) roasted almonds, coarsely chopped.
• 1/4 cup chopped fresh coriander.
• 1 tbsp Basin Backyard honey