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
- Step 1
Beat the eggs together with the vanilla, Christmas Mallee Honey and cinnamon. dip fruit bread in egg mixture and soak for a few minutes.
Heat the butter in a large non-stick frypan over medium heat. When butter is sizzling, place bread in pan and cook for 3 minutes on each side, or until golden.
Remove bread and place on plate, turn heat up on pan, add a little more butter, bananas and walnuts and heat through.
- Step 2
To serve, stack 2 slices of French toast on each plate, then top with the banana/walnut mixture and a small dollop of plain yoghurt. Drizzle with a little more Christmas mallee honey and dust with a little more cinnamon.
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
Step 1
Combine the chicken, paprika, cumin, chilli, two-thirds of the garlic, 2 teaspoons oil and one-third of the lemon juice in a bowl. Season, leave overnight for better result.
- Step 2
Heat 1 tablespoon of the remaining oil in a saucepan over medium heat. Add the onion and remaining garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice and water. Bring to the boil, stirring occasionally. Reduce heat to low. Cover. Cook for 12 minutes or until rice is tender. Remove from heat. Top with capsicum and peas. Set aside, covered, for 5 minutes. Add the lemon rind and half the remaining lemon juice. Season. Use a fork to separate the grains. Top with almond and coriander.
- Step 3
Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning, for 6 minutes or until browned. Reduce heat to medium-low. Cover. Cook, turning once, for 6-8 minutes or until cooked. Add honey and remaining lemon juice. Cook for 1 minute or until glaze thickens.
- Step 4
Serve chicken with rice.
Honey-Roasted Carrots with Feta, Sultanas & Walnuts
Serves 4 (as a side)
Ingredients
- 1 bunch baby carrots
- 2 tbsp olive oil
- 2 tbsp honey
- Pinch of curry powder
- ½ cup sultanas
- ½ cup walnuts, roughly chopped
- 2 cloves garlic, crushed
- Salt and pepper, to taste
- ¼ cup (30 g) feta, crumbled
Method
1. Prepare the carrots
Wash carrots and trim off the green tops.
2. Par-cook
Heat olive oil in a wide pan over medium heat. Add garlic, carrots, ½ teaspoon salt and ½ cup water. Cover and cook for about 10 minutes, until carrots are just tender.
3. Glaze and caramelise
Remove lid. Add honey, curry powder and sultanas. Cook uncovered, stirring occasionally, until liquid reduces and carrots are glossy and caramelised.
4. Finish and serve
Toss through walnuts. Season with salt and pepper. Transfer to a serving dish and sprinkle with feta.
Optional: Finish with a squeeze of lemon and a sprinkle of fresh parsley for extra freshness and color.
Honey Prawns
Serves: 3–4
Serve with: Steamed Jasmine Rice
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 500 g whole green prawns, peeled and deveined (tails intact)
- 3 tablespoons Basin Backyard honey
- 2 teaspoons soy sauce
- ½ red capsicum, chopped
- 1 small can water chestnuts, drained and sliced
- 2 teaspoons sesame seeds
- 3 spring onions, finely chopped
- Fresh coriander, chopped (optional)
- Steamed rice, to serve
Instructions
1. Prepare the prawns
Peel and devein the prawns, leaving the tails intact. Pat dry with a paper towel.
2. Cook the vegetables
Heat the olive oil in a wok or large frying pan over medium-high heat.
Add the chopped red capsicum and stir-fry until slightly softened.
3. Add aromatics
Stir in the minced garlic and ginger and cook for 30 seconds until fragrant.
4. Cook the prawns
Add the prawns and water chestnuts. Stir-fry for 2–3 minutes, or until the prawns turn pink and are just cooked through.
5. Make the honey glaze
Add the honey and soy sauce, tossing well to coat the prawns. Cook for another 30–60 seconds until the sauce lightly thickens and glazes the prawns.
6. Serve
Spoon the honey prawns over steamed rice and garnish with sesame seeds, chopped spring onions, and fresh coriander.
Honey-Rumbana
Serves 4
Ingredients
• 4 Bananas
• Block of good dark chocolate
• 2 tbsp honey
• 250ml whipping Cream
• Slug or 2 of The Basin Backyard Honey Rum
Method
1. Prepare the Bananas
Slice each banana down the middle length ways, jam in 4 pieces of the dark
chocolate and the warp each banana in foil.
2. Cook
Place bananas evenly across your BBQ and turn often for 10 minutes
3. Prepare Honey Cream
Add whipping cream to a bowl and whip to and thickened consistency, now add
honey and continue to whip for a further minute.
4. Finish and serve
Remove Bananas from foil and place on a plate, top with honey cream and pour
over the desired amount of honey rum.