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Beef with Honey & black pepper
Ingredients
Sauce
3 tbsp soy sauce
3 tbsp Black Forest honey
1 1/2 tbsp oyster sauce
2 tbsp Chinese cooking wine or dry sherry (or substitute with beef stock)
2 tbsp water
1/2 tsp freshly ground pepper)
Stir fry
1 1/2 tbsp vegetable oil
1 garlic clove , crushed
1 small onion , sliced
500 g thinly sliced beef steak suitable for stir frying
Method
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Whisk together the Sauce ingredients then set aside.
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Heat the oil in a wok over high heat until it is smoking.
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Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.
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Add the beef and stir fry for 1 minute until just cooked to your liking. Remove beef and onion onto a plate.
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Turn the heat down to medium high. Pour the Sauce ingredients into the wok. Let it cook for 1 minute until syrupy and caramel colour.
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Add the beef and onion back into the wok, along with any juices from the plate. Toss in the sauce until just warmed through.
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Serve immediately with rice.
Soy Honey Glazed Chicken
Ingredients
4 pc chicken legs with skin on
1/2 cup cider vinegar
1/4 cup honey
1/4 cup soy sauce
1/4 cup tomato ketchup
5 cloves garlic chopped
1/2 tspn chilli flakes
1 tspn cornstarch
2 tspn water
1 tspn toasted sesame seeds
Method
Pre-heat oven to 425°
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Place chicken in an oven safe skillet, skin down
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In a small bowl mix the vinegar, honey, Soy, ketchup, garlic and pepper flakes, then pour over the chicken
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Bake for 20 minutes then turn thighs skin side up
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Bake for another 25 minutes
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Remove the chicken to a plate and let the sauce rest for 5 minutes so that the fat rises
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Skim the fat off the liquid and place on stove on medium high heat
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Mix together the cornstarch and water then add it to the heated sauce.
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Cook while stirring for about 1 minute until the sauce has thickened.
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Serve by pouring some of the sauce over the chicken and reserve the remaining to add as desired
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Garnish with toasted sesame seeds
Firecracker Chicken
Ingredients
4 pc chicken thighs cubed
1 pc beaten egg
1/2 cup corn flour
salt
pepper
1/2 cup chilli sauce
1 cup Beema honey Cotton Blossom
1/3 cup apple cider vinegar
1 tsp chilli flakes
chopped spring onions
Method
Pre-heat oven to 190°C
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Season the chicken with salt and pepper
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Dip in the beaten egg and toss in the corn flour.
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Quickly pan fry to seal and form a crispy skin.
Sauce
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Combine the chilli sauce, honey, vinegar and chilli flakes.
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Spread the chicken onto a baking tray and cover with the sauce.
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Bake in the oven for 15 minutes, toss in the sauce half way through cooking.
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Serve with steamed rice and sprinkle with spring onion.
Yogurt honey flatbread wraps with fetta cheese salad
Ingredients
Flatbread:
2 cups flour
3 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1 cup plain yogurt
1/4 cup cotton blossom honey
water
Filling:
120 gr hummus
2 pc Cos lettuce
2 pc large tomato
1/2 pc large cucumber
120 gr fetta cheese
120 gr roast chicken
fresh parsley
fresh mint leaves
Dressing:
1 pc lemon zest and juice
1 tbspn cotton blossom honey
1 tbspn virgin olive oil
salt & pepper
Method
Flatbread:
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Sieve the flour with the baking powder, soda powder and salt.
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Add the yogurt and honey and a little water if needed to mix to a sticky dough. Do not knead as this will make the bread tough.
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Divide into 6 balls and roll out on a floured table to about 10" rounds.
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Heat a large cast iron skillet and dry fry the bread for about 1 minute until bubbles appear. Flip over and cook for a further minute.
Filling
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Shred the lettuce.
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Blanche and peel the tomato then dice.
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peel and deseed the cucumber and dice.
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Crumble the fetta cheese.
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Shred the roast chicken meat.
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Pick the mint leaves and chop the parsley.
Dressing:
1. Combine all the ingredients for the dressing.
To assemble:
1. Spread a spoon of hummus onto the center of the flat bread. drizzle with olive oil and sprinkle with a little paprika.
2. Fill with the rest of the salad ingredients.
3. Spoon over a little dressing. Fold and serve.
Fuji Apple Salad
with black garlic dressing
and bee pollen crackers
Ingredients
150 gr mixed baby salad leaves
1 pc apple
1 tspn bee pollen
12 pc peeled black garlic cloves
Bee Pollen Crackers:
55 gr water
65 gr olive oil
10 gr flour
3 gr Bee pollen
Dressing:
1 tbspn apple cider vinegar
1 tbspn black garlic honey
3 tbspn virgin olive oil
salt & pepper
Method
Bee Pollen Crackers:
-
Place all ingredients into a jar and blitz with hand blender.
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Pour into a hot pan and fry till crispy.
Dressing:
1. Place all the ingredients into a glass jar. Add the lid and shake till well mixed.
To assemble:
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Place the salad leaves into a bowl.
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Slice the apple into thin wedges and place on top of the salad.
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Add the pieces of black garlic.
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Drizzle with the black garlic salad dressing.
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Sprinkle with the bee pollen .
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Break the cracker into pieces and arrange on the salad.