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Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

AUSTRALIA EUCALYPTUS HONEY COCONUT MANGO CHIA SEED PUDDING

Serving: Yield 2 pax

Purchase our

Cradle Mountain Organic Leatherwood Honey

from https://foreveryoungsg.wordpress.com/leatherwoodhoney/

Ingredients:

1. 2 tbsp Australia Eucalyptus Honey
2. 1/2 mango, diced
3. 1/2 tsp vanilla extract
4. 3 tbsp chia seeds

5. 250ml coconut milk

Method:
1. Combine chia seeds, coconut milk, Leatherwood Honey and vanilla in a mixing bowl.
2. Cover with plastic wrap and chill in the fridge for 15 minutes to allow chia to absorb and swell.
3. Remove and stir to thoroughly combine and then return to the fridge for at least 2 hours.

4. Remove from the fridge and divide mixture evenly into serving glasses.
5. Serve topped with mango pieces.

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Honey Ale Battered Fish and Chips

HONEY ALE BATTERED FISH AND CHIPS

Serving: Yield 3-4 pax

Purchase our Taverner’s Tasmanian Honey Ale from https://foreveryoungsg.wordpress.com/taverners-honey-ale/

Ingredients:

1. 300ml Taverner’s Tasmanian Honey Ale (very cold)
2. 6 fillets cod
3. 1 cup all-purpose flour - 120g
4. 1900ml oil

5. 1 tbsp baking powder

6. 1/2 tsp pepper

7. 1/2 tsp salt

Method:
1. Add and stir in flour and baking powder. Gradually mix in Honey Ale until a thin batter is formed.

2. Heat oil in a deep fryer to 185 degrees C.
3. Rinse fish, pat dry, and season with salt and pepper.

4. Apply flour on fish and dip the fish into the batter, then drop one at a time into hot oil.
5. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

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SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

Serving: Yield 2-4 pax

Purchase our Tasmanian Manuka Honey 100+ from https://foreveryoungsg.wordpress.com/cradle-mountain-organic-manuka-honey-100/

Ingredients:

1. 150g Tasmanian Manuka Honey
2. 250ml whole milk
3. 1 tsp vanilla extract
4. 5 egg yolks

5. 1 1/4 tsp sea salt crystals

6. 250ml double (heavy) cream

Method:
1. Put the milk into a medium sized pan (heavy based) over medium heat. Heat until warm.
2. Add Tasmanian Manuka Honey a stir through until dissolved. Take off the heat.
3. Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler.

4. Pour the warm milk onto the yolks, whisking continuously.
5. Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon.

6. Take off the heat. Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well.
7. Pour the custard into a bowl, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight. (or for at least 4 hours)
8. When ready to churn remove the clingfilm, pour in the cream a stir until thoroughly combined.

9. Pour the custard into ice cream maker and churn.
10. Serve immediately.

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ASSAM PRAWNS

Serving: Yield 4 pax

Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients:

1. 500ml oil for deep frying
2. 20 large white prawns
3. 12 cloves garlic (crushed slightly)
4. 4 tbsp assam paste (tamarind paste)

5. 4 tbsp Carob Syrup

6. 100ml water

7. 1 tbsp dark soya sauce

8. 1 tbsp light soya sauce

9. 1/2 tsp white pepper powder

10. 1/2 tsp salt

11. 20g chopped spring onions

Method:
1. Wash and trim 20 large white prawns. Slightly crush 12 cloves of garlic.
2. Mix 4 tbsp assam paste with 100ml of water.
3. Add 6 cloves of garlic, assam paste, Carob Syrup, dark soya sauce, light soya sauce, white pepper powder and salt to the prawns.

4. Mix well. Cover and let it marinate in the fridge for at least 2 hours.
5. Drain marinade from prawns and set it aside.

6. Heat 500ml oil in a wok and flash fry the prawns for 20 seconds.
7. Remove prawns from oil and drain.
8. Add 3 tbsp oil to a pan and add 6 cloves garlic. (crushed slightly) Once garlic becomes fragrant, add in prawns.

9. Stir fry for 2 mins and add in the remaining assam marinade.

10. Coat the prawns with the sauce and bring to boil.

11. Serve with chopped spring onions.

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Bak Kwa

BAK KWA

Serving: Yield 6 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients:

1. 500g ground pork with 50% fat
2. 1 tbsp shao hsing
3. 1/2 tbsp dark soy sauce
4. 1/2 tbsp fish sauce

5. 1/2 tbsp sesame oil

6. 1/4 tsp ground pepper

7. 1/4 tsp five-spice powder

8. 70g carob syrup

Method:
1. Combine all ingredients in a large bowl. Mix well with a sturdy serving spoon for about 2 minutes until mixture turns gooey. Cover and refrigerate overnight.
2. Spread a thin layer of meat mixture with a butter knife onto parchment paper. The meat layer should be about 0.25cm thick.
3. Place a piece of shrink wrap over the meat. Using a rolling pin, roll over meat to smoothen and even out the spread meat. Remove shrink wrap. Repeat until all meat is used up.

4. Transfer sheets of meat to a broiler pan and bake in 120Deg C oven for 15 minutes.
5. Cut each sheet of meat into 6 pieces, turn the meat over and bake for another 15 minutes at 120Deg C.

6. Brush the Bak Kwa pieces with Honey on both sides.
7. Increase oven temperature to 220Deg C. Bake for approximately 5 minutes each side.
8. Meat burns easily at this stage, adjust time accordingly. Remove and cool completely. Enjoy~~

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Honey Scones

HONEY SCONES

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Ingredients:

1. 3 cups self-raising flour

2. 1 cup milk

3. 80g salted butter

4. 40g Australian Eucalyptus Organic Honey

5. 1 tsp baking powder

6. 1/4 tsp salt

Instructions:
1. Preheat oven to 200 Deg C.
2. Sift self-raising flour into a large bowl.
3. Add in baking powder and salt.

4. Cut in the butter until it's well incorporated and has pea-sized chunks.

5. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

6. Make a well in the centre.

7. Add Australian Eucalyptus Organic Honey into the milk. Stir well.

8. Pour milk into the mixture. Mix until the mixture forms a soft

dough.

9. Turn onto a lightly floured surface. Knead gently until smooth (don't knead the dough too much or scones will be tough).

10. Lightly dust a flat baking tray with plain flour.

11. Pat dough into a 2cm-thick round. Using a round cutter, cut out 5 rounds. Press dough together and cut out remaining 3 rounds.

12. Place scones onto a prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour.

13. Bake for 20 to 25 minutes or until golden and well risen.

14. Transfer to a wire rack. Serve warm with jam and cream.

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The Eggnog

THE EGGNOG

Serving: Yield 4 pax

Purchase our Australian Eucalyptus Organic Honey from https://foreveryoungsg.wordpress.com/honeyaustralia/

Purchase our Taverner's Honey Mead from:

https://foreveryoungsg.wordpress.com/taverners-honey-mead/

Ingredients:

1. 350ml whole milk

2. 120ml heavy cream

3. 85ml Taverner's Honey Mead

4. 3 eggs

5. 2 cinnamon sticks6. 40ml Australian Eucalyptus Organic Honey

7. 1/2 tsp vanilla pod paste

8. 1/2 tsp ground nutmeg

Instructions:
1. In a saucepan, combine milk, cream, cinnamon, vanilla paste and nutmeg.
2. Bring to the boil over medium heat.
3. Once boiling, remove from the heat and allow to steep.

4. In a stand mixer, beat egg yolks and Australian Eucalyptus Organic Honey until combined and thick ribbons form when the whisk is lifted.

5. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.

6. Add Taverner's Honey Mead, and stir.

7. Refrigerate overnight or for up to 3 days.

8. Before serving, beat the egg whites in a stand mixer until soft peaks form.

9. Gently put the form on the water.

10. Serve and garnish with ground nutmeg.

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Australia Eucalyptus Honey Coconut Mango Chia Seed Pudding

Cradle Mountain Organic Leatherwood Honey

Honey Ale Battered Fish and Chips

SALTED CRADLE MOUNTAIN MANUKA HONEY ICE CREAM

ASSAM PRAWNS

Bak Kwa

Honey Scones

The Eggnog

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