Australian Carob Co.: Honey Mead

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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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The Eggless Eggnog

THE EGGLESS 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. 125ml whipping cream

3. 2 tbsp Taverner's Honey Mead

4. 1 tbsp Pure Carob Syrup
5. 1 tbsp Australian Eucalyptus Organic Honey
6. 1/4 tsp ground cinnamon

7. 1/4 tsp pure vanilla extract

8. 1/8 tsp ground nutmeg

Instructions:
1. Add all of the ingredients except Honey Mead & nutmeg to a blender.
2. Blend on high* and chill in the refrigerator until ready to serve.
3. When ready to serve, add Taverner's Honey Mead and blend again to create a nice froth.

4. Pour a 1/2 cup serving into each glass, then spoon some froth on top. Top each glass with a sprinkle of nutmeg. Best served chilled.

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Leatherwood Honey Orange Glazed Duck & Pear, Pomegranate Salad with Blue Cheese and Honey Nectar Vinaigrette

LEATHERWOOD HONEY ORANGE GLAZED DUCK & PEAR, POMEGRANATE SALAD WITH BLUE CHEESE AND HONEY NECTAR VINAIGRETTE

Serving: Yield 2-4 pax

Purchase our Taverner's Honey Mead from:

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

Purchase our Taverner's Honey Nectar from:

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

Purchase our Cradle Mountain Organic Leatherwood Honey from:

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

Ingredients for Honey Glazed Duck:

1 (2kg) duck

40g Cradle Mountain Organic Leatherwood Honey

20g Dijon mustard

1/2 tsp dried Thyme

100ml Orange Juice

100ml Taverner's Honey Nectar

10g garlic

40ml Taverner's Honey Mead

Ingredients for Salad with Honey Nectar Vinaigrette:

440g romaine lettuce

1 ripe pear, cut in half

1/3 cup pomegranate seeds

62.5g blue cheese

Honey Nectar Vinaigrette, recipe follows

Fresh cracked pepper

1 tbsp Pure Honey

Honey Nectar Vinaigrette:

1/4 cup Taverner's Honey Nectar

1 tsp Dijon mustard

1/2 tsp minced garlic

1 tbsp freshly squeezed lemon juice

1/4 tsp freshly cracked black pepper

2 tbsp olive oil

Instructions:

[Honey Glazed Duck]

1. Preheat oven to 190 deg celsius.

2. Mix all the ingredients (except the duck) together in a small saucepan and simmer for 5 minutes.

3. Reserve 1/4 of the glaze.

4. Set the duck on a rack over a baking dish, baste and place in oven.

5. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.

6. A 2kg duck should take about 1 hour 15 minutes to cook.

7. Place on a serving platter brush with reserved glaze and serve.

8. Pass any remaining reserved glaze to be spooned over the carved duck.

[Salad with Honey Nectar Vinaigrette]

1. In a decorative platter, add the romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the blue cheese onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the Honey. Serve immediately.

[Honey Nectar Vinaigrette]

2. In a small bowl, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

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Pork Roast with Apple Mustard Glaze & Honey Mead French Glazed Shallots

PORK ROAST WITH APPLE MUSTARD GLAZE & HONEY MEAD FRENCH GLAZED SHALLOTS

Serving: Yield 6 pax

Purchase our Taverner's Honey Mead from:

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

Purchase our Pure Carob Syrup from:

https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients for Pork Roast with Apple Mustard Glaze:

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast

Salt and freshly ground black pepper

1 1/2 cups apple juice

2 tbsp Pure Carob syrup

1 tbsp soy sauce

1 tbsp worcestershire sauce

3 tbsp spicy brown mustard

Ingredients for Honey Mead French Glazed Shallots:

900g Shallots, peeled

43g butter, Salted

1 cup Taverner's Honey Mead

1 tbsp Pure Honey

2 cup water

1/2 cup Roasted Pecans

Instructions:

[Pork Roast]

1. Preheat the oven to 180 deg celsius. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.

2. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.

3. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the Pure Carob syrup, soy sauce, worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.

4. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 65 deg celsius, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.

[French Glazed Shallots]

1. In a large skillet bring water, French shallots, and butter to a boil. Cook covered on medium heat until the French shallots begin to soften, about 10 minutes. Uncover and simmer for 10 more minutes adding water if needed.

2. Once the French shallots are tender, add Honey Mead and Honey and simmer until reduced. The French shallots should begin to caramelize. Add 1/4 cup water to pan to deglaze and stir. Add pecans. Stir. Sever hot as a side dish or atop a bed of fresh greens.

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Tasmanian Honey Ale Chicken Teriyaki

TASMANIAN HONEY ALE CHICKEN TERIYAKI

Serving: Yield 4 pax

Purchase our products from https://foreveryoungsg.wordpress.com/taverners-honey-ale/

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

https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients:

1. 2 chicken breasts (boneless and skinless), cut into 1/2-inch chunks

Marinade

2. 80ml soy sauce
3. 4 tbsp Mead
4. 4 tbsp Carob syrup
5. 1 tbsp minced garlic
6. 1 tbsp minced ginger
7. 250ml ALe

8. 1 tsp olive oil

Method:
1. In a large bowl combine all marinade ingredients.
2. Add chicken chunks and marinate overnight.
3. Lift chicken from marinade and set aside (if you want, you can skewer chicken onto bamboo sticks that have been soaked in water for 5 minutes.)

4. Pour marinade into a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, and let reduce to about 1 cup, stirring occasionally.

5. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat.

6. Add chicken and cook for about 8 to 10 minutes.

7. Add reduced marinade and cook for further 3 minutes until chicken is glazed and cooked through.

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SOY SAUCE KING PRAWN (HONEY MEAD + CAROB SYRUP)

Soy Sauce King Prawn (Honey Mead + Carob Syrup)

Ingredients:

12 king prawns, either fresh or frozen

*Corn flour for coating

400g oil

1 Tbsp Honey Mead

½ Tbsp Dark Soy Sauce

1 ½ Tbsp Light Soy Sauce

½ Tbsp Carob Syrup

*Butter 25g for sauce

Direction:

1) In a medium bowl, coat the prawn with corn flour.

2) Heat up the pan, add oil.

3) Turn to medium heat and slide prawn in.. Fry 2minutes on each side.

4) Remove from pan and drain on a paper towel. Repeat with remaining prawns.

5) Melt the butter over medium heat and add in sauce ingredients, honey mead,

dark soy sauce, light soy sauce and carob syrup, bring it to boil.

6) Add the prawns and stir-fry for 3-4 minutes.

7) Dish out and serve.

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HAKKA STEAMED PORK BELLY WITH TARO(HONEY MEAD+CAROB SYRUP)

Servings: 4 – 6

TIME: 4 HRS

INGREDIENTS:

1. 900g pork belly with skin

*1 tsp dark soy sauce

2. 900g taro

Pork marinade:

1. 20g red fermented beancurd

2. 3 tbsp Honey Mead

3. 3 tbsp oyster sauce

4. ½ tsp five-spice powder

5. ¼ tsp white pepper

Taro marinade:

1. 25g fermented red beancurd

2. ¼ tsp five spice powder

3. 1 tbsp Honey Mead

Sauce:

1. 20g shallots (minced)

2. 15g garlic (minced)

3. 50g fermented red beancurd

4. 2 tbsp Honey Mead

5. 300ml chicken stock

6. 1 tbsp Carob Syrup

7. 2 tbsp oil

Steps:

1. 1) Blanch 900g pork belly in boiling water for 5 minutes to remove odour and impurities.

2) Using a meat tenderiser, prick the skin. Pat dry the meat and rub 1 tsp dark soy sauce on the skin. Set aside for 15 minutes to dry.

2. 3) Heat oil for deep frying.

4) Fry the pork belly till golden brown and the skin puffs up.

3. 5) Soak in water bath to remove oil and soften the skin.

4. 6) When it’s cool enough to handle, remove from water bath. Slice it 1½ cm thick.

5. 7) For the pork marinade, mix 20g fermented red beancurd, 3 tbsp Honey Mead, 3 tbsp oyster sauce, ½ tsp five-spice powder, and ¼ tsp white pepper.

6. 8) Marinate the pork slices in the meat marinade for 1 hour.

7. 9) Slice taro into 1½ cm slices. Season the taro slices with the taro marinade.

8. 10) Deep fry marinated taro in hot oil for a minute.

11) Make sure it is fully submerged in oil during the deep frying process. This prevents the taro from disintegrating during the steaming process.

12) Assemble into a loaf tin or steaming bowl by alternatively sandwiching a slice of pork with a slice of taro. Set aside.

13) Heat up 2 tbsp oil. Stir fry 20g minced shallots and 15g minced garlic until fragrant.

Add in 50g fermented red beancurd, 2 tbsp Honey Mead, 300ml chicken stock, 1 tbsp Carob Syrup.

14) Pour the sauce until it reaches ¾ of the bowl.

15) Cover with aluminium foil

16) Steam on moderate heat for 3 hours or until the meat is melt in your mouth tender.

17) Unmould onto a plate before serving. Garnish with coriander leaves.

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The Eggnog

The Eggless Eggnog

Leatherwood Honey Orange Glazed Duck & Pear, Pomegranate Salad with Blue Cheese and Honey Nectar Vinaigrette

Pork Roast with Apple Mustard Glaze & Honey Mead French Glazed Shallots

Tasmanian Honey Ale Chicken Teriyaki

SOY SAUCE KING PRAWN (HONEY MEAD + CAROB SYRUP)

HAKKA STEAMED PORK BELLY WITH TARO(HONEY MEAD+CAROB SYRUP)

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The Eggnog

The Eggless Eggnog

Leatherwood Honey Orange Glazed Duck & Pear, Pomegranate Salad with Blue Cheese and Honey Nectar Vinaigrette

Pork Roast with Apple Mustard Glaze & Honey Mead French Glazed Shallots

Tasmanian Honey Ale Chicken Teriyaki

SOY SAUCE KING PRAWN (HONEY MEAD + CAROB SYRUP)

HAKKA STEAMED PORK BELLY WITH TARO(HONEY MEAD+CAROB SYRUP)

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