ASSAM PRAWNS

Ingredients:

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.

 BAK KWA

Serving: Yield 6 pax

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

Ingredients:

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~~

 HONEY SCONES

Serving: Yield 4 pax

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

 THE EGGNOG

Serving: Yield 4 pax

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

Serving: 20 pcs

Purchase our Pure Carob Powder from https://foreveryoungsg.wordpress.com/organic-pure-carob-powder-roasted/

Ingredients:

1. 165g rolled oats

2. 115g plain flour

3. 50g Pure Carob Powder

4. 150g raisins

5. 140g salted butter

6. 15ml vanilla pod paste

7. 1/2 tsp baking powder

8. 1/2 tsp ground cinnamon

9. 1/4 tsp sea salt

5. Cover with cling wrap and refrigerate the dough for half an hour, then transfer tablespoons of it to a lined baking sheet.

6. Flatten slightly.

7. Bake for 15 to 20 minutes, until golden at the edges but soft in the middle.

8. Leave on the baking sheet for 5 minutes before transferring to a rack to cool.

Serving: Yield 4 pax

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

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.

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/

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

[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.