Beef with Honey & black pepper
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)
1 1/2 tbsp vegetable oil
1 garlic clove , crushed
1 small onion , sliced
500 g thinly sliced beef steak suitable for stir frying
Whisk together the Sauce ingredients then set aside.
Heat the oil in a wok over high heat until it is smoking.
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.
Add the beef and stir fry for 1 minute until just cooked to your liking. Remove beef and onion onto a plate.
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.
Add the beef and onion back into the wok, along with any juices from the plate. Toss in the sauce until just warmed through.
Serve immediately with rice.
Soy Honey Glazed Chicken
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
Pre-heat oven to 425°
Place chicken in an oven safe skillet, skin down
In a small bowl mix the vinegar, honey, Soy, ketchup, garlic and pepper flakes, then pour over the chicken
Bake for 20 minutes then turn thighs skin side up
Bake for another 25 minutes
Remove the chicken to a plate and let the sauce rest for 5 minutes so that the fat rises
Skim the fat off the liquid and place on stove on medium high heat
Mix together the cornstarch and water then add it to the heated sauce.
Cook while stirring for about 1 minute until the sauce has thickened.
Serve by pouring some of the sauce over the chicken and reserve the remaining to add as desired
Garnish with toasted sesame seeds
4 pc chicken thighs cubed
1 pc beaten egg
1/2 cup corn flour
1/2 cup chilli sauce
1 cup Beema honey Cotton Blossom
1/3 cup apple cider vinegar
1 tsp chilli flakes
chopped spring onions
Pre-heat oven to 190°C
Season the chicken with salt and pepper
Dip in the beaten egg and toss in the corn flour.
Quickly pan fry to seal and form a crispy skin.
Combine the chilli sauce, honey, vinegar and chilli flakes.
Spread the chicken onto a baking tray and cover with the sauce.
Bake in the oven for 15 minutes, toss in the sauce half way through cooking.
Serve with steamed rice and sprinkle with spring onion.
Yogurt honey flatbread wraps with fetta cheese salad
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
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 mint leaves
1 pc lemon zest and juice
1 tbspn cotton blossom honey
1 tbspn virgin olive oil
salt & pepper
Sieve the flour with the baking powder, soda powder and salt.
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.
Divide into 6 balls and roll out on a floured table to about 10" rounds.
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.
Shred the lettuce.
Blanche and peel the tomato then dice.
peel and deseed the cucumber and dice.
Crumble the fetta cheese.
Shred the roast chicken meat.
Pick the mint leaves and chop the parsley.
1. Combine all the ingredients for the dressing.
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.