Category Archives: Entertaining

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Honey ANZAC Cookies

Manawa Honey ANZAC Cookies

125g unsalted butter
1/4 cup Manawa Honey Honey
pinch sea salt
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
3/4 cups desiccated coconut
1 cup plain flour

Method

Preheat oven to 150ºC and line baking trays with baking paper.

In a small saucepan over low heat, melt the butter and honey, stirring until the mixture starts to bubble. Add a pinch of salt.

Combine the bicarbonate of soda with boiling water and add to butter mixture and then combine remaining ingredients in a separate bowl.

Pour melted butter mixture and the vanilla into dry ingredients and mix with a wooden spoon to combine well.

Roll 1 teaspoon of mixture into a ball and place on tray. Repeat with remaining mixture, allowing room for spreading.

Bake for 20 minutes or until golden brown.

Allow to cool on trays before transferring to a wire rack. Store in airtight container.

Fruit and Berry Compote

Mixed Berry Compote

Serves 4

3 small apples, peeled, diced
3 cups frozen mixed berries
1 small 1cm piece of pealed fresh ginger
1 star anise
1 cinnamon stick
1/3 cup honey, a floral blend not manuka.
1.5 tablespoons lemon juice
pinch of salt

1 cup cream
3 tablespoons honey

about 600ml vanalla bean ice cream

Directions

In a medium saucepan, add apple, mixed berries, ginger, star anise, cinnamon stick, salt, honey, and lemon juice.

Bring to a boil and simmer over low heat until the compote has thickened, about 10 minutes.

Before serving, let it cool and remove ginger nub, cinnamon and star anise.

In a bowl add the cream and whisk on high. Slowly add the honey and whisk until soft peaks form. Set aside until ready to top.

Brind the dessert together by putting two scoops of vanilla bean icecream into a small shallow dessert dish. Top with a scoop of apple-berry compote. Garnish with a dollop of honey whipped cream. Serve immediately.

Dutch Oven Pulled Pork with BBQ Sauce

Coming into winter there is quite often pork roasts on special somewhere. In this recipe I combine the flavour of Mrs Rogers Smokey BBQ Seasoning in a sauce and season the pork with Southern Mediterranean flavours.

Sumac is used in the rub and adds a lovely sharp lemon citrus hit to the roast. It also helps balance the seweet flavour of the pork fat as it renders with the slow cooking.

The rub and sauce can be made ahead of time.

For the pork

  • 1.5 to 2kg pork shoulder roastB10-leftver-roll-web (3)
  • 1/2 cup chicken stock
  • 1 apple cider vinegar

For the rub

  • 2 teaspoons paprika
  • 1 teaspoon ground sage
  • 1 teaspoon ground sumac
  • 1 teaspoon dried thyme
  • 1 teaspoon each salt and freshly ground black pepperPlace all the ingredients in a jar and shake to combine. Store sealed in your pantry and use as required.

     

For the sauce

  • 1 1/2 cups of tomato purée
  • 1/3 cup fine chopped red onion,
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar or honey
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon Mrs Rogers Smokey BBQ Seasoning
  • 1/4 teaspoon saltPut the tomato purée, onion, cider vinegar, sugar, Worcestershire sauce, crushed red pepper, garlic powder and salt in a heavy, medium saucepan and bring to a simmer over medium heat.Reduce the heat to very low and simmer, uncovered, stirring frequently, for 10 minutes to blend the flavors. Remove from the heat.

Bottle in a warm jar with lid and store in the fridge. Use within two weeks.

Method

Preheat the oven to 160 degrees C.

Coat the pork all over with the rub and place in the Dutch oven. Pour the stock and cider vinegar around the pork. Cover and cook in the oven for 4 hours to 4 hours and 20 minutes, until the pork is cooked through and easily breaks apart with a fork but still looks moist.

Remove the pork from the oven and place in a shallow baking dish, reserving the pan juices.

Set aside to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.  

Mix the pan juices and some of the sauce and warm to on the stove.

Serve the pulled pork in buns with caramelised sauce or with your choice of sides.

Tomato Kidney Bean Sauce

MB-Beens-webI love my kidney beans and in this recipe I have combined my kidney bean sauce with some yummy herb cheese meatballs

Tomato Kidney Bean Sauce with Meatballs

Ingredients  

Sauce

1 400g (12oz) can diced Italian tomatoes
3 tbsp tomato paste
1 cup stock (broth)
1 tsp Mrs Rogers dried rosemary
1 tsp Mrs Rogers dried oregano
1 tsp Mrs Rogers dried thyme
1 tsp Mrs Rogers dried basil
1 400g tin chopped tomatoes
1 400g tin well drained kidney beans
½ cup tomato paste
Salt and pepper to season  
½ cup chopped Italian parsley 

Meatballs

400g beef or lamb mince
½ onion chopped finely, red onion is great
1 egg, lightly beaten
1/2 cup bread crumbs, gluten free if required
1 tsp Mrs Rogers dried parsley
1 tsp Mrs Rogers dried rosemary
2 tbsp grated carrot
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or coconut oil
200g mozzarella cheese, the dryer the better, diced into small chunks (Optional)

 

Method 

In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all mixed evenly.  

Lightly oil the palms of the hands, and shape into medium sized, 3-4 cm meatballs.  Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 

Sauce  

In a pot over a medium-high heat combine all the ingredients and season with salt and pepper. Bring to a simmer and reduce be half. Once reduced pour over the meat balls and combine to coat the meat all over. Place over heat and simmer for ten minutes, turning often. 

Serve the meatballs over rice or pasta and top with the remaining sauce, sour cream and garnished with parsley or chives.

Honey Cheese Balls

Chese-ball3 teaspoons Manawa Honey
1/2 cup finely chopped nuts of your choice. Pecans, walnuts or cashews are my choice
1/2 cup finely chopped dried cranberries
125g crumbled feta cheese
125g cream cheese, softened
1 cup Gruyere or strong tasty cheese, grated
lollipop sticks

Directions

Mix the nuts and cranberries on a shallow dish and set aside.

In a food processor, add the feta, cream cheese, Gruyere, and honey. Pulse until well combined.

Use your hands to form tablespoon size balls and roll in the cranberry/pecan mixture.

Place on baking paper and repeat with the rest of the cheese mixture. Top each ball with a lollipop stick and place in the fridge for an hour or so to firm up.

Easy Honey Mixed Nuts

Hny-NutHaving some honey roasted nuts in my pantry is a staple as they can be used for so many things. Mixed with some dried fruits you have a great afternoon snack for the kids or yourself.

A quick blitz and you have a wonderful nut crumb to top a dessert or some ice cream or seasonal baked fruits.

They are also great served with your favourite cheeses with extra Manawa honey on the side.

Ingredients

1 cup raw unsalted almonds

1 cup raw pumpkin seeds

1 cup raw unsalted walnuts

1 cup raw unsalted peanuts

2 tablespoons Manawa Honey

1 tablespoon vegetable oil or melted butter

1 teaspoons ground cardamon

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Method

Preheat the oven to 160°C and line a rimmed baking sheet with baking paper.

In a medium bowl, combine nuts with honey, oil and spices, tossing to coat.

Spread nuts out in an even layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through cooking time.

Remove and let cool 10 minutes prior to eating.

Store in an airtight container for up to 2 weeks in the pantry.

Honey Vegetable Stir Fry

Manawa-Hon-S-FryWhile the ingredients list looks large this recipe is in fact very easy and quick to being together. Its great to get the kids helping and cooking. You can incorporate shredded chicken easily should you have some in the fridge.

This is also great as a side when served with some fried fish with lemon juice.

Ingredients

Sauce

2 tablespoons Manawa honey
1/2 cup vegetable or chicken stock (or water)
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon fresh grated ginger or 1 level teaspoon of powdered
2 cloves garlic, minced
3 teaspoons cornflour
2 teaspoons sesame oil

Stir Fry

1 tablespoon sesame oil
2/3 cup roasted, salted cashews
2 cups broccoli florets, chopped
3 medium carrots, peeled, then use the peeler and continue peeling the carrot into long strips
2 red peppers, sliced
1½ teaspoons cornflour
2 zucchini, thinly sliced
4 baby bok choy, chopped (if available)
1 cup fresh pineapple, diced

Method

Cook rice for serving, if desired.

In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the stock, pineapple juice, soy sauce, honey, ginger, garlic, cornsflour, and sesame oil.

Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.

Add the broccoli, carrots, peppers, and cornflour to skillet. Stir fry the veggies for 5 minutes. Add the zucchini, bok choy, and pineapple and stir fry for 5-10 more minutes. Add the sauce and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.

Place rice in a bowl and top with veggies. Sprinkle caramelized cashews, green onions, and toasted sesame seeds over top.

Serve immediately.

Honey Banana Mango Smoothie

bana-mgo-smthySo easy to make and the results are yummy, healthy and kids just love making these. Just 4-ingredients and this smoothie tastes like a banana mango ice cream.

Ingredients

4 bananas (400g). Peeled and cut into pieces, frozen

2 cups (300g) frozen mango pieces, de-stoned and peeled. 

2 Tbsp Manawa honey

1 cup chilled coconut cream

Method

Add the frozen mango pieces to a blender. Add ½ of the coconut milk and blend. You may need to stop and give the ingredients a stir. Blend until its all combined and thick. Add the banana pieces, honey, more coconut cream and blend to combine well till its think and creamy.

Pour out into two glasses and serve.

Minty Coconut Chocolate Truffles

Choc-trf-conut-mntIngredients

3 cups unsweetened shredded coconut
1/4 cup Manawa Honey
1/3 cup rice bran or coconut oil
1 tsp mint extract. You can also use rosewater.
180g bitter-sweet dark chocolate, melted.

Method

Line a cookie baking tray with baking paper and set aside.

Place the coconut, honey, mint, and oil in a food processor and pulse until it comes together.

Transfer to a small mixing bowl and using your hands, squeeze the mixture into about small balls. You may find that the coconut mix is crumbly, this is normal. Take your time to make the balls and press them very firmly and treat with care.

Place the coconut balls in the freezer for about 15 minutes or until firm.

Melt the chocolate in your microwave or double boiler. Using two forks, roll each coconut ball in the chocolate until completely covered. Let the extra chocolate drip off the fork. Place the chocolate truffle onto the prepared tray and place back in the freezer until the chocolate has hardened.

You can top the truffles with some extra coconut flakes before they harden. This step is optional.

Store in the refrigerator.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Ready In Minutes Manawa Honey Mixed Berry Compote

IMG_20171222_144749bOnly a few ingredients this recipe makes a wonderful compote or sauce from frozen mixed berries.

Ready in 15-20 minutes.

Ingredients

500g mixed berries
1 1/2 tablespoons Manawa Honey
2 Star anise
1 cinnamon stick (quill)
1 tablespoon warm water

1 tablespoon fresh lemon zest (optional)

Method

Add all of the ingredients to a small saucepan. Over a low to medium heat bring to a simmer and cook for 10 minutes or until reduced by 1/2, stirring occasionally.

Mash up the fruit as your stirring with the back of your spoon. Remove the Star anise and cinnamon use straight away or store in fridge for 4-5 days, sealed.

Serve with pavlova, ice cream, chocolate brownie, yogurt, toast or waffles. You can also use this in a mixed fruit smoothie.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

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