Recipes

Ingredients:

• 1 clove garlic crushed
• 1 tbsp seeded mustard
• 1 tsp grated lemon rind
• 2 tbsp lemon juice
• 2 tsp curry powder
• 1 tsp sambal oelek
• ¼ cup CAPILANO honey
• 8 lamb cutlets

Method:

1. Combine all ingredients in a bowl. Set a small amount of the marinade aside in a separate bowl to use later for drizzling.
2. Rub mixture into lamb cutlets. Cover with cling wrap and place in refrigerator. Leave to marinate for 3-6 hours.
3. Cook lamb on a preheated BBQ or grill until browned and cooked to preference.
4. Serve on a plate with seasonal vegetables and drizzle remaining marinade over cutlets.

For an added touch when serving, place pineapple rings down centre ridge of ham and place cherries in the centre of the rings. Place diagonal cuts of Angelica between pineapple rings for leaves. Serve hot with roasted vegetables.

Ingredients:

• 1 Pre cooked ham approx 6 kg
• 1 tbsp grated orange rind
• ½ cup orange juice
• 1 cup CAPILANO honey
• Whole cloves
• Pineapple rings (optional)
• Angelica (optional)
• Candied Cherries (optional)

Method:

1. Trim fat and rind from ham. Leave minimal coverage of fat on ham.
2. Place ham in a roasting pan, fat side up. Bake at 125 0 C in oven for 1½ hours.
3. Remove ham from oven, pour off excess fat. Score ham diagonally with a sharp knife and place 1 clove in each diamond shaped area.
4. Blend grated orange rind, orange juice and CAPILANO honey. Spread mix on ham. Return to oven for 40 minutes, basting frequently with glaze until nicely browned.

Ingredients:

• 1 tbsp sesame oil
• 1 tsp light soy sauce
• 2 tbsp CAPILANO Honey & Ginger
• 2 cloves garlic (crushed)
• ¼ cup water chestnuts
• ¼ cup bamboo shoots
• 1 carrot
• 1 capsicum
• 500g pack egg noodles
• 500g green prawns (shelled and deveined, tails intact)

Method:

1. Place egg noodles into boiling water. Cook until just tender. Strain, run under cold water and refrigerate.
2. Cut capsicum and carrots into thin strips. Toss carrot, capsicum, bamboo shoots and water chestnuts through the cooled noodles.
3. Place sesame oil into hot pan. Add garlic and prawns, saute. Add soy sauce and CAPILANO Honey & Ginger turning prawns to coat. Prawns will turn pink when cooked.
4. To serve place a nest of noodles on plate and top with prawns. Pour sauce from pan over the dish so it drizzles through the noodles. Garnish.

Ingredients:

• 4 chicken breasts
• 375ml mango nectar
• 250g Brie cheese
• 1 mango (or 1 tin mango slices as an alternative)
• 1 packet French Onion soup
• 3 tbsp CAPILANO Honey & Ginger
• Cornflour (to thicken sauce)

Method:

1. Butterfly each chicken breast and open out flat.
2. Cut mango and Brie cheese into thin slices. In the middle of each chicken breast place slices of Brie cheese followed by slices of mango and a drizzle of the CAPILANO honey & ginger. Roll each chicken breast individually and wrap with cling wrap to hold the shape. Refrigerate for 45 minutes.
3. In a bowl combine french onion soup, mango nectar and remaining CAPILANO honey & ginger and mix thoroughly.
4. Unwrap chicken breasts and place on a baking tray. Drizzle sauce on chicken and cover tray with foil. Bake in oven at 1800C for 45 minutes.
5. Remove foil from tray and scoop sauce back over the chicken. Place uncovered tray back in oven for a further 5 minutes.
6. Remove chicken from oven and serve on a plate with rice and seasonal vegetables. Add a small amount of cornflour to sauce in pan to thicken and drizzle over the top of the chicken.

Ingredients:

• 500g pork or chicken strips
• 1 cup sliced onion
• 1 cup sugar snap peas
• 1 clove garlic crushed
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp corn flour
• CAPILANO honey to glaze
• 1 packet chilled noodles (prepare as per, instructions & drain)
• 1 bunch bok choy chopped (leaves & stalks separated)
• 1 cup red capsicum sliced
• 2 tablespoon vinegar
• ½ cup sherry or chinese rice wine
• ¼ cup CAPILANO honey
• ¼ cup cashews

Method:

1. In a hot wok with a little oil quickly brown pork or chicken in three batches. As each batch is cooked (1-2 mins.) add a drizzle of CAPILANO honey, cook a further 30 seconds to glaze, remove and set aside to rest.
2. Add a little more oil, toast cashews drizzled with CAPILANO honey. Add a little more oil, toss in the vegetables (save the leaves till later). Toss over heat until a rich colour is achieved (1-2 mins.)
3. Add the combined sherry, CAPILANO honey, soy and vinegar with bok choy leaves and continue to stir till leaves begin to wilt and sauce thickens. Return pork or chicken to pan, add noodles, stir to combine and coat all ingredients with sauce and serve immediately.

Hints:

• Save time and buy your meat strips and diced stir-fry vegetables already prepared!

Ingredients:

• 1 Australian pork mini roast or ask butcher for pork nut roast
• 1 / 3 cup CAPILANO honey
• 1 / 3 cup cooking oil
• 1 / 3 cup lemon juice

Method:

1. Place pork on roasting rack, brush with a combination of CAPILANO honey, oil and lemon juice.
2. Place in a pre-heated oven at 180°C.
3. Cook for approximately 40 minutes per 500g, 80 minutes per 900g.
4. Baste regularly during cooking. To test, pierce with a skewer, the juices should run clear. Rest for at least 10 minutes.
5. Serve with steamed vegetables, baked potatoes and gravy.

Hints:

• When baking, always remember to place the shelves in the oven before pre-heating. Open the door quickly, add food and close straight away, this way you will not lose heat.
• Always rest the meat before carving as this allows the meat to relax - the result is a more juicy, tender roast. As pork is low in fat, bake low fat potatoes in a separate pan by simply spraying with a film of olive oil spray.
• The lemon honey mixture gives a marvellous colour to the pork and also makes a wonderful base to any instant gravy mix.