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Poached Autumn Fruit In A Honey ~ Apple Nectar 2 Pears, peeled and quartered 4 ripe, but firm figs 2 apples, peeled and cut into eighths 8 dried apricot halves 2 cups apple juice 1/3 cup Australian Karri Honey 1 lemon, sliced 4 cloves 1 cinnamon stick Combine all ingredients in a large, shallow saucepan and simmer very gently until fruit is tender, but not falling apart. Chill slightly, remove cinnamon stick. Serve in shallow bowls with honey-nectar poured over. Delicious
served with natural yoghurt dusted with cinnamon and a swirl of Serves 4.
Frosted Honey & Almond Carrot Cake 1½ cups Australian White Gum Honey 3 large eggs ¾ cup polyunsaturated oil 1½ cups grated carrot ¾ cup chopped almonds Finely grated zest of 1 orange 2¼ teaspoons plain flour 2¼ teaspoons baking powder ½ teaspoon each of ground nutmeg, allspice and cinnamon Pinch salt
Frosting 185g cream cheese 60g butter ¼ cup Australian White Gum (Wandoo) Finely grated zest of 1 orange ½ teaspoon of vanilla essence Make cake by beating Australian White Gum Honey and eggs together until light and frothy. Slowly pour in oil and continue beating until smooth. Stir in carrot, almonds, zest and sifted dry ingredients. Line a deep 20cm round sandwich cake pan with lightly buttered greaseproof paper. Pour cake mixture in and bake at 180ºC for 1 hour. Cover cake lightly with aluminium foil to prevent further browning and bake for a further 45 minutes. Allow cake to stand in pan for 10 minutes before turning out on to a cake cooler or wire rack to cool. Make frosting by beating cream cheese, butter, Australian White Gum Honey, orange zest and vanilla essence together until mixture is smooth and fluffy. Spread frosting over top and sides of cold cake before serving. Serves 8 to 10
1 Pork Scotch (pork neck collar butt - approx 1.5kg) ¼ cup of Honey ¼ cup oil ½ cup orange juice 1 tblspn orange rind Sauce ½ cup chicken stock 1 tblspn white wine vinegar 2 tblspns honey 3 tblspns Grand Marnier Arrowroot 2 oranges, segmented 1/3 cup walnuts Combine honey, oil, orange juice and orange rind. Marinate Pork neck 1-2 hours, turning occasionally. Elevate Pork on a rack, place into a baking dish. Bake on top shelf of oven at 180° C, cook approximately 50-60mins per kilo. Baste with marinade during cooking. To make sauce, combine chicken stock, vinegar, honey, Grand Marnier - allow to simmer and reduce. Thicken with arrowroot if necessary. Add the orange segments and walnuts. Allow pork to stand for 10 minutes before carving. Serve with sauce. Accompany with steamed asparagus, pumpkin and potato.
(Recipe Courtesy of The Australian Pork Corporation)
This page was last updated on Wednesday, January 16, 2008 00:14 |
