- Soothe A Sore Throat
- Honey Soy Roast Chicken
- Pressure Cooked Toffee Pudding
- Giant Waffles with Spiced Whipped Wescobee Honey Butter
- Panforte
- French Nougat with Pistachio and Cherry
- Rice and Rhubarb Pudding with Caramel Crust
- Roast Chicken Pieces with Honey, Tomato and Soy Glaze
- Cha Siu Pork Fillet with Wok Tossed Vegetables
- Chocolate Pizza with Honey Chocolate Icing
- Apple and Cinnamon Rolls
- Honey Glazed Roast Carrots and Parsnips
- Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing
- Chocolate Berry Self Saucing Muffins
French Nougat with Pistachio and Cherry
| Pre-Prep |
|---|
| Line a 20 cm cake tin with rice paper |
| Utensil List |
|---|
| Sugar thermometer |
| Ingredients |
|---|
| 2 cups caster sugar |
| 1 cup glucose syrup |
| 100ml Wescobee honey |
| 2 egg whites |
| Pinch cream of tartar |
| 50g chopped glace cherries |
| 200g shelled pistachio nuts |
| 2 tsps vanilla extract |
| Method |
|---|
| Slowly heat sugars in a thick based saucepan to 1400C using a sugar thermometer. |
| Using a clean mixing bowl, beat egg whites to a firm peak. |
| Slowly drizzle hot syrup into the peaked egg whites. |
| Stir through. |
| Pour hot nougat onto the rice paper, then top the nougat with more rice paper and press down firmly. |
| Cut warm nougat with a wet knife into squares and allow to set. |
| Preparation |
|---|
| 30 minutes |