- 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
Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing
| Ingredients |
|---|
| 50g lightly toasted Moroccan curry blend |
| 4 chicken breasts thinly sliced |
| 1 tblsp Wescobee honey |
| ¼ cup chopped parsley |
| ¼ cup chopped coriander leaves |
| ¼ cup chopped mint leaves |
| 4 tblsp extra virgin oil |
| Tzatziki Dressing Ingredients |
|---|
| 200g Greek yoghurt |
| ½ grated cucumber, squeeze out any extra juice |
| 2 tblsp lemon juice |
| 3 crushed roasted garlic cloves |
| ½ cup mint leaves chopped |
| Method |
|---|
| Toss the lightly toasted spice blend into a mixing bowl. |
| Roll the chicken pieces into the blend until well coated. |
| Add honey, chopped herbs and olive oil, coat well. |
| Put chicken pieces onto skewers. |
| Just combine all ingredients and allow the yoghurt to re-set in the fridge for 1 hour. |
| Serve with grilled sweet potato rosti. |
| Cooking Time |
|---|
| BBQ or grill each skewer for 6 minutes – that’s 3 minutes on each side, allow them to rest before serving. |