Ingredients2 cloves of garlic, crushed2 Tbsp of MVH Autumn Gold Honey½ Tbsp soy sauce1 Tbsp lemon juice½ Tbsp olive oil1 Tbsp butter2 salmon fillets, skin on¼ tsp smoked paprikaSalt and pepperMethodIn a small bowl, mix together the garlic, honey, soy sauce, and lemon juice and put aside.Heat the oil and butter in a cast-iron pan over a medium-high heat.Mix together the smoked paprika, salt and pepper then rub over the flesh of the salmon.Cook the fillets for 4-5 minutes.Turn the fillets and pour the sauce made earlier over the top. Continue to spoon the sauce from the pan over the fillets while they cook for another minute.Remove from the pan and serve on a bed of rice with some shaved spring onion and a side of greens.
The star of this side is the Sweet Tahini Sauce which simply uplifts often boring winter vegetables. We love this served with Grilled Haloumi or placed upon a generous dollop of Hummus for an easy, yet beautiful Winters meal.Ingredients1 bunch of baby carrots1 Tbsp. of MVH Mānuka Honey2 Tbsp. of dukkah¼ cup of sunflower seeds4 Tbsp. tamari1 bunch of corianderSweet Tahini and Honey Sauce50g tahini paste1 small garlic, finely chopped1 Tbsp. tamari soy sauce2 Tbsp. MVH Mānuka HoneySalt¼ cup of waterHerb Oil1 chili¼ cup olive oil¼ cup parsley, finely choppedSalt1 Tbsp. waterMethodPre-heat oven to 180°C. Coat the baby carrots with olive oil, honey and dukkah and roast for 40 minutes in the oven or until golden.Heat a small saucepan over a low
Serves 4.Ingredients½ cup almond meal4 eggs1 Tbsp. potato starch5 Tbsp. MVH Native Bush Honey2 Tbsp. butter / sunflower oil2 bananas, sliced in half½ cup good quality ricotta¼ good quality dark chocolate (we use Hogarths)1 tsp. chilli flakesMethodPlace almond meal, eggs, potato starch and 2 Tbsp. of Honey into a blender.Blend until the batter has a smooth consistency. Coat sliced bananas with the 2 Tbsp. of Native Bush Honey and set aside.Heat a medium pan and add ½ Tbsp. butter.Pour ¼ cup of batter into the pan, swirling around the mixture, and cook for 1 minute each side, or until slightly golden. Repeat with entire mixture.Keep the pan over a low heat and add bananas. Cook until golden on each side.Add dark chocolate and chilli flakes to a
This lovely warming slice is just what you need as the days begin to get cooler. If you are feeling a little naughty, a drizzle of good quality melted dark chocolate over the cooled slice is a nice addition.Time: 30 minutesServes: 8-10Ingredients:100g butter ⅓ cup MVH Mānuka Honey ¼ cup brown sugar 1 tsp. baking soda 1 cup desiccated coconut 2 cups rolled oats ½ cup plain flourMethod:Preheat oven to 180°C and line a small 21 cm slice tin with baking paper.In a medium-size saucepan over medium to low heat, melt the butter, honey and brown sugar together. Stirring well to combine.Add the baking soda. Stir to combine and the mixture will foam up.Fold through the coconut, rolled oats and flour and mix well to combine.Transfer the mixture to the slice tin and push
The tropical taste of Summer, perfect as an early morning pick me up.Prep Time: 15 minutesServes: 2Ingredients2 cups fresh pineapple, skin removed and cored 1 cup coconut milk 1 kafir lime leaf, stalk removed 1 tbsp. MVH Kamahi Honey 1⁄2 cup ice Juice of 1 lime Fresh Mint, Granola and Edible Flowers for servingIn a high-speed blender, combine the pineapple, coconut milk, kafir lime, honey, ice and lime juice. Blitz until smooth and thick adding more ice if necessary.To serve, divide the smoothie between two bowls, scatter over the granola and arrange the mint and edible flowers. You can also warm a little extra honey and drizzle over the top. Enjoy immediately.A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.
A Collaboration with BakerGathererInspired by the prosperous Nelson region and it’s amazing produce and food, dripping with goodness, this Tea and Honey Cake uses MVH Manuka Honey for it’s full-bodied and earthy flavours.This is then layered with Earl Grey infused Buttercream and plenty of cookie crumbs, because after all, what tea is complete without the perfect dipping cookie.There are also two ways to assemble this cake, a shorter and longer technique. So depending on how daring you are, the amount of time you have or the overall aesthetic you want to achieve, make sure you read both assembly instructions in the method below.Prep Time: 30 minsCook Time: 35 minsCrumb & Milk: 20 minsIngredientsHoney Cake430g plain flour300g caster sugar2 tsp.
Using MVH Beech Honeydew Honey. Sweet, savory, sticky and spicy, this golden chicken dish ticks all the boxes making a great shared or side dish.INGREDIENTS1kg free-range chicken nibbles 5 coriander roots, roughly chopped 4 large garlic cloves, peeled and chopped 1 small red onion, finely chopped 2 red chilies, deseeded and roughly chopped 1 Tbsp. fresh turmeric, minced 2 kafir lime leaves, finely shredded 4 Tbsp. fish sauce 4 Tbsp. of MVH Beech Honeydew HoneyMETHODFor the marinade, use a large pestle and mortar or food processor to pound or puree the coriander, garlic, onion, chili, turmeric, and kafir lime until it forms a paste. Add the fish sauce and honey and mix well.Rub the marinade over the chicken and transfer to the fridge and leave overnight to
A sweet spin on a Kiwi classic and a yummy weekend treat to share with the family. Using Kāmahi Honey, this recipe is great for both pancakes and pikelets.Kāmahi honey has an intense full-bodied flavour, like molasses or burnt toffee, which makes for a perfect caramel sauce.Preparation time: 15 minutesCooking time: 20 minutesMakes about 8 pancakesApple Pancake Ingredients:1 ½ cups standard white flour1 tsp. baking powder1 ¼ cups milk½ cup yoghurt2 eggs1 cooking apple, gratedGhee or butter for cookingCinnamon Honey Caramel Sauce Ingredients:50g butter2 Tbsp. MVH Kāmahi Honey1 tsp. cinnamonPinch of salt1 Tbsp. lemon juiceMethodPlace the flour and baking powder into a bowl and use a whisk to combine and aerate. Pour in the milk and yoghurt a
Ingredients:4 Tbsp. olive oil3 Tbsp. MVH Kāmahi Honey6 large parsnips, chopped into long strips5 cloves garlic, peeled1 onion, diced750ml vegetable stock1 can coconut milkSalt + pepper to seasonParsley, finely choppedMethod:Pre-heat oven to 180°C.In a small saucepan, mix olive oil and honey in a pot and heat slowly until runny. Place parsnips and garlic in large mixing bowl and coat with the honey mixture and salt and pepper. Place on a lined baking tray and cook for 45 minutes or until golden.In a large sauce pan, add a dash of olive oil and add onions. Cook until soft and fragment. Add Vegetable stock and coconut. Add roasted Parsnips and garlic and bring to boil. Turn off the heat. Using a stick blender, blend into a smooth consistency. Season with salt and pepper to
A yummy twist on a classic winter warmer.Ingredients:1/3 cup MVH Autumn Gold Honey 1/3 cup olive oil or coconut oil (melted) 3 large bananas, mashed ½ tsp. vanilla paste 2 large free range eggs P.inch of salt 1 tsp baking soda 100gm dark chocolate (70%), roughly chopped ¾ cup coconut thread ¾ cup ground almonds ½ cup gluten free flour ½ cup frozen raspberriesMethod:Preheat oven to 170°C and line a loaf tin with baking paper. In a medium size bowl, whisk together the oil, honey and vanilla until emulsified. Add the eggs and whisk again to combine. Stir through the mashed banana then add the baking soda and salt. Stir again. Now carefully fold through the chocolate, coconut thread, ground almonds and flour. Do not over mix. Pour the batter
A soul warming weekend breakfast for those cold winter mornings… and a welcome change from the usual pancakes. Plus – making the most of the short but sweet Fig Season!INGREDIENTS:8 mission figs 4 Slices of sourdough bread 2 Tbsp. MVH Kāmahi Honey plus some for drizzling125gm mascarpone 2cm of ginger, grated 2 Tbsp. roughly chopped walnutsMETHOD:Preheat the oven to 200°C, fan bake.Slice the figs in half and arrange on a lined baking tray. Drizzle the honey over the top and pop in the oven for 15-20 minutes until the figs look caramelised.While the figs are cooking, combine the mascarpone with the fresh ginger and mix to combine. Toast your sourdough and spread a good dollop of the mascarpone over each slice. Top with the caramel
Here at Mountain Valley Honey, we always enjoy tried & true family recipes.Ingredients125g butter½ cup caster sugar1 egg yolk2 cups plain flour1 tsp. baking soda¼ cup MVH Rātā Honey (warmed)MethodSoften butter and beat with caster sugar until light and creamy.Add egg yolk and beat well.Sift flour and baking soda together. Fold into the creamed mixture with warmed honey.Cover and chill for 30 minutes.Kneed mixture gently on a lightly floured surface. Roll out between 2 sheets of baking paper until 0.5cm thick.Using a 4.5cm cutter, cut rounds from dough. Arrange on a greased tray, space apart as they spread a little.Bake at 180°C for 8-12 minutes until firm to touch.When cool, sandwich together with white or pink icingEnjoy with your nearest and dearest 😊