HONEY AS
NATURE
INTENDED
TA H I H O N E Y
Honey Walnut Cookie Ice Cream Sandwiches
with citrus honey ice cream
I N G R E D I E NTS
FO R TH E CO O K I E S
TH E F I N A L TO U C H
3 cups all-purpose flour
1 tsp baking soda
pinch of salt
¼ tsp ground cinnamon
150g butter
¾ cup brown sugar
½ cup Tahi honey
½ tsp vanilla extract
1 large free-range egg
¾ cup chopped walnuts
In a bowl, sift together the flour, baking soda,
salt and cinnamon.
Remove ice cream from the freezer and
allow to soften. Stir through the zest well and
add honey, stirring only gently to create ripples.
Return to freezer to firm.
FILLING
Scoop up about 4 tablespoons of dough per
large cookie pictured, and roll into a ball.
Place and press slightly onto the prepared
baking sheets. Bake until the cookies are just
puffy (or a little bit flat in the middle for a
gooey texture), about 8 to 10 minutes.
1 litre premium vanilla
ice cream
¼ cup Tahi honey
finely grated zest of
½ a lemon and ½ a lime
In a separate bowl beat the butter and brown
sugar together until fluffy. Stir in the honey,
vanilla extract, and egg until thoroughly
combined. Stir through the walnuts. Mix the
flour mixture into the wet ingredients just until
combined (don’t over-mix), and chill the dough
for at least 1 hour or overnight. Preheat oven to
175ºC. Line baking sheets with baking paper.
Allow the cookies to cool on baking sheets.
Store in an airtight container until needed.
CARBON NEUTRAL HONEY NEW ZEALAND
www.tahinz.com
Serve a large ball of the citrus honey ice cream
between two honey walnut cookies.
HONEY AS
NATURE
INTENDED
TA H I H O N E Y
Honey-baked Chicken
with roasted grapes and blue cheese
I N G R E D I E NTS
M ETH O D
8 free-range chicken thighs or pieces (skin on)
½ cup good quality white wine vinegar
½ cup white wine
2 Tbsp Tahi honey (plus extra for glaze)
1 bay leaf
A few sprigs of thyme
salt and freshly ground black pepper
5-6 small bunches of red table grapes
2 Tbsp extra virgin olive oil
50g blue cheese
Place the chicken in a container
or plastic bag with the vinegar, wine,
honey, herbs, and salt and pepper
and refrigerate for at least 4 hours
or overnight.
FO R TH E SA L A D V I N A I G R ET TE
¼ cup white wine vinegar
1 Tbsp Tahi honey
1 Tbsp dijon mustard
½ cup olive oil
TO S E R V E
salad leaves, crusty bread
and extra blue cheese
CARBON NEUTRAL HONEY NEW ZEALAND
Preheat oven to 180°C fan-bake.
In a large roasting dish place the
marinated chicken skin side up,
with the grapes nestled around it.
Pour remaining marinade over and
drizzle the olive oil, on top.
Bake for 20 minutes then open
oven and dot a few teaspoons of
extra honey on top of exposed
chicken skin. Return to oven and
bake a further 10 to 15 minutes until
chicken is golden and when tested
with a sharp knife the juices
run clear.
www.tahinz.com
Place chicken and grapes on a
serving platter and sprinkle over
blue cheese. Serve with salad greens
and crusty bread.
To make the vinaigrette – whisk
together the vinegar, honey and
mustard. Add some of the olive
oil, mix well and then add the rest.
Season with salt and pepper.
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