Header photo credit: Comvita Manuka Honey and nutritionist Caitlin Rule
Manuka honey is not only good for your gut and your skin but its soothing properties can also help your overall wellbeing, not to mention it tastes delicious in any number of recipes, try these courtesy of Comvita Manuka Honey
Prawns with Honey, Garlic & Brown Butter Chilli Jam
• 1kg green prawns, weighed whole
• 50g butter
• 2 tbsp Comvita UMF 5+ Mānuka Honey
• 4 cloves garlic, crushed
• 1 red chilli
• 1/4 cup finely chopped chives
• 1/2 tsp lemon zest
• 1 tsp salt
• 1 tbsp lemon juice plus extra lemon for serving
• 1 tbsp extra virgin olive oil plus extra for cooking
• Extra lemon zest and salt flakes for serving
Prep: 30-40 minutes | Cooking: 25-30 minutes | Serves: 4
Shell and de-vein prawns. Slicing them down the back so they curl up as they cook.
Place butter in a small saucepan, melt and continue cooking until it smells nutty and the milk solids have turned brown. Remove from heat and allow to cool for five minutes.
Cut the chilli in half. Finely chop one half and finely sliced the other.
Mix together the garlic, finely chopped chilli, all but one tablespoon of chives, Mānuka honey, lemon zest, salt and oil. Then slowly stir in the brown butter.
Pour half this mix over the prawns and toss to coat. Set aside to marinade for at least 10 minutes.
Add the lemon juice to remaining marinade.
Mix together one teaspoon each of lemon zest and salt flakes and set aside with the sliced chilli and remaining chopped chives. This will be used to garnish.
Heat a large pan on medium heat add a drizzle of oil. Once hot add the prawns in batches. Cooking for one minute each side, they should be golden brown. Once cooked add all the prawns back to the pan and pour over remaining sauce. Toss to coat, the sauce should quickly caramelise.
Remove from the heat and serve scattered in your prepared garnish. Drizzle with extra Mānuka honey and serve.
Strawberry Carrot Breakfast Cake
For the cake:
• 2 cups (180g) grated carrot
• 1 cup (125g) chopped strawberries (fresh or frozen)
• 1 tsp vanilla extract
• 1/4 (85g) cup Comvita UMF 5+ Mānuka Honey
• 2 eggs
• 1 cup (150g) quick oats
• 2 cups (190g) almond flour
• 2 tsp baking powder
• 1/4 tsp salt
For the coconut honey frosting:
• 2 tbsp melted coconut butter
• 1 tsp Comvita UMF 5+ Mānuka Honey
• 2 tbsp milk of choice
Prep: 10 minutes | Making: 25-30 minutes
Preheat the oven to 160°C / 320°F.
Grease and line a mini loaf pan or square baking pan with baking paper.
Combine the wet and dry ingredients together, then fold in strawberries.
Spoon the mixture into the loaf pan and top with extra diced strawberries.
Bake for 25-30 minutes or until toothpick inserted comes out clean. (Bake for 40-45 minutes for a larger pan).
Mix together the frosting ingredients then drizzle on top and enjoy.
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