Posted on Leave a comment

Greek Christmas Honey Cookies

Greek Christmas Honey Cookies - Bella Bees Honey Recipes

These Greek Christmas Honey cookies are super quick to bake and highly addictive! Melomakarona (μελομακάρονα) means “sweet blessings” Perfect to share with friends and family any time of the year.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Greek Christmas Honey Cookies

These Greek Christmas Honey cookies are super quick to bake, so much fun to make with the kids and highly addictive! Melomakarona (μελομακάρονα) means "sweet blessings" and are perfect to share with friends and family any time of the year.
Prep Time1 hr
Cook Time20 mins

Equipment

  • Mixing bowls
  • Baking trays
  • Saucepan
  • Greaseproof paper or baking sheet

Ingredients

Cookie Mix

  • ¾ cup (150g) Fine Semolina
  • cups (550g) Plain Flour (soft)
  • ½ tbsp Baking powder
  • ½ cup (100g) Orange Juice
  • 3 tbsp Cognac or Brandy optional
  • ½ cup (100g) Sugar Raw Sugar is best
  • 1 tbsp Cinnamon
  • ½ tsp Nutmeg (powder)
  • ½ tsp Clove (powder)
  • 1 tsp Vanilla Extract
  • ½ tbsp Baking Soda
  • 6 tbsp (90g) Water more or less as required
  • ½ cup (125g) Olive oil
  • ½ cup (125g) Vegetable oil Coconut oil works best
  • 3 tbsp (50g) Honey Marri, Jarrah or Eucalyptus works best
  • 2 Zest of two Oranges

Syrup Mix

  • cups (300g) Water
  • 3 cups (600g) Sugar
  • 2 Cinnamon Sticks
  • 3 Whole Cloves
  • ½ Orange cut into pieces
  • ½ cup (180g) Honey Marri, Jarrah or Eucalyptus works best

Garnish

  • 1 cup (200g) Chopped Walnuts
  • Powdered Cinnamon optional
  • Powdered Clove optional

Instructions

Syrup

  • Start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Allow to cool to below 40° C and then stir in the honey and set aside to cool completely.
    While the Syrup is cooling you can start the cookie mix.

Cookie Mix

  • In one bowl add the Semolina, Flour and Baking Powder and mix with a whisk to combine.
  • In another large bowl add the Orange Juice, the Cognac, the Sugar and Spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the Baking Soda and whisk for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the Water, the Oil, the Orange zest and Honey and whisk to combine.
  • Combine the two mixtures. Add the mixed flour, semolina and baking powder in the bowl with the rest of the ingredients and start kneading the dough. 
    Knead the dough using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as the cookies will become tough if over kneaded.
    Allow the dough to rest in the fridge until ready shape.
  • Preheat the oven to 180C. Layer the bottom of 4 large baking trays with parchment paper and start shaping the cookies.
    Pinch a portion of dough about the size of a walnut/ 30g (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like as mall egg.
    Place onto the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough.
    Melomakarona-Greek-Christmas-Honey-Cookies Bella Bees Honey
  • Place the baking tray in the oven and bake for approx. 15 minutes, or until the cookies are lightly browned and cooked through. If you have made them bigger you will need to extend the time.
  • When the cookies come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds each. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts and spices.
    Greek-Christmas-Honey-Cookies - Bella Bees Honey
  • Store the the cookies at room temperature in an airtight container. But remember they wont last long once the kids get their hands on them.
Posted on Leave a comment

Honey and Ginger Beer Christmas Fruit Cake

Honey and Ginger Beer Christmas Fruit Cake - Bella Bees Honey Recipes

This is a family favourite with a twist on the traditional Christmas Fruit Cake with the addition of Ginger Beer and Marri Red Gum Honey. Perfect any time over the holiday season with a nice cup of tea.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey and Ginger Beer Christmas Fruit Cake

This is a family favourite with a twist on the traditional Christmas Fruit Cake with the addition of Ginger Beer and Marri Red Gum Honey. Perfect any time over the holiday season with a nice cup of tea.
Prep Time1 d 1 hr
Cook Time4 hrs
Keyword: Eucalyptus Honey, Marri Red Gum Honey

Equipment

  • Large and small Mixing Bowls
  • Flour Sifter
  • 23cm Square Cake Tin
  • Baking Paper - Grease proof paper
  • Aluminium Foil

Ingredients

  • cups (250g) Chopped Raisins
  • cups (250g) Chopped Dates
  • cups (250g) Sultanas
  • ½ cup (65g) Mixed peel
  • ½ cup (65g) Chopped dried Apricots
  • ¼ cup (32g) Chopped glacé Ginger
  • ½ cup (65g) Halved Glacé Cherries
  • cups (375ml) Ginger Beer Normal Beer will work well too but add more glacé Ginger for the rich taste.
  • 1 cup (250g) Butter Salted butter works best for this recipe.
  • cups (250g) Honey Bella Bees Marri or Eucalyptus Honey works best for this recipe.
  • 3 Eggs Grandma used Duck Eggs for extra richness.
  • cups (250g) Wholemeal Self-raising Flour
  • cups (250g) White Plain Flour
  • 1 tsp (6g) Mixed spice
  • ½ cup (65g) Slivered Almonds

Instructions

  • Combine fruit ingredients with Ginger Beer in large bowl, cover, stand overnight. Do not refrigerate. You can use cling film or a clean tea towel to cover.
  • Line a deep square cake tin with 2 sheets of grease proof baking paper. A 23cm cake tin works best but you can make into loaves or other shapes if you wish.
  • Preheat oven to 150°C or 300°F. Drop by 50° if Fan Forced Oven
  • Cream butter and honey in small bowl until light and fluffy, beat in eggs quickly one at a time. Be careful not to over mix, beat until just combined.
  • Stir creamed mix into fruit mixture.
  • Sift the flours and spice together.
  • Stir in sifted flours and spice and then add the almonds.
  • Spread into prepared baking tin.
  • Cover the baking tin tightly with foil. Ensure as little moisture as possible can escape while baking.
  • Bake for about 3½ to 4 hours.
  • Once finished cooking leave the foil on the cake and allow to cool in the baking tin.

Notes

When the cake is completely cooled you can add some brandy and let that soak in overnight. 
Posted on

Wildflower Honey Shortbread

Wildflower Honey Shortbread - Bella Bees Honey Recipes

Butter, flour, sugar and a little salt. There’s not much that’s simpler than Shortbread. Add Bella Bees Wildflower Honey and cinnamon sugar for a perfect afternoon tea biscuit.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Wildflower Honey Shortbread

Butter, flour, sugar and a little bit of salt. There's not much that's simpler, and it's the purity of the flavours that makes Shortbread so wonderful. 🐝 Even if you are not a good baker, this one is hard to get wrong, and when you add Bella Bees Wildflower Honey and cinnamon-laced powdered sugar, it is a perfect afternoon tea biscuit.
Prep Time20 mins
Cook Time30 mins
Keyword: shortbread, Wildflower Honey
Servings: 25 Bars

Equipment

  • Mixer
  • 22cm square metal cake pan

Ingredients

  • cups Unsalted butter at room temperature For a Vegan Shortbread us Coconut Oil in place of Butter
  • 1 cup Powdered or Castor sugar Keep two Tablespoons back for Sprinkling
  • ½ tsp Sea Salt
  • 3 cups Self Raising Flour
  • ½ cup Bella Bees Wildflower Honey You can also use Creamed Honey for a thicker layer
  • ½ tsp Cinnamon

Instructions

  • In a mixer with the standard paddle, mix the butter, 1 cup of the sugar and the salt until combined.
  • Mix for 1 to 2 minutes, being careful not to over mix. With the mixer running, gradually add the flour and mix just until the dough comes together.
  • Divide the dough into quarters. Shape one quarter into a small log, about 2 inches in diameter, and cover with plastic wrap. Combine the remaining quarters and shape into a disc. Wrap the disc in plastic wrap and refrigerate both portions for 1 hour until firm.
  • Heat the oven to 350 degrees. Unwrap the disc of dough and press it into a buttered, 22 cm square metal cake pan, working the dough until it evenly covers the bottom of the pan. Prick the dough all over with a fork and set aside.
  • Unwrap the small log of dough and roll it into a rough 22- 26 cm rectangle (this does not need to be perfect -- the dough when baked will be crumbled as topping for the bars). Place the dough on an unbuttered baking pan.
  • Place the cake pan on the top rack of the oven and place the baking pan on the centre rack. Bake the baking pan shortbread until lightly browned along the edges, about 15 to 20 minutes, and the cake pan shortbread until golden brown, 30 to 35 minutes.
  • Transfer each pan when done to a cooling rack to cool completely. Run a knife along the edges of the cake pan to loosen the shortbread as it cools.
  • When the shortbread is cooled, spread the honey evenly over the cake pan shortbread. Crumble the smaller shortbread and sprinkle 1 cup of the crumbs over the honey.
    Lightly press the topping into the shortbread. Cut the shortbread into 5 rows in both directions to make 25 squares.
    Combine the remaining powdered sugar with the cinnamon and sift over the shortbread before serving.
Posted on

Sticky Honey Soy Chicken Wings

Sticky Honey Soy Chicken Wings - Bella Bees Honey Recipes

Nothing beats Sticky Honey Soy Chicken Wings as a light meal or snack. Bella Bees Forest or Eucalyptus Honey makes these a treat, served with a salad of Rocket, Avocado and Pomegranate.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Sticky Honey Soy Wings

Nothing beats Sticky Honey Soy Chicken Wings as a light meal or snack. Bella Bees Forest or Eucalyptus Honey makes these a treat, served with a salad of Rocket, Avocado and Pomegranate.
Prep Time2 hrs
Cook Time3 d 40 mins
Keyword: Eucalyptus Honey
Servings: 4 People

Equipment

  • Baking Tray

Ingredients

  • 1 kg Chicken Wings

Marinate

  • 1 Finely diced Shallot
  • 1 cm Finely grated Fresh Ginger
  • 5 cloves Minced Garlic
  • 1 Finely diced Red Chilli More or less to taste
  • 3 tbsp Dark Soy sauce
  • 3 tbsp Bella Bees Eucalyptus or Forest Honey
  • ½ tsp Sesame oil
  • 1 tsp Sesame Seeds for garnish

Salad Dressing

  • 1 Fresh Lime
  • 1 tbsp Coconut sugar
  • 1 tsp Sesame oil
  • Finely chopped Shallots for garnish

Salad

  • 1 Rocket Lettuce Usually a bag from Supermarket will do.
  • 1 Avocado Peeled, pitted and chopped.
  • ½ Pomegranate flesh More or less depending on your taste.

Instructions

Marinate the Chicken Wings

  • Prepare the Chicken wings in a bowl or large zip lock bags, 6 to 8 maximum.
  • Combine all the ingredients of the Marinate together and then pour over the Chicken wings.
  • Allow to marinate for a minimum of one hour. The longer you marinate the Chicken wings for the better the end result will be.

Cooking the Chicken Wings

  • Pre-heat oven to 180 degrees.
  • Place the Chicken Wings on a Baking Tray so they are not touching.
  • Brush with marinate so they are evenly coated and place into the oven.
  • Approximately every 5 minutes, quickly turn the chicken to prevent the sauce from burning and to get and even dark coating on wings.
  • The wings should take approximately 40-45 minutes to cook all the way through.
  • Once cooked remove to a serving platter and garnish with chopped Chilli and Sesame Seeds.

Salad & Dressing

  • Prepare the Rocket leaves, Avocado and Pomegranate into a Salad bowl.
  • In a small container or bottle mix all the Salad dressing ingredients and stir or shake vigorously to combine well.
  • Pour over the salad or leave to the side as you prefer.
Posted on

Honey Custard Tart

Honey Custard Tart

This quick and easy Honey Custard Tart, may not truly count as Vegan, but it is undoubtedly, “Tummy Friendly”. It is made with our Wandoo White Gum Honey , which is the most delicate of our honey varieties, and that makes it perfect for sweets and desserts. ⁠

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Custard Tart

This quick and easy Honey Custard Tart, may not truly count as Vegan, but it is undoubtedly, "Tummy Friendly". It is made with our Wandoo White Gum Honey, which is the most delicate of our honey varieties, and that makes it perfect for sweets and desserts. ⁠
Prep Time15 mins
Cook Time1 hr
Keyword: Honey, Wandoo Honey, White Gum Honey
Servings: 4 serves

Equipment

  • Food Processor
  • Mini Tart Tins
  • Large mixing bowl
  • Spatula 

Ingredients

  • 50 grams Orgran Vegan Custard Powder other custard powders will work as well.
  • 2 tbsp Bella Bees Wandoo White Gum Honey
  • 300 ml Almond milk
  • 300 grams Digestive Biscuits 
  • 50 grams Unsalted Butter
  • Mixed berries for the Garnish

Instructions

  • Place digestive biscuits and butter in a food processor and pulse until combined.
  • Distribute crumb mix into mini tart tins and compress to form tart base.
  •  Place tart bases in the fridge to harden.
  • To make custard, mix the custard powder and almond milk. Use spatula to remove any lumps and to create an even consistency.
  • Fold through the Wandoo White Gum Honey.
  • Spoon custard mix into Tart tins.
  • Decorate with Berries or garnish of your choice.
  • Place in refrigerator for 1 hour.
Posted on

Honey Soy Glazed Salmon

Honey Soy Glazed Salmon - Bella Bees Honey Recipes

Nothing beats fresh Salmon. Honey Soy Glazed Salmon with distinct taste of Eucalyptus Honey Soy, Ginger and Garlic complement the Salmon perfectly with a sweet and spicy flavour. A dish perfect with Salad or Rice.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Soy Glazed Salmon

Nothing beats fresh Salmon. Honey Soy Glazed Salmon with distinct taste of Eucalyptus Honey Soy, Ginger and Garlic complement the Salmon perfectly with a sweet and spicy flavour. A dish perfect with Salad or Rice.
Prep Time10 mins
Cook Time45 mins
Keyword: Eucalyptus Honey, Salmon
Servings: 4 Serves

Equipment

  • Baking Tray
  • Aluminum Foil

Ingredients

  • 4 Salmon steaks
  • 4 tbsp Bella Bees Eucalyptus Honey or Jarrah Honey if you prefer
  • 4 tbsp Dark Soy sauce
  • 1 tsp Sesame Oil
  • 4 cloves Minced Garlic more or less to taste
  • 2 cm Fresh Minced Ginger or finely chopped if you prefer
  • Sprigs of Coriander Use as a Garnish
  • Sliced Red Chilli Use as a Garnish

Instructions

  • Pre-heat oven to 180 degrees (fan forced) or 200 (non-fan forced)
  • Prepare and chop Red Chilli and Coriander
  • Combine the honey, soy sauce, sesame oil, garlic and ginger. Mix until fully combined. You can add some Red Chilli and Coriander if you wish.
  • Place the salmon in a Baking tray and drizzle over the Honey glaze sauce. Ensure the fish is well coated.
  • Cover the baking tray with Aluminium foil and bake for 25 minutes.
  • Remove the foil after 25 minutes and continue to bake for a further 20 minutes or until the fish is cooked.
    Re glaze the fish every 5 minutes with the juices in the baking tray as this will enhance the flavour and create a thick and even glaze on the fish. 
  • Remove from oven and serve with steamed rice or salad. Garnish with Coriander and Chilli slices to taste.

Notes

As an alternative you can wrap the glazed salmon into a foil envelop that you can cut open after 20 minutes to thicken the glaze.
Posted on

Honey Grilled Pears

Bella Bees Honey - Honey Grilled Pears
Roasted on sprigs of aromatic Rosemary these succulent Honey Grilled Pears take centre stage in a unique explosion of sweet and smoky flavour. A great sweet dish for a BBQ, a starter or as an accompaniment for a Pork dish, in place of Apple.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Grilled Pears

Roasted on sprigs of aromatic Rosemary these succulent grilled Pears take centre stage in a unique explosion of sweet and smoky flavour. A great sweet dish for a BBQ, a starter or as an accompaniment for a Pork dish, in place of Apple.
Prep Time5 mins
Cook Time10 mins
Servings: 6 Serves

Ingredients

  • 2 Large Pears, cored and wedged Skin on or off. Your choice.
  • 12 Rosemary stems or wooden skewers
  • cup Bella Bees Honey Wildflower or Forest is our favourite for this dish
  • ¼ cup Spanish Manchego Cheese or any hard mature cheese will work
  • 1 tbsp Sea Salt and Ground Black Pepper Lemon Pepper works well too

Instructions

  • Clean and cut Pears into quarters. Remove Seeds and core.
  • Preheat grill to medium-high or if using BBQ wait until meat has finished cooking and the coals are cooling down.
  • If using rosemary stems instead of skewers, pull leaves from the top of each stem.
  • Skewer pears and place onto foil covered tray. Drizzle with half of honey.
  • Grill until Pears are tender and golden around the edges. If using the BBQ place on the grill or leave on the tray and close the lid, usually for about 10 mins.
  • Once cooked, when the Pears are soft transfer grilled pears to a serving platter.
  • Immediately drizzle with remaining honey and sprinkle with cheese. Add Salt and pepper lightly, if desired.
Posted on

Honey Breakfast or Morning Tea Cake

Honey Breakfast or Morning Tea Cake - Bella Bees Honey Recipes

Honey Breakfast or Morning Tea Cake made with Wandoo White Gum Honey this a delicious treat with the perfect balance of sweetness and healthy goodness.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Breakfast Cake

Honey Breakfast or Morning Tea Cake made with Wandoo White Gum Honey this a delicious treat with the perfect balance of sweetness and healthy goodness.
Prep Time30 mins
Cook Time1 hr
Servings: 2 Loaves

Equipment

  • 2 large loaf pans - 5.25" x 9" x 2.75" in size.
  • Large mixing bowl
  • Zester for Orange zest
  • Pastry Brush
  • Cake Rack

Ingredients

For Cake:

  • 1 tbsp Butter, enough for 2 loaf pans
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Salt kosher or sea salt works best
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ginger powder Fresh Ginger works well if available but you need slightly more - 2-3 tsp or to taste
  • ½ tsp Ground or crushed cloves
  • 2 tsp Ground Allspice
  • cups Raw Granulated Sugar You can use white sugar if you prefer
  • ½ cup Brown sugar
  • 2 Oranges - zest from one Orange Use the Juice of Oranges for glaze
  • ½ cup Slivered Almonds chopped brown or white Almonds are fine too
  • ½ cup Rolled oats
  • 1 cup Olive Oil You can use coconut oil or Canola oil
  • 1 cup Honey Bella Bees Wandoo honey is best
  • 3 large Eggs They are best at room temperature for easy mixing.
  • 1 tsp Vanilla extract
  • ½ cup Juice of the Orange
  • cups Warm Coffee

For Glaze:

  • 1/3 cup Raw Granulated Sugar You can use white sugar if you prefer
  • 1/3 cup Orange juice Just the fresh Orange from the Zest
  • 1/3 cup Honey Bella Bees Wandoo honey is best
  • ½ tsp Ginger powder Fresh Ginger works well if available but you need slightly more - 1 tsp or to taste
  • Zest from one orange

Instructions

For Cake:

  • Grease 2 large loaf pans with butter and dust / coat with flour. Set aside or put in the fridge. You can also use PAM if you prefer.
  • Preheat oven to 350°F or 180°C
  • In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cup granulated sugar, light brown sugar and the zest from one orange and whisk together.
  • In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and 1/2 cup fresh orange juice - measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup. Whisk well this mixture well so honey is broken down.
  • Combine the two mixtures and stir with a wooden spoon or strong whisk. Add the warm coffee and mix until the ingredients are thoroughly combined and smooth batter.
  • Pour the batter into the two prepared pans.Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the centre and it comes back clean, around 50 minutes - 1 hour

For Glaze:

  • While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.
  • Allow this mixture to cool - It should be less than 40°c or back to room temp. Add the 1/3 cup honey and mix well.
  • Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.
  • Set the cakes aside and let cool. Once cooled, remove from the loaf pans onto a cake rake.
    Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months. 
    When you're ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.

Notes

You can use an electric mixer to combine the wet and dry mixes if you prefer. 
Posted on

Baby Back Ribs with Honey, Chipotle & Mango Glaze

Baby Back Ribs with Honey Chipotle - Bella Bees Honey Recipes

Baby Back Ribs with Honey Mango Glaze. With Eucalyptus Honey this is a sticky and sweet treat with the perfect balance of sweetness and smoky.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Baby Back Ribs with Honey, Chipotle & Mango Glaze

Baby Back Ribs with Honey Mango Glaze. With Eucalyptus Honey this is a sticky and sweet treat with the perfect balance of sweetness and smoky.
Prep Time20 mins
Cook Time4 hrs
Keyword: Baby Back Ribs, Eucalyptus Honey
Servings: 8 Serves

Equipment

  • Deep Casserole Dish with Lid
  • Alternatively use a BBQ with a Lid
  • Aluminum Foil
  • Saucepan
  • Baking Tray

Ingredients

Rib Preparation

  • 1 cup Honey Bella Bees Eucalyptus Honey is best with this recipe for a full flavour. Or if you prefer a lighter sweet taste use any other honey from the Bella Bees range is fine.
  • 2 slabs Baby Back Ribs Baby Back Ribs will have at least 8 to 12 ribs in a slab so about 700g to 1⅓ kg for each slab
  • 1 jar La Costena Mexican Style Chipotle In Adobo Sauce
  • 4 Ripe Mangos Cubed or sliced
  • 1 tsp Black crushed Pepper Use white pepper if up prefer. Add more or less to taste.
  • 1 tsp Salt Kosher or Sea Salt is best. Add more or less to taste.
  • 1 tsp Cornflour Optional - only required if you wish to have a thicker sauce.

Instructions

Cooking the Ribs

  • Remove ribs from packaging, rinse and pat dry. Remove any membrane from backside of ribs. Place in shallow tray or plate, sprinkle salt and pepper evenly and set aside. Keep chilled.
  • In a small sauce pan, add chipotle and mango. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon.
  • If using an Oven set the set temperature to 120°c or if you are using a BBQ let the coals burn off until they are glowing.
  • Wrap the ribs, ⅔ of the sauce mixture and ½ the honey into an aluminium foil package , sealing tightly and place the packs onto a baking tray or onto the BBQ. Close the lid and place into the over or into the BBQ for about 2 hours.
  • After 2 hours, carefully flip the ribs package and let cook for another 2 hours.
  • After 4 hours remove from the oven or BBQ and carefully open the aluminium foil pack. Be careful of steam when opening. Place the Ribs and any excess liquid into a deep tray and brush the remaining sauce mix onto the ribs. You can add a tsp of corn flour to thicken the sauce if you wish if there is excess liquid.
  • Let the ribs cook another 30 minutes or until slightly coloured on top.
  • Once the ribs are cooked drizzle the remaining honey over the ribs and mix with the sauce. Be careful not to let the sauce go above 40°c once the honey is added.
  • Remove, garnish and serve - best with Rice or Baked potatoes.

Notes

You can thicken the sauce with a some corn flour - aprx 1 tsp if desired when taking the ribs out of the foil pack. 
Posted on

Honey Sriracha Grilled Chicken Wings

Sticky Honey Soy Chicken Wings - Bella Bees Honey Recipes

Honey Sriracha Grilled Chicken Wings. With Eucalyptus Honey is a hot and spicy treat with the perfect balance of sweetness and hot spice.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Sriracha Grilled Wings

Honey Sriracha Grilled Chicken Wings. With Eucalyptus Honey this is a hot and spicy treat with the perfect balance of sweetness and hot spice.
Prep Time10 mins
Cook Time20 mins
Keyword: Eucalyptus Honey, Sriracha sauce
Servings: 8 Servings

Equipment

  • BBQ with Lid or Deep Casserole Dish
  • Large mixing bowl
  • Ziplock Bag

Ingredients

Wing Preparation

  • 2 Kgs Chicken Wings
  • 2 cups Honey
  • 3 cups Rice Wine Vinegar
  • ¼ cup Sriracha Hot Sauce
  • 1 tsp Salt Kosher or Sea Salt is best
  • 1 tsp Cracked Black Pepper or white pepper if you prefer
  • ½ Bunch Coriander for decoration presentation You can also chop some coriander into the marinade if you wish.

Instructions

Preparation

  • Place wings in a large bowl and rinse with cool water. Add rice wine vinegar, sriracha, salt and ½ of the honey. Fold to incorporate all the ingredients and coat the wings evenly.
  • Leave the wings to soak in their marinade for at least 1-2 hours or for best results overnight in a large ziplock bag.
  • If using an Oven set the set temperature to 120°c or if you are using a BBQ let the coals burn off until they are glowing.
  • If using an over place the wings on a baking tray and brush with any additional sauce. Allow them to cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes. Brush with more sauce as required during the cooking process.
    If using a BBQ grill, place the wings on the grill, cover with a lid and cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes. Brush with more sauce as required during the cooking process.
  • Towards the end of the cooking process, brush the remaining honey onto the wings. Letting the wings cook for 3-5 more minutes or until the honey crystallises.
  • Remove from heat and serve, garnished with coriander leaves.