Pegasus Post: February 03, 2022

Thursday February 3 2022 9
Honey is part of nature’s bounty
Because honey lasts
forever, it’s a safe bet
that you have some
in your pantry. It can
be used in many
ways
uncovered, at 220 deg C for
60min from a cold oven or until
vegetables are cooked through
and lightly browned.
Devilled sausages
Serves 4
Honey soy beef and
noodle stir-fry
Serves 4-5
Ingredients
2 tablespoons peanut oil, place
in frypan
1 small red onion, thinly sliced
600gm rump steak, cut into
strips
1 teaspoon minced ginger
½ red chilli, de-seeded & finely
chopped
400gm mixed vegetables
½ teaspoon ground five spice
½ cup liquid honey
¼ cup soy sauce
350gm noodles
Handful fresh coriander leaves,
chopped
Roasted cashew nuts, roughly
chopped
Directions
Heat oil, add onion and stir-fry
over medium heat until it beings
to soften.
Increase heat and add beef
and stir-fry until meat browns.
Reduce the heat and add ginger,
chilli, vegetables and five spice,
and continue stir-frying for a
further minute.
Pour over honey and soy sauce,
stir through, and continue cooking
for a further five minutes until
meat is cooked and vegetables are
heated through and tender.
Cook noodles, then drain.
Serve the stir-fry beef and vegetables
over the noodles, or toss
the noodles through. Garnish
with fresh coriander and cashew
nuts.
Honey mustard glazed
kumara
Serves 4
Ingredients
½ cup liquid honey, place in
large bowl with
2 tablespoons balsamic vinegar
2 tablespoons wholegrain mustard
1 tablespoon water
1 tablespoon peanut oil
1 tablespoon root ginger, grated
2 large golden kumara, peeled
and cut up into bite-size pieces
2 large red onions, peeled and
cut into wedges
Directions
Combine the honey/balsamic
vinegar/mustard/water/peanut
oil/root ginger, then add the kumara
and onions. Toss to coat the
vegetables well.
Place on oven tray that has
been lined with two thicknesses
of non-stick tin foil, and bake,
Ingredients
Up to eight sausages (preboiled)
1 tablespoon olive oil, place in
frypan
1 onion, halved and sliced
1 fresh pear, cored and sliced
¼ cup tomato sauce, place in jug
with:
2 tablespoons cornflour
2 tablespoon worcestershire
sauce
2 tablespoons honey
½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon coriander
1 tablespoon brown sugar
¼ cup raisins
Directions
Heat olive oil and fry sausages
until browned.
Add onions and pear, then cook
for a further 2min. Add raisins to
the tomato sauce mixture, then
pour the mixture into the pan and
mix well.
Transfer to a large casserole
dish and bake at 180 deg C for
60min.
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