Recipes

Prep time: 5 min Cook time: 35 minServings: 4   Ingredients 1 kg chicken nibbles 1/3 cup Happy Valley's Rewarewa Honey 1/4 cup bourbon Zest and juice of 1/2 an orange 2 garlic cloves, finely grated 2 tbsp smokey paprika 1/2 tsp chili powder 1/2 tsp salt Method Preheat oven to 200°C Fan Bake. Combine all the marinade ingredients in a large bowl and mix well to combine. Place chicken nibbles in marinade and toss to coat. If time allows you can pop these in the fridge to marinade for longer if you wish Arrange chicken nibbles in a single layer on a lined baking tray. Reserve any left over marinade. Place in the over and bake for 15 minutes. After 15 minutes turn the nibbles over and pour over any left over marinade. Return to the oven and bake for 20 more minutes or until nibbles are golden and sticky. Serve immediately. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them! Recipe crafted by @missgraysouffle

Prep time: 30 mins + 3-4 hours or overnight marinatingCooking time: 2 1/4 hrsServings: 4   Ingredients 2kg pork spare ribs, cut into individual ribs Basting sauce 2 Tbsp vegetable oil 6 shallots, finely diced 6 cloves garlic, minced 6 tbsp finely grated fresh ginger 1/2 cup Hoisin sauce 2 cups tomato sauce 1 cup Happy Valley's Squeezy Multifloral Mānuka Honey + 1/4 cup to finish 2 tbsp rice vinegar 2 tsp sesame oil 1/2 tsp chilli flakes Serving suggestion: With a bed of rocket or salad greens, and a bowl of hand water!   Method Heat oil in a large frying pan over medium heat. Add shallots, garlic and ginger and cook for about 5 minutes until translucent, stirring often. Add remaining ingredients and simmer for 15 minutes. Remove from heat. In a large bowl, mix half of the basting sauce with the ribs, making sure they are all covered. Leave to marinate for a few hours or overnight. Preheat the oven to 150°C and place ribs in a large roasting dish. Pour over remaining sauce to cover ribs evenly. Cover with tin foil and cook for 2 hours, turning and basting the ribs every 20-30 minutes. Increase oven temperature to 200°C, remove foil and drizzle with extra measure of honey. Cook for a further 10-15 minutes, watching the ribs carefully so they don’t catch or burn. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5minsCooking time: 6 hoursServings: 6   Ingredients 1kg boneless pork belly or pork slices 1 squollop (or 1/4 cup) of Happy Valley's Squeezy Rewarewa honey 1/2 cup soy sauce 1/4 chinese cooking wine (Shaoxing Wine) 1 cup water 2 cloves garlic, finely minced 1 tsp grated ginger 2 tbsp corn flour 1 tsp white pepper Spring Onion Coriander Servings suggestions: Jasmine rice or Bao buns Asian Slaw Method Dice pork belly into inch sized cubes. Toss pork belly in corn flour and white pepper, shake off any excess. Mix together soy, honey, shaoxing wine, water, garlic and ginger. Place pork in slow cooker, pour over the sauce. Stir to coat and cook on high for 4-6 hours or low for 8 hours (see recipe notes) or pressure cook for 25 minutes. When cooked pork should be tender and starting to fall apart. Carefully drain off the sauce into a saucepan and reduce for 10 minutes to thicken and get stickier. Taste the sauce and if you like a particularly sweet sauce add a squizzle more of honey. In a large non stick pan carefully fry off the pork in batches until nicely caramelised. Normally about two batches so not to over crowd the pan. Toss the pork pieces through the reduced sauce, use as much or as little sauce as you like. Serve on steamed jasmine rice with slaw or use as a filling in Bao buns with slaw and Japanese mayo. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5 minsCooking time: 20 mins Servings: 3-4 Ingredients 2-4 salmon fillets 2 limes 1 tsp cracked black pepper 3 squeezes (or 3 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey Pinch of salt Fresh coriander to garnish Serving suggestions: Green rocket salad with avocado, almonds and feta. Roasted sweet potato.   Method Preheat oven to 200°C. Zest the limes into a small bowl. Add the juice of the limes about 2 generous tablespoons. Add the honey, salt and half the pepper, mix together. Line a baking dish and place salmon fillets skin side down. Pour over the glaze, sprinkle over the remaining pepper and bake for 10 minutes. After 10 minutes quickly remove from the oven and baste with the glaze and pop back in the oven for a final 10 minutes. For a more caramelized top switch over to grill for that final 10 minutes but watch closely so it doesn’t burn. Spoon over the pan juice/glaze just prior to serving and garnish with fresh coriander. Serve with a green salad and roasted sweet potato or on a bed of rice with sauteed greens. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!

Prep time: 5 minsCook time: 6-8 hours slow cooker/25 minutes pressure cooker   Ingredients 600g chicken breast 20g butter 1 squallop (or 3 tbsp) of Happy Valley Squeezy Kids or Clover Honey 3 tsp wholegrain mustard 1 tsp dijon mustard 1 large onion, finely diced 2 cloves garlic, crushed 2 carrots, diced 1 and 1/2 cup chicken stock 1/2 cup cream 1/2 cup frozen corn 2 tbsp cornflour Salt & pepper to season Small handful fresh chopped parsley Recipe Notes: If you have a very large oval slow cooker it would be beneficial to double the sauce and increase to 800g of chicken. If pressure cooking, thicken the sauce after release of pressure and switch to saute mode to thicken sauce. If you don’t have a slow cooker this could be done on the stove-top in a fry pan with a lid and cooked on low for 45 minutes. Method Saute diced onion and garlic in butter for 3-4 minutes until softened. Add to slow cooker with chicken breasts and diced carrots. Mix together chicken stock, mustards and honey pour over chicken. Season with salt and pepper. Set slow cooker for 6 hours on high or 8 hours on low. This recipe works really well in a multi cooker pressure cooked for 25 mins (see recipe notes). With half an hour of cooking to go carefully lift out the chicken breasts and pop on a plate and set aside for a few minutes. Add cream and corn to sauce. If you are cooking on low, flick it to high at this point. Mix the cornflour with a couple of tablespoons of water to form a slurry and pour into sauce. Stir well and return the chicken to the slow cooker leave to cook for a final half and hour to allow the sauce to thicken. Stir through a handful of fresh chopped parsley. Serve with mash potatoes, rice or cauliflower mash. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!