Healthy Recipes

28 October 2005

Annabelle White samples delicious thyme honey* from New Zealand’s South Island (it’s high in anti oxidants) and combines it with smoked chicken and capsicum for a delightful lunch or supper dish. Annabelle is a TV and radio cook who has written 8 books and works with many corporates to promote healthy eating.

Smoked Chicken Pawpaw and Capsicum Salad

1 red capsicum, deseeded and thinly sliced
½ pawpaw, deseeded, skinned and sliced
½ bunch spring onions, finely chopped
1 Santa Rosa smoked chicken, skin removed and diced
3-4 handfuls salad greens
Toasted walnuts (optional)
Small chunked roasted (warm) potatoes or freshly cooked (warm not hot) asparagus (optional)

Method
Mix all the ingredients together in a salad bowl and drizzle with buttermilk dressing.

Buttermilk dressing
• This is equally delicious with a freshly cooked seafood salad. Yum!
• 1/3 cup mayonnaise
• 1/3 cup Tararua buttermilk*
• 1 tsp finely grated lemon peel
• 1 tsp lemon juice
• Ό tsp salt
• ½ tsp minced garlic
• 1 tsp thyme honey
• 1 tsp Dijon mustard
• Combine together and drizzle lightly over the salad.
Serves 6

The thyme honey provides a delightful natural herby sweetness to the salad dressing that lifts the chicken and salad greens.
* Tararua buttermilk is available in the dairy section of the supermarket.
* Airborne Honey from selected stores and supermarkets in NZ. US customers online sales at Fast Pak Store.

Honey is the flower transformed, the landscape distilled. Airborne Honey in Christchurch produces a great range of specialist honeys, including distinctive grassy thyme from the South Island mountains. Try rata, rewarewa, honey dew, heather or orange blossom honeys if thyme not available.

Thyme Honey Ice Cream

• ½ cup (100gms) Airborne Honey NZ thyme honey
• 4 tbsp water
• 4 egg yolks
• 300 mls whipped cream


Method
Melt the honey and water together slowly until the honey has dissolved. Stir, then bring the liquid to a rolling boil, until there are little even-sized bubbles all the way across the pot. Whisk the egg yolks in a large bowl with an electric beater. With the beater running, slowly pour in the hot syrup. Continue whisking until the mixture has cooled and is double its volume, or as thick as whipped cream. Fold whipped cream into mixture, checking sweetness. Pour into a mould, cover with plastic wrap and freeze for a minimum of 8 hours.

To Serve
Leave at room temperature for 5-10 minutes to soften slightly. Run a knife around mould, sit mould momentarily in 2.5 cm of hot water and put ice-cream onto a serving platter. Garnish with flowers if possible.
Serves 6

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