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Recipes

HONEY PASSION FRUIT QUENCHER 

Directions

Add 3 table spoon of Tualang Wild Honey, one spooned out passion fruit , ½ a cup of fine crushed ice to Shake Jar and fill up with cold water and shake well and pour into Cocktail Glasses for your enjoyment.

Yield: 2 Servings
Preparation Time: 5 Minutes

Ingredients

. 3 table spoon of Tualang Wild Honey 
. One ripe passion fruit 
. ½ cup of finely crushed Ice
.  Ice water

Tip: You can tell that thepassion fruit is ripen by their wrinkled skin.



HONEY PASSION FRUIT

Directions

Spread one teaspoon of our delicious Tualang Wild Honey on half a ripe passion fruit and serve on a dessert plate.

Yield: 2 Servings
Preparation Time: 2 Minutes

Ingredients

. 2 teaspoon of our Tualang Wild Honey
. One ripe passion fruit


Tip: You can tell that thepassion fruit is ripen by their wrinkled skin.


Tomato and Kalamata Olive Salad with Tualang Wild Honey Vinaigrette

Directions

Place the onions in a small bowl and cover with cold water. Let stand 10 minutes. Drain and pat dry.
Combine the drained onions, tomatoes, celery, olives, and parsley in a salad bowl.
In a small bowl whisk the olive oil, honey, vinegar and mustard until blended. Add a pinch of salt and a grinding of black pepper.
Add to the tomato mixture and gently fold to combine. Serve at room temperature.

Yield: 4 to 6 Servings 
Preparation Time: 20 Minutes

Ingredients

 

 

Slow Cooker Lamb Shanks with Tualang Wild Honey-Pomegranate Glaze

These tender lamb shanks served with a glaze of honey and pomegranate molasses are the perfect dinner for date night or family night.

 Directions

With the tip of a sharp knife make deep slits in the meaty parts of the lamb shanks. Rub the surfaces with salt, paprika and pepper.

Spray the slow cooker insert with nonstick cooking spray. Spread the carrot, onion and celery in the slow cooker. Place the lamb shanks on top of the vegetables. In a small bowl stir the garlic, tomatoes, wine, honey and 2 tablespoons of pomegranate molasses until blended. Pour over the lamb shanks.

Cover and cook on low 5 hours or until the meat is coming away from the bone. Transfer the shanks to a side dish. Strain the juices through a strainer set over a heat proof bowl or into a fat separator with a strainer insert. Reserve the broth and vegetables separately.

Return the shanks to the slow cooker. Stir the remaining 2 tablespoons honey and remaining pomegranate molasses until blended and brush over the lamb shanks. Adjust heat to high. Cook, covered, 30 minutes. Turn the shanks and cook 30 minutes longer.

Meanwhile place the reserved vegetables in a blender. Skim the fat from the strained broth. Add the broth to the vegetables. Cool. Puree the vegetables and broth and transfer to a saucepan and bring to a boil. Reduce heat and boil gently until sauce is reduced by half, about 20 minutes.

Remove the lamb shanks from the slow cooker to a shallow serving bowl. Spoon out juices in the cooker and add to the reduced sauce. Spoon the sauce over the shanks.

YIELD: 2 TO 4 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 6 HOURS
TOTAL TIME: 6.5 HOURS

Ingredients