Better_HomesandGardensAustralia-February_2017

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bowl, then stir in shallots and soy sauce.

4 Heat oil in a large non-stick frying pan

over a high heat. Cook salmon fillets,

turning every 2 minutes, for 8 minutes or

until golden brown. Add 2 Tbsp of the

miso mixture and cook, turning salmon,

for a further 30 seconds or until miso

mixture begins to blacken slightly. Remove

salmon from pan and transfer to a plate.

5 Pour remaining miso mixture,

lime juice and 1 Tbsp water into pan.

Cook, stirring, for 2 minutes or until

mixture is boiling. Remove from heat.

6 Divide noodles and broccolini among

4 serving plates and top each with a

salmon fillet. Drizzle over hot miso sauce

and scatter with sesame seeds. Top with

pickles and serve with lime on the side.

Honey, sage and bacon roast chicken

Preparation time: 15 mins

Cooking time: 40 mins

Serves 4

4 chicken marylands*

4 rashers streaky bacon

24 sage leaves, plus extra

2 sprigs, finely chopped*

2 Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground

black pepper, to season

¼ cup alpine honey

1 bulb garlic, halved crossways

2 red onions, cut into wedges

Mashed potato, to serve

*See Cook’s tips, page 84

1 Preheat oven to 210°C. Wrap

each maryland with a bacon rasher.

Arrange chicken, seam-side down,

in a large 3–4cm-deep oven tray.

2 Scatter ½ of the sage leaves on top

of chicken. Drizzle with 1 Tbsp of the

oil and season. Roast for 20 minutes.

3 Meanwhile, combine honey and extra

sage in a small bowl then season.

4 Remove chicken from oven. Arrange

garlic and onion in tray and drizzle with

remaining oil. Brush chicken with ½ of

the honey mixture. Return to oven and

roast for a further 20 minutes or until

cooked through, basting chicken with

remaining honey mixture halfway through

cooking. Garnish with remaining sage

leaves and serve with mashed potato.

Banana, honey, walnut

and chocolate loaves

Preparation time: 20 mins

Cooking time: 1 hour

Makes 12

175g unsalted butter, melted,

plus extra, to grease

3 very ripe bananas

1 cup brown sugar

1 cup yellow gum honey

3 free-range eggs

2 cups plain flour

1 tsp bicarbonate of soda

½ tsp fine salt

100g dark chocolate, finely chopped

½ cup walnuts, roughly chopped

Mascarpone drizzled with

honey, to serve

CHOCOLATE HONEY ICING

¼ cup yellow gum honey

60g dark chocolate, finely chopped

1 Preheat oven to 180°C. Grease

the holes of an 8-hole ¾-cup

capacity mini loaf tin (see Cook’s

tips, page 84) and line with baking

paper for presentation, if desired.

2 Put bananas in a large bowl and mash

with a fork until almost smooth. Stir in

sugar, honey and melted butter then beat

with a whisk until smooth. Beat in eggs, 1

at a time, until just incorporated. Sift flour,

bicarb and salt into batter and stir with a

spoon until combined. Fold in chocolate.

3 Spoon a heaped ¹⁄³ cup of the

batter into each tin hole. Scatter each

with a little chopped walnuts. Bake

for 30 minutes or until cooked when

tested with a skewer. Set aside in tin

for 5 minutes to cool slightly then turn

out onto wire rack to cool completely.

4 Clean tin, regrease and reline

(if desired) and repeat Step 3 with

remaining batter and walnuts to

make 4 more loaves (12 in total).

5 Meanwhile, to make chocolate

honey icing, put honey and 2 Tbsp

water in a small saucepan over a

medium heat. Cook until hot but not

boiling, then remove from heat. Whisk

in chocolate until melted and smooth.

Drizzle icing over loaves. Serve with

honeyed mascarpone on the side.

Honey and bacon roast chicken Banana, walnut and choc loaves

Photography Andre Martin; styling Jane Collins, Annette Forrest

The flowers the bees visit give honey its flavour

86 BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au