Target Cards

19 Mustard and Honey Chicken Drumsticks with Mustard Cream Sauce 2kg chicken drumsticks 375ml honey and lemon marinade Mustard Cream Sauce 300ml sour cream 250g Dijon mustard 1/2 cup/120ml honey and lemon marinade Honey and Lemon Marinade 1/2 cup/120ml olive oil 2 tablespoons lemon juice 1 tablespoon honey 1 tablespoon freshly crushed garlic 2 bay leaves, crushed Marinate drumsticks in a non-metal container in enough marinade to coat well. Cover and stand 30 minutes at room temperature. For Flat-top, Charcoal and Gas Barbecues Heat until hot. Place an oiled wire cake-rack over the grill bars. Cook drumsticks on the rack for 15/20 minutes, turning frequently. Transfer the drumsticks onto a square of baking paper on the grill bars. Brush with marinade turning frequently for 10/15 minutes until well glazed and cooked to the bone. Mustard Cream Sauce: Mix the sour cream, mustard, honey & lemon marinade together in a heat-proof bowl. Place at the side of the barbecue to heat through. Serve drumsticks with the mustard cream sauce. Serves 6-10 © 2006 81847781DF Target Cards 1300 735 700 Ian Lowry Registered Agent 0418 686 078 il@bel.peterblackshaw.com.au Peter Blackshaw Real Estate Belconnen Lawry Place, Macquarie, ACT 2614 Phone: 6251 9111 Fax: 6251 9112 LicensedAgentWaltooveyPtyLimitedACN083351231 “ My local knowledge and marketing experience-your guarantee of the bestoutcome! ” t Target Cards 1300 735 700 INGREDIENTS 1 cup/250ml liquid honey 1 cup/250g sugar 250g almonds, toasted, chopped 250g hazelnuts, toasted, chopped 125g glacé apricots, chopped 125g glacé peaches, chopped 100g candied mixed peel 1 & 1/2 cups/185g flour, sifted 1/3 cup/45g cocoa powder, sifted 2 teaspoons ground cinnamon 155g dark chocolate, melted Rice paper METHOD Place honey and sugar in a small saucepan and heat, stirring constantly, over a low heat until sugar dissolves. Bring to the boil, then reduce heat and simmer, stirring constantly, for 5 minutes or until mixture thickens. Place almonds, hazelnuts, apricots, peaches, mixed peel, flour, cocoa powder and cinnamon in a bowl and mix to combine. Stir in honey syrup. Add chocolate and mix well to combine. Line an 18x2cm shallow cake tin with rice paper. Pour mixture into tin and bake for 20 minutes. Turn onto a wire rack to cool, then cut into small pieces. Makes 32 Oven temperature 200°C, 400°F, Gas 6 Panforte Chocolate Please disregard this notice if you are listedwith another agent. © 2007 51980301 PP Target Cards 1300 735 700 Get the best results, first time, every time. If you’re thinking of selling,call me. Nicole Lambe 0407 775 592 nlambe@barryplant.com.au rowville@barryplant.com.au 150KellettsRoad,RowvilleVic3178 T 0397532828 F 0397532433 Paul goes the distance to get the best results… Hawaiian Pork Kebabs 1kg boneless pork cut into 2.5cm cubes Soy & honey marinade 1/2 pineapple cut into 2.5cm cubes 2 red capsicums cut into 2cm squares 1 small onion cut into 4 and separated Soaked bamboo or metal skewers Soy & Honey Marinade 1/4 cup/60ml soy sauce 2 tablespoons honey 1 tablespoon sherry 2 cloves garlic, crushed 1 teaspoon grated fresh ginger Mix all ingredients together Marinate pork cubes in enough sauce to coat well in a non-metal container for 30 minutes at room temperature, Thread pork cubes onto skewers alternately with the pineapple, capsicum and onion pieces. Brush with marinade and cook as below. For Charcoal Kettle and Hooded Gas Barbecue Prepare barbecue for indirect heat. Place on oiled grill bars and cook with lid or hood down for 25/30 minutes, turn once or twice and brush with marinade. For Flat-top and Electric Barbecue Grill Place a wire cake-rack to sit 2.5cm over the grill bars. Heat barbecue until hot. Place the kebabs on grill and brush with marinade. Turn after 5 minutes and brush again. Continue to cook for 25 minutes. A D V A N C E D 68 South Terrace, South Perth WA 6151 He is a champion, working hard on behalf of his clients. If you are thinking of selling, you won’t find a more committed or dedicated agent. © 2006 51676795 PP Target Cards 1300 735 700 www.remax.com.au Call Paul on 0411 220 506 Direct Office 9474 7706 paul@remaxadvanced.com.au