Honegar

TasteMaker Honegar is made from cold pressed New Zealand apple juice and honey, for added health benefits and sweetness.

It can be taken as a health tonic or used in salad dressings or for marinading meat.

The first published account of the use of Honegar was in the text Folk Medicine: A Vermont Doctor’s Guide to Good Health, by D.C. Jarvis, M.D., published in 1958. Dr. Jarvis considered  Honegar the ultimate “health food” claiming it could destroy harmful bacteria in the digestive tract and recommended it as a digestive tonic to be consumed with meals.  It has traditional been seen as tonic for relief from arthritis, insomnia, and to cleanse the blood and remove the build up of toxins in our bodies.

4% Acidity. 750mls.

Recipes

Honegar Chicken

2 tbsp vegetable oil

8 chicken thighs or drums

salt and ground black pepper

2 chopped onions

8 slices sun-dried tomatoes drained,

3 tbsp soy sauce

½ cup TasteMaker Honegar

1 Tablespoon brown sugar

fresh parsley

Heat the oil in a fry pan, add the chicken pieces and season with salt and pepper. Fry over a medium heat until golden-brown.

Add the onions - fry until softened. Add the sun-dried tomatoes, soy sauce, Honegar and simmer for 3 minutes, or until the chicken is cooked through.

Garnish with chopped parsley.

Honegar Potato Salad

1 tbsp TasteMaker honegar

2 tsp dijon mustard

2 tbsp olive oil

2 tbsp walnut oil

sea salt

ground black pepper

900g new potatoes, e.g. Jersey Benne

1 tbsp chopped fresh tarragon leaves

2 spring onions, finely chopped

2 tbsp chopped gherkins

fresh walnuts to garnish

Put the Honegar, mustard, oils, salt and pepper in a screw-top jar. Shake well.

Cook the potatoes in boiling salted water for about 20 minutes until tender. Drain well and, when cool enough to handle, cut into halves or quarters if preferred.

Place the potatoes in a mixing bowl with the tarragon, spring onions and gherkins. Add the Honegar dressing. Serve warm and garnish with walnuts.

Serves 4 - 6