1kg Russet potatoes
1 egg lightly beaten
Sea Salt Flakes (to taste)
Fresh Ground Black Pepper (to taste)
1 red or yellow medium onion peeled and grated
1 tablespoon chopped parsley (optional)
1 tablespoon finely chopped chives (optional) plus extra for final garnish
1 tablespoon rice flour (we find this makes them bind together better and makes them very light and crispy)

Crispy potato fritters with smoked ocean trout, creme fraîche and salmon pearls

We’re a household which celebrates both Jewish and Christian festivals and While we typically make latkes to celebrate Hanukkah we have pretty adopted them as our go to Christmas brunch dish.
Served with lashings of smoked ocean trout, creme fraîche, big juicy salmon pearls & fresh chopped herbs there is nothing quite like this hugely satisfying combination of hot, cold, crunchy and creamy.
If you prefer something sweet then the combination of home made apple sauce and creme fraîche with a light dusting of icing sugar can’t be beat. While not a difficult recipe they rereads a little time consuming but you won’t regret it.

The recipe below is based on an old Claudia Roden recipe which has morphed and changed over the years to suit our preferences. It will serve 4 people but just add more potatoes if you want more latkes.

Preparation

Peel the potatoes and leave to soak in cool water for an hour or two
When ready to cook, pat dry with a towel and then coarsely grate them into a linen tea towel
Roll the tea towel up and squeeze as much liquid as you can from then potatoes
Add to a bowl and then combine the grated onion, lightly beaten egg, salt and pepper, flour and herbs and mix well

Cooking:

Fill a heavy based frying pan with clean vegetable or olive oil and heat until very hot (test a pice of potato and when it sizzles you’re good to go)
Take one tablespoon of the mixture and carefully add it into the frying pan flattening it with the back of a spoon or spatula
Cook until golden on one side then turn over
Avoid over crowding the pan to ensure proper cooking
Once golden on both sides remove and place on paper towel to drain the oil and then keep warm in oven (150 C) until all the latkes have been made

Presentation:

Once all your latkes are cooked plate them onto a flat serving dish
Serve alongside your smoked trout or salmon, creme fraîche, salmon pearls and extra chives and let everyone make their own

Enjoy and happy holidays to you all.

By Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

1 large onion

1 green capsicum

2 yellow capsicums

1-2 jalapeno peppers

1-2 tbsp olive oil

2 large vine ripened tomatoes

1 medium zucchini

a knob of butter

pinch cayenne pepper

1 tsp hot paprika powder

Preparation

Peel onion. Core and deseed capsicums, cut into 3 cm dice. Finely chop jalapeno(s).

In a large sauce pan heat a drizzle of olive oil and butter. Sauté capsicum, onion, jalapeño for 3-4 minutes. Add tomatoes roughly chopped and cook until soft and broken down a bit. Add zucchini (chopped into 3cm cubes), sauté until al dente. Season with salt, cayenne pepper and paprika.

Mix and enjoy!

Taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

“My Dad was a mad keen cook and one of the reasons I developed such a passion for food. He made this dish years ago for every barbecue my parents ever hosted and we thought that it would be a fitting tribute to add a bit of Dad to the menu.”

Ingredients

400g dried lima (butter) beans

1 smoked pork knuckle, cooked

1 large onion, peeled and chooped

2 cloves garlic, finely chopped

200g passata or 3 large, very ripe tomatoes, skinned and chopped

4 rashers of bacon, chopped

1 1/2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/4 tbsp apple cider vinegar

1/4 tsp cayenne pepper

1/2 tsp red chilli powder

1/2 tsp smoked paprika

Preparation

Wash beans and soak overnight. Drain and add to saucepan with 1 L of water and the pork knuckle. Simmer with covered lid for at least 2 hrs. Drain and set aside. Reserve cooking liquid for later.

Shred knuckle (discard bone and fat) and set aside.

Preheat oven to 170 C.

Sauté bacon in saucepan until cooked. Remove bacon and reserve fat for later. Add onions and garlic to bacon fat. Sauté until translucent.

Transfer to casserole and add passata, mustard, Worcestershire sauce, apple cider vinegar, spices, beans, bacon and pork knuckle and reserved cooking liquid. Season with salt & black pepper. Mix well, cover with lid and bake for 1- 1/2 hrs.

Enjoy!

Taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

Here is our classic & easy Hollandaise Sauce recipe that turns the humble poached egg into a heavenly delight.

A classic hollandaise is usually created by blending eggs with lemon juice however we prefer to add a white wine reduction and a bit of spice to add depth and liven it up.

Hollandaise is the traditional sauce for Eggs Benedict and it is what makes our eggs Benedict so perfect and addictive aside from the perfectly cooked poached eggs of course.

Ingredients:

200 g unsalted butter

1/4 cup good quality white wine vinegar

2 tablespoons water

2 bayleaves

A few black peppercorns

3 egg yolks

Juice half lemon

Splash of tabasco

Splash of Lea & Perrin sauce

Pinch Sea Salt Flakes

Preparation

Melt the butter slowly and allow to cool slightly.

Place vinegar, water, bay leaves and back peppercorns in a small saucepan and reduce over heat until you are left with one tablespoon of liquid

Transfer to a small bowl that fits snugly over a small saucepan filled halfway with hot water

Add egg yolks and whisk well over medium heat until thick and foamy

Whisk in butter a little at a time still over heat being careful the sauce doesn’t get too hot or it will split. When all the butter has been added, the sauce should be rich and creamy and coat the back of a spoon

Add the Lemon Juice, Tabasco, Lea and Perrins & a pinch salt flakes to taste

Enjoy!

Taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

Serves 2 to 4 people

Level: Easy

Time: About 30 minutes

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons Harissa*

• 2 teaspoons tomato paste

• 2 large red bell peppers cut into 1/4 inch dice

• 1 large yellow or brown onion diced into medium dice (smaller than the bell peppers)

• 4 cloves of garlic skinned and finely sliced

• 1 tablespoon ground cumin

• 2 x 400 g cans of whole Italian San Marzano tomatoes

• 4 large free range eggs

• 1/2 cup labne* store bought or thick greek yoghurt

• Salt flakes

• Chopped parsley for garnish

• Lightly toasted brioche* for mopping up the sauce

Preparation

1. Heat the olive oil in a large heavy frying pan.

2. Add the harissa, tomato paste, garlic, cumin, onion, bell peppers, and a generous pinch of salt flakes.

3. Stir and saute over medium heat until the peppers soften.

4. Add the tomatoes and cook for another 10 minutes or so until the tomatoes have broken down and the sauce is fairly thick.

5. Taste for seasoning. Can add cracked per here is you like.

6. When you’re happy with your sauce, the next step is to make small wells into the sauce and carefully crack each egg and gently place one egg inch well.

7. Cook gently until the egg whites are set but the yolks are still runny. We like to cover our pan to help the eggs cook more evenly and faster.

8. Remove from the heat & sprinkle with the parsley. Serve immediately with thick slices of plain toasted brioche.

Serving Suggestions

• Serve the dish from the table with the labne or yoghurt and some lightly toasted brioche on the side to mop up the sauce.

• You could try adding some fresh spinach or a drained can of chickpeas to the tomato sauce base before adding the eggs to provide more texture and interest although it is perfectly good as it is.

• This is excellent with a glass of chilled Rose and served with a green salad on the side.

Taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

Cooking Time: About 30 minutes all up
Skill Level: Easy/Medium
Serves: 4

Ingredients

• 8 slices brioche (we of course use the Wild Honey one) cut 1.5” thick

• 4 large organic eggs

• 1 cup whole milk

• 1/3 cup cream (pouring cream)

• A few drops of good quality Vanilla Essence

• 1 teaspoon ground cinnamon

• Pinch nutmeg or a few grates of nutmeg pod

• 4 tablespoons unsalted butter

Preparation

• Preheat oven to 180° C

• Prepare one large frying pan and take out butter from fridge

• Use a mixing bowl that is wide enough to fit the bread slices (a shallow wide rimmed bowl is best) then add the cracked eggs, milk, cream, vanilla essence, cinnamon & nutmeg and whisk with hand whisk until combined. No need to whisk too much.

• Soak each piece of brioche in the egg mixture turning the slices over once to soak both sides. take each piece our and let the excess egg wash
  drip off.

• Heat some of the butter in the firing pan and when the butter sizzles place two of the bread prices in the pan. Adjust the heat so it’s not too hot. Cook on each side until each piece is golden brown.

• Once cooked arrange slices on a baking tray and place in oven to keep warm while you cook the remaining pieces

• Once they are all finished you plate up two pieces as shown above on a lovely plate with some of the suggestions below.

Serving Suggestions:

• Greek yoghurt sprinkled with brown sugar & served with strawberries, raspberries, blueberries, blackberries.

• Greek yoghurt and fruit compote (for easy compote you can buy ready made one from Bonne Maman – peach or apricot are good choices or make a quick one with some frozen berries & castor sugar).

• Creme Fraiche with maple syrup & berries.

• Serve up the French Toast on a lovely tray with napkins, a flower or two, fresh squeezed juice or champagne if the mood strikes & Mum’s favourite coffee or tea with cup & saucer. She’ll be in heaven.

This recipe is a Wild Honey Signature dish and is taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

Traditionally there is a lot of parsley, a lot of coriander, soaked bulgur wheat and some people add onions, and/or tomatoes but in this recipe, we create a new take on the classic Tabouleh by adding sunflower seeds and pumpkin seeds, and topping it with finely sliced grapes.

This is an addition that we ‘borrowed’ from Chef Yossi when he hosted one of our Wild Honey Masterclass Events many years ago. As Chef Yossi says (who also learnt this tip from another chef whilst travelling through the hills of Israel): “A good chef copies. A genius chef steals!”

Ingredients:

1 large bunch fresh parsley – washed, dried and stems removed

1 large bunch of fresh coriander – washed, dried and stems removed

1 bunch spring onions – washed and roots removed

1 medium red onion diced finely (optional)

A handful of firm seedless red grapes

1/4 cup pumpkin seeds

1/4 cup sunflower seeds peeled

Juice of 1 lemon

3 tablespoons good quality extra virgin olive oil (more or less to your preference)

Sea salt flakes & crushed black peppercorns to taste

This recipe serves two as a side dish.

Preparation

Roast the sunflower and pumpkin seeds in a roasting pan until slightly coloured (no oil needed).

Chop all the herbs to small to medium size depending on preference.

Finely slice and spring onions and mix together with the herbs.

Dice the red onion to small dice.

Finley slice the grapes.

Mix all ingredients together and dress with olive oil & lemon juice at the last moment.

Season to taste with salt flakes and the crushed pepper.

Tabouleh Recipe Variations:

• Add pomegranate seeds instead of the grapes.

• Add a small amount of cooked bulgar wheat and smatter it through the salad – the herbs should make up 90% of the salad.

• Add roasted pistachios or other nuts and seeds as preferred.

Taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40

Prep Time: 10 minutes
Cooking Time: 18 minutes
Skill Level: Easy/Medium

Makes about 8 Scones

Ingredients

320 g Self-raising flour
Pinch of Sea Salt
80 g Unsalted Butter
25 ml Whole Milk
165 g Yogurt
50 g Caster Sugar
80 g Dried Dates cut into small pieces
35 g Unsalted butter cut into small pieces
Egg Wash
1 Egg
10ml Milk

Preparation

Sift the flour and salt together then rub the cold butter in until crumbly and evenly combined. Add milk, yoghurt, sugar and chopped dates and mix until soft dough forms. Turn out onto a well-floured surface and knead until smooth (about 2 – 3 minutes). If the dough is sticky, add a dusting of flour.

Method

Roll the dough with a floured rolling pin to 2cm deep. Cut scones with a floured #7 cutter by pressing down without twisting so you get a clean round shape with the middle slightly higher than the sides.

Place on baking paper lined oven tray and brush tops lightly with egg wash.

Scatter lightly with sugar if desired.

Bake at 140 deg C for 18 minutes or until brown on top & cooked inside.

Serve fresh from the oven or room temperature with good quality cold butter, crème fraiche, whipped or clotted cream & your favourite jams.

For something a little different try the whipped maple butter below.

Serve with Whipped Maple Butter:

Ingredients

250 gr Good quality unsalted butter
80 ml Pure Canadian Maple Syrup
1 tsp Cinnamon Powder
1 Vanilla Bean

Method

Cut the vanilla bean lengthways and scrape out the vanilla seeds.

Using an electric beater beat the butter and sea salt until it changes colour and becomes pale.

Slowly add in the maple syrup, vanilla & cinnamon until well combined.

Spread on warm scones or refrigerate until needed.

Keep in ceramic or glass jar for one week.

Do not freeze.