Posts Tagged ‘honey’
Honey and mustard pork and cajun chicken
Wednesday, May 2nd, 2012
Prep time: 20 min, plus 30 mins marinating
Cook time: 10 minServes:4
Sticky pork and spicy chicken
Ingredients
For the Honey and Mustard Pork:
1 pepper
1 onion, cut into large cubes
200 g pork fillet, cut into large cubes
100 ml olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tbsp honey
1 tsp English mustard
black pepper
vegetable oil, for frying
For the Cajun Chicken:
75 ml olive oil
2 cloves garlic, finely chopped
2 tbsp Worcestershire sauce
few drops of tabasco
200 g boneless cubed chicken
100 g plain flour
1 tsp curry powder
3 tsp mixed herbs and spices, of your choice
black pepper
1/2 tsp paprika
vegetable oil, for frying
Method
1. To make the honey and mustard pork, thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.
2. Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).
3. Remove the kebabs from the marinade and barbecue or grill until the meat is cooked through. Serve immediately.
4. For the Cajun Chicken, pour the olive oil, half of the garlic, the Worcester sauce and Tabasco sauce over the meat and leave it to marinate for half an hour or so (longer if possible).
5. Put the flour into a plastic bag with the curry powder, herbs and spices, remaining garlic and paprika. Season with salt and freshly ground black pepper. Mix well.
6. Put the chicken into the bag of spices and thoroughly coat the chicken pieces.
7. Heat the oil in a frying pan over a high heat; shake off any excess flour from the meat and fry until the chicken is cooked through and golden brown.
8. Serve immediately.
Tags: chicken, garlic, honey, mustard, onion, pepper, pork fillets
Posted in BBQ | No Comments »
Asparagus coconut crêpes with sweet chilli sauce
Friday, May 6th, 2011
An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party
Ingredients
FOR THE CREPES
* 4 rounded tbsp plain flour
* 3 eggs , beaten
* 100ml coconut milk
* ½ tsp turmeric
* 4 tsp sunflower oil
* 4 spring onions , finely sliced
* 2 bunches asparagus (about 20 spears), trimmed
* 2 eggs , hard-boiled and chopped
FOR THE SAUCE
* 4 tbsp golden syrup or honey
* 4 tbsp light soy sauce
* 4 tbsp lime juice
* 2-4 red chillies , finely chopped
* 1 garlic clove , crushed
* 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
* 1 cucumber , thinly sliced
* 1 small bunch mint
Method
1. To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
2. Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
3. Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Tags: asparagus, coconut milk, eggs, garlic, honey, lime juice, red chillies, roasted peanuts, soy sauce, spring onion, turmeric
Posted in Meal Suggestions | No Comments »
Cranachan Recipe
Tuesday, January 25th, 2011
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream
Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until they become golden brown. Do stand and watch this because they can easily and quickly burn.
Blend 50g of the raspberries in the liquidiser until they become smooth.
Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well. Do use a good quality malt whisky to enhance the flavour.
Fold in 50g of the toasted oatmeal then fold in 50g of the raspberry puree. A rippled effect should be achieved.
Spoon the mixture into tall glasses or individual serving dishes. Gently scatter the remaining oatmeal and raspberries on the top of each dish.
Serve and enjoy as a pudding.
Tags: honey, medium oatmeal, raspberries
Posted in Pudding and desserts | No Comments »
Banana Smoothie Hair Mask
Friday, January 14th, 2011
Ingredients:
. 1 banana
. 1 egg
. 3 tbsp of honey
. 3 tbsp of whole milk
. 5 tbsp of olive oil
PLEASE NOTE, THIS IS NOT A RECIPE FOR EATING!
Method:
1. Mash the banana and add in the egg, honey, milk and olive oil.
2. Mix them well and apply to your hair. Leave it on for 15 – 30 minutes.
3. Wrap hair with a plastic wrap or shower cap. As we lose most heat through our heads the plastic cap will trap your body heat inside, which will open the cuticle of the hair and allow the oil and other ingredients to penetrate the hair even more deeply.
4. When the time is up wash out the mask with a gentle clarifying shampoo to remove any residue. Keep the water at a very lukewarm temperature at first until you get rid of most of the mixture – the last thing you want to do is cook the egg in your hair! Turn up the heat then to remove the oil.
5. When you’re finished, add some extra shine to hair with a blast of cold water when you’ve finished rinsing it out – this will reseal the cuticle and really make your hair look smooth and shiny.
What results should we see from this?
As soon as hair is dry, you should see a new healthiness and shine!
How often should you do it?
Whenever your hair needs a little pick me up. But since all the ingredients are organic, it can be done as often as desired.
Anything to watch out for?
Once prepared, these homemade beauty treats must be used straight away. Since all the ingredients are natural food products, they will go bad if left too long.
Tags: banana, eggs, honey
Posted in All Recipes, Beauty | No Comments »
Honey mustard chicken pot with parsnips
Friday, January 14th, 2011
* 1 tbsp olive oil
* 8 bone-in chicken thighs , skin removed
* 2 onions , finely chopped
* 350g parsnips , cut into sticks
* 300ml vegetable stock
* 2 tbsp wholegrain mustard
* 2 tbsp clear honey
* few thyme sprigs
* flat-leaf parsley , to serve (optional)
1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
Tags: honey, mustard, onions, parsley, parsnips, thyme
Posted in Meal Suggestions | No Comments »
Five-a-day tagine
Friday, November 12th, 2010
Ingredients
* 4 carrots , cut into chunks
* 4 small parsnips , or 3 large, cut into chunks
* 3 red onions , cut into wedges
* 2 red peppers , deseeded and cut into chunks
* 2 tbsp olive oil
* 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
* 400g can chopped tomatoes
* 2 small handfuls soft dried apricots
* 2 tsp honey
Method
1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
Tags: carrots, dried apricots, honey, parsnips, red onions, red peppers
Posted in Meal Suggestions | No Comments »
Spicy Singapore noodles with prawn stuffed courgettes and sweet chilli sauce
Friday, May 7th, 2010
Ingredients
For the noodles
1 tbsp vegetable oil
1 green courgette, julienned
1 tsp ground turmeric
200g/7oz rice noodles, cooked according to packet instructions
1 clove garlic, chopped
2 tbsp soy sauce
1 red chilli, chopped
1 small handful broccoli florets
For the prawn stuffed courgettes
1 yellow courgette, cut into three equal thick rounds
2 king prawns, de-veined, peeled, finely chopped
salt and freshly ground black pepper
1 tbsp soy sauce
dash sesame oil
2 tsp sesame seeds
For the chilli sauce
2 tbsp tomato ketchup
1 tbsp honey
1 tsp dried chilli flakes
1 tsp white wine vinegar
splash water
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the noodles, heat the vegetable oil in a wok, add the courgette and ground turmeric and fry for 2-3 minutes, or until the courgette is tender. Add the cooked rice noodles and garlic and fry for 2-3 minutes, then stir in the soy sauce, chilli and broccoli and fry for 1-2 minutes.
3. For the stuffed courgettes, scoop the seeds out of the courgette rounds and discard. Place the hollowed out courgette rounds on a baking sheet.
4. Season the chopped prawns with salt and freshly ground black pepper and soy sauce, mix well and press spoonfuls of the prawn mix into the middle of each courgette round. Drizzle with sesame oil and sprinkle over the sesame seeds, then bake in the oven for 6-8 minutes, or until the prawns are cooked through and the courgette is tender.
5. For the chilli sauce, place all of the chilli sauce ingredients into a small saucepan and simmer gently for five minutes, adding enough water as necessary to make a pouring consistency.
6. To serve, pile the noodles onto two serving plates, place the stuffed courgettes around the sides of the plate and drizzle over the chilli sauce.
Tags: broccoli, courgette, garlic, honey, red chilli, yellow courgette
Posted in All Recipes, Meal Suggestions | No Comments »
Honey Roast Beetroot
Tuesday, December 15th, 2009
Ingredients
670g large cooked beetroot , unvinegared
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey
Tags: balsamic vinegar, beetroot, honey, thyme
Posted in Veg Ideas | No Comments »