If people want they can post simple dishes made with honey- i’ll Start:
Fried banana with honey
In a warm pan mix a tablespoon or two of honey, some suitable oil (butter, coconut, olive oil) and a pinch of salt. Cut a banana into discs about 1cm (1/2 inch) and fry on each side until golden and caramelised. Serve with ice-cream, cream, or custard and sprinkle with cinnamon.
That looks delicious Jack, a simple thing I do with honey is drizzle it over cutup fruit of any kind (especially strawberries), then add some ginger syrup or grated crystallized ginger with yogurt or baked custard.
that does sound delicious: cut comb goes really well with very strong cheeses- like Gorgonzola. It needs to be an extra stinky salty cheese as otherwise the honey overpowers the cheesiness. Your dish sound delicious.
that is weird… I totally read ‘avocado’. You edited it didn’t you Dawn? I know you did.
But then again I am totally brain frazzled after moving house over the last 4 weeks. I moved so much stuff- my fingerprints have actually worn off and I can’t unlock my phone using them! Perfect time for a crime spree
Don’t how I could do that without an edit symbol appearing at the upper right, considering I am NOT a moderator.
Sorry you are frazzled. I still love ya.
By the way, my fingerprints get messed up every time the humidity drops below about 50%. My skin is so dry anyway, same happens if I do too much gardening or beekeeping. I hardly ever use fingerprint recognition on my phone, and never on my computer.
I guess you guys were all focused on a food theme, and there I go mixing it with geology!
I have tried blue cheese with avocado - waste of an avocado, the taste of the cheese overwhelms it. We have a tree with about 400 or 500 on it. Absolute heaven for the possums and raccoons. We find evidence of their nighttime feasting almost every day.
Now this one isn’t quite as simple, but it is extremely delicious. It is for “Mahogany Sauce”, so called because it will turn the outside of whatever you use it for a delightful deep reddish brown colour. It works really well on chicken or pork.
4 whole spring onions (green onions or scallions in the US)
2 large garlic cloves, coarsely chopped (I omit these as they don’t agree with me)
6 slices of ginger root
1/4 cup (60 ml or 2 fl oz) rice wine vinegar (can also use cider vinegar or white vinegar)
6 tablespoons Hoisin Sauce
1/3 cup (80 ml or 2.5 fl oz) dry sherry, sake or Chinese rice wine
1/2 cup (120 ml or 4 fl oz) honey
1/2 cup (120 ml or 4 fl oz) dark soy sauce
Combine all ingredients in a food processor or blender/liquidizer and process until you have a smooth sauce. Sauce freezes very well if you want to make double.
There are many ways to use this. You can just put your meat into a ziplock bag, add enough sauce to coat, then marinade for a couple of hours in the fridge. That is the simplest method. Then cook the meat as normal, but watch it for over-browning - if it is looking very dark, cover with foil until the cooking time is up.
My favorite way is to use it with chicken on a vertical roaster. If you don’t have a vertical roaster, you can use an open beer can - just empty out at least a third of the beer, or replace the beer with stock etc.
Put the chicken on the vertical roaster and into your roasting pan. Then spoon as much sauce as you can fit under the breast skin without stretching the skin so much that the sauce runs out of the bottom of the breast.
Fill the roasting pan to about 1/2" (1 cm) depth with stock, wine or water.
Roast the chicken as normal, checking frequently in the last 30 mins to make sure the skin is not burning. If it looks dark, put a “tent” of foil over it and lower the heat slightly.
Take the chicken out of the oven when done, pierce the skin at the lower end of the breast and allow any remaining sauce to run into the pan juices. Set the chicken onto a carving board and allow to rest for 15 minutes.
Now is the time to make the famous sauce from the pan juices (you will be famous if you serve this). Pour the pan juices into a clear jug or a separator and allow to sit for a couple of minutes. Spoon the fat off the top, or use the separator spout to degrease. Pour the defatted liquid into a small pan over a medium heat.
Bring to a simmer and allow to reduce slightly. Taste and adjust seasonings if needed. Sauce will be very runny at this point. If you prefer it thicker, add a slurry of about 1 tbs of cornflour (cornstarch) in 2 tbs water very gradually off the heat, and stir constantly until the desired thickness is reached.
Cook for at least 5 mins after adding the thickener to avoid a gritty texture. If you over-did the thickening, you can add more water or stock.
Carve the chicken, serve with the sauce and prepare to be worshipped! Goes very well with mashed potatoes and mange-tout or peas. Works nicely with rice and stir fry veggies too.
For those not familiar with a vertical roaster, this is what I use. A beer can works just as well, but I don’t usually put beer in my sauce, so I like this one:
1/4 cup (60ml) Vinegar (Balsamic, Cider, Sherry or Wine Vinegars all work well)
3/4 cup (180ml) Extra Virgin Olive Oil
1 rounded teaspoon Dijon Mustard (or yellow mustard, but Dijon is better)
1 generous teaspoon honey
1/4 teaspoon salt
Freshly ground black pepper to taste
Mix all ingredients in a jar with a lid. Put the lid on and shake vigorously for at least 30 seconds. Store in the fridge until needed for salad etc. If you use a really good quality mustard, the oil and vinegar do not separate in the fridge. If they do, just shake again before use. Also makes a good marinade for meat, and a nice condiment for cooked potatoes and veggies.