Read The Healing Powers of Honey Online
Authors: Cal Orey
The Healing Powers of Honey (31 page)
Honey Mustard Chicken Tenders
¼ cup Sciabica's or Marsala Olive
Oil or Lavender Olive Oil
16 chicken tenders
1 egg, slightly beaten
cup honey
1 tablespoon Dijon mustard
Grated peel of 1 orange or lemon
½ cup fresh basil, chopped
Salt, pepper, and cayenne to taste
1 tablespoon lemon juice
2 to 3 tablespoons farina or
bread crumbs
Oil or Lavender Olive Oil
16 chicken tenders
1 egg, slightly beaten
cup honey1 tablespoon Dijon mustard
Grated peel of 1 orange or lemon
½ cup fresh basil, chopped
Salt, pepper, and cayenne to taste
1 tablespoon lemon juice
2 to 3 tablespoons farina or
bread crumbs
In large skillet add olive oil. In mixing bowl add chicken tenders and remaining ingredients except farina. Coat tenders well. Place farina in pie plate. Coat tenders on both sides with farina. Cook on medium heat in olive oil until golden brown, to 170ºF. Serve with pasta, potatoes, salad or whatever desired. Serves 4.
Â
(
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Recipes from the Heart for the Heart.
)
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Recipes from the Heart for the Heart.
)
Honey Roast Lamb with Couscous
2 neck fillets of lamb
1 teaspoon turmeric
1 teaspoon cinnamon
4 tablespoons clear honey
9 ounces couscous
2 onions, sliced
1 garlic clove, crushed
Juice and rind of a lemon
2 ounces pistachio nuts
Small bunch coriander, freshly
chopped
Salt and freshly ground black pepper
1 teaspoon turmeric
1 teaspoon cinnamon
4 tablespoons clear honey
9 ounces couscous
2 onions, sliced
1 garlic clove, crushed
Juice and rind of a lemon
2 ounces pistachio nuts
Small bunch coriander, freshly
chopped
Salt and freshly ground black pepper
Preheat the oven to 425ºF. Remove any fat from the neck fillets, place in a roasting tin, brush with a little oil, then sprinkle the turmeric and cinnamon. Roast for 10 minutes, then brush with honey and continue to cook for a further 5â10 minutes, depending upon how “well done” you like your meat.
Meanwhile, place the couscous in a bowl and pour over 12 ounces water. Leave to soak for 15 minutes, then steam over a large pan of water in a fine sieve for 35 minutes. When the lamb is cooked, remove from the pan and cover with foil to keep warm. Transfer the cooking juices to a saucepan and add the onions and garlic. Cook over a high heat until the onions are browned and softened.
Stir in the remaining ingredients and then the couscous. Mix through, then transfer to a serving dish. Slice the warm lamb and place over the couscous. Pour over any meat juice, then serve immediately with plenty of freshly chopped coriander. This recipe is also delicious with pork fillet or chicken breast.
Â
(
Source:
Courtesy The Honey Association.)
Source:
Courtesy The Honey Association.)
Marinated Mackerel
2 tablespoons clear honey
2 tablespoons wine vinegar
2 tablespoons mil mustard
Salt and freshly ground black pepper
4 large mackerel, cleaned, bones
removed
4 bay leaves
2 tablespoons wine vinegar
2 tablespoons mil mustard
Salt and freshly ground black pepper
4 large mackerel, cleaned, bones
removed
4 bay leaves
Mix the honey with the vinegar, mustard, and plenty of seasoning. Lay the fish in a shallow dish and top with bay leaves. Pour over the marinade, cover with cling film, and refrigerate. Leave the fish to marinate for several hours or overnight. Cook the fish opened out under a hot grill, basting frequently with the marinade until it is cooked through. Turn the fish once during cooking. Serve immediately.
Â
(
Source:
Courtesy The Honey Association.)
Source:
Courtesy The Honey Association.)
Pomegranate Glazed Chicken
1 cup 100 percent pomegranate juice
cup Sherry Balsamic Vinegar
¼ cup honey
3 tablespoons brown sugar
4 sprigs fresh thyme
Salt and pepper to taste
1 whole chicken, skin on, cut
into pieces (innards removed)
Toasted sesame seeds
cup Sherry Balsamic Vinegar¼ cup honey
3 tablespoons brown sugar
4 sprigs fresh thyme
Salt and pepper to taste
1 whole chicken, skin on, cut
into pieces (innards removed)
Toasted sesame seeds
Preheat oven to 375ºF. In a mixing bowl, combine pomegranate juice, balsamic vinegar, honey, brown sugar, thyme, salt, and pepper. Stir until honey and sugar dissolves. Place chicken pieces in a large Ziploc bag. Carefully pour marinade over them, press air out of bag, and seal. Move bag around to ensure marinade disperses.
Refrigerate bag for 30 minutes. Remove chicken from bag and place in a large glass baking dish, spacing chicken evenly. Bake for 25 to 30 minutes, until chicken is tender but fully cooked. While chicken cooks, carefully pour remaining marinade from bag into a small saucepan over high heat. Bring to a boil (to kill bacteria), then lower heat to medium low and simmer for 12 to 15 minutes until marinade is thick and syrupy. Remove from heat and carefully fish out thyme stems. Once chicken has finished baking, brush glaze over each piece. Sprinkle generously with toasted sesame seeds and serve. Serves 4.
Â
(
Source:
Courtesy The Olive Press.)
Source:
Courtesy The Olive Press.)
Spicy Honey-Pepper Glazed Snapper
1 Scotch Bonnet pepper; minced
½ tablespoon olive oil
½ cup fresh orange juice
¼ cup plus 1 tablespoon Savan-
nah Bee Company Grill Honey
1 pinch salt
2 fresh fish: medium/large fillets of
firm white fish like snapper, bass,
or grouper
Fresh cilantro or basil
½ tablespoon olive oil
½ cup fresh orange juice
¼ cup plus 1 tablespoon Savan-
nah Bee Company Grill Honey
1 pinch salt
2 fresh fish: medium/large fillets of
firm white fish like snapper, bass,
or grouper
Fresh cilantro or basil
FOR THE FISH GLAZE
In a small saucepan sauté the hot pepper in a little olive oil over medium heat. Add the orange juice and bring up to simmer. Simmer for 3 to 4 minutes and then add the honey, stirring quickly to incorporate. Simmer another minute or two until the glaze has a light syrup consistency. Add a pinch of salt.
FOR THE FISH
Prepare your grill and preheat to 375ºF. Using tongs, wipe the grill bars with a cloth doused with vegetable oil to clean, and allow 2 minutes to return to full heat. This will score your fillets beautifully. Cook for 5 to 15 minutes per side, depending on fillet thickness, and check doneness as needed. Pour the prepared glaze over the cooked fish before serving. Garnish with fresh cilantro or basil. Serve with steamed bok choy and grilled sweet potato planks.
Â
(
Source:
Courtesy: Savannah Bee Company.)
Source:
Courtesy: Savannah Bee Company.)
Spring Rolls
3 tablespoons oyster sauce
3 tablespoons light soy sauce
2 tablespoons clear honey
2 cloves garlic, crushed
8 ounces cooked prawns
2 tablespoons oil
Large bunch spring onions, chopped
2 tablespoons smooth peanut butter
8 ounces fresh bean sprouts
8 ten-inch square sheets frozen
spring roll pastry, thawed
Oil for deep frying
3 tablespoons light soy sauce
2 tablespoons clear honey
2 cloves garlic, crushed
8 ounces cooked prawns
2 tablespoons oil
Large bunch spring onions, chopped
2 tablespoons smooth peanut butter
8 ounces fresh bean sprouts
8 ten-inch square sheets frozen
spring roll pastry, thawed
Oil for deep frying
Mix oyster sauce, soy sauce, honey, and garlic together. Stir in prawns and marinate for about 30 minutes. Lift out prawns and reserve juices. Heat oil in a wok or large frying pan and cook prawns and spring onions for 2 minutes. Stir in reserved juices and peanut butter and cook until sauce begins to thicken. Remove from heat and stir in bean sprouts. Allow to cool. Divide filling between spring roll pastry squares. Fold over one corner and shape the filling into a roll. Fold in the two sides, then roll up lightly. Brush the end with water and slick down. Heat oil and fry two or three at a time, for about three minutes. Keep warm while cooking remainder. Makes 8. For a completely vegetarian dish, omit prawns and replace with a can of drained bean shoots. Makes 8.
Â
(
Source:
Courtesy The Honey Association.)
Source:
Courtesy The Honey Association.)
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