Barbecued corn with honey and herb butter
- 2 tbsp. runny honey
- 2 tbsp. light soy sauce
- 1 tsp. herbal mix
- 2 tbsp. finely chopped coriander & flat-leaf parsley
- 150g unsalted butter, softened
- 6 corn cobs, in the husk
- For the honey and herb butter mix: combine, honey, soy, herbs (or herbs infused honey ), and butter in a bowl, stir to combine.
- To prepare the corn, peel back husks and remove silks. Leave the husk intact at the base.
- Preheat a lightly greased chargrill or barbecue to high. Grill corn, turning and brushing with butter regularly, for 12-15 minutes, or until charred and cooked. Transfer corn to a large platter, season to taste and serve with remaining butter. Your barbecued corn with honey Recipe is ready to eat!
Sticky honey soy chicken drumsticks
- 1/4 cup (60ml) soy sauce
- 1/4 cup (90g) honey
- 1 tbsp. rice wine vinegar
- 2 tbsp. oyster sauce
- 2 tbsp. English mustard
- 1 tbsp. Chinese five-spice
- 8 chicken drumsticks
- 2 tbsp. sesame seeds
- 2 tbsp. sunflower oil
- 2 bunches Choy sum, stalks and leaves separated
- 2 garlic cloves, finely chopped
- 1 tbsp. grated ginger
- 1 long red chili, thinly sliced
- Lime wedges, to serve
- For the marinade: Place the soy sauce, honey, vinegar, oyster sauce, mustard and five-spice in a bowl, and stir to combine Add the chicken and toss to coat, then set aside for at least 30 minutes to marinate.
- Preheat the oven to 200°C. Transfer chicken to a small roasting pan and roast, turning every 15 minutes, for 45 minutes or until cooked through. Remove chicken from the pan and transfer the sauce to a small saucepan over medium heat. Bring to the boil and simmer for 4 minutes or until reduced and thickened. Pour the sauce over the chicken then sprinkle with the sesame seeds. Keep warm.
- Heat oil in a large frypan over high heat, add Choy sum stalks, garlic, ginger, and chills, and cook for 2 minutes, then add the Choy sum leaves and cook for a further 1-2 minutes until leaves have wilted and stalks are tender. Serve chicken and greens with lime wedges.
HONEY GLAZED GINGER KINGFISH
It’s always a pleasure to serve a delicious meal to your family and guests, and at times it can be tricky to present them with new recipes on every occasion. No worries, the recipe up next will ease out your dilemma.
- Cooking spray
- 1/2 cup honey
- 1/4 cup lower-sodium soy sauce
- 1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced
- 1 garlic clove, grated
- 4 (6-ounce) kingfish fillets
- 2 cups cooked brown rice
- Preheat oven to 400°. Take a jelly-roll pan with aluminum foil and lightly coat the foil with cooking spray.
- Combine honey with lower-sodium soy sauce, freshly peeled ginger and garlic clove in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
- Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, thoroughly coat each piece. Let it stand for ten minutes.
- Transfer fillets to the prepared pan. Strain marinade through a sieve into a saucepan; discard solids.
- Bring the marinade to a simmer over medium heat; let cook five minutes. Reserve two tablespoons marinade in a small bowl and three tablespoons in a separate small bowl.
- Roast fillets at 400° for five minutes; remove pan from oven.
- Preheat broiler to high.
- Brush fillets with reserved 2 tablespoons marinade; broil one to two minutes or until fillets are done and glazed on top.
CHRISPY CHILLI HONEY PANEER
- 300-400gram Paneer (Cut in Cubes)
- Spring Onion
- Red Capsicum
- Green Capsicum
- 1tsp. Vinegar
- 1tsp. Green Chili Sauce
- 2tbsp. Tomato Sauce
- 1tsp. Red Chili Paste
- 1tsp Ginger Garlic Paste
- 1tbsp. Honey
- 1/2tsp. Red food color(Optional)
- 1/2cup. All-purpose flour(Maida)
- 1tbsp. Corn flour
- 1tsp. Red chili powder
- Salt to taste
- Oil for deep fry
- 1/2 white Sesame seeds
- For the batter: Take a bowl add all-purpose flour, cornflour, salt, red chili powder and food color mix all well add some water to make thick batter.
- Marinate paneer in batter and deep fry them till golden crisp and keep aside.
- Now take saucepan heat some oil, add onions, capsicums and sauté them until they cook well add salt and ginger garlic paste and keep cooking on low flame.
- Add vinegar, green chili sauce, tomato sauce, and chili paste sauté all very well cook it on low flame for 5mins then switch off the gas.
- At last add Fried paneer and honey mix it all well garnish it with sesame seeds and spring onion and serve hot.
CREAMY HONEY BANANA SMOOTHIE
- 2 Bananas
- 1 pint or 550ml Milk
- 3 – 4 Cardamom pods
- 1 – 2 Tbsps. of honey
- 1 tray of ice cubes
- Place the ice and bananas in the blender with 1 Tablespoon of honey and half of the milk. Blend until smooth.
- Taste the smoothie, and see if you need to add more honey if you want a sweeter taste. Add the remaining milk and pulse or blend until all combined and frothy.
- Pour into glasses and enjoy!
Saffron honey Jalebi
- 2 cups (300g) plain flour
- 1/3 cup (50g) chickpea flour (Besan)
- 1 tsp. finely grated turmeric
- 1 tsp. baking powder
- 1 cup (250ml) apple juice
- Pinch of saffron threads
- 1/2 cup (180g) honey
- 1 tsp. whole cloves
- 1 tsp. cardamom pods
- Juice of 1/2 a lemon
- Sunflower oil, to deep-fry
- Bee pollen (optional – from health food shops), to serve
- For the batter: Combine the flours, turmeric and baking powder in a bowl. Stir in apple juice and 1 cup (250ml) water. Cover with plastic wrap and set aside at room temperature overnight to rest.
- The next day, transfer the batter to a squeeze bottle with a 5mm nozzle (you can use a clean, empty sauce bottle).
- For the syrup: Place saffron and 1/4 cup (60ml) boiling water in a pan and set aside for 10 minutes to infuse. Add honey, cloves, and cardamom. Place over medium heat to cook, stir it occasionally, until reduced by half.
- Stir in lemon juice and set aside.
- Line a baking tray with baking paper. Half-fill a large saucepan or wok with oil and heat to 180°C. In 3 batches, squeeze batter into oil in long spirals, working from the inside out.
- Let it cook, turning halfway, for 2-3 minutes or until golden. Remove with a slotted spoon, dip in syrup for 30 seconds, then remove and place on prepared tray.
- Sprinkle the jalebi with bee pollen, if using, and serve with remaining syrup.
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