Pork shoulder fillet braised in garlic, ginger and honey north of carrot and red chilli, served on wilted Chinese leaf.
- In a skillet with some water, make a broth of minced garlic, ginger, soy sauce, carrot and red chilli. When the water comes to a boil, incorporate about a tablespoon of honey, depending on how much broth you’ve made. Taste the broth, it should be a sweetish-salty flavour.
- Set in the fillet of pork and braise till done.
- When the pork is almost done, add in the Chinese leaf and remove all once cooked.
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Poached and pan-roasted leg of chicken, with a steamed spinach omelette, served with a red onion balsamic & honey jus, raw carrot and Jerusalem artichoke crisps.
- Poach for approximated eight minutes. TIP! Poke deep with a skewer of small knife, if juice runs clear and is not bloody, chicken is cooked.
- Drain well and pan-roast with a little knob of butter till golden.
- Remove and let the leg of chicken rest.
Red Onion Balsamic & Honey Jus
- In the skillet of remaining chicken juices and butter, toss in minced red onion and sweat it till almost transparent.
- Add a splash of balsamic vinegar and reduce it by half.
- Remove from heat and stir in a tablespoon of honey.
Steamed Spinach Omelette
- Fill a ramekin with finely chopped spinach leaves.
- Crack in an egg and using a fork, carefully move the spinach bits about to let the egg white flow in and around the greens. Do not break the yolk.
- Steam the egg in a steamer. Remove once egg is cooked, and yolk still runny. Timing is of the essence.
Serve with raw carrot cubes and a garnish of Jerusalem artichoke crisps.
Most people probably already know how to make pancakes. So I’m posting this for people who don’t and are afraid of trying for the fear of getting it all wrong. This pancake batter recipe is real simple and the margin for error is minuscule.
Ideally, you’d wanna be making the batter in a jug of some sort. It really helps when you’ve to fry the pancakes. Here’s what you mix in the jug:
- 1 egg
- 1 mug plain flour
- 1 mug milk
- 1 teaspoon baking powder
- Preferably, use a whisk to whip everything together because you don’t want any lumps in the pancakes.
- Next, fry them singularly or in twos on a good non-stick frying pan. It’s good to oil the pan slightly after each one. Also, try to get them all the same size; nothing like eating a tall and pretty stack of identical pancakes, with butter and syrup.
- Cool the pancakes on a cooling rack before stacking ’em up on a plate.
- Top with a knob of soft butter and maple syrup. Use honey as the alternative but do it discreetly without letting the Canadians know.
- Devour your breakfast layer by layer, or slice right through it like a cake – not forgetting the keyword here is ‘DEVOUR’.
I am a complete sucker for chicken. Using hands and getting dirty somehow adds to the flavour of the food. Fried chicken is what usually gets me going, but oven baked ones are awesome too. For this, it’s best you marinade it overnight, in a bag, in the fridge.
This is for 6 pieces of Honey Baked Chicken Thigh.
- 1 generous lug of white wine
- 1 tsp of dried rosemary
- 1 tbsp of honey, or 2 if you want
- 2 cloves of garlic, thinly sliced
- 1 tsp of dark soy sauce, for colour
- 1 tsp of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- Get your chicken into a ziplock bag.
- It doesn’t matter if the chicken portions are frozen or not, just make sure they’re not stuck to each other.
- Get all that stuff of marinade into the bag with the chicken.
- Take care to get every bit of meat covered in the marinade.
- Stick it in the fridge overnight.
- The chicken should have thawed through beautifully and at the same time, have absorbed all that sweet goodness of your marinade. Get your chicken on a tray, skin side up and cover with foil.
- In a pre-heated oven of 220°C, stick the tray in for 45 minutes.
- After the buzzer goes, remove the foil and turn the temperature down to 180°C. Leave the tray in there for another 15 minutes or so, or until the skin turns golden.
- TIP! Not sure if it’s cooked through? Poke in with a fork. If it’s cooked, the juices will run clear, not red.
- Let it rest for a couple of minutes.
- Serve, without cutlery.