Honey, nature’s sweet treat - recipes

Published Sep 27, 2014

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Honey’s natural sweetness makes it ideal to use in cooking and baking. Although it is metabolised by the body as a sugar, it has many added health benefits that refined sugar doesn’t.

If possible it is better to use untreated raw honey as many honey products have been heat treated which can diminish their health benefits.

Honey is not appropriate for children younger than 12 months because it can contain the bacteria that cause infant botulism.

 

BALSAMIC HONEY-GLAZED SALMON

Serves 4

60ml balsamic vinegar

30ml white wine

30ml Dijon mustard

45ml honey

5ml chopped garlic

15ml olive oil

4 salmon fillets

salt and pepper

45ml sesame seeds

CORIANDER MASH

5 medium potatoes, peeled and cubed

30g butter

125ml milk

125ml chopped fresh coriander

salt and pepper

Combine the vinegar, wine, mustard, honey, garlic and oil in a small saucepan. Bring to the boil and cook for 4-5 minutes, until thickened.

Place the salmon, skin-side down, on a greased baking tray. Season with salt and pepper. Spoon glaze over the salmon and sprinkle with sesame seeds.

Bake, uncovered, in a preheated oven at 200°C for 8-10 minutes or until the fish flakes easily with a fork. Serve on coriander mash.

MASH: Boil the potatoes in salted water until soft. Drain, add the butter and milk and mash until smooth.

Stir in the coriander and season.

 

CHINESE-STYLE HONEY CHICKEN

Serves 4

500g chicken breast fillets (about 4), cut into chunks

oil, for frying

BATTER

60ml cornflour

60ml flour

5ml baking powder

3ml salt

30ml water

1 whole egg

1 egg white

HONEY SAUCE

15ml oil

5ml minced garlic

10ml minced ginger

30ml honey

15ml rice wine vinegar

5-10ml lemon juice

125ml water

10ml cornflour mixed with 15ml cold water to make a paste

375ml cooked basmati rice, to serve

sesame seeds, for garnish

3 spring onion, finely chopped, for garnish

Cut the chicken into cubes and set aside.

BATTER: In a large bowl, mix all batter ingredients together until smooth. Cover and refrigerate for 30 minutes.

Add chicken to the batter, tossing to coat.

Heat oil in a deep fryer to 180°C. Fry the chicken cubes in batches until the batter becomes firm and golden. Drain on paper towel.

SAUCE: Heat the oil in a wok, add the garlic and ginger and stir-fry for 30 seconds.

Add the honey, vinegar, lemon juice and water. Mix well. Stir in the cornflour paste and simmer for 2 minutes until thickened.

Add the fried chicken cubes and stir to coat.

Serve on basmati rice sprinkled with sesame seeds and spring onion.

 

HONEY AND HERB ROASTED LAMB

Serves 6

1kg deboned leg of lamb

60ml chopped fresh rosemary

60ml chopped fresh thyme

60ml chopped fresh mint

5ml finely chopped garlic

125ml honey

60ml olive oil

30ml lemon juice

5ml salt

HONEY GLAZED VEGGIES

200g baby turnips

500g baby carrots

45g butter

45ml honey

salt and pepper

60ml chopped fresh mint

HONEY MUSTARD POTATO WEDGES

1 kg medium potatoes, peeled and cut into wedges

45ml olive oil

60ml honey

15ml wholegrain mustard

salt and pepper

Put the lamb in a large plastic bag. Combine the rest of the ingredients in a jug and whisk well.

Pour over the lamb, tie up the bag and refrigerate for at least an hour.

Remove from the bag, place in a roasting tray and roast in a preheated oven at 180°C for 45-50 minutes. Remove, rest and slice.

Serve with honey-glazed vegetables and honey mustard potato wedges.

VEGGIES: Boil the turnips in a saucepan of salted water for 10 minutes, then add the carrots and cook for a further 5 minutes.

Remove, drain and return to the saucepan with the butter and honey. Cook until a glaze coats the vegetables, about 5 minutes. Season and add the fresh mint.

WEDGES: Boil the peeled potato wedges in salted water until par-cooked, about 10 minutes. Drain and put into a roasting pan.

Whisk together the olive oil, honey, mustard, salt and pepper and pour over the potatoes.

Roast in a preheated oven at 180°C for 20-30 minutes.

 

HONEY SPICE BISCUITS

Makes 18-20

60g butter

125ml honey

60ml brown sugar

375ml flour

3ml bicarbonate of soda

5ml ground ginger

3ml mixed spice

a pinch of ground cloves

15ml milk

ICING

1 egg white

about 375ml sifted icing sugar

15ml lemon juice

colouring

Combine the butter, honey and sugar in a small pot and heat gently until the butter has melted. Bring to the boil for a few seconds, then remove from the heat. Cool for 10 minutes.

Sift the flour, bicarb and spices into a bowl and pour in the cooled butter mixture and milk. Mix well. Cover and set aside for about an hour.

Knead the dough lightly on a floured surface and then roll out to about 5mm thickness. Cut out shapes as desired.

Place on a greased baking tray and bake at 180°C for 10-15 minutes until golden. Remove and cool.

Spread with icing. When the icing has set, store the biscuits in an airtight container.

ICING: Beat the egg white until frothy. Add the icing sugar and lemon juice and mix to form a stiff but spreadable icing. Add more icing sugar or a few drops of water if necessary to get the right consistency. Spread onto biscuits and allow to harden.

Note: The icing can be omitted and the biscuits left plain.

 

CHOCOLATE HONEY SQUARES

Makes18

160g butter

125ml honey

200g dark chocolate

3 eggs

5ml vanilla essence

250ml flour

FUDGE ICING

50g butter

30ml water

30ml honey

250ml icing sugar

30ml cocoa powder

Combine the butter, honey and chocolate in a pot and heat gently until the butter and chocolate have melted. Stir until smooth.

Remove from the heat and add the eggs one at a time, beating after each addition.

Mix in the vanilla.

Carefully add in the flour and mix until combined.

Pour the mixture into a greased and lined 18 x 25cm tin and bake at 180°C for 20-25 minutes or until a skewer inserted into the cake comes out clean.

Remove and cool in the tin.

Spread with the fudge icing and leave to set. Remove from the tin and cut into squares to serve.

ICING: Combine the butter, water and honey in a small saucepan and melt over a gentle heat.

Remove and stir in the icing sugar and cocoa and mix well until smooth and thick. Spread onto cooled cake.

Angela Day, The Star

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