recipes you strangely add honey to.
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recipes you strangely add honey to.
what recipe do add honey to that would surprise others.
for me braised short ribs,chuck roast and beef stew.
for me braised short ribs,chuck roast and beef stew.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: recipes you strangely add honey to.
Nothing. I think honey has to be used very carefully as it is so strong and many people dislike it. And my vegan niece will not, of course, tolerate it.
In fact the only time I ever cook with it is on the rare occasion I make baklava.
In fact the only time I ever cook with it is on the rare occasion I make baklava.
Re: recipes you strangely add honey to.
I once drizzled it over a chicken whilst roasting. The recipe was from a book by Nico Ladenis.
Re: recipes you strangely add honey to.
How do you define strange ? Possibly what we in the YK add honey too , people abroad would find strange and vice verse. I use honey
When roasting parsnips
Drizzled over porridge
Combined with mustard and used with pork or chicken
That’s about it . Not a massive fan of the stuff
When roasting parsnips
Drizzled over porridge
Combined with mustard and used with pork or chicken
That’s about it . Not a massive fan of the stuff
- WWordsworth
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Re: recipes you strangely add honey to.
I really only use honey on porridge, wholemeal toast and perhaps in baking.
I have a real aversion to honey on vegetables.
I have a real aversion to honey on vegetables.
Re: recipes you strangely add honey to.
I love honey mustard and prefer it to just mustard on its own.
Re: recipes you strangely add honey to.
Uses I can think of wouldn't be surprising being coatings to be caramelised or remain sticky, to balance bitterness of some chillies or acidity of tomatoes, or with some Asian things for sweet and sour. In sweet baking of course.
How about honey and lemon to alleviate common cold symptoms?
Honey roasted nuts? I think they're decidedly odd being neither savoury nor sweet.
wargarden, you say meat tenderising. Interesting. I use it in some marinades but thought it was something else that did the tenderising rather than the honey. I'll have to test it on its own.
How about honey and lemon to alleviate common cold symptoms?
Honey roasted nuts? I think they're decidedly odd being neither savoury nor sweet.
wargarden, you say meat tenderising. Interesting. I use it in some marinades but thought it was something else that did the tenderising rather than the honey. I'll have to test it on its own.
- Alexandria
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- Location: Barcelona
Re: recipes you strangely add honey to.
Dessert Ravioli filled with purée of chestnuts & dark chocolate, and topped with a drizzle of honey with fresh squeezed clementine juice or fresh squeezed mandarine juice
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: recipes you strangely add honey to.
Honey seems to be an epidemic among TV chefs, who put it in some places I find very strange, for example James Martin drizzling it on confit duck before heating in a hot oven. As an honorary Gascon I object to this
Trying to think of other places I’ve seen it - mainly yuk
I’m not a huge fan of honey, I like the Greek Attiki honey on thick yogurt or bread and butter (preferably Greek style dactyla bread) but not much else. There’s a Chinese stir fry of Chicken with cashew nuts or almonds and celery that uses honey and lemon rather than the usual vinegar and sugar I occasionally make. I’ve mentioned before that I used to like Loseley Farm acacia honey and stem ginger ice cream
I really loathe the habit of dribbling honey over cheese, yuk, yuk, yuk
Attiki honey
https://www.google.co.uk/search?q=attiki+honey&client=safari&hl=en-gb&prmd=simvn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiqp-bLvorkAhUgTxUIHeauCP8Q_AUoAnoECA0QAg&biw=768&bih=906#imgrc=_PFAoY8oLM0etM
Trying to think of other places I’ve seen it - mainly yuk
I’m not a huge fan of honey, I like the Greek Attiki honey on thick yogurt or bread and butter (preferably Greek style dactyla bread) but not much else. There’s a Chinese stir fry of Chicken with cashew nuts or almonds and celery that uses honey and lemon rather than the usual vinegar and sugar I occasionally make. I’ve mentioned before that I used to like Loseley Farm acacia honey and stem ginger ice cream
I really loathe the habit of dribbling honey over cheese, yuk, yuk, yuk
Attiki honey
https://www.google.co.uk/search?q=attiki+honey&client=safari&hl=en-gb&prmd=simvn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiqp-bLvorkAhUgTxUIHeauCP8Q_AUoAnoECA0QAg&biw=768&bih=906#imgrc=_PFAoY8oLM0etM
Re: recipes you strangely add honey to.
I add a tablespoon of honey when making our everyday loaf of whole meal bread.
Re: recipes you strangely add honey to.
I use it for soy glazed salmon and also for chicken Hymettus - a Greek dish of lime marinated chicken cooked with saffron, Greek honey, mint and thyme.
I've never heard of it being a meat tenderiser - I thought the best natural tenderisers were citrus fruits and pineapple, which break down the enzymes.
I've never heard of it being a meat tenderiser - I thought the best natural tenderisers were citrus fruits and pineapple, which break down the enzymes.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: recipes you strangely add honey to.
It's the enzymes in certain fruits that tenderise meat by breaking down proteins in connective tissue, iirc.
Re honey - I use it on toast, in madeleines and an excellent JO recipe for a pine nut and honey tart. Also for mustard, with ground brown mustard seeds, cider vinegar, ground black pepper and allspice.
Re honey - I use it on toast, in madeleines and an excellent JO recipe for a pine nut and honey tart. Also for mustard, with ground brown mustard seeds, cider vinegar, ground black pepper and allspice.
- Stokey Sue
- Posts: 8629
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- Location: Stoke Newington, London
Re: recipes you strangely add honey to.
I would not have thought there was enough enzymic activity in honey to tenderise meat
It’s always worth remembering that honey is 80-85% sugars and less than 0.5% protein
It’s always worth remembering that honey is 80-85% sugars and less than 0.5% protein
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: recipes you strangely add honey to.
I don´t find it strange at all.
We´ve got chocolate with chiles and black pepper, Gorgonzola ice cream, banana ketchup and Pastel de Chucho, which is fish in a bechamel sauce with bananas.
I use honey for salmon, prawns and pork. Honey is great with Parmesan cheese. I´m also about to use it in sesame crackers.
Nothing strange!
We´ve got chocolate with chiles and black pepper, Gorgonzola ice cream, banana ketchup and Pastel de Chucho, which is fish in a bechamel sauce with bananas.
I use honey for salmon, prawns and pork. Honey is great with Parmesan cheese. I´m also about to use it in sesame crackers.
Nothing strange!
Re: recipes you strangely add honey to.
i bought some small, unfilled (sort of) doughnuts from the eastern european shop the other day. they were ok but maybe a little dry and boring so i made a syrup with half and half sugar and honey and stewed the doughnuts in - a bit like gulab jamun - definitely better - although maybe not for the waistline.
- Joanbunting
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Re: recipes you strangely add honey to.
Nothing strange about it at all. I used some today to cook a slow roast shoulder of local lamb. As usual I smered a little lavebder honey on it before adding sroigs of fresh rosemary and setting it on a bed of unpeeled garlic cloves. Simple and deliicous
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