Posts Tagged ‘Honey’

Five spice duck breasts with honey and soy

Posted: June 4, 2017 by nietize in Duck
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2 small duck breast
4 tsp five-spice
2 tbsp clear honey
6 tbsp soy sauce

Preheat the oven to 180C/350F/Gas 4.

With a sharp knife, score the fat of the duck into a cross-hatch pattern

Sprinkle the five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.

Heat a heavy-based ovenproof frying pan. Don’t add oil. Place the duck breasts skin-side down in the hot pan. Season the other side with five-spice powder and salt and freshly ground black pepper. Cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes).

Turn the duck breasts over and cook the other side for a minute or so.

Place the duck breasts in the oven for 3-5 minutes to finish.

To make the sauce, warm the honey and soy sauce together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency.

Remove the cooked duck breasts from the oven and leave to rest in a warm place.

Slice the duck breasts into strips. Drizzle over the honey and soy sauce, and serve


Spiced honey chicken wings

Posted: July 4, 2010 by nietize in Chicken
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From Chicken-the best ever recipe collection
1 fresh red chilli, finely chopped
1 tsp chilli powder
1 tsp ground ginger
rind of 1 lime, finely grated
12 chicken wings
4 tbsp sunflower oil
1 tbsp chopped fresh coriander
2 tbsp soy sauce
3 1/2 tbsp clear honey

Mix the fresh chilli, chilli powder, ground ginger and lime rind together in a small bowl. Place the chicken wings in a wide shallow dish. Rub the spice mixture into the chicken skins and leave for at least 2 hours to allow the flavours to penetrate.

Heat a wok and add half the oil. When the oil is hot, add half the wings, stir-fry for 10 minutes, turning regularly until crisp and golden. Drain on kitchen paper. Repeat with the remaining oil and wings.

Add the coriander to the hot wok and stir-fry for 30 seconds then return the wings to the wok and stir fry for 1 minute.

Stir in the soy sauce and honey and stir-fry for 1 minute. Serve the chicken wings hot, with the sauce drizzled over them.

I love the combination of flavours in this dish; the hotness from the chilli, the sweetness from the honey and the savoury taste of the soy sauce. I am not too sure which cuisine this is from (the cookbook doesn’t say) but I suspect it’s thai.

Anyway, because chicken wings are too unhealthy, I have opted for chicken thighs instead. And I didn’t stir fry it, I grilled it for 20 minutes before adding it to the stir-fried coriander. All in all, it was a good meal, I had it with tomatoes and brown rice.

Honey and mustard roast gammon

Posted: October 17, 2009 by nietize in Pork, Roast
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2.75kg gammon, joint (middle cut)
1.5 tbsp Dijon Mustard, or English mustard
2 tbsp clear Honey
To decorate:

2 handfuls whole cloves


1. Put the gammon joint into a large bowl (or spotlessly clean bucket), cover with cold water and leave to soak for 24 hours. Drain well.

2. Set the oven to 160°C/gas 3. Lay a sheet of kitchen foil in a roasting pan that is large enough to take the joint with some room to spare. Lay a second sheet across it, at right angles. Sit the gammon joint square in the middle; bring the silver foil up around the gammon, sealing edges together neatly and comprehensively, to form a loose, airtight wrapping around the gammon.

3. Roast for 2 hours. Increase the oven temperature to 220°C/gas 7. Open up that foil and lift the gammon out onto a large chopping board. Drain off all the juices. Make a couple of long cuts through the outer layer of skin (but not the fat underneath). Peel the fat off in strips, taking care, as it will be extremely hot.

4. Mix the mustard and honey together, and then smear thickly all over the layer of fat. Next score the fat with parallel lines first in one direction and then at an angle to it, to cover the joint in a pattern of diamonds. Push a clove into the centre of each diamond.


5. Return the joint to the oven for a final 25 minutes or until richly browned and glazed. If you are serving the joint hot, let it rest in a warm place for 20-30 minutes before carving. For cold gammon, leave it to cool in its own time.


Serve with buttered brown bread and rocket.

I still remember my first encounter with gammon in university hall and it was just eating an extremely thick piece of bacon. Not exactly a very good memory. Ten years later, I saw a gammon joint in Tesco and on a whim I decided to buy one and see what I can do with it (which is quite surprising because I normally plan my recipes before I buy the ingredients). Anyway, as you can see, I managed to find a recipe on the uktv website and you can actually WATCH the cook make this dish. Ah the wonders of technology. The weblink is:

Oh and the gammon tastes heavenly, the salt has been drained out of the gammon joint from the soaking, the resulting balance of the sweet and savoury, absolutely heavenly.

Roast honey and cumin chicken

Posted: July 19, 2009 by nietize in Chicken, Potatoes
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Serves: 4


1 tbsp olive oil
2 tbsp clear honey
2 tsp ground cumin
1 clove garlic, crushed
1 tbsp Waitrose Red Wine Vinegar
4 essential Waitrose British Chicken Legs, skin scored
700g essential Waitrose New Potatoes, quartered
2 small essential Waitrose Red Onions, quartered


Mix together the oil, honey, cumin, garlic and vinegar with seasoning. Pour over the chicken pieces and leave to marinate for 15 minutes (longer if you have time). Whilst the chicken is marinating, preheat the oven to 220ºC, gas mark 7

Remove the chicken from the marinade, pour the marinade into a large roasting tin and add the potatoes and onions so that the pieces are in a single layer without much space between them. Pour over 150ml cold water and roast in the oven for 20 minutes.

Add the chicken pieces and toss in the juices. Return to the oven for 35–40 minutes, basting regularly, until the chicken is cooked through, and there is no pink meat. Serve with watercress, rocket and spinach salad or steamed green beans.

Waitrose has pretty decent recipes and this is one of them. One problem with roasting chicken with potatoes is that more often than not the potatoes are undercooked. I normally parboil the potatoes first before roasting them with the chicken. This recipe solves the problem by adding water to the marinate and roasting it in the pan before the chicken is added. And it works better than normal parboiling because the flavours are absorbed by the potatoes.


Oh and one thing I love about roast chicken is the stuff you can do with the leftovers. I made a nice rocket salad with it.