1 clove garlic
200ml fruit juice
8 tbsp honey
4 tbsp soy sauce
2 tbsp fresh ginger grated
pepper to taste
4 large chicken breasts
Mix all ingredients except chicken in a bowl and blend well.
Add chicken.
Cover and allow to marinate for at least an hour in fridge.
This chicken can be grilled, pan fried or broiled.
2 cups lentils
1 lb pork sausages
6 bacon slices cut into small pieces
¼ cup finely chopped chutney
½ cup chopped onions
1 tsp salt
1 tsp mustard
½ cup honey
Cook lentils in a large pan with 4 cups cold water.
Bring to boil, then lower heat to simmer, and cook with lid on for 1 hour.
Drain any liquid left.
Fry sausages.
Preheat oven to 325°F / 160°C.
Add these to the lentils: bacon, chutney, onion, salt, mustard, sausage and 1 cup water.
Put into 2 quart shallow baking dish, drizzle honey over top
Cover and bake for 45 mins.
Remove cover and bake for further 30 mins.
2 onions
2 medium apples chopped
1 tbsp vegetable oil
4 oz streaky rashers chopped
1 lb minced pork or sausage meat
4 oz breadcrumbs
4 oz chopped almonds
1 tbsp honey
3 tsp dried sage
Nutmeg, salt and pepper to taste
1 egg
Fry onion and apples in oil.
Add rashers, and cook for 3 mins.
Add the honey and stir in.
Leave until cold.
Mix all ingredients together with egg.
Can be used as stuffing for chicken and turkey or used for sausage rolls.
3 large chicken breasts
¼ lb chopped onion
3 tbsp salad oil
6 oz sliced mushrooms
6 oz sliced celery
1 large green pepper cut into chunks
15 oz can pineapple pieces
3 tbsp soy sauce
1 tbsp honey
1 tsp garlic salt
½ tsp ground ginger
2 tbsp arrowroot or cornflower
¼ pint water
cashew nuts
Skin and bone chicken and cut into small pieces.
Saute onion in oil.
Add mushrooms, celery and pepper and cook for 5 minutes.
Add chicken and cook until creamy white - about 15 minutes.
Drain pineapple, retaining juice.
Combine juice, soy sauce, honey, garlic salt, ginger and arrowroot or cornflower.
Stir into chicken mixture.
Cook until it thickens, add pineapple and water.
Stir and cook for further 5 minutes
Serve and sprinkle with cashew nuts.
⅓ cup butter
½ cup honey
1 dsp grainy mustard
12 chicken drumsticks
Mix and melt together butter, honey and mustard.
Pour over drumsticks.
Cook for 2 hours at 120°C, basting regularly.
Towards the end of cooking increase heat to 200°C.
Garnish with watercress and serve
2½ - 3 lb chicken pieces
⅓ cup flour
1 tsp paprika
1 tsp salt
⅓ cup honey
¼ cup lemon juice
There were no instructions with this.
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1½ belly pork cut small
¾ pint chicken stock
small can pineapple cubes
2 tbsp honey
1 oz cornflower
6 oz noodles
3 tbsp vinegar pickle
3 pints water
1 tbsp vinegar
Fry pork gently until golden.
Pour off surplus fat and save.
Cover with ½ pint stock and simmer for ¾ hour.
Cool, remove fat and save it.
Add pineapple syrup from can, and honey.
Blend cornflower with remaining stock and add to pork mixture.
Boil, stirring occasionally until coating consistency.
Boil noodles in seasoned water for 10 mins then strain.
Stir pineapple, pickle, vinegar and seasoning into pork.
Heat fat. Fry noodles until crisp and brown.
Drain and serve with pork.
2 thin chops cut off a 3 lb piece spare rib
3 tbsp tomato ketchup
2 tbsp honey mixed with 2 tbsp hot water
2 tbsp Worcester sauce
1 tbsp vinegar
½ level tsp mustard powder
salt and pepper
Put chops into meat tin and season.
Put in oven and cook for 45 mins at 400°F for about 45 mins.
Drain off fat.
Mix rest of ingredients and spoon over meat.
Cook until liquid is almost absorbed and pork looks sticky.
4 long crusty rolls
1 onion cut into rings
2 tbsp honey
1 tbsp lemon juice
1 small green pepper
1 small red pepper
3 oz mushrooms sliced
4 chipolatas or frankfurters
1 oz butter melted
seasoning
Split rolls lengthways but not right through.
Brush insides with melted butter.
Bake at 375°F for 15 mins.
Add sliced peppers and mushrooms.
Cook for further 5 mins
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4 - 4½ lb chicken
2 cloves garlic
1 tsp salt
½ cup honey
1 dsp brown sugar
4 oranges
Wash chicken and rub inside with ½ clove garlic and salt.
Score outside with sharp knife and rub in ½ clove garlic.
Put in baking tin.
Mix honey, sugar, 1 clove garlic peeled and crushed, and the juice of 3 squeezed oranges.
Pour ½ mixture inside chicken and the rest over the top.
Bake at 375°F for 1½ - 2 hours until crisp and brown, basting every 15 mins.
20 mins before end of cooking slice remaining orange and place round chicken and cook
1 tsp salt
4-5 lb pork loin
¼ cup red wine vinegar
¼ cup ketchup
2 tsp cornflour
¼ cup orange or pineapple juice
¼ cup liquid honey
1 tbsp soy sauce
½ tsp dry mustard
1 clove garlic sliced
Rub salt into meat.
Roast at 325°F for 2¾ - 3 hours or until tender.
Combine remaining ingredients.
Cook them and stir until thickened.
Brush on roast several times during last 30 minutes.
1/4 cup butter
½ cup orange juice
½ cup honey
2 tbsp lemon juice
2 tbsp chopped parsley
2 tbsp soy sauce
1 tbsp dry mustard
Chicken pieces
Melt butter in small saucepan.
Blend in remaining ingredients and simmer 2-3 mins.
When cool, pour this sauce over the chicken in a shallow pan.
Allow to marinate a few hours before cooking.
Cook slowly, basting with sauce.
2 lb beef
1 onion
1 sherry glass soda water
1½ oz chopped candied peel
2 eggs
1 dsp French mustard
salt and pepper
pinch cayenne pepper
For the sauce:
¼ pint cider or white wine
1 tbsp honey
1 tsp vinegar
For the fritters:
½ lb mushrooms
flour
Guinness
Put half the meat through a coarse mincer and the remainder through a fine one.
Finely chop the onion.
Mix the minced meat and onion with the rest of the meat ball ingredients.
Form into long sausage shapes and roll in flour.
Slice into approx 2 oz pieces and roll into balls.
Heat a little oil in a frying pan and fry meatballs until golden brown-about 5 mins.
Drain and place on a warm serving dish.
Pour most of the fat from the pan and stir in the sauce ingredients.
Simmer the sauce until smooth and golden.
Make a batter, the consistency of thick cream with flour and Guinness.
Wash the mushrooms, dry them, toss them in flour, and dip them in the batter.
Fry them in shallow fat to make fritters.
This dish can be served with tomato salad in the following dressing:
3 tbsp oil
1 tbsp distilled vinegar
1 tsp sugar
1 tsp salt
1 tsp pepper
1 coffee spoon grated onion.
Brush meat with liquid honey mixed with a good pinch of ground cloves before grilling.
2 large onions chopped
4 tbsp sunflower oil
1tsp ground ginger
1½ tsp cinnamon
8 chicken quarters
salt
pepper
½ tsp saffron stamens
juice of ½ - 1 lemon
8 oz blanched almonds
1 tbsp rosewater
5 tbsp honey
Cook the onions with the oil until soft.
Stir in ginger and cinnamon.
Put in chicken and cover with water.
Add salt, pepper, saffron and lemon juice.
Cover and simmer for 30 mins.
Adjust seasoning to taste.
Remove chicken and place in baking dish.
Pour over the sauce.
Grind almonds coarsely and mix with rosewater and honey.
Spread over chicken and bake in preheated oven at 360° for about 45 mins.
50g butter
2tbsp honey
1tbsp vinegar or balsamic
¼ tsp thyme
4 chicken drumsticks
2tsp ground ginger
salt and pepper
Melt the butter.
Add the honey, vinegar and thyme.
Rub the drumsticks with the ginger, salt and pepper and place on a plate.
Pour over the honey mixture and leave to absorb the flavours for 20 mins.
Cook for 30 mins on a barbecue or under a grill, turning the drumsticks,
and basting them every so often with the honey marinade.
Alternatively cook in oven.
¼ cup honey
¼ cup butter or margarine
¼ cup bourbon whiskey or apple juice
¼ cup water
16 oz package baby carrots (about 3 ½ cups)
In medium saucepan over high heat, bring honey, butter, bourbon and water to a boil.
Add the carrots.
Reduce heat and simmer, stirring occasionally, for 10 minutes, or until liquid is reduced to a glaze, and the carrots are tender.
8 Chicken thighs
100 g Butter
250 g Honey
1 tbsp Curry Powder
1 tbsp mustard powder
4 cloves garlic, crushed
1 glass dry white wine
1 cup chicken stock
2 tbsp lemon juice
Place the chicken pieces in a shallow dish.
Mix all other ingredients together in a blender and pour over the chicken.
Place in a preheated oven at 200 degrees and cook for 1 hour.
1 cup soy sauce
1 tbsp ginger
½ cup vegetable oil
1 tbsp dry mustard
1 garlic clove, minced
2 pork tenderloins
3 tbsp honey
Combine soy sauce, oil, garlic, honey, ginger, and mustard.
Place tenderloins in a baking dish or bowl and pour marinade over pork.
Refrigerate, turning occasionally, for 24 hours.
Remove from marinade and grill until well done, about 30 - 45 minutes.
Turn meat as it browns.
Brush remaining marinade over potatoes and cook for a great side dish.
¼ cup lemon juice
¼ cup honey
2 tbsp soy sauce
1 tbsp dry sherry
2 cloves garlic, minced
4 boneless center-cut lean pork chops (about 4 ounces each)
Combine all ingredients except pork chops in small bowl.
Place pork in shallow baking dish and pour marinade over.
Cover and refrigerate 4 hours or overnight.
Remove pork from marinade.
Heat remaining marinade in small saucepan over medium heat source for 12 to 15 minutes,
turning once during cooking, and basting frequently with marinade.
(May also be grilled).
Makes 4 servings.
½ tbsp curry powder
½ cup honey
2 tbsp soy sauce
4 pork chops
½ tbsp ground ginger
½ tbsp garlic salt
Mix honey, soy sauce, and curry powder.
Sprinkle pork chops with ginger and garlic salt.
Marinate chops overnight in honey and soy sauce mixture.
Pierce chops with fork to be sure flavour penetrates.
Turn several times.
The heat needs to be on med-low. Chops should be cooked about 20-30 min.
3 ½ lb shoulder of lamb
1 tbsp honey
½ - ¾ pint cider
1 tsp ginger
Small sprig of rosemary, chopped
Salt and pepper
Rub ginger, salt and pepper into the meat.
Place in roasting tin.
Onto the top of the shoulder sprinkle the chopped rosemary and spread the honey,
then pour the cider over and around the meat.
Cook in oven at 200°C for half an hour, then turn down to 180°C for further 1 - 1 ¼ hrs.
Baste twice during cooking - additional cider may be needed if joint looks dry.
When the lamb is cooked, remove shoulder from sauce.
Place roasting tin on top of stove, add a little water, stir in all juices from tin and serve as a delicious gravy.
Mrouziya is traditionally served during Eid al-Adha.
2 pounds lamb chunks
2 cups water
2 teaspoons Ras el Hanout
¼ cup honey
¼ cup olive oil
½ cup whole blanched almonds, toasted
¼ cup raisins
Ras el Hanout is a spice blend - including allspice, nutmeg, saffron, black pepper,
cinnamon, cardamom, salt, turmeric, and ginger
1. Heat oven to 345 degrees.
2. Coat the lamb with Ras el Hanout spice.
3. Place spiced lamb in a 5-quart pot with an appropriate lid.
4. To the pot, add the water, honey and olive oil
5. Bake in the oven for about 2 hours until the meat tenderises.
6. Remove the meat from the pot and keep warm. Remove extra oil.
7. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
8. Return the lamb to the stew. Bring back to boil for about 2 minutes.
9. Decorate with the toasted almonds.
10. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.
It is intended this site will be updated regularly
Comments please to this email address: Roger@honeyrecipes.org.uk
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