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Top 5 dishes made from organic runny honey,
1 . Skillet Cauliflower Cheese With Caramelised Red Onions
Skillet Cauliflower Cheese With Caramelised Red Onions
This rich and cheesy cauliflower cheese is indulgent yet lower in calories. It's topped with beautiful sweet caramelised red onions cooked down in balsamic vinegar and honey. It serves two as a main or 3-4 people as a side.
Ingredient
1 tbsp
balsamic vinegar,
1/2 tbsp
organic runny honey,
1 clove
crushed garlic,
Cooking instructions
* Step 1
Parboil the cauliflower florets in a large saucepan of salted boiling water for around 4 minutes. Drain it off in a collender and set aside.
* Step 2
Make a roux by adding the butter to a medium saucepan over a medium heat and once melted add the flour and stir until a thick paste is formed. Add in half the milk whilst whisking well until no lumps remain. Add in the remaining milk bit by bit and continue to whisk until smooth. Leave on the hob on a medium low heat until the consistency is just about thick enough to coat the back of a spoon.
* Step 3
Add the crushed garlic to the white sauce and season with salt and a small pinch of white pepper. Remove from the heat and set aside. Heat up a small frying pan over a medium heat and spray in some oil. Add the red onion and fry gently for a couple of minutes. Add in the balsamic vinegar then turn down the heat lower. Gently fry the onion until soft and caramalised, drizzle over the honey then gently fry for 2-3 minutes. Remove from the heat. Season with some salt and a little bit of pepper.
* Step 4
Combine together the cauliflower with the white sauce gently by folding together. Add to the skillet evenly, so the florets reach all sides and there's no large gaps. Add the grated cheddar over the top. Preheat your oven to 180 and bake until warmed through for around 5 minutes and the cheese melted. Next place under the grill until the cheese is golden and bubbly.
* Step 5
Remove from the grill and scatter over the caramalised red onions. Grill for a minute more to reheat the onions then remove. Garnish with the crumbled Wensleydale cheese and serve up. Enjoy!
Note: if there is a photo you can click to enlarge it
2 . Sticky Honey & Sesame Chicken
Sticky Honey & Sesame Chicken
This sticky glazed honey & sesame chicken is delightful and very morish! You'll want to keep going back for more. Perfect served up with rice or some oriental greens, or both. This recipe is a Western favourite found in a lot of takeaway places, particularly in the US. This is my healthier take on the recipe.
Ingredient
4 tbsp
cornflour, or potato starch,
3 tsp
sesame seeds,
1 dash
water
1 tbsp
white wine vinegar,
1 tbsp
light soy sauce,
2 tbsp
organic runny honey,
2 tsp
sesame oil,
1 pinch
salt
Cooking instructions
* Step 1
Combine all of the sauce Ingredients together until smooth and set aside.
* Step 2
Heat a wok up over a high heat and add in some vegetable/cooking oil so it's around 1/2 cm high (enough to shallow fry). Whilst that heats up coat the chicken breast pieces in some cornflour, ensuring it's completely covered.
* Step 3
Once the oil is hot, add in the chicken and fry them until cooked through, golden brown and the outside crispy. You may need to cook them in 2-3 batches. Once cooked lay them out on some kitchen towel to remove excess oil.
* Step 4
Drain off the tainted oil from the wok, and just leave enough to coat the wok base thinly. Add the whites of the spring onions and crushed garlic. Fry for a minute until fragrant then add in the sauce. Cook the sauce for a few seconds until it thickens then add a small dash of water to loosen it up. Give it a good stir. Turn down the heat and bring the sauce to a simmer. Allow the sauce to reduce down by half and thicken.
* Step 5
Add in the chicken pieces. Toss the chicken in the sauce quickly until evenly coated. Sprinkle over some sesame seeds and toss the chicken again to distribute. Sprinkle over more sesame seeds then serve up and garnish with the sliced spring onion greens. Enjoy with your choice of side(s). :)
Note: if there is a photo you can click to enlarge it
3 . Coconut Chicken Tenders With A Honey & Mustard Dip
Coconut Chicken Tenders With A Honey & Mustard Dip
These delicious tenders are so easy to make and make a great meal or a party food! I think the honey mustard dip compliments the sweet coconut really well but you can serve this with a variety of different dips if you wish, a mango chutney works well too!
Note: Also, as an alternative to chicken you could use large shrimp, simply dredge them in beaten egg before coating in the breadcrumbs/coconut.
Ingredient
3 tbsp
dessicated coconut,
3 tbsp
panko breadcrumbs,
1 tbsp
organic runny honey
1 tsp
Dijon mustard,
2 tsp
wine wine vinegar
Cooking instructions
* Step 1
Season the chicken with salt and pepper. Add the panko breadcrumbs and dessicated coconut to a bowl and dredge the chicken strips in it, making sure to cover every section evenly so no flesh is showing by patting it gently all over. Add the strips to a large plate once coated.
* Step 2
Preheat the oven to 180 degrees or gas mark 6. Place the chicken tenders over foil lined baking tray on a wire cooking rack. This is to ensure the tenders remain nice and crispy when cooking and don't become soggy.
* Step 3
Bake for 25 minutes or until cooked through. Whilst they are baking make the dipping sauce by mixing together the honey, mustard and vinegar.
* Step 4
Once the chicken is ready, remove from the oven and allow to cool for a couple of minutes. Transfer to your serving plate with the dip and serve! These are great on their own as a party food or meal or also pair well with homemade coleslaw or fries. :)
Note: if there is a photo you can click to enlarge it
4 . Baked Seabass With Honey, Chilli & Soy
Baked Seabass With Honey, Chilli & Soy
Seabass is up there with my favourites when it comes to fish. This is an easy way of cooking it and is so flavourful from ginger, chilli and garlic and sticky sweet glaze.
Ingredient
1 tsp
soft dark brown sugar,
1/2 tbsp
dark soy sauce,
1 tbsp
organic runny honey,
3 tbsp
lime juice,
Cooking instructions
* Step 1
Preheat the oven to 180 (fan). Line a baking tray with foil and place the seabass fillet skin side down on it after rubbing a little oil on the skin to prevent it sticking.
* Step 2
In a bowl mix together the soy, honey, chillies, garlic, ginger and lime juice. Pour two thirds of the mixture over the fillets of fish and sprinkle over the sugar and begin to bake in the oven.
* Step 3
After fifteen minutes remove from the oven and baste on the remaining sauce then sprinkle over the spring onions. Bake for a further 5-7 minutes until the fish is cooked through.
* Step 4
I like to serve with some jasmine or boiled white rice and some tender stem brocolli. Garnish the fish with a final squeeze of lime and the torn coriander leaves.
Note: if there is a photo you can click to enlarge it
5 . Chocolate Orange Chia Pudding
Chocolate Orange Chia Pudding
I love making these at the start of the week and then having them in the fridge for a handy quick treat. They are superb for dessert but can be enjoyed at any time of the day!
Ingredient
200 g
organic chia seeds,
2 tbsp
granulated stevia,
3 tsp
orange essence,
1/2 pint
(236ml), unsweetened almond milk,
1 tbsp
organic runny honey,
6 g
dark choc chips,
1 g (1 pinch)
raw cacao nibs
Cooking instructions
* Step 1
In a mixing jug add the chia seeds, stevia, orange essence and cocoa powder. Mix together with a metal spoon and then add the almond milk. Give it a really good mix until everything is combined and the mixture starts to thicken up as the chia absorbs the milk.
* Step 2
In a mortar and pestle crush the Cashew nuts and set aside. Alternatively if you haven't got one, a rolling pin and chopping board will suffice.
* Step 3
Add the runny honey to the chia mix and a tiny pinch of table salt. Stir once more then see how thick the consistency is. If you think it needs a dash more milk at this point, add it in as everyone likes their chia at different thicknesses, as it will set more solid in the fridge. Spoon the mixture into three containers of your choice. I used small glass tumblers. Ramekins could also work.
* Step 4
Dollop 1tsp of the chocolate spread onto each pudding. Sprinkle over the crushed cashews between the three and also the dark chocolate chips. Finish with a tiny pinch of cacao nibs over each one.
* Step 5
Place the puddings into the fridge to set for up to one hour, or until the chia has fully absorbed the milk and set to a more solid consistency.
* Step 6
I enjoy having these as a breakfast, but they would also make a great dessert or sweet treat any time of day. There is approx 437kcals in each portion. Enjoy! :)
Note: if there is a photo you can click to enlarge it
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