|
In almost any kitchen are main courts with honey. If today in a Chinese prescription sugar is indicated, then honey was originally surely meant. Above all the Asiatic kitchen builds on the fine honey flavors. Whether as glaze or trained, honey lends a marvelous, intensive taste to all courts, also in connection with spices and Sauces.
LAMB BACKS WITH HONEY GLAZE (for 4 persons)
Added: 4 pieces of lamb back (per approximately 500 g) with ever 3 to 4 lamb chops
1 teaspoon of mustard grains
2 spoons of bloom honey (e.g. Clover Honey)
3 spoons of olive oil
3 garlic toes
Herb salt
Black pepper from the mill
1 branch fresh Thymine or
1 Teaspoon dried Thymine
Preparation:
1. The pieces of lamb back with the bones downward into a grill pan put.
2. The mustard grains in the mortar smashed, with the honey and the olive oil mix.
3. The garlic toes take off, into the oil press in.
4. Everything strongly with salt and pepper.
5. The Thymine cleaned with water, finely chop and to the paste give.
6. Everything well mixed.
7. And covered approximately 2 hours in the refrigerator coat the lamb with this paste marinated.
8. The baking-oven on 220° preheat. The lamb back about 50 minutes of crickets, toward half of the time once turn.
MANGOLD SESAM PAN (for 4 persons)
Added:
800 g Mangold
2 garlic toes
4 spoons Sesame Oil
2
EL Sesame seed
4 spoons Sojasauce
Yeast spice
Chili powder
4 spoons of Kamahi Honey
Preparation:
1. , Separate sheets of the handles wash Mangold, both small cut.
2. Peel garlic, wash finely to cubes, spring bulbs, deseam and small cut.
3. , roasting Sesame seeds heat the Sesame Oil up therein, the handles add and some Minten vapors.
4. Pepper with Soya sauce, yeast spice and Chili powder, possibly something vegetables broth admit.
5. The one gold sheets under-mixed and the vegetable refine. Briefly before the time end under-mix the honey.
Honey and other honey products - freshly on your table - get it directly on www.honeyshop.co.nz
|
