Chicken Thighs with Honey

And just when you thought you have done it all when it comes to cooking chicken, along comes another GREAT recipe to try, and this is no exception!

This is not your typical sweet and sour recipe that offers death-by-sour and tastes like a sauce out of a bottle from your local supermarket.  It is well balanced with low acidity and sweetness, allowing the natural flavours of the chicken to come out, so I don't even call it a sweet and sour chicken, which it is in essence.

I love to cook with chicken thighs, they punch flavour and are juicy, but you can also use legs if you prefer. I also tend to remove the skin, as we are pretty much trying to keep an eye on the waistline. Besides, the saying goes, "you are what you eat" and I don't feel like being skin right now.

Easy to prepare, this recipe is ideal for a quick mid-week dinner with a side salad.

Chicken Thighs with Honey

Serves 2 

500g chicken thighs, no skin
2 cloves garlic, small chop
1 tsp salt
1/2 tsp black pepper
1 red onion, thinly sliced
1 cup dry white wine
1 bay leaf
1 cinnamon stick
1 tsp honey
2 tbsp butter

Preheat over to 220'C.  Pat chicken dry with kitchen towel and then toss with garlic, salt and pepper in a bowl and set aside.

In a saucepan saute onions for 5 min in a little oil to caramelise.  Add wine, bay leaf, cinnamon and a pinch of salt and cook for a 15 min until onions are most and liquid has evaporated.  Remove the bay leaf and cinnamon stick.  Mix in the honey and butter and stir through.

Place chicken in an oven proof dish and spoon onion mixture over it making sure all is covered well. Bake for about 25 min or until no longer pink and onions have beautifully caramelised.

Enjoy as always ...
~   Michelle ~

Grilled Pork Loin Steaks

Boneless pork loin steaks are so simple to cook.  Quick, easy and a perfect, affordable family meal. Marinade them in a tangy, sweet and savoury mix with a hint of spice, grill them up - inside or out - and you will be the star of the evening.

Lesson one-on-one on pork ...
Pork loin is a cut of meat from the pig, created from the tissue alongside the top of the rib cage.  It is a popular meat that is usually cut into chops (bone in) or steaks (bone out) as in this recipe.  The loin can also be cured to make bacon.

Remember, the longer you marinade the steak, the better the outcome.  Also keep an eye on your cooking time as the thicker the loin, the longer the time is needed.  You do not want to overcook a thin steak.  If in doubt on pork cooking times, always check.  You do not want to eat undercooked pork - EVER! Here is a great reference guide if you need one. http://www.porkbeinspired.com/Resources/Images/2924.pdf

RECIPE:
2 cloves garlic, minced
2 Tbsp honey
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce / HP sauce
1 tsp ketchup
1/2 tsp ground ginger
1/2 tsp onion powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper / chilli flakes
450g pork loin steaks (off the bone)

Suitable for 2 foodie lovers ...

Mix garlic, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon and cayenne pepper in a bowl to make a marinade.
Pour half the mix into a plastic bag
Place pork chops in the bag and seal after squeezing the air out
Marinade from 4 - 8 hours, turning occasionally
Refrigerate remaining marinade
Preheat outdoor grill to medium heat and lightly oil grid (you can also use a griddle pan inside)
Remove pork from bag and shake excess marinade off
Grill chops until just done - no pink showing (meat thermometer 145'F or 63'C)
Brush with remaining marinade if necessary

Enjoy with some seasonal veg on the side

           ~ Michelle ~

Rosemary Honey Sausage Kebabs

Friday night - don't feel like cooking night' kind of dinner is up for grabs. These are fun and quick and easy and great with a big portion of oven chips on the side.

www.facebook.com/Eatloveplaywithfood
Rosemary Honey Sausage Kebabs: BBC Food

Olive oil

12 - 15 sturdy rosemary sprigs (10cm long)
12 - 15 rashers streaky bacon
40 cocktail sausages
2 tbs honey
1 tsp salt
1/2 tsp pepper
1/4 tsp Piri Piri

Heat over to 180'c
Lightly grease a large baking tray
Remove most of the leaves from each rosemary sprig, leaving a few tufts at the top
Cut each end of the sprig on the diagonal making it a sharp point
Place sausage in a bowl and toss with honey, salt, pepper and Piri Piri
Thread 2 or 3 sausage onto each skewer
Weave and secure a piece of bacon around each
Arrange skewers on baking sheet, drizzle with a little oil
Bake for 15 - 18 min turn and cook another 10 min until bacon is to your liking

Serve with a little sweet chilli sauce on the side!

Baked Goats Cheese with Bacon & Honey

Inspired by a wonderful chef's table I attended last week at one of my hotels @BrusselsMarriott, here is an easy home version of a divine goats cheese starter ideal for entertaining or a simple Sunday supper.  Here we go ... (Suitable for 2 foodie lovers)

Baked Goat's Cheese with Bacon & Honey

100g bacon bits
150g goats cheese
100g bread crumbs
Big hand full of rocket
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 tsp black pepper
Squirt of honey

Pre heat oven to 200'c
Pan fry bacon in a little oil until crispy
Remove and drain on absorbent paper
Cut goats cheese into 1 inch rings
Add bread crumbs to a bowl and carefully add cheese one at a time and cover all sides with crumbs
Place on a greased baking sheet
Bake for 10min until golden brown
Carefully turn over and drizzle each piece with honey
Bake for a further 5 min
Mix rocket, olive oil, vinegar and pepper in a bowl and toss lightly with your fingers
Plate greens on a serving plate
Add warm bacon bits on top of greens and place warm cheese on top
Drizzle with a little more honey and garnish with a few more pieces of bacon

Serve immediately with biscuits or some fresh bread.
Make it count .. have a great week!