- Recipe Catalogue
Seafood
Japanese
Honey Teriyaki Salmon
Dessert
American
Hot Chocolate Fudge
Pork
Chinese
Hot and Sour Soup
Breakfast
Kenyan
Home-made Mandazi
Chicken
American
Honey Balsamic Chicken with Crispy Broccoli & Potatoes
Dessert
Greek
Honey Yogurt Cheesecake
Pork
Irish
Ham hock colcannon
 Roast on top rack for 5 minutes (we'll add the broccoli then).
2. Meanwhile, cut broccoli florets into bite-size pieces, if necessary. Peel and finely chop garlic. In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic. Microwave until garlic sizzles, 30 seconds.
3. Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet.) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.
4. While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. (If chicken browns too quickly, reduce heat to medium.) Turn off heat; set chicken aside to rest. Wash out pan.
5. Heat pan used for chicken over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds. Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until thick and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
6. Return chicken to pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve. ){kind=link}
. Bake for 10 mins until crisp.
Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.){kind=link}
, add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.){kind=link}