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COLLECTION: Honey-Tint Sauce
Method:
Make up sauce (in a glass or plastic container) and put the chicken
pieces in it and make sure thoroughly coated with the marinade.
Leave to marinate for either 1 1/2 hours in the fridge, or for
45 minutes at room temperature. (I often leave it to marinate for
several hours in the fridge sometimes if my time schedule prefers
it, and it still works out fine).
Preheat the oven to 180 degrees C
Again make sure the chicken pieces are thoroughly coated in the
marinade and put the pieces on a wire rack above a roasting pan
(just something to catch the drips really). Cook for 45 mins,
and during that time take the tray out of the oven a couple of
times to baste the chicken pieces with remaining marinade.
Enjoy!!
(Can serve with a green salad if you like, or garnished with
chopped spring onions)
Serves: 2 (this recipe is so delicious that you usually want two pieces
of chicken)
3) As a sauce for a stir-fry:
STIR-FRY with HONEY-TINT SAUCE
Ingredients:
diced meat (either fresh or defrosted, uncooked)
could use turkey, chicken, pork, whatever you like)
selection of vegetables (either fresh or frozen)
could use sweetcorn, peppers, mushrooms, beansprouts,
(
(
bamboo strips, anything that takes your fancy)
large onion, coarsely chopped
tablespoons oil
tablespoons clear honey
tablespoons tomato ketchup
tablespoons soy sauce
1
2
2
6
4
2
teaspoons smooth French mustard
extra ketchup, soy sauce and cornflour to thicken
rice, to serve (follow instructions on the rice packet)
Method:
Start the rice going so that you can have rice with it.
Having diced the meat, chop up the onion and the vegetables into
http://www.cs.cmu.edu/~mjw/recipes/sauces/honey-tint-sauce-coll.html (2 of 3) [12/17/1999 11:46:41 AM]
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