Category: Main Dishes

Oven-Roast Salmon with Chili Garlic Glaze

Oven-Roast Salmon with Chili Garlic Glaze

Beary Berry Honey Inc.

This is a super fast dish for busy weeknights. Great cold in salad and sandwiches.

4 x 125 gr wild salmon fillet, skin on
Beary Berry Honey Chili Garlic Glaze

  1. Preheat the oven to 500 degrees.
  2. Pat the salmon fillets dry and place them on a tray or platter. Brush each with Beary Berry Honey Chili Garlic Glaze.
  3. Place an aluminum baking sheet or cast iron pan in the hot oven (does not work with non-stick pans as they warp and bubble at high heat). Preheat the pan for 5 minutes until very hot.
  4. Remove the hot pan from the oven and carefully place the salmon, skin side down, on the hot baking sheet. Return the pan to the oven and roast the fish until cooked through (time will vary depending the thickness of the filets). When the flesh flakes with a fork, it’s ready.
  5. Remove the pan from the oven and using an egg/pancake flipper, slide the fillets off the pan – the skin will stick to the pan and the flesh will lift right off – and onto serving plates.  Drizzle with a bit more of the Beary Berry Honey Chili Garlic Glaze.
  6. Serve with rice, roast potatoes, and seasonal vegetables.  Or serve on a noodle and vegetable salad. Also delicious cold, in salads, sandwiches and wraps.

Tips:

 

 

Garlic Balsamic Marinated Chicken Breasts

Garlic Balsamic Marinated Chicken Breasts

Beary Berry Honey Inc.

This chicken dish is super easy and flavourful. Serve it with lots of crusty bread and your choice of side dishes. Also delicious cold in salads and wraps.

500 gr chicken breasts
1/2 bottle of Beary Berry Honey Garlic Balsamic Vinaigrette
optional: add 2 tsp minced thyme or rosemary

  1. Place the chicken and the Garlic Balsamic Vinaigrette in a large resealable bag.  Squeeze out as much of the air as you can, seal and then massage the meat. Place in the fridge and marinate at least 3 to 4 hours or until you are ready to cook them. Massage the meat and turn over at least once while it marinates.
  2. Oven Cooking: Preheat oven to 350 degrees. Line a 9×13 baking pan with tin foil and place the marinated chicken on it. (Discard the used marinade.) Place in the hot oven and roast about 30 minutes or until they are cooked through (depends how thick they are).
  3. Grill Cooking: Preheat the grill until very hot. Place the meat on the grill, reduce flame to medium and cook until good grill marks are formed and the chicken easily lifts from the grate. Turn the meat over often continue to grill until meat is thoroughly cooked, no longer pink inside and juices run clear. 
  4. Serve the meat with the remaining Garlic Balsamic Vinaigrette as a dipping sauce.

Tips:

Recipe created by Amanda Thiessen.

Ruth’s Lemon Honey and Thyme Marinade

Ruth’s Lemon Honey and Thyme Marinade

Beary Berry Honey Inc.

500 gr chicken breasts
1/4 cup Beary Berry Honey Lemon Honey 
1/4 cup olive oil
2 tsp minced thyme, lemon thyme or basil (use half the amount of dried herbs)

  1. In a small pan or pot over medium heat, melt the honey, then whisk in the olive oil and herbs.
  2. Remove the pan from the heat. Let the marinade cool completely. Reserve 2 tbsp of the marinade in a small bowl for basting later.
  3. Place the chicken and the remaining marinade in a large resealable bag.  Squeeze out as much of the air as you can, seal and then massage the meat. Place in the fridge and marinate at least 3 to 4 hours or until you are ready to cook them. Massage the meat and turn over at least once while it marinates.
  4. Oven Cooking: Preheat oven to 350 degrees. Line a 9×13 baking pan with tin foil and place the marinated chicken on it. (Discard the used marinade.) Place in the hot oven and roast about 30 minutes or until they are cooked through (depends how thick they are).
  5. Grill Cooking: Preheat the grill until very hot. Place the meat on the grill, reduce flame to medium and cook until good grill marks are formed and the chicken easily lifts from the grate. Turn the meat over often and brush with the reserved fresh marinade. Turn at least one more time, brushing again with reserved marinade, and continue to grill until meat is thoroughly cooked, no longer pink inside and juices run clear. 
  6. Serve with your choice of veggies or side dish.

Tips:

Recipe created by Ruth Baerg, adapted by Amanda Thiessen.

Honey-Garlic Chicken Wings

Honey-Garlic Chicken Wings

bbh66

This recipe takes time and patience, but is so worth it in the end. Sticky, sweet goodness! Serves 6 to 12. 

1 tsp ground ginger
1 tsp granulated garlic, granulated
1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
1/2 cup Beary Berry Honey
1.5 kg chicken wings
2 tbsp sesame seeds, black & white for garnish
2 green onion, finely sliced – green part only

  1. Stir together the ginger, garlic, soy sauce, oyster sauce, and honey. Pour half the marinade into a large baking dish or large resealable bag and add the chicken wings. Massage to coat. Marinate at least 4 hours, overnight if you have time. Reserve the remaining marinade for basting the wings as they roast.
  2. When ready to cook, place oven rack in upper third of oven and preheat to 425°F.
  3. Line a baking sheet with foil and lightly oil the foil.
  4. Arrange the meat in a single layer on the baking sheet (but don’t crowd – use two pans if your baking sheets are small).
  5. Roast the chicken wings about 20 minutes. Turn them over and roast another 15 minutes. Turn over, baste, and repeat every 10 minutes until gorgeous, sticky and cooked through, about 60 to 70 minutes total.
  6. Remove the pan from the oven, arrange the chicken wings on a platter, and garnish them with the sliced green onion and sesame seeds.

 

Tips, Suggestions & Information

  • You can use our clear or creamed, 100% pure, unpasteurized honey. If you use our Ginger Honey, skip the ground ginger.
  • If you like it spicy, add 1/2 tsp ground red chili or 1 to 2 tbsp Sriracha sauce to the marinade.
  • This works well with chicken thighs. Simply roast longer to cook them through.
  • This also works well for chicken skewers using thinly sliced boneless, skinless thighs or breasts. Marinate them just an hour or two.
  • Works great with thinly sliced pork ribs or beef ribs – these benefit from marinating 24 hours.

Recipe and image copyright ElaineWilson.com, used with permission.

Ginger Beef (or chicken/pork/tempeh)

Ginger Beef (or chicken/pork/tempeh)

bbh66

This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal.

500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″
— Marinade —
1 tsp cornstarch
1 tbsp grated ginger (optional – for extra zing!)
plus
4 tbsp Beary Berry Honey Mandarin Sesame Vinaigrette
(OR)
3 tbsp Beary Berry Honey Spicy Ginger Glaze
2 tbsp water
— Coating —
1 cup cornstarch (might not use it all)
3 cups oil
— Sauce —
1 tbsp oil
3 garlic clove, minced
4 tbsp ginger, finely chopped
6 green onion, sliced into 1/2″ pieces
3 to 4 tbsp water
1/2 cup to 3/4 cup Beary Berry Honey Spicy Ginger Glaze
toasted sesame seeds for garnish (optional)

  1. Marinate the meat for at least 2 hours, preferably 4 to 6 hours (overnight is good).
  2. When ready to cook, heat a medium sauce pan with the oil over medium heat until 375 degrees. (Make sure oil is at least 2-inches deep and surface of the oil is at least 6 inches from the top of the pot.)
  3. Sprinkle a tray with a good layer of cornstarch to coat the bottom.
  4. Scatter the meat onto the tray so that the pieces are not quite touching.
  5. Sprinkle all the meat with a generous coating of cornstarch. Let sit a couple of minutes.
  6. Toss the meat to coat well and leave them not quite touching. Use a bit more cornstarch if you need.
  7. Carefully slide 1/3 of the meat into the oil a piece at a time. It will bubble a bit and then calm down after a moment or two. Stir the meat with a slotted metal spoon or an Asian spider tool. Fry the meat until it starts to brown and get crispy, about 4 minutes or so.
  8. Using the slotted metal spoon, remove the meat to a plate. Repeat twice with remaining meat.
  9. In a large pan, fry the garlic, ginger and scallions over medium heat until fragrant and they are starting to brown slightly.
  10. Return all the meat to the oil and fry a second time until very crisp and nicely browned, another minute or two.
  11. Remove the meat from the oil in batches using the slotted spoon, shake off excess oil and place the meat into the large fry pan with the ginger and green onions.
  12. To the large fry pan add a few tablespoons of water and let the pan spit and sizzle – careful of the steam. Add 1/2 cup of the glaze and stir cook until well coated and thickened – use a bit more glaze if you like. Scoop the meat onto a plate, garnish with sesame seeds if you like, and serve hot. (PS – it’s delicious cold, too, if there’s any left over. Which there won’t be. But just in case there is.)

Tips/Suggestions/Variations

  • The cornstarch makes a crunchier coating than flour.
  • Up the ginger if you like the flavour very strong.
  • Want heat? Add 1 or 2 sliced Thai chilis when you fry the scallions and ginger, or add 1/2 tsp of chili flakes when you add the water near the end.
  • Vegetarian? This works pretty darn well with strips of tempeh (pressed soy beans). Check the deli or frozen section of your organic or natural foods market or section of a supermarket.

Recipe and image copyright ElaineWilson.com, used with permission.