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Honey on everything
Smooth, sticky and melt-in-your-mouth moreish, here is honey as you've never tasted it before. Try honey Calabrian style in two savoury dishes each with a tasty twist.
After sweet onions and hot peppers our culinary tour of Calabria continues with these two elegant dishes. One is meat-based and is from the Sila area and the other uses fish from Bagnara, and both are flavoured with delicious Calabrian honey.
Savoury wild boar
Ingredients
1 leg of wild boar (boned)
1 litre of red wine
1 large onion
2 cloves of garlic
parsley
1 stick of celery
rosemary
thyme
black peppercorns
2 juniper berries
cloves
honey
1 bergamot orange or lemon
olive oil
salt
Rub the salt into the meat and place in an oven-proof dish. Cover with herbs, spices and red wine, cover and marinate over night.
Before cooking remove meat from marinade and dry well with kitchen paper. Heat the oil in a non-stick pan, brown the meat, add a ladle of the marinade and put into a warm oven. Add the liquid gradually while cooking to prevent the meat from drying out. When the meat is ready remove from the oven and leave aside to cool before slicing.
In the meantime add some stock to the cooking gravy, heat then strain through a sieve. Melt a knob of butter and heat with the strained gravy. When hot add a spoon of honey. Pour over the sliced meat and garnish with the grated orange or lemon rind.
Sweet and sour swordfish
Ingredients
parsley
celery
4 fillets of swordfish
2 cloves of garlic
1 spoon of honey
1/2 glass of vinegar
oregano
ginger
oil
salt and pepper
Crush the garlic and add the salt, oil, oregano and honey (melted in warm water). Whisk with a fork until thick in consistency.
Cook the fish under a hot grill. Season then dip in the sauce. Put in an ovenproof dish, sprinkle with the ginger, cover with tinfoil and cook in the oven. Serve piping hot with a green salad and fresh bread.
Savoury wild boarIngredients
1 leg of wild boar (boned)
1 litre of red wine
1 large onion
2 cloves of garlic
parsley
1 stick of celery
rosemary
thyme
black peppercorns
2 juniper berries
cloves
honey
1 bergamot orange or lemon
olive oil
salt
Rub the salt into the meat and place in an oven-proof dish. Cover with herbs, spices and red wine, cover and marinate over night.
Before cooking remove meat from marinade and dry well with kitchen paper. Heat the oil in a non-stick pan, brown the meat, add a ladle of the marinade and put into a warm oven. Add the liquid gradually while cooking to prevent the meat from drying out. When the meat is ready remove from the oven and leave aside to cool before slicing.
In the meantime add some stock to the cooking gravy, heat then strain through a sieve. Melt a knob of butter and heat with the strained gravy. When hot add a spoon of honey. Pour over the sliced meat and garnish with the grated orange or lemon rind.
Sweet and sour swordfish
Ingredients
parsley
celery
4 fillets of swordfish
2 cloves of garlic
1 spoon of honey
1/2 glass of vinegar
oregano
ginger
oil
salt and pepper
Crush the garlic and add the salt, oil, oregano and honey (melted in warm water). Whisk with a fork until thick in consistency.
Cook the fish under a hot grill. Season then dip in the sauce. Put in an ovenproof dish, sprinkle with the ginger, cover with tinfoil and cook in the oven. Serve piping hot with a green salad and fresh bread.