I wanted a sticky sauce with a lot of punch. I got it.
I based my recipe on the Bourbon Maple Glazed Chicken recipe found here.
A lack of bourbon and maple syrup in the house meant the need for a rethink. As I’m currently living on the Isle of Islay in Scotland, there tends to be a lot of whisky about, and I also happened to have some honey. I wanted something a bit smokey, so I selected Port Charlotte Scottish Barley (40ppm) for the whisky.
I can’t follow a recipe. Not even a straight forward one like this. But that’s ok, it (generally) works out in the end and it certainly did this time. I used honey instead of maple syrup, coconut oil instead of palm shortening, raspberries instead of strawbs and as the cream I had was the really thick dollopy kind, I didn’t bother whipping it.
Honey Cakes with Raspberry Cream
Last night I made Orange Ginger Drumsticks and the sauce/marinade was divine. So today, as I was finishing off the last of that meal, I pondered what to do with the tasty, congealed (it had been in the fridge overnight) goodness in the bottom of the container. In a past life I’d have soaked it all up with rice, but not anymore … and then I had a moment of genius (in an absence of modesty) … add leftover marinade/sauce to the lamb shank in my fridge.
Ginger Orange Lamb Shank with Celeriac
I ❤ my crock pot. Continue reading