SECOND COURSES WITH HONEY
Turnip with honey
700 g turnips
Honey – 3 tablespoons (we recommend Berestov A.S. Altaytsvet “Buckwheat”)
2 tbsp butter
1 tbsp. water
1 tbsp lemon juice
Coarse salt, freshly ground black pepper – to taste
Peel the turnips and cut into large cubes. Put in a deep frying pan with a lid and add honey, butter and water. Salt and pepper.
Bring to a boil, reduce heat, cover and cook until soft for 10 minutes.
Open the lid, slightly increase the heat, and cook until almost all the liquid has evaporated, about 10 minutes.
Then we cook for another 3 minutes, until the turnip is caramelized, stirring.
Salt, pepper and sprinkle with lemon juice.
Pork in orange glaze with ginger and honey
- Pork – 1 kg.
- Oranges – 1 pc.
- Ginger grated – 1 tablespoon
- Soy sauce – 2 tbsp.
- Honey – 2 tbsp. (we recommend Berestov A.S. “Altaytsvet Buckwheat”)
Wash the meat, dry it, rub it with salt and pepper, and coat it with vegetable oil on all sides.
Place the meat on a greased baking sheet. We bake in the oven at 180 degrees for 60–70 minutes.
Cooking orange syrup. Using a fine grater, remove the zest from half or a third of the orange. Then we cut the orange in half and squeeze the juice from both halves.
We clean the ginger root and rub it on a fine grater. Combine orange juice, zest, ginger, soy sauce and honey in a bowl. Mix everything well and put on high heat. Cook the syrup, stirring occasionally, until thickened.
Take the meat out of the oven, coat it with syrup and bake for another 5-10 minutes. During this time, the meat can be greased with syrup 1-2 times more. Put the finished pork on lettuce leaves and decorate with orange circles.
Flounder with honey and onions
- 800 g of fish
- half a glass of honey
- 120 g leeks
- 60 g white wine
- 250 g sour cream or 120 g butter
- salt and pepper to taste
Cut the white part of the leek. We put it in a greased saucepan and pour it with honey, put portioned pieces of fish there, sprinkle with salt and pepper. Pour it with a small amount of broth, add white wine and simmer, pouring broth on the fish from time to time. Put the finished fish with honey and onions on a dish. We evaporate the broth to half the volume, fill with sour cream or butter and fill in the fish.
Mushrooms with honey
- 2 royal oyster mushrooms
- 1 tbsp .. honey (for this dish we recommend honey “Berestov AS” Altaytsvet “Buckwheat”)
- 2 tbsp. l. soy sauce
- 1 tbsp. l. rice wine (or dry sherry)
- 1-2 feathers of green onions
- 1 tsp sesame seeds
- 1 tsp sesame oil
Wipe the mushrooms with a damp cloth. Cut lengthwise into slices 1 cm thick and make shallow cuts on each side on both sides – crosswise. Finely chop the green onion.
Prepare the marinade by mixing honey, soy sauce, rice wine and sesame oil.
Put the mushroom slices in a cold frying pan in one layer and fill with marinade. Leave to marinate for at least 15 minutes, turning occasionally.
Put the pan with mushrooms and marinade over low heat and fry, turning frequently, until the sauce caramelizes and thickens.
When serving, sprinkle with sesame seeds and green onions.
Pork with honey and lemon
- Pork (neck) – 1.5 kg
- 300 gr. honey (for this dish we recommend honey “Berestov A.S.” Altaytsvet “Buckwheat”)
- onions – 2 pieces
- lemon – 2 pieces
- freshly ground black pepper
Wash the pork and dry it. We cut the meat with plastics 1 cm thick (not reaching the end), about 1 cm thick. All plastics must be connected. Mix salt, freshly ground black pepper and paprika. Rub the meat with the mixture over the surface and in the cuts, leave to marinate for 2-2.5 hours. We heat the honey in a water bath, grease the pork with half of the honey.
Cut the onion into rings, the lemon into slices. We spread two onion rings and two lemon mugs in each cut of our piece of meat. We spread the meat on foil and tie it with a thread, collecting all the plastics of the meat together. Lubricate the top with the remaining honey. We wrap the pork in foil, put it on a baking sheet and bake at 200 degrees for 1 hour 10 minutes. At the end of baking, open the foil (or remove it completely) and bake for another half hour at a temperature of 180 degrees.
Baked potatoes with mustard and honey dressing
- potatoes – 6 pcs. (medium size)
- 1-2 tsp. honey (we recommend honey “Berestov A.S.” Altai “Buckwheat color” for this dish)
- salt – to taste
- Dijon mustard – 2 tablespoons
- butter – about 50g
- soy sauce – to taste
- vegetable oil for mold lubrication
Peel the potatoes, fill them with cold water, bring to a boil, salt and cook for 15-20 minutes. We drain the water and let the potatoes cool slightly.
When the potatoes have cooled, cut them lengthwise into 4 pieces and place them in a greased mold.
For dressing, mix mustard and softened butter. In another small bowl, grind honey and soy sauce. Mix honey and soy sauce with mustard.
Pour the mustard-honey dressing over the potatoes, shake the mold so that the potatoes are coated with the dressing as best as possible. We put the form in an oven preheated to 200 C for about 20 – 30 minutes (until the potatoes are fully cooked).
Pork in sweet and sour sauce with honey
- 1 kg of pork
- 4 tbsp. l. honey (for this dish we recommend honey “Berestov A.S.” Altaytsvet “Gorny”)
- 0.5 cups of soy sauce
- 1 onion
- 3 cloves of garlic
- ginger (small piece)
- 3 tbsp. l. tomato paste
Cut the pork into small pieces. Finely chop the onion, garlic and ginger, add the soy sauce and honey, fill the meat with the resulting mixture and refrigerate for at least 2 hours.
Simmer pork until tender, in the middle of cooking, adding tomato paste. Salt to taste.
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ImmunUP – a novelty from the Research Institute of Honey and Bee Products
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