4 tbsp olive oil
1 large shallot peeled and chopped
2 cloves garlic peeled and chopped
2 tbsp wine vinegar
4-5 sprigs rosemary
2 tsp liquid honey
grated zest and juice of a large lemon
salt and freshly ground pepper
Heat 1 tbsp oil in saucepan and fry shallot until soft.
Add garlic and fry for further 2 mins.
Add remainder and simmer for 2-3 mins.
Allow to cool before using as marinade.
30 Cloves garlic, peeled
1½ lbs liquid honey
Place the garlic in a big glass jar (e.g. Kilner jar).
Add the honey leaving a 2cm gap between the honey and the rim.
Cover and place in a warm place for at least a week turning occasionally.
Gradually the garlic will dissolve in the honey converting it to a garlic syrup.
It can be used to glaze meat before roasting or if you are really a garlic lover try it with ice cream.
It is intended this site will be updated regularly
Comments please to this email address: Roger@honeyrecipes.org.uk
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