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Honey
on everything
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| 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.
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| by
MARIA LINARDI |
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September
2001
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THE SURVIVOR'S 
