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Honey on everything

by Maria Linardi last modified 2008-06-20 15:12

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.

Honey on everythingSavoury wild boar
1 leg of wild boar (boned)
1 litre of red wine
1 large onion
2 cloves of garlic
1 stick of celery
black peppercorns
2 juniper berries
1 bergamot orange or lemon
olive oil

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

4 fillets of swordfish
2 cloves of garlic
1 spoon of honey
1/2 glass of vinegar
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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