So, I have never traveled with my husband. We've always been saving for something else (houses, weddings, house modifications.) We...
What the hell does this have to do with a glaze?
So, I have never traveled with my husband. We've always been saving for something else (houses, weddings, house modifications.) We've been on holidays, sure, toured the UK and had weekends away - but we've never seen the things we always wanted to see, we've only been abroad together twice. One of those times was Disneyland, which whilst awesome, is hardly an exploration of the world.
Don't you know that there's a story behind most food bloggers recipes? It's kind of our thing.
That's what this year is all about. We celebrated our year anniversary at the beginning of this month, and after walking, taking in a show, we sat in a hotel room and mapped out places to see, and how to logically visit all of them.
Yes, yes, I'm getting to the recipe...
These plans are doable thanks to the wonderful help of some brilliant travel bloggers, but it does mean that our food budget has been DRASTICALLY cut.
It's hard to run a food blog when you're trying out food budgeting. We followed brilliant advice (seriously, blogs are amazing sources of information) and managed to cut our monthly food bill down by over £200. That topped off with some seriously easy money management (blog advice again) we have done it, and are continuing to do it. We have started booking our travels.
So what's on the menu, when you're budgeting? Crap? Rubbish?
TADA. WE GOT TO THE BLOODY GLAZE.
You know where some of the best advice for budget cooking comes from? Old cookbooks. Wartime cookbooks are also amazing (I found some really cheap on eBay, and my nan gave me a few as well.) They are also great for advice on making the most of what you buy. Glazes and sauces take up quite a lot of the old cookbooks I own, I'm guessing because they are cheap and easy and can cover up cheap cuts of meat or boring vegetables.
I might be on a budget, but I'm not looking to eat cardboard or fill my body with crap. So how do we do all that?!
I'll get to all that at a later post, but at the moment, I'm going to stick to this glaze. A jar of glaze in the supermarket (Decent quality, and not full of crap) can set you back £2.00 - I once purchased one for a fiver.
Instead I made this one using things I keep stocked in my pantry, or always have to hand. So technically it was free, I said technically...
You can use it on anything, but it tastes especially good on the following:
- Pork Joints
- Chicken thighs
- Chicken legs
- Roast Sweet potato
Obviously, in the pictures, I've glazed a pork joint, but the uses are endless. It really is a simple Maple glaze... a simaple glaze, if you will.
This will make about 1/2 cups worth of glaze, how much that covers is up to you. As a rule, it covers a whole pork joint.
YOU WILL NEED
100ml Maple Syrup
1 heaped tablespoon light brown sugar
1/2 tablespoon mixed spice
2 minced garlic cloves (Garlic paste works too)
Juice of half lemon
FIRST OF ALL
Whisk all the ingredients together in a bowl. That's it. Prep done.
SOME LIKE IT HOT
Apply the glaze 30 minutes before the end of your cooking time. For chicken thighs / wings, it's better to marinade in the glaze and then put it in the oven for the entirety of the cooking time.
As you wish. You'll only need a brushing of it for things like vegetables or nuts, so the cooking time will be less.
Thin brushing = 5-10 minutes in a hot oven
Glazing whole meat joint = at least 20-30 minutes at the end of the cooking time
Marinade = 30 minutes, be careful to watch for burning.