Back from Chester

[ozisim]

Went to Chester for the long weekend.
It was Ace.
Haven't seen so many giant Queens in a parade since Mardi Gras!

Comments

[eniel]

Looks great :) Will try and hit coffee store tomorrow, no promises though!

[ozisim]

mmm coffee.

[_finbar_]

Any chance of you sharing the recipe and the stir-fry recipe?

[ozisim]

Yeh. Will do eventually, but it's tricky and works with hot sugar. You'll need a sugar thermometer that will measure temp up to crack stage, and sugar that hot is finnicky and dangerous and I was going to modify it a bit before putting up a less insane recipe. (one that won't set your kitchen on fire or give you third degree burns if you screw up)

But to get you started on the flavour combinations:
2 parts Maple syrup
2 parts Honey
1 part Hoi sin
2 parts Marmelade

The problem is that it won't glaze at normal oven temperatures, and you really can't cheat and add brown sugar to it - too sweet!
I managed to thicken it in the stir-fry using vegetarian gelatine because I got scared and didn't take the sugar high enough.

[_finbar_]

Thats a hell of a Recipe..... and my Oven isn't that hot. I think I'll play it safe and not try it.

That said, Maple Syrup, Honey, Hoi Sin and Marmalade, heated together then cooled into a paste, then rub over the meat, with repeated spooning on, for a regular roast, may work.

[ozisim]

Yeh.
You would have to mix the maple and honey to crack on the stove (I use a pyrex jug on a gas burner because it gives much better control, but like - added danger!) whisk in the hoisin and marmalade a little at a time, then stir like crazy till it's back down to under 200°C... THEN pour it over the meat.
Which would be awesome, but as I said - I got scared. And I don't have a thermometer here yet.

the problem is, that without pre-caramelising the sugar it doesn't get thick enough to cling to the meat. (thus the Agar)

- I also use lemon marmalade, which offsets the super sweet factor.