Tag Archives: maple syrup

Roasted Cherries with Maple Syrup and Rosemary

Rather gorgeous, these cherries are quite delicious on their own or fabulous as an accompaniment, both warm and cold, to cheeses and ice creams: well worth doing…very yummy!

What you need…

400g cherries, pitted and halved

3 tablespoons maple syrup

4 rosemary sprig, bruised

Pinch of salt

1 tablespoon lemon juice

What to do…

Preheat your oven to 180˚c / gas 4.

Combine the cherries with the maple syrup and rosemary on a baking tray. Scatter with a pinch of salt and roast for 30-40 minutes, until the cherries just start to wrinkle and give up some of their juice. Immediately stir through the lemon juice.

Remove the rosemary sprigs and serve as a warm topping with mascarpone or ricotta, on ice cream or as a side with goat’s cheese. They’re equally good cold with blue cheese or brie, to jazz up a salad or as part of breakfast!

Inspired by…

My Waitrose

How easy…

Fabulously so!

Super-Fast Sassy Salmon and Stir Fry Supper

Sooooo easy, soooooo fast and sooooo tasty: a perfect mid week family supper! I found this unusual marinade of maple syrup with wholegrain mustard at my friend, Denise’s house, while visiting her home in Abu Dhabi last November. We love this sassy version of salmon so much, we’ve had it practically once a week since we got back.

What you need…

1 x baking tray

4 chunky salmon fillets

2 tablespoons maple syrup

1 heaped teaspoon wholegrain mustard

for the stir-fry

Splash of rapeseed oil

4 garlic cloves, crushed and finely chopped

Large knob of fresh root ginger, peeled and grated

½ teaspoon dried crushed chilli

2 bags of ready-prepared stir fry veg – whichever mix takes your fancy

2 tablespoons Chinese cooking wine

2 tablespoons maple syrup

2 tablespoons light soy sauce

A few spring onions, sliced, to garnish (optional)

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

In a cup, mix together 2 tablespoons maple syrup with the whole grain mustard. Pop your salmon fillets onto the baking tray and spoon over the syrup mix. Whop into the oven for 20 minutes.

Around 10 minutes into the salmon’s cooking time, take a wok or deep wide saucepan and warm your oil over a moderate-high heat and then toss in the garlic, ginger and chilli. Cook for 1 minute, stirring continuously.

Whop the heat up to high and chuck in the stir fry vegetables and cook according to the packet instructions (usually 6 minutes, stirring and tossing continuously). 2 minutes before the end, tip in the Chinese cooking wine, maple syrup and soy sauce – stir and toss. Scatter with spring onion slices, if using.

That’s it! Serve your delicious, sassy salmon with a heaped portion of equally fab stir fry and enjoy. So easy, so fast and I kid you not, so tasty – enjoy!!!!

Serving suggestion…

Serve the salmon with stir fry in the winter and a rocket-based salad in the summer. I bet it would go well barbecued as well….

Tip…

I’ve also used this glaze on chicken breasts and that’s pretty good too!

Inspired by…

My lovely but far-too-distant friend, Denise! And the stir-fry ingredients are adapted from a Ching He Huang recipe that I use.

How easy…

It couldn’t be any easier!