Honey-Roasted Duck

This honey-roasted duck brings elegance with a Caribbean flair. Cairo Apiaries Raw Honey caramelizes into a golden glaze, enhanced with warming spices, ginger, and thyme — a festive main dish with deep, rich flavour.

Print

Honey-Roasted Duck

Prep Time 20 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 6

Calories 450kcal

Ingredients

• 1 whole duck (about 5 lbs)
• ⅓ cup Cairo Apiaries Raw Honey
• ¼ cup soy sauce
• 2 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 1 large onion, finely chopped
• 1 tablespoon parsley flakes
• 1 tablespoon dried basil
• 1 Scotch bonnet pepper, finely chopped
• 2 teaspoon ground pimento
• 1 tablespoon fresh thyme leaves
• Juice of 1 orange
• Zest of 1 lime

Instructions

• Preheat oven:

  Preheat oven to 375°F (190°C).
• Prepare sauce:

  Mix honey, soy sauce, vinegar, onion, garlic, ginger, Scotch bonnet, parsley, basil, pimento, cinnamon, thyme, orange juice, and lime zest.
• Marinate duck:

  Prick duck skin with a fork, rub marinade all over, and let sit at least 1 hour.
• Roast duck:

  Roast duck 1 hour, basting every 20 mins.
• Add more glaze:

  Brush with more honey glaze, roast an additional 30–40 mins until skin is crisp and internal temp is 165°F.
• Carve and serve:

  Rest 10 minutes before carving.

The post Honey-Roasted Duck appeared first on Cairo Apiaries.

Honey-Teriyaki Tofu Bowls

A plant-based twist on a classic, these tofu bowls are glazed with a honey-teriyaki sauce featuring Cairo Apiaries Raw Honey, ginger, and sesame. Served with rice and veggies, it’s wholesome, filling, and packed with flavour.

Print

Honey-Teriyaki Tofu Bowls

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 14 ounces firm tofu, pressed and cubed
• ¼ cup Cairo Apiaries Raw Honey
• ¼ cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 cups cooked jasmine rice
• 1 cup steamed broccoli
• 1 cup shredded carrots
• 1 cucumber, thinly sliced
• toasted sesame seeds & scallions for garnish

Instructions

• Whisk together honey, soy sauce, vinegar, garlic, and ginger.
• Pan-fry tofu cubes in sesame oil until golden on all sides.
• Add sauce and cornstarch slurry; simmer until thickened and tofu is glazed.
• Assemble bowls: rice on bottom, tofu, and veggies on top.
• Garnish with sesame seeds and scallions.

The post Honey-Teriyaki Tofu Bowls appeared first on Cairo Apiaries.

Honey-Balsamic Glazed Pork Chops

Sear pork chops and then bake with a glaze of raw honey, balsamic vinegar, and fresh rosemary. Serve with roasted vegetables or mashed potatoes.

Print

Honey-Balsamic Glazed Pork Chops

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 420kcal

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• ⅓ cup Cairo Apiaries Honey
• ¼ cup balsamic vinegar
• 2 tablespoon soy sauce
• 1 onion
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 teaspoon scotch bonnet pepper (finely chopped)
• 1 teaspoon pimento (ground)
• 1 teaspoon dried thyme leaves
• 1 tablespoon escallion (crushed)
• 1 tablespoon olive oil (use more if needed)
• 2 teaspoon lime juice

Instructions

• Season the Pork Chops:

  Pat pork chops dry with paper towels.

  Rub with lime juice, garlic, ginger, scotch bonnet pepper, thyme, escallion and pimento. Let sit for at least 30 minutes to absorb flavours.
• Prepare the Glaze:

  In a small bowl, whisk together Cairo Apiaries Honey, balsamic vinegar, soy sauce, and a pinch of thyme. Set aside.
• Sear the Pork Chops:

  Heat olive oil in a large skillet over medium-high heat.

  Add pork chops and sear 3–4 minutes per side until golden brown. Remove and set aside.
• Cook the Onions & Build the Sauce:

  In the same skillet, add a little more oil if needed and sauté onions until soft and caramelized (about 5 minutes).

  Pour in the honey-balsamic mixture, stirring well. Let it simmer for 2–3 minutes until it begins to thicken slightly.
• Glaze the Pork Chops:

  Return pork chops to the skillet, spooning glaze over them.

  Reduce heat to medium and let them cook for another 8–10 minutes, turning once, until the chops are fully cooked (internal temp 145°F / 63°C) and the glaze is sticky and rich.
• Serve:

  Remove from heat, garnish with fresh parsley or thyme leaves, and serve hot.

Pair with garlic mashed potatoes, roasted breadfruit, or a side of callaloo for a truly Jamaican-inspired dinner.

The post Honey-Balsamic Glazed Pork Chops appeared first on Cairo Apiaries.

Honey Glazed Roast Chicken

Roast a whole chicken with a glaze made from raw honey, garlic, soy sauce, and lemon juice. Baste the chicken throughout the roasting process for a caramelized, flavourful crust.

Print

Honey-Glazed Roasted Chicken

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6

Calories 400kcal

Ingredients

• 1 whole chicken (about 4-5 lbs)
• ½ cup Cairo Apiaries Honey
• 3 tablespoon vegetable oil
• 4 garlic cloves (minced)
• 2 teaspoon pimento
• 1 tablespoon dried thyme
• 1 scotch bonnet pepper finely chopped (seeds removed for less heat)
• 1 medium onion (finely chopped)
• 2 tablespoon ginger (grated)
• 1 tablespoon lime juice
• 3 tablespoon soy sauce
• ½ cup orange juice
• ¼ cup apple cider vinegar

Instructions

• Prepare the Chicken:

  Preheat your oven to 375°F (190°C).

  Rinse the chicken thoroughly under cold water and pat dry with paper towels. Place the chicken in a large roasting pan.
• Make the Marinade:

  In a medium bowl, combine the minced garlic, ground pimento, dried thyme, chopped Scotch bonnet pepper, onion, grated ginger, lime juice, soy sauce, orange juice, and apple cider vinegar. Mix well to create a flavourful marinade.
• Marinate the Chicken:

  Pour the marinade over the chicken, ensuring it is well-coated both inside and out. For the best flavour, let the chicken marinate for at least 1 hour. If time allows, marinate overnight in the refrigerator.
• Prepare the Honey Glaze:

  In a small saucepan, combine Cairo Apiaries Honey and olive oil. Warm over low heat until the honey is melted and well combined with the oil. Remove from heat.
• Roast the Chicken:

  Place the marinated chicken in the preheated oven and roast for 1 hour. Baste the chicken every 20 minutes with the pan juices to keep it moist and flavorful.

  After 1 hour, brush the honey glaze generously over the chicken. Continue roasting for an additional 30 minutes, basting occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
• Serve:

  Remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes

Enjoy your honey-glazed roasted chicken with your favourite side dishes, such as rice and peas, fried plantains, or steamed vegetables. This recipe is sure to be a hit, bringing a taste of the Caribbean to your table!

The post Honey Glazed Roasted Chicken appeared first on Cairo Apiaries.