This Honey Teriyaki Glaze is essential to making the glazed baby back ribs that I shall share with you soon. However, the glaze is perfect for chicken wings and worth making extra to keep in the fridge.
Dave and I started off our overseas adventures in 2008. From then until 2017 we usually went away towards the end of April. If Easter fell at the right time we would start our vacation on Good Friday, and come back after the 1st of May public holiday. As the 27th of April is also a public holiday here, we missed very few days of work. Over the past 5 years, that has not been the norm. In 2017 and this year we went to Johannesburg for my Father’s birthday. We had originally planned to travel on to Europe 5 years ago but at the last minute decided not to go. Which was fortuitous as Dave’s engineer did not pitch for work during that time period. In 2018 we went to England in February, and thought that travelling again so soon was not cost effective.
The most expensive aspect to travelling are the airline tickets and car hire. 2019 we took the traditional time period off work and did our traditional barge trip with friends. Of course, it goes without saying why we were at home in April and May of last year. But being in South Africa does not mean staying at home. So we booked a weekend away in a cottage on a farm. We went with the friends we usually travel with and needless to say, the cottage was bigger than the barge. In a sense it was wonderful to have so much space. But in another, it was weird having Eric and Dave far away in the lounge, while Bev and I were chatting in the dining room. I confess to having shopped for 2 nights as if we were on the canals for 7. So we ate well, and had a great, relaxing time away.
Click on the links for conversions and notes.
Honey Teriyaki Glaze
- 15 mls sesame oil
- 5 cm fresh root ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 15 mls sesame seeds
- 220 g honey
- 80 mls soy sauce
- 30 mls rice vinegar
- 15 mls sriracha
- 45 mls water
- 15 mls cornflour
- Place the sesame oil into a frying pan and heat over a medium temperature
- Add the ginger, garlic and sesame seeds and sauté until the ginger has softened
- Add the honey, soy, vinegar and sriracha and stir to combine
- Bring to a simmer and cook for 2 minutes stirring to prevent the sauce from catching
- Place the water into a cup and add the cornflour
- Whisk to combine then increase the stove temperature
- Slowly pour the cornflour slurry into the mixture, whisking while you do so
- Bring to the boil and cook until thickened
- Remove from the heat and set aside to use as needed
- Store any leftovers in a sterilized glass jar
Inspiration published on Lavender and Lime June 11:
Do you have a traditional holiday period? Where do you usually go, and has that changed now with Covid?