Tag-Archive for » Glaze «

Redcurrant and Honey Glazed Lamb (Crock Pot)
I tagged this to make for a game I am involved in, even though I do not own a crock pot. I cooked a 2.7kg leg pf lamb in a slow oven for 6 hours and the end result was fall apart, really tender cooked lamb. The pan juices along with the glaze made the most amazing gravy and all my guests absolutely raved about it. To read all the fabulous reviews on this recipe or to view more photos please click here.


4-5lbs Leg of lamb
4-5 Tablespoons red currant jelly
3 Tablespoons honey
2 Tablespoons Dijon mustard
2-4 Garlic cloves, peeled and crushed or 3 teaspoons garlic powder
Black pepper


1. If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.

2. Put 2 tablespoons water into the crock-pot and place the lamb inside.

3. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.

4. Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.

5. Cook on high for at least 6 hours and up to 8 hours – YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings – it falls off the bone and is moist and tender.

6. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.

7. Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half – you now have the most wonderful gravy or sauce to serve alongside the lamb!

8. Take the lamb out and allow to “rest” for about 10-15 minutes before carving and falling in love!

I served ours with roasted potatoes, stuffing balls, roast onion, corn on the cob, yorkshire puddings and broccoli and cauliflower cheese for a scrummy Sunday roast dinner.

All photos taken by me unless otherwise stated.

Maple & Mustard Glazed Salmon (3 Ingredients)
This is the easiest and most simple recipe to make and tastes wonderful. I tagged this one from a chef I have made a few recipes from in the past and I have never been disappointed, she has some great ones. Whilst this recipe was fab as is, I think next time I make this I would like to add some lemon juice and also some minced garlic. I served ours with seasoned roasted potatoes and snow peas with tomatoes. To view more photos of this recipe or read more reviews please click here. Please be sure to view more great recipes by this chef while you are there.


4 Salmon fillets, with skin on
2 Tablespoons coarse grain mustard
1 Tablespoon maple syrup

I think some lemon juice and minced garlic would be a nice addition to the glaze as well. I used the same amounts listed above for 2 fillets but mine were quite large weighing just over 300g each fillet.


1. Preheat grill to high.

2. Mix together the mustard and maple syrup.

3. Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil.

4. Spread the mustard and maple mixture evenly over the tops of the salmon fillets.

5. Grill/Broil for 10 minutes or until cooked through. The time taken will depend on the size of the fish. (Make sure fillets are as equally sized as possible to ensure the same cooking time for all.)

To Serve: Serve fillets with a salad or green vegetables. I served ours with seasoned roasted potatoes and snow peas with tomatoes.

All photos taken by me unless otherwise stated.