Sweet And Sour Chicken/Tofu- With Turmeric And Ginger-Infused Honey And Foraged, Wild Food

Turmeric And Ginger-Infused Honey

Turmeric and Ginger-Infused Honey

I created this easy infusion yesterday using our raw honey and some fresh turmeric and ginger rhizomes recipe here.

The results have been rather impressive, the colour is a vibrant marmalade orange, the aroma and the flavours are strong after less than 24 hours infusing.

Gut health is a subject I cannot get enough of at the moment and I have researched which herbs are benefical to gut health, Turmeric and Ginger come out as top gut health foods.

Foraging in my locality is one of my great passions, check out my Nomadic Foragers Subscription if you wish to join me on this journey. I am particularly interested in the benefits of Wild Food and trying to follow a more natural, hunter-gather type diet (as is possible).

As February begins, the variety of wild foods available is increasing and will explode as we approach spring. My mission is to make the most of this wild bounty and find tasty and creative ways to incorporate my foraged foods into healthy, microbiome-feeding meals.

My February Foraging Guide is free to any who subscribes to my website, available as a taster of the exclusive content to come to those who choose the Nomadic Foragers Subscription Plan.

Health Benefits And Uses of Three-Cornered Leek

Three-cornered Leek with Jack by the hedge

Three-cornered Leek has appeared above ground and will now grow rapidly until it flowers in the spring. This rather invasive little allium is a useful wild plant, all parts are edible and the flavour is spring oniony/chive-like, quite strong and pungent.

This allium has all the benefits associated with the allium family, promoting cardiovacular and gut health. For more information on Three-cornered Leek including health benefits and recipes, plus videos to help you identify it please subscribe here.

For the recipe below I have used three different members of the Allium family - the Three-cornered Leek, Garlic and Spring Onions, these all share many health benefits and their antibacterial properties help keep the gut healthy and free of pathogenic bacteria.

With every recipe I prepare I try to think about the gut health benefits of my ingredients and aim to make every meal count. I have added Edamame beans to the stir fry below for their high fibre content that will feed the beneficial gut bacteria.

Chopped Alliums

Three-cornered Leek chopped

Sweet and Sour Chicken Recipe

Chicken breast or tofu (marinated 1-2 hours in Turmeric and Ginger-Infused honey

2 eggs beaten

3 tbsps cornflour

90g plain flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic salt

2 tsp paprika

5 tbsp veg oil

Sauce Recipe

1 tbsp veg oil

1 large onion cut in chunks or larged sliced spring onion

1 red pepper chopped

1 green pepper chopped

2 garlic cloves crushed

150ml tomato ketchup

2 tbsp malt vinegar

1 piece chopped stem ginger

1 tbsp of syrup from stem ginger or 2 tbsps dark brown sugar

1 tbsp turmeric and ginger infused honey

475 g can of pineapple chunks in juice

Handful Edamame beans

Quantity of chopped Three-cornered Leek

Method

Chop chicken into chunks, heat the oil in a wok

Set out three bowls, one with cornflour, next egg then flour mixed with salt, pepper, garlic salt and paprika

Coat chicken in cornflour, egg and finally flour mix

Sweet and Sour Chicken

Fry in the hot oil until golden

Set aside on kitchen roll

Heat remaining oil in pan and add onion and garlic, fry until soft

Add the pepper frying until soft

Add stem ginger

Add ketchup, honey and syrup or sugar mixing well

Add vinegar and pineapple with juice

Mix well together and simmer for 10 mins

Add the the chicken to the sauce or heat through in oven if youre concerned about it going soggy and add at last minute.

Serve sauce mixed with chicken and serve with rice or noodles