Maxwell Mead Recipes

Spicy Chicken Wings

Place 8 chicken wings in an oven proof dish.
In a basin combine
2 large table spoons of soy sauce,
1 (rounded) table spoon of brown sugar,
3/4 cup Honey Mead,
2 large table spoons of coarsely grated ginger,
2 large cloves of garlic crushed
1 heaped table spoon of chopped coriander.
Mix and pour on the chicken wings.

Bake in a moderate oven for 45 minutes, turning occasionally to brown evenly. Delicious finger food. Can be barbecued.

Mighty Mead Glazed Pork

Mix
1/2 cup tomato sauce,
1/4 tspn five spices powder,
2 tspn soy sauce,
1 large clove garlic crushed and
1/2 cup Spiced Mead.

Marinate 4 pork fillets or loin chops for 2 hours. Barbecue, basting with marinade or bake in marinade.


Maxwell’s Medieval Mead Moods

Pour 1/4 cup Liqueur Mead over your favourite prepared fruits. Delicious over rockmelon, honeydew, strawberries or oranges.

Use 1/2 cup of Honey or Spiced Mead in place of water when making Apple Crumble.

Mix equal quantities of plain yoghurt and whipped cream, add 1 tblspn Liqueur Mead (or to taste)  and use as a dip on a fresh fruit platter.

Mead and Date Cake with Syrup

Cook, drain and puree a good 1/2 cup of pumpkin, let cool.
Cream 90g of butter, 1/4 cup of brown sugar and a 1/2 tea spoon of vanilla essence until fluffy.
Add 2 eggs beaten well, then stir in pumpkin.
Chop 125g dates and 125g walnuts
Sift 125g SR flour with 1/2 tea spoon of cinnamon and 1/4 tea spoon of baking powder.
Toss dates and nuts with a little flour mixture and fold into the pumpkin etc.
Fold in the remaining flour alternately with 1 table spoon of spiced Mead.
Pour into a buttered and floured 18cm ring tin and bake at 170c for 35 minutes.

Double quantity will make a 22cm ring tin (serves 12)

Cook for 65-70 minutes.

Stand hot cake for 10 minutes. Then turn out onto a wire rack (over a tray) and pour over hot syrup.

Syrup

Combine 5 table spoons of sugar with 2 table spoons of water in a saucepan and stir over medium heat until sugar dissolves.
Bring to a boil and cook without stirring until pale golden (approx. 5 minutes).
Remove from heat and stir in 1/4 cup of boiling water, then 1/4 cup Spiced Mead, then pour gently over cake.

Any remaining syrup can be served warm over slices with whipped cream.

Liqueur Mead can be substituted in the syrup.