I served a chicken prepared with this simple glaze to friends who worked for British Airways in the early 1980's. One of the friends who was a British Airways mechanic had a brother who was the executive chef for same airline. He wanted the recipe! My simple Honey Curry Glaze recipe was put on the flight menu occasionally by the British Airways executive chef! British Airways served some very nice food during flights at that time. My recipe went world famous the easy way from being served by an international airline! The British love curry spices, so the glaze was well received by the airline's patrons.
Escalloped Potato Recipe: Slice some potatoes very thin and lightly dust with flour. Put them in a mixing bowl. Add sea salt, black pepper, chopped garlic, milk and egg whites whipped to a medium meringue. Fold together and arrange the slices in a baking pan. The potatoes should only be a half an inch deep in the pan. Bake in the oven at 350 degrees till almost golden. Let the potatoes cool. Refrigerate them for an hour then slice the potatoes into triangles. Put the triangle on a pie tin and bake till golden brown. You can plate this kind of escalloped potato vertically if you wish. The escalloped potato is very firm when using this cooking technique.
Recipe: Pan sear or grill a pork chop till almost done. Mix honey, a little squeeze of lemon juice, a splash of rice vinegar, sea salt, white pepper, turmeric, yellow curry powder, cumin and coriander.
Put the honey glaze in a skillet. Add the pork chop to the honey glaze and heat the pan. As the glaze gets hot it will coat the pork chop. Flip the chop a few times in the glaze and set it on a plate with the escalloped potato and a vegetable of your choice.
This is a nice clean plate! No runny escalloped potatoes flooding the plate. The honey curry glaze is one of those great flavors that is hard to stop eating. This is one great pork chop! The original chicken version is nice with this glaze too. Yum! ... Shawna
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