Hot Honey

I was first introduced to hot honey during my visit in New York back in 2014. The people I was staying with insisted that we had to eat at this pizza place in Brooklyn called Paulie Gee’s. They have these Pizzas that they drizzle with a dose of SPICY honey. Oh my – after all these years I’m still thinking about that pizza I ate and my love for honey tripled after that trip.

 

I have looked everywhere for a can of Hot honey and I’m not sure if it’s a thing in Europe? Is it? Does anyone know?

What lockdown has taught me is that if you have lots of spear time and really fancy something you can’t get a hold of – your DIY brain gets triggered and refuses to take a ‘No, I can’t’ for an answer and suddenly you find yourself in the kitchen boiling honey and make a sticky mess everywhere.

The end result turned out amaze and I even made an extra jar for my sister. So if you fancy trying it out – check the recipe below.

Hope you enjoy, Bon Shabétit!! xx

 

 

Hot Honey

This easy and homemade recipe is Honey infused with Scotch Bonnet pepper (which carries some serious heat!!) - Perfect for a deliciously sweet and spicy condiment. 
Prep Time 5 mins
Cook Time 10 mins
Resting time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine -

Ingredients
  

  • 3 Scotch Bonnet Peppers - roughly chopped
  • 300-400 g Honey
  • 1 tbsp Red wine vinegar

Instructions
 

  • Add honey to a small saucepan and heat over low heat for 2 minutes. Add chopped peppers and vinegar and bring just to a low simmer, stirring occasionally.
  • Let is simmer for 10 minutes (Make sure to keep it on low heat - otherwise the honey will boil over!)
  • Remove from heat and it let it cool. I would say allow it to get properly infused for at least (!) 45 minutes before you start straining the honey through a fine sieve.
  • Store in a airtight glass container in room temperature.
Keyword Chili Pepper, Condiment, Honey, Hot, Sauce, spicy, Sweet

Spicy sweet potato and chickpea curry

This is a vegetarian curry that is one of my favourites mainly because hellooo…  SWEET POTATO! I love it because it hits that perfect spot between spicy and smooth all in one bite.

It takes around 50 minutes to make but it is so worth it. I always tend to make more of this curry so I get around 5-6 portions and it will cover some of my lunch boxes for the week.

I prefer to eat this curry with rice but you can eat it with a side of anything really… couscous, quinoa, bread… just plain… you name it.

Ingredients:

  • Olive oil
  • 1 big onion, chopped
  • 2 medium sized sweet potatoes, chopped
  • 3 cloves of garlic, chopped
  • 1 x 400g tin chickpeas
  • 1 x 400g tin chopped tomatoes
  • 200g crème fraiche
  • 3 tbsp tomato puree
  • 1 tsp turmeric
  • 2-3 tsp cumin
  • 2 tsp chili flakes
  • 2 tsp chili powder
  • 4 tsp dry parsley
  • Water, if needed
  • salt after taste
  • pepper after taste

Method:

  1. Boil water in a kettle. Chop the sweet potatoes in small cube forms and put them in a big saucepan and fill the pot with the boiled water. Add a dash of salt and boil it about 10 minutes or until the potato is somewhat tender (you can check this by piercing it with a knife in the centre of the potato).
  2. Chop the onion and the garlic and heat a large saucepan and add the oil with turmeric, chili flakes and cumin. Add garlic and onion and cook for 5 minutes until the onion is soft and translucent. 
  3. Drain and rinse the chickpeas, together with the chopped tomatoes and sweet potato mix it in the pan. Add some water – if the potatoes are not covered with sauce. Salt and pepper after taste. Let it simmer for 10-12 minutes while occasionally mixing everything together. 
  4. Add the tomato puree (+ more water if needed), chili powder, parsley and the crème fraiche and cover with a lid. Let it simmer over a medium low heat, with occasional stirring around 20 minutes. 
  5. Meanwhile, cook the rice according to the packet instructions.
  6. I Advise that you taste the curry and season it after taste, you want more spice – you’re welcome to add more. I usually add an additional tsp of cumin and chili flakes because I just can’t get enough of it.
  7. Serve it with some fresh parsley, or chopped red onion and a splash of Greek yoghurt on top.

Bon Shabétit xx

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