It will not only liven up your basic roast chicken, give a little hit to your vinaigrettes, it is the secret to spicing up those winter roast vegetables or blanched greens and the perfect topping to a little sneaky cheese on cracker snack or quick ricotta toast for lunch. Sometimes I drizzle it over sausages at the end of cooking for some Sunday night comfort or thin the end of the jar with a little vinegar and oil for an emergency dressing. I think you get the idea that I basically use this on everything.
As we approach the colder months and look for solutions for endless ways to liven up our root veg, here is another solution to add to the strings of your flavour bow. Drizzling the hot honey over your parsnips or sweet potatoes when you roast them will add a little party to your plate and are sold in this house as a sweet french fry.
This will keep in the fridge for 3 weeks or more. The vinegar keeps the honey from firming up and ensures pouring consistency at all times for emergency meal enhancement.
Hot Honey
340g (1 cup) honey
- 80ml (1/3 cup) red wine vinegar or cider vinegar
- 2 tsp chilli flakes
- 2 tsp salt
- Combine all the ingredients in a small saucepan and bring to the boil. Cool and transfer in to a sealed jar or container.
Have you made this dish?
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