Fermented Chilli Honey
What is better than plain old honey with cheese, chicken, fried rice, salad dressings? Well that would have to be Fermented Chilli Honey. Get on it.
Wondering what to do with your fermented chilli honey? We have loads of suggestions, it really is a matter of imagining what your tastebuds will enjoy!
Of course...cheese or charcuterie boards are first on our list. Our Amazing Grazing book does not have this recipe included, but should!
We are thinking brush it on hot either roasted or fried chicken.
Add it to Pork Adobo with Pineapple or stir it through Yellow Rice with Black Beans, or Spicy Fried Rice.
It would be stunning brushed on Indian Chilli Cheese Toast (Eggs Kejriwal) or just on top of your regular cheese toasties!
Replace regular honey in any salad dressing, with this delicious stuff. I drizzled it the other night on a salad yet to make an appearance here, but it elevated it to the next level with very little effort! You should use this within a week, otherwise keep in the fridge until use up to 1 month.
Try it on any of the following...you won't be disappointed;
Turmeric and Chilli Roast Lamb
Grilled Steak Salad with Avocado
Roasted Pumpkin Bruschetta with Pickled Mushrooms on Seeded Crackers
Cheesy Chive Cornbread Muffins
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Need
- 4 red chilli long plump ones for less heat
- 250 Grams honey RAW, with a TA rating for health benefits
- 1 Pinch pink salt flakes BUY
Do
- 1
Sterilise a glass jar with screw on lid with boiling water.
- 2
Slice the chillies, discarding the stalks and place into the jar.
- 3
Pour the honey over the chillies and add the salt. Stir.
- 4
Seal the jar and leave on the kitchen bench for a week, every time you pass by, give it a good shake. The honey will initially sink to the bottom of the jar, but as it infuses and ferments, it becomes more runny and will combine better.
- 5
After a few days it is useable, but just gets better with time. It is perfectly ok to keep this in the pantry but keeping it in the fridge after the initial week at room temperature, is probably preferable.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
