Culinary Hotline - Honey Inspired Dishes
Good food gets even better with honey.
Ingredients:
- 1 firm wheel of quality Brie cheese (250g, to serve as the “cake” structure)
- 170g triple crème brie, rind removed (for whipping)
- 60g cream cheese, softened
- 45g quality fig & orange spread/preserve
- 35g chopped pistachios, toasted
- 15g dried citrus sclices
- 1 block of fresh Honeycomb
- 2g small fresh rosemary sprigs, to garnish
- To serve: Artisanal crackers or sliced baguette
How To Make Stuffed Fig, Orange & Honeycomb Brie Cake
- Whip the “Frosting”: In a food processor, blend the 170g triple crème brie and 60g softened cream cheese together until completely smooth, light, and spreadable.
- Divide the Mixture: Split the whipped cheese mixture evenly into two separate bowls.
- Make the Stuffing: To the first bowl, fold in the 45g fig & orange spread and half of the chopped pistachios (approx. 18g). Mix until well combined. Leave the second bowl plain (this is your white outer “frosting”).
- Slice and Stuff: Carefully slice the 250g main brie wheel horizontally in half to create two flat discs. Spread the pistachio, fig, and orange mixture generously onto the bottom half. Place the top disc back on, gently pressing down, and scrape the sides clean. Production Note: Pop this in the fridge for 30 minutes to set before frosting.
- Frost and Decorate: Use the remaining plain whipped cheese from the second bowl to “frost” the top and sides of the stuffed brie wheel, just like a mini cake.
- The Final Garnish: Top the frosted cake with the remaining chopped pistachios (approx. 17g). Artfully arrange the dried mandarin wheels, pieces of fresh honeycomb, and a sprig of rosemary on top. Chill uncovered before serving.
Ingredients:
- For the Wings & Crunch:
- 500g chicken wings (flats and drummettes separated)
- 1 cup buttermilk (or 2 eggs beaten with a splash of milk)
- 1 cup cake flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups plain cornflakes, finely crushed
- Vegetable oil, for deep frying
How To Make Honey-Soy Glazed Corn-Crunch Chicken Wings
- For the Sticky Honey-Soy Glaze:
- ½ cup Raw Honey
- ¼ cup low-sodium soy sauce