Food Recipe Archives - Loxwood Meadworks

While smoked cheddar cheese was a delicious match, I found that the ultimate food pairing involved a kick of spice. Sweet and spicy is a great combo in wine pairing, however, too much heat with a high alcohol content can be potent; both amplify each other. At 12%, the alcohol content of the mead is similar to an average white wine, which for really spicy food such as a hot curry could be too high.

With this in mind, my perfect pairing includes a subtle heat, along with flavours to compliment the honey and citrus notes of the mead. My recipe for Harissa & Honey Hot Chicken Wings is a harmonious match, incorporating warm harissa spices and hot pepper sauce with honey and lime juice in the sticky glaze. I enjoyed these with griddled halloumi and flatbreads.

Harissa & Honey Hot Wings Recipe

Makes 8 chicken wings. For a vegan option substitute the chicken for cauliflower florets.

Ingredients

– 30g Cornflour

– 30g Plain flour

– 2 tsp Cumin

– 2 tsp Smoked paprika

– 500g Chicken wings

– Spray oil

– 1 tbsp Harissa paste

– 2 tsp Hot pepper sauce

– 1 tbsp honey

– ½ Lime juiced

Method

– Pre-heat the oven to 200C/fan 180C/gas 6.

– In a bowl, mix together the flours, cumin, paprika plus season, then tip in the chicken wings and toss until fully coated. Put the wings onto a large rack above a large baking tray, with a little space around each. Spray the wings with oil then cook for 45 minutes or until crispy.

– When the chicken is almost cooked, add the harissa paste, hot sauce, honey and lime juice into a small pan and simmer, then take off the heat.

– Once the wings are crispy, coat them with the harissa hot sauce and toss until covered, then serve.

Blog post, recipe and imagery from @wattersons_wine_club

INGREDIENTS

– Ready to roll puff pastry

– Quality pork sausages (or sausage meat)

– English honey

– Sea salt

– Beaten egg

– Sesame seeds (optional)

Pork and Honey Simple Sausage Roll Recipe

METHOD

– Roll out the puff pastry.

– De-skin the sausages or roll out the sausage meat.

– Place in the centre of the pastry and drizzle on honey and sprinkle of salt.

– Egg wash one side of the pastry, fold over and crimp seal with a fork.

– Chop into chunks and place on a greased baking tray.

– Egg wash the pastry and sprinkle sesame seeds.

– Bake at 200C for 18-20 minutes until golden brown.

As always, our recipes are a bit ‘bish, bash, bosh’ so just go for it and have fun!

Ingredients

– Chicken wings (obvs)

Seasoning:

– 1 tsp chicken seasoning

– 1 tsp black pepper

– 1/2 tsp salt

– 1 tsp mixed herbs

– 2 tsp soy sauce

Glaze:

– Mustard (your choice but French or English work best)

– 1/2 cup of quality English honey (the more local the better)

– 1/2 a lemon

– 2 tsp turmeric

– Loxwood Meadworks Pure Mead

– Brown sugar

Honey Mustard and mead glazed chicken wings recipe made with loxwood meadworks

Method

– Poke small holes in the chicken wings, coat with the seasoning and leave in the fridge to marinate for at least 2 hours, but preferably overnight.

– When you’re ready, remove the wings from the fridge and set the oven to 180ºC.

– Lay them out on a baking tray and place in the oven for 40 minutes, turning halfway through.

Meanwhile, prepare the glaze…

– In a saucepan, add brown sugar with a little water until it becomes syrup-like.

– Add in the honey, turmeric, squeeze the lemon in and the mustard (to taste).

– Add a generous slosh of Pure Mead, cover and simmer on a low heat for 10 minutes.

– Once the wings have been in for the 40 minutes, remove from the oven and brush with half of the glaze.

– Bake for a further 5 minutes, remove and coat with the rest of the glaze. Bake for a final 5 minutes.

– Serve! Garnish with finely chopped spring onion or as part of a meal with sweet potato mash and crunchy green beans.

This recipe has been kindly shared with us from @foodworthcelebrating but, as always, feel free to make substitutions based on what you have available. If you need to switch out something it doesn’t matter, as long as it’s made with love and we’re not wasting food!

The only caveat is – if you can afford it and if you can get it – always invest in good English honey, the more local, the better. #beekind

Ingredients

– 3 chicken breasts

– 1/4 cup of your favourite mustard

– 1/4 cup of honey

– 1 tsp dried oregano

– 1 tsp dried basil

– 1 tsp garlic powder (or 3 cloves of fresh garlic)

– 1 tbsp sesame seeds

– 2 tsp salt

Honey Mustard Chicken Recipe from Food Worth Celebrating and Loxwood Meadworks Pure Mead.

Method

– Prepare the chicken by scoring the top of each breast to make more crevices for the marinade. Be careful not to cut the whole way through! Set to one side.

– In a large mixing bowl, make the marinade by mixing the remaining ingredients together.

– Add the chicken breasts to the mixing bowl and cover the chicken in the marinade.

– If you aren’t in a hurry to eat, cover the bowl and pop the bowl in the fridge for a few hours to marinate.

– When you’re ready for it, place the chicken breasts on a lined baking tray and cook in a pre-heated oven at 180ºC for 20 minutes (25 minutes if large chicken breasts).

– Turn on the grill and grill for a further 3 – 5 minutes to caramelise the top.

– Serve with some veggies, potatoes and/or salad, and enjoy!

Thanks to @foodworthcelebrating for this recipe, you can find this and many more on her website.

Share your creations with us on Instagram by tagging @loxwoodmeadworks and using the hashtag #puremeadpairings.

Photo credit: @foodworthcelebrating

Serve with a chilled glass of Pure Mead – the sweetness pairs beautifully with the smokiness of the chorizo and the dry finish leaves your palette clean.

This recipe is designed as a guide so use your instincts and feel free to make substitutions based on what you have available. If you need to switch out something it doesn’t matter, as long as it’s made with love and we’re not wasting food!

The only caveat is – if you can afford it and if you can get it – always invest in good English honey, the more local, the better. #beekind

Ingredients

– Sliced chorizo or mini chorizo

– A couple of tablespoons of English honey

– Loxwood Meadworks Pure Mead

– Finely chopped shallot or small white onion

– A crushed garlic clove

– Pinch of salt

– Glug of olive oil

– Fresh basil (optional).

Mead & Honey Chorizo Bites with Loxwood Meadworks Pure Mead.

Method

– Finely chop your onion and crush your garlic. Slice the chorizo.

– In a large pan, pour a glug of olive oil and set on a medium heat. Add the onion.

– When the onion starts to soften, add the garlic and stir.

– Move the garlic and onion to the side of the pan then add the chorizo.

– Let the chorizo simmer, turning to cook even on either side.

– When it’s started to crisp up, stir the garlic and onion back in and add a generous slosh of Pure Mead.

– Take a moment to enjoy the mead-y steam then add in the honey and a sprinkle of salt.

– Turn the heat to low and continue to stir until the juices become sticky.

– Turn out into a bowl and pour over the syrupy sauce. Garnish with a sprinkling of roughly chopped fresh basil and pop in a few cocktail sticks, ready to serve.

Finally, pour yourself a chilled glass of Pure Mead and congratulate yourself on a job well done!

Share your creation with us on Instagram – tag us @loxwoodmeadworks and #puremeadpairings.

Cooking should be fun – a way to bring people together. These recipes are designed as a guide so use your instincts and feel free to make substitutions based on what you have available. If you need to switch out something fresh for dried, it doesn’t matter – as long as it’s made with love and we’re not wasting food!

The only caveat is – if you can afford it and if you can get it – always invest in good English honey, the more local, the better. #beekind

Ingredients

– Block of full-fat feta cheese
(pictured is not full-fat feta, but it’s all there was left in the supermarket!)

– A couple of tablespoons of English honey

– Fresh chillies or chilli flakes, to taste

– Finely chopped shallot or small white onion

– Pinch of salt

– A handful of fresh mint

– Glug of olive oil

Fresh bread to serve.

Chilli, Mint & Honey Baked Feta paired with Loxwood Meadworks Pure Mead.

Method

– Preheat the oven to 200C.

– Tear a large piece of tin foil and place a large piece of baking paper on top. (This is where you decide if you want to do one big piece or make smaller portions)

– Sprinkle the onion, then place the block of feta in the middle of the paper.

– Drizzle a bit of olive oil, a tablespoon of honey, sprinkle the chillies and a pinch of salt.

– Bring in two sides of the foil or roll together the top and sides to create a parcel.

– Place on a baking tray and bake in the oven for 15 minutes.

– While it’s in the oven, get your bread ready – toast it or pop it in the oven to warm, depends on the type of bread you’re serving with.

– Roughly chop some fresh mint.

– Take your parcel out of the oven and place on a tray or board to serve. Carefully open the parcel and finish it off with a final drizzle of olive oil, salt and the fresh mint.

– Serve in the foil, get tucked in with a chunk of fresh bread, and enjoy!!

Serve with a chilled glass of Pure Mead – the gentle sweetness cuts through the tanginess of the feta, cools the heat of the chilli and balances the freshness of the mint.

Share your creation with us on Instagram – tag us @loxwoodmeadworks and #puremeadpairings.

Harissa & Honey Hot Wings Recipe

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