Whisky Honey Sriracha Glazed Chicken

I wanted a sticky sauce with a lot of punch.  I got it.

I based my recipe on the Bourbon Maple Glazed Chicken recipe found here.

A lack of bourbon and maple syrup in the house meant the need for a rethink.  As I’m currently living on the Isle of Islay in Scotland, there tends to be a lot of whisky about, and I also happened to have some honey. I wanted something a bit smokey, so I selected Port Charlotte Scottish Barley (40ppm) for the whisky.

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Holy Mole Frijoles Negros

One of the lovely spices I picked up last weekend is whole dried chipotle chilli.  The rating on the pack advises a hotness of 6/10.  10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest.  Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe  so that it has a lot more punch.  If you’re not a fan of heat, only use half the chilli.  Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate).  If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.

Holy Mole Frijoles Negros – black bean, chipotle and chocolate ‘salsa’ with chopped soft-boiled eggs and avocado

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