A new delicatessen has opened up opposite my hairdresser… and I went in.
Now – what do I do with this truffle honey?
- smoked salmon, greek yoghurt, and truffle honey on a sort of bagel – this idea has been snaffled from the wonderful tapas bar Quimet & Quimet – go to this review for a description to make you drool – I didn’t think I would have dared to use so much honey until I tried it myself – wonderful.
- on thin slices of pecorino
- as a glaze for a pheasant, pigeon or chicken breast, mixed with chopped thyme and grinds of Indonesian long pepper
- with ricotta and prosciutto on grilled ciabatta
- or over ricotta alone as an instant pudding
- with whisky and walnut oil as a marinade for steak
- bake a brie in the oven for about twenty minutes and then drizzle the honey on top, serve with smoked almonds and warm crusty bread
- over seared scallops – perhaps also with some lime juice
- with ricotta as an elegant pudding
- with burrata and tomato – a fresh and different starter
- drizzle over thin slices of fried, breaded and spiced aubergine
and one final afterthought – just seen a tweet by The Urban Kitchen. Proud aunt, Toral Shah, has just found her nephew declaring his love for Manchego cheese and truffle honey sandwiches. You could substitute the Manchego for British cheeses, Lord of the Hundreds or Corra Linn.