Ingredients:

• 500g of minced meat (chicken, pork or beef)

• 2 cloves of garlic, finely chopped

• 1 small thumb of ginger, finely grated

• 2 tablespoons of WilderBee Gochujang Hot Honey

• 2 tablespoons of soy sauce

• 1 tablespoon of sesame oil

• 1 tablespoon of rice vinegar

• Handful of chopped spring onions or chives

• 2 tablespoons of corn starch

• Salt and pepper

• Pack of 50 wonton wrappers or dumpling wrappers

• Water for sealing the dumplings (available in most Asian supermarkets)

How to make:

1. In a large mixing bowl, combine the minced meat, garlic, ginger, Gochujang hot honey, soy sauce, sesame oil, rice vinegar, spring onions or chives, corn starch, and a pinch of salt and pepper. Mix well until everything is well combined.

2. Take one wrapper and put a spoonful of the mixture in the center. Moisten the edges with water and fold the wrapper in half to make a crescent shape, or pleat the edges for a more traditional dumpling shape.

3. Repeat the process with the remaining wrappers and filling.

4. Heat a skillet or wok over medium-high heat, add a little oil and add the dumplings. Cook for 2-3 minutes on each side or until the bottoms are golden brown.

5. Add a ‘splash’/around 50ml of water to the skillet and cover with a lid. Cook for an additional 4-5 minutes or until the filling is cooked through.

6. Serve the dumplings drizzled with more Gochujang Hot Honey or with a dipping sauce of your choice.

Tip: You can steam the dumplings instead of pan-fry them if you prefer.. or even deep fry if you’re feeling naughty. Also, you can add some veggies like shredded cabbage, carrots or mushrooms to “healthify” the dumplings.

You can buy our new Gochujang Hot Honey here

It’s been a while since I put out a recipe, and god knows I love to fry things!

Here’s a simple and delicious recipe for my ‘Double fried Gochujang Hot Honey & lime chicken wings’. The double frying makes these little beauties extra crispy and gnarly. Enjoy! And try to share..

Ingredients (Feeds 2)

• 500g/12 chicken wings

• 2 large cloves of garlic

• 1 thumb of ginger

• Two healthy pinches of salt

• Around 50g of cornflour

• 1/2 tsp of baking powder

• Vegetable oil for frying

• 100g WilderBee Gochujang Hot Honey

• Juice of 1x lime

• Finely chopped coriander stalks

• Roasted sesame seeds

  How to make

  
  1. Put your wings in a bowl, grate in your garlic cloves and and ginger, add your salt and give it all a good working in with your hands making sure to cover each wing thoroughly. Leave to marinate for at least an hour or overnight in the fridge.
  
  2. Bring your wings to room temperature and add in your cornflour and baking powder. Get your hands back in there and make sure each wing is well coated (add more cornflour if you need it).
  
  3. Now for the double fry. Heat up your oil to around 150c. Batch fry your wings being careful not to overcrowd the pan and cool your oil too much. Cook until very lightly brown (around 10mins) and remove from the oil. Now bring your oil back up to roughly 200c and get your wings back in for a second fry until golden brown (around 5-6mins).
  
  Tip: to check your oil is hot enough for frying, dip a wooden or bamboo chopstick into the oil. You’ll see a slow, light bubbles for the first fry temp and a more vigorous immediate bubbles for the second.
  
  3. In a clean bowl mix the WilderBee Gochujang Hot Honey and the juice of one lime together. Add your crispy fried wings while hot and toss in the sauce until all are nicely coated. Plate up, dress with some sesame, coriander, more lime juice or whatever the hell you want, and chow down!

Get your mits on a bottle of our new WilderBee Gochujang Hot Honey here.

Ingredients (Feeds 2)

4 free range chicken thighs - boneless

For the marinade

• 4 cloves garlic - grated

• 1 large bunch of fresh coriander

• 1 thumb whole mango ginger (or regular ginger)

• 1 tsp turmeric

• 2 whole dried chipotle chillies

• 1 whole dried ancho chilli

• 1 tsp paprika

• 50g WilderBee Hot Honey

• 1 tsp garam masala

• 0.5 tsp sea salt

• 1 tsp crushed black pepper

• Zest and juice of 1 lime

• Zest and juice or 1 blood orange (or regular orange) 

• 450g natural yogurt

For the coating

• 200g plain flour

• 50g cornflour

• 50g panko breadcrumbs

• Rapeseed oil - enough to deep fry the chicken

How to make

1. Add all of the marinade ingredients to a blender and blitz to a green paste

2. In a large bowl, put the chicken thighs and pour over the marinade, making sure all the meat is well coated. Cover and refrigerate for at least 24 hours

3. Mix all the coating ingredients together in a different bowl.

4. Coat each thigh in the breadcrumbs until a good coverage (the marinade will help it stick)

5. In a pan deep enough to deep fry the chicken, heat the oil to 175°c (if you don't have a thermometer, put a chunk of bread in and if it browns within 30 seconds then the oil is hot enough)

6. Add the chicken two pieces at a time and fry until cooked all the way through and the coating is golden brown. This should take 3-4 minutes.

7. Rest for a few minutes, sprinkle with chopped chillies (optional) and a good drizzle of hot honey (essential).

GOATS CHEESE & SEA SALT ICE CREAM

Serves: 6

Ingredients

• 4 large egg yolks

• A good pinch of sea salt flakes

• 3 ounces fresh crumbled goats cheese (we like to use Rosary Goats Cheese from Salisbury)

• 300ml heavy cream

• 300ml whole milk

• 40g WilderBee per sundae

Instructions

1. Begin with the softened goats cheese in a mixing bowl and gradually whisk in the cream until smooth. Place a strainer over the bowl and set aside.

2. Place the egg yolks in a medium bowl. In a heavy-bottomed saucepan, heat the milk with the sea salt until steamy and hot, stirring frequently being careful not to boil the milk. Slowly pour the hot milk into the egg yolks, whisking constantly. Return the mixture to the pan and cook over a low flame, stirring continuously until the mixture thickens slightly and/or registers 170F on a thermometer. Strain immediately into the goats cheese mixture.

3. Place over an ice bath and stir until cold. Cover and chill the mixture overnight; this allows the milk proteins to relax and makes for a smoother ice cream. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Scrape the ice cream into your desired freezer container, cover with a piece of parchment paper pressed directly to the surface of the ice cream and freeze until firm for a minimum of 3 hours or up to a month or two.

4. When you are ready to serve, line your sundae glass with a decent drizzle of WilderBee Hot Honey, two healthy scoops of the ice-cream and top with more WilderBee for good measure.