A sticky sweet-hot glaze that brushes beautifully over grilled chicken, prawns, roasted carrots, pumpkin, halloumi or crispy tofu.
Ingredients
- 1/3 cup honey
- 1 tbsp apple cider vinegar or lime juice
- 1 tbsp soy sauce
- 1 tbsp butter
- 1 garlic clove, finely grated
- 1/2 tsp dried chilli flakes
- 1/4 tsp smoked paprika
- Pinch of salt
- Freshly cracked black pepper, to taste
Method
Add honey, vinegar, soy sauce, butter, garlic, chilli flakes, paprika, salt and cracked pepper to a small saucepan.
Warm over low heat, stirring until the butter melts and the glaze begins to bubble gently.
Simmer for 3 to 4 minutes until slightly thickened. Do not boil hard, as honey can catch quickly.
Brush over food in the final few minutes of grilling or roasting, or drizzle over cooked vegetables just before serving.
Store leftovers in a sealed jar in the fridge for up to 1 week. Warm gently before using.
Cook’s note: For a brighter finish, add a squeeze of lime after the glaze comes off the heat.