Every now and then I get parcels of food products through the post to review. Sometimes there are enough of the good ones to warrant me doing a monthly “Food News & Reviews” feature. I am mindful that I don’t want my blog to become known for reviews alone. Recipes are what I love to write and cooking is what I love to do.
Occasionally, a product that grabs my attention will get written about in its own post and that is exactly what I am going to do here. Gran Luchito. I first came across them at FBC (Food Blogger Connect) 2013 and they were a highlight (1 of 5 new discoveries) of the event. Their products are made from rare smoked Mexican chillies. I was sent a GIFT SET of the honey, mayo and smoked chilli paste and asked to create a recipe using one of them that would be perfect for Valentine’s Day.
The paste is perfect in marinades for both meats and vegetables. It could be used in slow cooked dishes and even in sweet dishes. It works very well with chocolate based cakes or even as a glaze for fried or roasted Halloumi or Paneer. It could also pep up a dip such as hummus, baba ghanoush or even salsa.
The mayo is completely addictive. It is perfect with peeled prawns and would be divine with some fish cakes or little vegetable fritters. As a dip for French fries OR chip shop chips you will easily finish off a jar in one go. As an accompaniment to grilled or BBQ’ed spicy chicken, or even in a flatbread/wrap, just layer it in. Falafels would love it, I’m sure.
Finally, the honey. Probably my favourite of the three and superb straight from the jar. It is rich with a warm spiced aftertaste. There are so many ways to enjoy it. Simply spread on toast, lovely with salty cheese, spread onto sausages or warmed and poured over pineapple/mango/papaya.
But best of all is this recipe for a salad I created. The chilli honey is added to roasted butternut squash in it’s last few minutes of cooking to create what could be a delicious snack on its own. Even better, I hope you will agree, is this honey roast squash, chorizo, prawn & Feta salad. A champion of salads and one that can hold it’s own, perhaps even persuade the most loathing of salad munchers to be converted.
Here is a list of #spicyvalentine dishes created by some of my favourite food bloggers for this campaign
Franglais Kitchen-Braised Poussin in a chill & lime broth
Fuss Free Flavours-Chilli Honey Marshmallows
The Botanical Baker-Chilli Honey Baklava
Feeding Boys-Crispy Spiced Chicken
Ren Behan-Baked Camembert with Smoked Chilli Honey
Tinned Tomatoes-Smoked Chilli Bean Burgers
Maison Cupcake-Bitesize Brownies with Smoked Chilli Honey
Utterly Scrummy-Salmon with a Chilli honey Glaze
Gran Luchito commissioned me to create a recipe for their #spicyvalentines campaign. I was sent products and paid for my time developing a recipe in order to write this post.
Spiced Honey Roast Squash,Chorizo, Prawn & Feta Salad
- 1 Butternut squash peeled, de-seed and chopped into bite-size chunks,
- 2 tbsp Olive oil
- Salt & Pepper
- 2 tbsp Gran Luchito Mexican chilli honey heated in the microwave for 20 seconds,
- 1 bag Wild rocket
- 200 g King prawns raw
- 25 g Butter
- 100 g Mini coking chorizo sausages sliced into discs
- 50 g Feta cheese crumbled
- 1 Lime cut into segments for serving
Pre-heat the oven to 200 degrees,
Line a large baking tray with baking parchment and place the butternut squash onto it which has already been mixed in a bowl with the olive oil and seasoning,
Bake the squash for 30 minutes then take out of the oven and pour over the warmed honey. Stir to combine with a spoon. Be careful not to break up the squash as you are doing this,
Put the squash back in the oven for 5 minutes then take it out again,
While the squash is roasting, you can prepare the rest of the salad,
Put the rocket onto a large salad/serving plate big enough for 2,
In 2 separate frying pans fry the prawns & the chorizo,
The prawns should be fried in the large knob of butter and seasoning on a high heat for a couple of minutes until they are golden and just cooked through,
The chorizo should be fried in a small frying pan (with no oil) on a medium heat until it begins to take on colour ( 3-5mins),
When the squash, prawns & chorizo are cooked you can assemble them on the salad plate,
Finish off the salad by crumbling over the Feta cheese and a little olive oil. Serve with lime wedges which should be squeezed over the salad just before eating.
You will have some leftover squash when serving this salad for two. It is so good that you can enjoy it as part of another salad. It also works very well stirred through cous cous and quinoa.