Honey Recipes
Salads, Dressings and Dips
Potato Wedges with Caramelised Honey Onion Dip
Ingredients serves 2
Suggested Honey:ENGLISH BEEKEEPERS
- 60ml (4 tbsp) sunflower oil
- 4 x 150g (5oz) potatoes, scrubbed
- 1 large onion, halved and cut into thin slices lengthways
- 1 clove garlic, chopped
- 45ml (3 tbsp) Rowse Squeezable Honey with Lemon Juice
- 15ml (1 tbsp) balsamic vinegar
- 30ml (2 tbsp) lemon juice
- 5ml (1 tsp) mild chilli powder
- 5ml (1 tsp) salt
- freshly ground black pepper
- 200ml (7fl oz) half fat crème fraîche or soured cream
- 15ml (1 tbsp) chopped fresh parsley
Method
- 1
- Preheat the oven to 220°C/425°F/Gas 7. Place 45ml (3 tbsp) oil in a shallow non-stick baking tin and heat for 5 minutes. Cut each potato into six wedges, add to the tin and toss in the oil to coat. Bake for 10 minutes.
- 2
- Meanwhile heat the remaining oil in a frying pan, add the onion and garlic and cook over a gentle heat until softened. Stir in 15ml (1 tbsp) honey and the vinegar and cook over a low heat for 15 minutes, or until golden. Set aside to cool.
- 3
- Mix the remaining honey, lemon juice, chilli powder, salt and pepper together, pour over the potatoes and toss to coat. Bake for 25-35 minutes, or until tender and browned, turning 2-3 times.
- 4
- Mix the onions, crème fraîche or soured cream and parsley together and place in a bowl. Arrange the wedges on a warm serving plate and serve with the onion dip.