If you fancy a deliciously melting Mozzarella pizza…
or it could be Pepperoni, Air-dried ham, Spicy Salami,
Portobello Mushroom, or Mascarpone and N’duja…
yum!… all of them! drizzle over some SWEET-HEAT.
Don’t hold back on the Hot Star Honey, you can take more than you think.
Always drizzle just before serving!
There are few things as exciting to me as new culinary encounters, when they are as simple and delicious as this one, you will find it truly shines when paired with roasted vegetables or pizza. Always drizzle afterwards at the table.
Hot Star is the number one sweet heat condiment at the table for your favourite pizza when you fancy a slight kick. Because as much as we love Sriracha, Tabasco and Chilli Oil, they can be a little too strong on delicate and delicious pizzas.
250g sweet potato 2 tsp cumin
2 tsp mixed herbs 7 eggs
1⁄2 red onion
3 tsp chopped garlic
2 tsp chopped chilli 125g spinach
50g cherry tomatoes
1 tsp vinegar
cooking spray/olive oil
salt & pepper to season
Hot Star Chilli Honey
1. Preheat oven to 180c.
2. Wash the sweet potatoes and coarsely grate. Put the sweet potato into a large bowl and add the cumin, mixed herbs, 1 egg, diced red onion, garlic, chilli and season.
3. Use a fork to mix the ingredients together then form into 6 rosti shapes. Line a baking tray and place the rosti’s into the oven for 30 minutes. Flip the rosti’s after 20 minutes.
4. Meanwhile wilt the spinach in a frying pan with a little cooking spray.
5. Quarter the cherry tomatoes then add to the pan with salt and pepper. Cook for 3-5 minutes until the tomatoes are soft and blistered.
7. Make a whirlpool in the water by stirring a spoon, then gently crack in the egg, one at a time. Allow to cook for 3-4 minutes, depending on how you like your egg. Use a slotted spoon to remove from the water and repeat with the remaining eggs.
8. Arrange the dish with the rosti at the base, some spinach and tomato spooned on, then topped with a poached egg per stack.
9. Drizzle with Hot Star Chilli Honey.