I love it when the sun shines and here in London we have been enjoying a great week of weather and events including Wimbledon tennis – well done Heather, you pushed Serena hard but she is number 1 & supreme. Also the RHS Hampton Court Flower show -beautiful & inspirational with lots of purple flowers, my favourite colour. I love to discover new craft food & drink, the story behind their creation and then think up recipes to use them in the best way.
I was lucky to meet Hannah Rhodes, founder of Hiver beers brewed with English blossom & heather honey sourced from rooftop urban beehives, some near The Shard, UK’s tallest building in Southwark, London. Honey beer is a traditional beer style in the UK and Hannah has worked hard to perfect the recipe. All the ingredients & packaging are sourced from the UK & 10% profits are donated to pollinator charities – so important to look after our bees. I am not generally a beer drinker but the blonde style of beer brewed with honey is refreshing with a subtle blend of citrus, hops and honey sweetness- thirst quenchingly delicious.
I use chicken thighs for this recipe as they are juicier than chicken breast, especially when grilled or barbecued.
Ingredients for marinade:
12 tablespoons Hiver honey beer (unpasteurised, 5% ABV).
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon dark soy sauce
1 large garlic clove grated
1/2 red onion chopped
1/2 teaspoon smoked paprika
salt & black pepper
few sprigs of fresh thyme & rosemary – wash, remove leaves & discard stalks
Combine marinade ingredients.
Add chunks of chicken thighs & marinade for 2 hours or overnight in the fridge.
Skewer, grill/ BBQ & serve with wedges of lime – the bees knees!