As we inch closer to February, we’re nearing St Valentine’s Day and if you’re staying home this year, you might have started to think about planning your menu. You really want a menu that’s simple and not too stressful, tasty and a little bit creative. Sharing food is always nice, I think, or something that you wouldn’t eat everyday and hopefully, a dish or a meal that’s memorable.
This year I’ve been tasked by British brand Gran Luchito, to create a recipe to the theme of #SpicyValentines based upon their smoked chilli paste – available online at Amazon, or on the Ottolenghi food website, no less. Three products were sent to me as inspiration- Gran Luchito’s original smoked chilli paste, some smoked chilli mayo and some smoked chilli honey. All three products are made with rare smoked Mexican chillies, providing a spicy, sweet, smokey hit to your food. I decided to use their smoked chilli honey, as a drizzle for some baked Camembert. Brie would work nicely, too, or even a British alternative, such as this heart-shaped Daylesford Organic Baywell Cheese, spotted on Ocado.
A baked cheese is such an easy starter to make, there’s really no preparation at all, other than removing any wrapping that your cheese is in and placing it back into its little wooden container. You can also wrap it in tin foil if you prefer. I usually score a cross into the top of the cheese, just to make it easier to see the bubbles when they start oozing from the inside. After twenty minutes, carefully take your cheese out of the oven, scatter over some chopped walnuts for added crunch and drizzle over some slightly warm Gran Luchito Smoked Chilli Honey. Serve with chunks of crusty bread and be careful you don’t burn your fingers when dipping in!
Have I encouraged you to try a #SpicyValentines by adding a touch of rare Mexican smoked chilies?!
If so, here are a few more recipes to explore –
Laura’s Spiced, Honey Roast Squash, Chorizo, Prawn and Feta Salad
Jacqueline’s Smoked Chilli Bean Burgers
Michelle’s Salmon with Gran Luchito Honey Glaze or Trout with Gran Luchito Mayo
Nazima’s Braised Poussin with Chilli, Lime and Herb Broth
Helen’s Chilli Honey Marshmallows
Sarah’s Hot Stuff Bitesize Brownies with Oaxacan Smoked Chilli Honey (GF)
Urvashi’s Chilli Honey Baklava
- 150g Pasturised Camembert or Brie (in its box)
- 2 teaspoons Gran Luchito Mexican Smoked Chilli Honey
- 2 tablespoons walnuts, chopped
- 1 small ciabatta roll
- Preheat the oven to 200C/400F/Gas 6.
- Remove any plastic wrapping or packaging from the cheese and place it back into its box. Score a cross into the top of the cheese, just piercing the rind. Place the lid back on. Bake the cheese for fifteen to twenty minutes, or until the cheese had melted in the middle.
- Carefully take the cheese out of the oven and place on a serving plate. In a small pan, gently warm the smoked chilli honey. Drizzle the warm honey over the cheese and sprinkle over the chopped walnuts.Serve with small chunks of crusty bread.
With thanks to Gran Luchito for this paid recipe commission; in addition to products sent, my time and additional ingredients were covered.
What are you thinking of eating or serving for Valentine’s Day?
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I had a baked Camembert the other day and wish that I had seen this first as I have some of the honey in the fridge.
Delicious, beautiful photos and something I have to make very soon.
Oh and you had some of this honey to use. It’s a fab ingredient, love the smokiness.
What an amazing combo! I’m so trying this…
Thanks Rachel, Amazon do it and the chilli paste has been spotted in M&S x
Oh so so lovely. Perfect pairing and a wonderful evening in front of the fire meal.
Yes nice and cosy – just what we need on these cold, dark evenings x
Ren this is a gorgeous recipe. We love baked camembert and have spiked with garlic and rosemary but the chilli honey idea is a great one. Thanks for linking to mine and I have finally got round to linking up to everyone too 🙂
Yes garlic and fresh herbs is usually what we do but the smoked honey worked a treat. x
How delicious this looks and sounds! I love baked Camembert, the addition of smoked honey sounds amazing! What a perfect pairing, great idea!
Thanks Jayne – simple but tasty 🙂
Love the gran luchito recipes. And how we love baked camembert of a cold winter’s evening by the fire. Great idea, Ren!
Thank you Kellie, no great nutritional values but it counts as great comfort food, hopefully!
This looks fab! I definitely have enough Gran Luchito left to try this 😉
And I for your golden coated brownies 🙂
That is just too tempting. What a perfect way to start a Valentine’s meal and even better, it involves very little work. Love your photos here with that melting cheese heaven…….divine! Thanks for linking to me too x
No probs Laura, I loved your recipe, too, especially with the chorizo as the smokiness would be a good match for these chillies
Some of favourite flavours and textures all in one oozy recipe, lovely x
Thank you Deena xx
Utterly yummy Ren! Love the idea of smoked chilli honey too.
Thanks Andrea, hope you get to try some/find some – it would go really well with your pork x
What a fabulous idea and a great partnership. I could easily get stuck into this. Thanks for linking to me too 🙂
My pleasure Jac, loved your burger with pink Marie Rose sauce x
My word, you temptress Ren!!!! Oozy cheese and drizzled honey all in the same shot…. I’m off for a lie down! xxx
Perhaps a lie down will be in order on Valentine’s night!
Food porn. It’s an over-used term. But definitely applies to that last oozy shot.
Thanks Sally! Blush 🙂
Oh Ren, do you have a date for Valentine’s night?? *flutters eyelashes* Because if not, I’d like to volunteer…”
;P
Just wow – such a simple idea but what a sublime combo of flavours and textures! Loving the idea of the chilli honey – must look out for it!
Ha ha I think I do, thank you Jeanne 🙂 Anything cheese-baked is good!
I love that smoky Mexican heat – what a lovely combination with the rich cheese. Such a great idea for a quick and easy but oh so delicious starter.
Thank you Kathryn – yes the smokiness is really lovely! Thanks for stopping by
Thank you