There will always be a lot of ways in preparing and serving chicken wings. And this is the one I really like. You started by marinating the chicken wings after cutting them into bite-sized pieces, then coating with potato flour before frying them up. Once the chicken wings have completely cooked, drain excess oil by placing them on paper towels. At this point, you can serve them with the prepared sauce you like on the side. Or return the chicken wings to the skillet and toss thoroughly with the sauce together.
- Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
- Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
- Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.
This is the dessert traditionally served in France for Epiphany, on the 6th day of January, but is welcome at any time of year. It's also known as the "Galette des rois", or "King Cake". One "feve", "bean" in French, or a tiny ceramic figurine is hidden somewhere in the galette as a "prize" and the finder is crowned the king or queen.
|Frangipane Almond Cream|
- Cream the butter and sugar with a hand mixer in the bowl. Beat in the egg, vanilla extract and salt until smooth. Add the almond meal and beat until it forms a smooth paste. Set aside.
- Line a baking sheet with parchment paper. Roll the pastry out until it’s about 3mm thick. Cut out two 4-inch rounds and two 6-inch rounds or two 11-inch rounds.
- Place one sheet of pastry on the baking sheet. Spread a circle of filling on the pastry, leaving 1-inch border around the frangipane. Brush the border with some of the beaten egg. Top with the second sheet of pastry over the filling and press the borders firmly to seal it.
- With the back edge of a paring knife, make 6 or 8 of tucks along the border. Make a small hole with a skewer in the center, so the steam can escape during cooking. Glaze the top with beaten egg. Cut a decorative pattern on the top with the tip of a knife.
- Refrigerate for one hour. Preheat oven to 200C/400F. Put in the center of the hot oven for 25-30 minutes until they are nicely brown and crisp. Remove and cool the galette on the wire rack. Slice and serve!
Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.
- 350 g Potatoes
- 1 tbsp Olive oil
- 1 tbsp Capers, drained
- 30g Arugula
- 100g Smoked salmon
- 2-3 tbsp Tzatziki
- Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
- Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
- Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.
A soft spongy cake roll prepared with eggs, sugar, flour and ceylon tea bags with a delightful blueberry flavour. Those cake slices taste very nice on its own, but they can be served with whipped cream, or ice cream.
- Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
- Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
- Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.
Rice salads are easy, delectable and infinitely versatile. This curry rice salad is prepared mainly with Basmati rice, peas, pan-seared walleye fillet tossed with curry powder and olive oil, and finished off with papaya. It's perfect for a lunchbox, a picnic, and even great as a side to a summer BBQ party.
- 125 g Basmati rice
- 75 g Frozen peas
- 2 tsp Curry powder
- 1 tbsp Extra virgin olive oil
- 2 tsp Lime juice
- Salt and freshly ground black pepper
- 180 g Walleye fillet, pan-seared
- 1 tsp Butter
- 50 g Carrot, diced
- 1/3 Red onion, chopped
- 1 Papaya
- Cook rice following packet directions. Add the peas 2 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl. Add the curry powder, olive oil, lime juice, salt and freshly ground black pepper. Gently stir to combine.
- Season the fish with salt and pepper. Melt the butter in a non-stick pan over medium heat. Cook the walleye fillet until golden brown. Remove fish and cut into half-inch pieces. Dice the carrot and red onion.
- Add the fish, carrot, and red onion to the rice. Halve the papaya lengthwise and remove the seeds. Scoop out some flesh and add into the rice salad. Fill the papaya shells with rice salad or just serve them in a bowl.
A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.
- 2 Cod or walleye fillets
- Salt and pepper to taste
- 25 g Herb butter
- 25 g Cornflakes, crushed
- 25 g Breadcrumbs
- 2 tbsp Olive oil, plus extra for greasing
- 1 tbsp Fresh parsley, chopped
- 1 tsp Dill
- 2 clove Garlic, minced
- 2 tbsp White wine
- Lemon wedges, for garnish
- Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
- Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
- Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.
A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.
- 200 g Leftover roasted chicken thighs
- 40 g Rocket leaves
- 1 Pear, washed, cored, cut into thin wedges
- 1 handful Walnut halves, toasted
- 30 ml Walnut oil
- 15 ml Balsamic bianco
- 1 tsp Wholegrain mustard
- Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
- Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.
A delightfully creamy sauce, consisting of button mushrooms, sour cream, and chives, makes this pan-seared chicken breast tender, succulent and flavoursome. Serve it with pasta or mashed potatoes.
- 2 Chicken breasts, boneless and skinless
- 1/2 tsp Salt
- 3 tbsp All-purpose flour
- 1 tbsp Extra-virgin olive oil
- 1 Shallot, finely chopped
- 100 g Button mushrooms, thinly sliced
- 60 ml Dry white wine
- 300 ml Chicken broth
- 2 tbsp Sour cream
- 1/2 tbsp Dijon mustard
- 2 tbsp Fresh chives, chopped
- Place chicken breast between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with a little of salt. Place 2 tablespoons flour in a shallow dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
- Add remaining oil to the pan and heat over medium-high heat. Add shallots, mushrooms and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle with the remaining flour and stir until lightly browned. Pour in white wine, and broth. Bring it to a boil, stirring often.
- Return the chicken to the skillet, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 5 minutes. Stir in sour cream and mustard until smooth. Taste with salt and stir in chives. Serve with wholewheat pasta.
Those spelt crackers with distinct aroma of 5-spice powder that adds a delicious spicy kick and crumble texture that melt easily in the mouth and keep you wanting more and more.
- 120 g Spelt flour #630
- 1/2 tsp Five spice powder
- 50 g Parmesan, grated
- 15 g Poppy seeds
- 100 g Duck fat (or butter)
- 1-2 tbsp Ice water
- Whisk together spelt flour, five spice powder, Parmesan and poppy seeds in a mixing bowl. Rub in duck fat until the mixture is crumbly. Add in ice water, a little at a time, until the mixture becomes a dough ball.
- Wrap the dough with plastic film and chill for 2 hours. Line a baking sheet with parchment paper. Preheat the oven to 160C/325F. Remove the dough from the fridge. On a floured surface, roll it into a rectangle about 2mm thick.
- Cut out individual crackers about 5cm across with a sharp knife and arrange them on the prepared baking sheet. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes. Cool the crackers on a rack.
A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.
- 2 Eggs, separated
- 30 g Butter, at room temperature
- 80 g Sugar
- 15 g Vanilla sugar
- 250 g 3.5% Plain yogurt
- 250 g Hard wheat semolina
- 2 tsp Baking powder
- 200 g Frozen raspberries
- 50 g Hazelnut brittle
- Powdered sugar
- Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
- Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
- Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
- Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
- Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.
Juicy, slightly sour ruby grapefruit, with peppery rocket leaves as a base, and black olives dressed with a combination of balsamic bianco vinegar and olive oil, then sprinkled with some chopped pistachios. If you are not a fan of rocket leaves, lamb's lettuce would be great for this salad too.
- Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
- Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.