21 May 2015

Lemongrass Chicken wings

We last posted about chicken wings in October 2012. That time the chief ingredient of the marinade was a tangy tamarind and was inspired by our recent visit to Kota Kinabalu in Borneo. We still love wings and whenever roast chicken is served there is always a tussle for them. So this time Ghaz suggests lemongrass and in order to please everyone why not bake a tray full and serve them as a delicious and succulent starter?



Ingredients

1 Kg chicken wings
3 Sticks fresh lemongrass
2 cm Fresh ginger
6 - 8 Cloves garlic
2 Tbsp Light soy sauce
2 Tbsp Brown sugar
2 Fresh chillies
1 Tbsp Turmeric powder
2 Tbsp Fish sauce
Vegetable oil
Seasoning
White sesame seeds garnish


Method

Blend all the ingredients apart from the wings in a food processor. Place the wings in a large bowl and massage the marinade into them. Cover with cling film and leave for several hours or over night if possible. Heat the oven to 200 C and place the wings on a baking tray covered with tin foil for about 30 minutes. Uncover and place under the grill for about 5 - 10 minutes or so until golden brown. Garnish with toasted sesame seeds and serve with a sweet chilli dip or garlic mayo.

Posted by incredibly fed

11 May 2015

Stout Floats


We've just come back from a wonderful weekend in Ireland where foodie delights included crab claws and a tapas lunch by Skerries harbour, North County Dublin, delicious roast Irish beef with retro prawn cocktail and baked Alaska by Lough Ree on the Shannon and warming Irish coffees in the wonderful eighteenth century Carton demesne where we were staying in Paul and Bryan's idyllic home hidden deep in the beautiful estate woods.

Well what to post to represent the great variety of Irish cuisine. One of our favourites is Irish coffee which we have already posted
(Clouds in my Irish coffee 21/12/12) As making Irish coffees is a delicate business here's a variation which combines not one but two Irish classics and is simply child's play to make.

Ingredients

Tall Sundae glass
Vanilla ice cream
Guinness or Murphy's Stout
Espresso shot

Method

Chill the glass in the fridge for about half an hour. Place several scoops of ice cream in the glass and pour over a shot of espresso. Top with stout!




Posted by incredibly fed

7 May 2015

Croquetas de jamon o champinones

You can't beat this old Spanish favourite which is an absolute must when ordering tapas. We have adapted it very slightly to make it easier to work and abandoned the more typical b├ęchamel sauce filling for a moist mash. This also affords the opportunity to play with flavours so we've added grated parmesan for an extra taste kick! Here we've also suggested the classic chopped ham but you could just as well use fish, mushroom or peas and wasabi and / or mint... Quantities are flexible!



Ingredients

900 g mashed potatoes
Cooked Ham diced
Mushrooms diced
Parmesan grated
1 Egg yolk
1 Tbsp flour
Salt
White Pepper

Coating
Bread crumbs
Plain flour
2 Eggs ( beaten )

Method

Split the mash into two bowls and add the cooked diced ham or mushrooms to one. Mix well add an egg yolk to each and a handful of grated parmesan. If the mix is too moist to work add a table spoon of bread crumbs. Conversely the mix can be let down by adding melted butter or milk. Leave in the fridge for about an hour to cool down which will make the mix easier to work. Shape into either cigars, balls or small patties. Dust in flour then dip in beaten and finally breadcrumbs.  Deep fry or pan fry and keep warm in the oven on kitchen paper until ready to serve. Smoked paprika mayo makes a perfect accompaniment!







Posted by incredibly fed