04/03/2015

Chicken wings

For each recipe:

15 chicken wings/drumsticks

Chilli and lime

3 limes
3 chilli peppers (heat is personal preference)
1 piri piri chilli
Sea salt to taste
1 tbsp sesame seeds

Mahogany

50ml soy sauce
50ml honey
30ml molasses
1 thumb size piece of freshly grate ginger
1 clove garlic, finely diced
Chilli sauce (optional)

For the chilli and lime wings; place the limes and both types of peppers into a food processor and blitz until smooth. Have a taste before seasoning with salt. If it’s too hot adding some sugar will help cool it. Pour over the chicken wings and leave to marinate for at least 30 mins and up to 12 hours. For the Mahogany wings; in a bowl mix the soy sauce, honey, molasses, ginger and garlic. Season to taste and add the chilli sauce if using to suit your taste. If it feels very thick use a little water to thin it out so that it can coat the wings. Marinade the wings for at least 30 mins and up to 12 hours. Preheat the oven to 170°C/150°C fan and line two oven trays with foil. Drain off any marinade from the chilli and lime wings and reserve. Bake both wings (in separate trays) for 45 mins, turning occasionally. Heat a large frying pan or wok over a high heat for 5 mins. Increase the oven to 220°C/200°C fan leaving the Mahogany wings in to roast for 15 mins. Remove the chilli and lime wings and transfer to the frying pan/wok along with the reserved marinade juice. Fry until the wings are slightly crisped and the marinade has reduced to a thick sauce. Sprinkle over the sesame seeds to garnish. Serve both hot with a fresh beer and enjoy the match! 

Game day nuts

Can be made a few days in advance.

For each recipe:

100g raw peanuts
100g raw cashews
100g raw almonds

Sweet, spicy salty

1 tbsp paprika
1 tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 tsp ground black pepper
30g honey
Olive oil

Crispy and herby

Small bunch sage leaves (about 30 leaves)
1 sprig rosemary
3 tbsp olive oil
Salt and pepper to taste

Preheat the oven to 200°C/180°C fan and line a baking sheet with baking paper. For the sweet, spicy and salty nuts; mix all dry ingredients together and set aside. In a large mixing bowl mix the honey with the dry ingredients and slowly whisk in enough oil to make a runny paste. Add the nuts and toss to coat evenly. For the crispy and herby nuts; chop the sage leaves into small but not fine pieces. Flake the rosemary leaves off from the sprig and mix with the sage leaves in a large bowl. Add the olive oil then the nuts and mix everything together, seasoning to taste. For both recipes; scatter the nuts over the trays and roast for 18-20 mins, tossing once to ensure even roasting. You will know they are ready when they are aromatic and browned. Leave to cool on the trays before serving.