How to make Crispy Lollipops with Apricot Mop Recipe - Make the Apricot Mop one of your standard “go-to” condiments. It lasts indefinitely in the refrigerator and is great brushed on any meat or seafood coming off the barbecue grill. You can also use it as a dipping sauce for chilled jumbo shrimp, or add it to salad dressing for an apricot vinaigrette. And if you omit the chile sauce, the Apricot Mop is great on pancakes, waffles, cheesecakes, and ice cream.
Serves 4 as an entrée and 6 to 12 as an appetizer
Ingredients:
12 chicken wings
2 cups buttermilk
½ cup chopped cilantro sprigs
6 cloves garlic, minced
1 tablespoon crushed red chile flakes
1 tablespoon salt
1¼ cups unbleached white flour
2 cups flavorless cooking oil
APRICOT MOP:
2 cups apricot jam
1 cup white distilled vinegar
1 cup water
2 tablespoons minced ginger
2 teaspoons Asian chile sauce
Method:
Lollipop the chicken wings. In a bowl, combine the buttermilk, cilantro, garlic, chile flakes, salt, and flour. Stir well. Pour the batter into a 9 × 9- inch baking pan. Add the chicken wings, meaty side down, so the meaty ends are completely coated with the batter. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
To make the mop, in a saucepan, combine all the mop ingredients. Bring to a low boil, then cool to room temperature. This can be done 24 hours before cooking; place everything in the refrigerator.
To cook, warm the mop in a saucepan. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350 to 375°F). Place 12 lollipops meaty side down into the oil.
Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 8 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with the Apricot Mop or your favorite dipping sauce.
Saturday, January 16, 2016
American Stuffed Wings
How to make American Stuffed Wings Recipe
The Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 ear corn
2 green onions, ends trimmed, minced
1 pound ground lamb
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
½ cup ketchup
½ teaspoon salt
2 cups your favorite barbecue sauce (we like Red Tail Ale BBQ Sauce)
¼ cup chopped parsley
Method:
Prepare the chicken wings for stuffing. Cut the kernels off the corn. In a bowl, combine the corn kernels, green onions, lamb, garlic, Worcestershire sauce, ketchup, and salt. Using your fingers, mix until evenly blended.
Transfer the stuffing to a pastry bag and fill the wings. This can be done up to 12 hours in advance of cooking; keep refrigerated.
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Coat the wings with the barbecue sauce.
Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Sprinkle with the chopped parsley. Serve hot.
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| American Stuffed Wings |
Way Down South Wings
How to make Way Down South Wings recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
3 tablespoons olive oil
2 shallots, minced
6 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons minced tender thyme ends
2 cups chicken broth
1½ cups ketchup
¼ cup Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon Tabasco sauce
2 tablespoons chili powder
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium heat. Add the olive oil. When hot, add the wings. Brown the wings on all sides, about 6 minutes.
Add the shallots and garlic, and cook 1 minute more. Meanwhile, in a large bowl, combine all the remaining ingredients. After the garlic has been cooked for 1 minute, add the sauce. Bring to a boil.
Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.
To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.
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| Way Down South Wings |
New Orleans Inspired Wings
How to make New Orleans Inspired Wings Recipe - A common New Orleans flavor profile includes spicy sausage, Worcestershire sauce, fresh oregano, garlic, and cream. I’ve tried this recipe with the smoked andouille sausage, typical of New Orleans cooking, and compared it with using spicy sausage meat available at every market. Both are excellent. If you use andouille sausage, finely mince it, either with a knife or in a food processor.
Serves 4 as an entrée and 6 to 12 as an appetizer
Ingredients:
24 chicken wings
3 tablespoons extra-virgin olive oil
1/2 pound spicy sausage meat
1 yellow onion, chopped
6 cloves garlic, minced
2 tablespoons chopped fresh oregano leaves
2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon your favorite hot sauce
1/2 teaspoon salt
1/3 cup chopped parsley
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium heat. Add the olive oil. When hot, add the sausage and onion. Cook until the onion browns, about 12 minutes, stirring occasionally. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, heavy cream, Worcestershire
sauce, hot sauce, and salt. Add the wings and the tomato sauce to the onions. Bring to a low boil. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally.
This can be done 24 hours prior to serving.
To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Stir in the parsley just before serving.
Serves 4 as an entrée and 6 to 12 as an appetizer
Ingredients:
24 chicken wings
3 tablespoons extra-virgin olive oil
1/2 pound spicy sausage meat
1 yellow onion, chopped
6 cloves garlic, minced
2 tablespoons chopped fresh oregano leaves
2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon your favorite hot sauce
1/2 teaspoon salt
1/3 cup chopped parsley
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium heat. Add the olive oil. When hot, add the sausage and onion. Cook until the onion browns, about 12 minutes, stirring occasionally. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, heavy cream, Worcestershire
sauce, hot sauce, and salt. Add the wings and the tomato sauce to the onions. Bring to a low boil. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally.
This can be done 24 hours prior to serving.
To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Stir in the parsley just before serving.
Braised Wings with Lemon and Chiles
How to make Braised Wings with Lemon and Chiles recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients
24 chicken wings
3 tablespoons flavorless cooking oil
2 cloves garlic, minced
2 tablespoons minced ginger
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup chicken broth
6 tablespoons sugar
2 tablespoons thin soy sauce
2 teaspoons Asian chile sauce or your favorite hot sauce
½ teaspoon salt
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium-low heat.
Add the oil and the chicken wings. Cook until the wings brown, about 6 minutes. Add the garlic and ginger and cook 1 minute more.
Meanwhile, combine all the remaining ingredients in a bowl and pour over the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes.
Stir occasionally. Once the chicken is cooked through, bring to a low boil and continue cooking until nearly all the sauce evaporates and forms a glaze around the wings. The wings can be made up to 1 day in advance, reheated, and served.
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| Braised Wings with Lemon and Chiles |
Braised Wings Texas Style
How to make Braised Wings Texas Style recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 tablespoons freshly ground black pepper
1 tablespoon chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon salt
2 teaspoons ground cinnamon
8 cloves garlic, minced
2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)
2 cups dry red wine
¼ cup firmly packed brown sugar
2 teaspoons crushed red chile flakes
3 tablespoons chopped cilantro sprigs
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the pepper, chili powder, coriander, cumin, salt, cinnamon, and garlic. Rub this evenly over all the chicken wings.
In another bowl, combine the tomatoes, wine, brown sugar, chile flakes, and cilantro.
Heat a heavy pan to medium-hot. Add the tomato mixture and bring to a simmer. Add the wings and bring to a simmer. Cover the pan and lower the heat. Simmer until the wings become tender, about 30 minutes.
Stir occasionally. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.
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| Braised Wings Texas Style |
Bbq Spicy Citrus Wings
How to make Bbq Spicy Citrus Wings Recipe - For an intense citrus taste, use grated lime zest and freshly squeezed lime juice. Use a microplane (see opposite page) to quickly grate the colored skin of the lime. This is vastly quicker than struggling with a cheese grater. As for storebought lime juice, both the refrigerated type and the little green lime-shaped “grenades” are taste travesties.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup Heinz 57 Sauce
2 tablespoons grated lime zest
1 cup freshly squeezed lime juice
½ cup firmly packed light brown sugar
½ cup thin soy sauce
¼ cup your favorite hot sauce
4 cloves garlic, minced
Method:
Cut of the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the sauce. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings.
Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the sauce. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a serving platter and serve.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup Heinz 57 Sauce
2 tablespoons grated lime zest
1 cup freshly squeezed lime juice
½ cup firmly packed light brown sugar
½ cup thin soy sauce
¼ cup your favorite hot sauce
4 cloves garlic, minced
Method:
Cut of the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the sauce. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings.
Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the sauce. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a serving platter and serve.
Carolina Bbq Wings
How to make Carolina Bbq Wings Recipe - Caramelizing the onion gives barbecue sauce an extra depth of flavor. It’s important to do this over low heat, or the natural sugars on the surface of the onion will burn. It takes about 15 minutes to complete this process, during which time the rest of the barbecue sauce ingredients can be measured.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
¼ cup chili powder
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
CAROLINA BBQ SAUCE:
3 tablespoons flavorless cooking oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup brown sugar
2 cups ketchup
¾ cup vinegar, any kind
¼ cup Worcestershire sauce
¼ cup your favorite hot sauce
2 green onions, ends trimmed, minced
1 teaspoon salt
Method:
Cut of the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the chili powder, pepper, and sugar. Add the wings, and mix thoroughly, rubbing the spices into the skin.
Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
To make the sauce, place a 12-inch sauté pan over medium heat. Add the oil. Add the onion. When the onion browns, about 6 minutes, add the garlic. After 30 seconds add all the remaining sauce ingredients. Bring to a low boil, then reduce the heat to low and simmer for 15 minutes. Let cool and refrigerate if made more than 2 hours before using.
Combine the wings with the sauce. If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire.
Drain the chicken and reserve the sauce. When the barbecue is preheated, brush the grill with oil, then add the wings. Regulate the heat at a medium temperature. Grill the wings for about 30 minutes with the barbecue covered.
Turn the wings every 5 minutes, basting them on both sides with the sauce until the skin turns an even mahogany color and the meat is tender.
Remove the wings from the barbecue. Cut each in half through the joint to separate “drumstick” from wing. Serve.
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| Carolina Bbq Wings |
Best Ever American Wings
How to make Best Ever American Wings Recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
4 cups red wine
3 cups ketchup
½ cup Heinz 57 Sauce
6 tablespoons brown sugar
¼ cup chili powder
2 tablespoons molasses
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon paprika
1 tablespoon Tabasco sauce
3 tablespoons flavorless cooking oil
6 cloves garlic, minced
Method:
Cut of the wing tips and save them for making stock. In a large bowl, combine the red wine, ketchup, Heinz 57, brown sugar, chili powder, molasses, oregano, thyme, paprika, and Tabasco sauce. In a 12-inch sauté pan, add the oil and sauté the garlic. When the garlic begins to brown, add the red wine mixture.
Bring to a low boil, then simmer for 20 minutes. Cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the red wine sauce. Mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.
Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
4 cups red wine
3 cups ketchup
½ cup Heinz 57 Sauce
6 tablespoons brown sugar
¼ cup chili powder
2 tablespoons molasses
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon paprika
1 tablespoon Tabasco sauce
3 tablespoons flavorless cooking oil
6 cloves garlic, minced
Method:
Cut of the wing tips and save them for making stock. In a large bowl, combine the red wine, ketchup, Heinz 57, brown sugar, chili powder, molasses, oregano, thyme, paprika, and Tabasco sauce. In a 12-inch sauté pan, add the oil and sauté the garlic. When the garlic begins to brown, add the red wine mixture.
Bring to a low boil, then simmer for 20 minutes. Cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the red wine sauce. Mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.
Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Peanut Butter and Jelly Wings
How to make Peanut Butter and Jelly Wings Recipe - What’s more American than peanut butter and jelly and chicken wings! The rich-tasting peanut butter causes the marinade to thicken around the wings. The jelly (any kind) adds sweetness that is nicely balanced by the sourness of orange juice, and the chile sauce adds that lingering heat. People keep coming back for more.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
½ cup peanut butter
1 cup jelly (raspberry, strawberry, blackberry)
1 cup wine vinegar
1 cup freshly squeezed orange juice
2 tablespoons your favorite hot sauce
4 cloves garlic, minced
Method:
Cut of the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.
Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
½ cup peanut butter
1 cup jelly (raspberry, strawberry, blackberry)
1 cup wine vinegar
1 cup freshly squeezed orange juice
2 tablespoons your favorite hot sauce
4 cloves garlic, minced
Method:
Cut of the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.
Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Wings With Lemon Glaze
How to make Wings With Lemon Glaze Recipe - This lemon mop is great brushed across chicken wings just before they are pulled out of the oven or off the barbecue grill. The lemon glaze adds a great extra flavor, no matter what style of marinade or dry rub coats the wings. The Lemon Glaze is also excellent used as a dipping sauce for lollipop wings; add 2 teaspoons cornstarch to the lemon mixture, then bring it to a boil so that it thickens slightly. Use hot or at room temperature.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
LEMON GLAZE:
1½ cups freshly squeezed lemon juice
1 cup sugar
¾ cup chicken broth
6 tablespoons thin soy sauce
½ teaspoon salt
1 tablespoon cornstarch
Method:
Cut off the wing tips and save them for making stock.
To make the glaze, in a small saucepan, combine all the glaze ingredients and bring to a simmer. Cool to room temperature. Pour over the wings and turn to coat evenly.
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the wings and reserve the glaze. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes.
Drain the accumulated liquid from the pan. Brush the wings with the glaze, turn the wings over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
LEMON GLAZE:
1½ cups freshly squeezed lemon juice
1 cup sugar
¾ cup chicken broth
6 tablespoons thin soy sauce
½ teaspoon salt
1 tablespoon cornstarch
Method:
Cut off the wing tips and save them for making stock.
To make the glaze, in a small saucepan, combine all the glaze ingredients and bring to a simmer. Cool to room temperature. Pour over the wings and turn to coat evenly.
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the wings and reserve the glaze. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes.
Drain the accumulated liquid from the pan. Brush the wings with the glaze, turn the wings over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
Cajun Buffalo Wings
How to make Cajun Buffalo Wings recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup mild tomato chili sauce (we like Heinz Premium Chili Sauce)
¾ cup honey
1 cup red wine vinegar
¼ cup Worcestershire sauce
1 tablespoon crushed red chile flakes
6 cloves garlic, minced
¼ cup chopped fresh oregano
1 green onion, ends trimmed, minced
Method:
Cut of wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.
Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.
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| Cajun Buffalo Wings |
Braised Southwest Wings
How to make Braised Southwest Wings recipe - Most of the “heat” in fresh chiles comes from the ribbing and seeds. Rather than cutting the chile in half and struggling to remove the seeds and ribbing, mince the entire chile (seeds and ribbing, too!), but use fewer chiles. This speeds up the preparation.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 cups store-bought barbecue sauce
1 cup honey
1 cup wine vinegar
2 tablespoons American chili powder
2 teaspoons ground cumin
4 cloves garlic, minced
4 jalapeño or serrano chiles, minced, including the seeds
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine all the remaining ingredients.
Place a deep 12-inch pan over medium-low heat. When hot, add the sauce.
Bring to a simmer. Stir in the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer, stirring occasionally, until the chicken wings become very tender, about 30 minutes.
These can be made up to a day before serving. Right before serving, bring the wings to a low boil.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 cups store-bought barbecue sauce
1 cup honey
1 cup wine vinegar
2 tablespoons American chili powder
2 teaspoons ground cumin
4 cloves garlic, minced
4 jalapeño or serrano chiles, minced, including the seeds
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine all the remaining ingredients.
Place a deep 12-inch pan over medium-low heat. When hot, add the sauce.
Bring to a simmer. Stir in the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer, stirring occasionally, until the chicken wings become very tender, about 30 minutes.
These can be made up to a day before serving. Right before serving, bring the wings to a low boil.
Chili Coated Buffalo Wings
How to make Chili Coated Buffalo Wings recipe
Serves 4 as the entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cayenne powder
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups unbleached white flour
4 cups flavorless cooking oil
¼ cup your favorite hot sauce or Tabasco sauce
1 recipe Blue Cheese Dressing
Carrot sticks and/or celery sticks, for serving
Method:
Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine the salt, chili powder, paprika, cayenne, coriander, pepper, and garlic powder. Stir to mix evenly.
Rub the wings with the mixture, then refrigerate for 1 to 8 hours.
Rub the wings with the four. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil.
Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350 to 375°F). Turn the heat to high. Add half the wings. Cook until a deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 12 minutes.
Transfer the wings to a wire rack to drain. Cook the second batch of wings. Transfer the wings to a serving platter. Pour the hot sauce over the wings. Serve with the dressing and the carrot sticks.
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| Chili Coated Buffalo Wings |
Classic Buffalo Wings
How to make Classic Buffalo Wings recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
BLUE CHEESE DRESSING:
1 cup crumbled blue cheese
½ cup buttermilk
½ cup mayonnaise
2 to 4 tablespoons whipping cream, half-and-half, or milk
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
24 chicken wings
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 to 3 tablespoons hot sauce
4 tablespoons unsalted butter
1 tablespoon vinegar, any kind
4 cups flavorless cooking oil
Carrot sticks and/or celery sticks, for serving
Method:
To make the dressing, in an electric blender, place ½ cup of the blue cheese and all the remaining ingredients and liquefy. For a thinner consistency, add a little more whipping cream. Stir in the
remaining ½ cup blue cheese. This can be done up to 12 hours before cooking, and then stored, tightly covered, in the refrigerator.
Cut o and discard the chicken wing tips. Cut the wings in half through the joint. You will have 48 pieces. Rub the chicken with salt and pepper. Place the hot sauce, butter, and vinegar in a small
saucepan. Bring the mixture to a simmer, then set aside.
Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the
oil, 350 to 375°F.
Turn the heat to high. Add half the chicken wings. Deep-fry until the wings become deep golden and the meat is cooked along the bone (cut into one with a paring knife), about 12 minutes. Transfer
the wings to a wire rack to drain. Cook the second batch of wings. Place the wings on a serving platter. Pour the butter sauce over the wings. Serve with the dressing and the carrot sticks.
Serves 4 as an entrée or 6 to 12 as an appetizer
BLUE CHEESE DRESSING:
1 cup crumbled blue cheese
½ cup buttermilk
½ cup mayonnaise
2 to 4 tablespoons whipping cream, half-and-half, or milk
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
24 chicken wings
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 to 3 tablespoons hot sauce
4 tablespoons unsalted butter
1 tablespoon vinegar, any kind
4 cups flavorless cooking oil
Carrot sticks and/or celery sticks, for serving
Method:
To make the dressing, in an electric blender, place ½ cup of the blue cheese and all the remaining ingredients and liquefy. For a thinner consistency, add a little more whipping cream. Stir in the
remaining ½ cup blue cheese. This can be done up to 12 hours before cooking, and then stored, tightly covered, in the refrigerator.
Cut o and discard the chicken wing tips. Cut the wings in half through the joint. You will have 48 pieces. Rub the chicken with salt and pepper. Place the hot sauce, butter, and vinegar in a small
saucepan. Bring the mixture to a simmer, then set aside.
Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the
oil, 350 to 375°F.
Turn the heat to high. Add half the chicken wings. Deep-fry until the wings become deep golden and the meat is cooked along the bone (cut into one with a paring knife), about 12 minutes. Transfer
the wings to a wire rack to drain. Cook the second batch of wings. Place the wings on a serving platter. Pour the butter sauce over the wings. Serve with the dressing and the carrot sticks.
cherry and vanilla brulee
How to make cherry and vanilla brulee recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
300 g (10 oz) ripe cherries, stoned and roughly chopped
12 tablespoons caster sugar
50 g (2 oz) glacé cherries, roughly chopped
4 tablespoons kirsch or cherry liqueur
400 ml (14 fl oz) vanilla yogurt
Method:
Mix the fresh cherries in a bowl with the half the sugar, the chopped glacé cherries and kirsch.
Spoon the cherry mixture into 4 glass ramekins and top with the yogurt.
Sprinkle the remaining caster sugar over the yogurt and use a blow-torch (or place the ramekins under a preheated hot grill for 2–3 minutes) to caramelize the tops. Serve immediately.
For cherry & raspberry brûlée, place a mixture of 300 g (10 oz) stoned cherries and 300 g (10 oz) raspberries in a shallow ovenproof dish.
Spoon over 400 ml (14 fl oz) fresh readymade custard and sprinkle over 4 tablespoons caster sugar. Cook under a preheated medium-high grill for 4–5 minutes or until lightly browned and bubbling. Serve immediately. Total cooking time 10 minutes.
 |
| cherry and vanilla brulee |
sambuca watermelon and pineapple
How to make sambuca watermelon and pineapple recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
½ small watermelon
1 small pineapple
4 shots of Sambuca
2 tablespoons toasted flaked almonds
4 scoops of vanilla ice cream, to serve
Method:
Peel the watermelon and pineapple and cut into 1 cm (½ inch) thick slices.
Stack the slices on top of each other on 4 serving plates, alternating the fruits.
Pour 1 shot of the Sambuca over each, sprinkle with the flaked almonds and serve with a scoop of vanilla ice cream.
For pineapple fritters, sift 200 g (7 oz) plain flour into a bowl, then whisk in 125 ml (4 fl oz) warm water, 100 ml (3½ oz) beer, ½ tablespoon vegetable oil and ½ tablespoon marsala to make a batter. Cut 1 large cored and peeled pineapple into thick slices.
Pour sunflower oil into a deep-fat fryer or large saucepan and heat to 180–190°C (350–375°F), or until a cube of bread dropped into the oil browns in 30 seconds. Whisk 2 egg whites into the batter and then dip in the pineapple slices, shaking off any excess.
Working in batches if necessary, carefully drop into the hot oil. Deep-fry for 3–4 minutes, until golden all over. Remove with a slotted spoon and drain on kitchen paper. Serve scattered with torn mint leaves and dusted with caster sugar. Total cooking time 30 minutes.
 |
| sambuca watermelon and pineapple |
blueberry and banana french toast
How to make blueberry and banana french toast recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 eggs
4 tablespoons milk
4 teaspoons caster sugar
4 slices of crusty white bread
50 g (2 oz) butter
50 g (2 oz) blueberries
2 bananas, sliced
To serve
ice cream
maple syrup
Method:
Beat together the eggs, milk and 2 teaspoons of the caster sugar in a jug. Pour into a shallow dish and dip both sides of the bread slices into the egg mixture.
Heat the butter in a large frying pan, add the bread (you might need to cook 1 slice at a time) and cook for 2 minutes on each side until crisp and golden. Sprinkle over the remaining sugar.
Cut the French toasts in half diagonally and scatter with the blueberries and banana slices.
Serve with ice cream and a drizzle of maple syrup.
For blueberry pancakes with banana, place 75 g (3 oz) self-raising flour, 1 tablespoon caster sugar, 1 egg and 75 ml (3 fl oz) milk in a food processor or blender and blitz together to make a smooth, thick batter.
Stir in 25 g (1 oz) blueberries. Heat 1 tablespoon sunflower oil in a large frying pan, add 2 large spoonfuls of the batter and cook for 1–2 minutes on each side until golden.
Repeat with the remaining batter to make another 2 pancakes. Serve warm with sliced banana and a drizzle of honey. Total cooking time 10 minutes.
 |
| blueberry and banana french toast |
warm chocolate cherry tarts
How to make warm chocolate cherry tarts recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
200 g (7 oz) plain dark chocolate, broken into pieces
3 tablespoons double cream
1 tablespoon brandy
2 eggs and 1 egg yolk
50 g (2 oz) caster sugar
50 g (2 oz) undyed glacé cherries, halved
4 ready-made individual pastry cases
Method:
Put the chocolate, cream and brandy in a small bowl. Set it over a saucepan of gently simmering water, so the bottom of the bowl is not touching the water, and heat for a couple of minutes until the chocolate is melted. Leave to cool a little.
Whisk together the eggs, egg yolk and sugar with a hand-held electric whisk until pale and creamy. Carefully stir the chocolate mixture into the eggs. Arrange the cherries in the pastry cases, pour over the chocolate mixture and bake in a preheated oven, 190°C (375°F), Gas
Mark 5, for 12 minutes or until just set.
For cherries with chocolate dipping sauce, heat 200 ml (7 fl oz) double cream in a pan until boiling. Put 200 g (7 oz) chopped plain dark chocolate in a bowl.
Pour the cream over and stir until smooth. Add a splash of brandy or kirsch, if liked. Place in a warm serving bowl and serve with fresh cherries for dunking. Total cooking time 10 minutes.
 |
| warm chocolate cherry tarts |
lemon puddings
How to make lemon puddings recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
50 g (2 oz) butter
125 g (4 oz) caster sugar
2 eggs, separated
50 g (2 oz) plain flour
150 ml (¼ pint) milk
150 ml (¼pint) single cream
finely grated rind of 1 lemon and juice of ½ lemon
icing sugar, to serve
Method:
Put the butter and sugar in a bowl and beat with a hand-held electric whisk until pale and creamy. Add the egg yolks and mix in well, then stir in the flour. Gradually whisk in the milk and cream, followed by the lemon rind and juice.
Whisk the egg whites until stiff peaks form. Stir one-third of the whites into the batter. Then carefully fold in the remainder, half at a time. Spoon the mixture into 4 individual ramekins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes or until golden.
Dust with icing sugar to serve.
For lemon mousse, using a hand-held electric whisk, mix together 300 ml (½ pint) double cream, 75 g (3 oz) caster sugar and the finely grated rind of 1 lemon. Stir in 1 tablespoon lemon juice or to taste and whisk until smooth. Whisk 2 egg whites until stiff peaks form.
Stir a spoonful of the mixture into the whipped cream, then carefully fold in the remainder, half at a time. Spoon into serving bowls and grate over some more lemon rind to serve. Total cooking time 20 minutes.
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| lemon puddings |
orange and strawberry salad
How to make orange and strawberry salad recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
60 g (2¼ oz) caster sugar
100 ml (3½ fl oz) water
1 tablespoon thinly sliced basil leaves
150 g (5 oz) strawberries, hulled and halved
4 oranges
Method:
Put the sugar and measured water in a saucepan and bring to the boil. Simmer for 2–3 minutes, then let it cool briefly before adding the basil.
Place the strawberries in a bowl. Peel and segment 4 oranges over the bowl to catch the juice. Add the orange segments to the strawberries.
Pour in the sugar syrup and serve.
For caramelized oranges, peel 4 oranges, then slice them thinly. Place in a shallow serving dish and pour over 1 tablespoon orange liqueur. Place 115 g (3¾ oz) granulated sugar, 1 cinnamon stick and 150 ml (¼ pint) water in a saucepan.
Heat, stirring, until the sugar has dissolved. Continue to simmer until the sugar starts to caramelize and turns a rich caramel colour.
Pour the syrup over the oranges. Decorate with 25 g (1 oz) toasted pine nuts and 1 tablespoon chopped mint leaves. Total cooking time 20 minutes.
 |
| orange and strawberry salad |
baked honeyed figs and raspberries
How to make baked honeyed figs and raspberries recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
8 figs, quartered
150 g (5 oz) raspberries
4 tablespoons clear honey
finely grated rind of 1 medium orange
coconut ice cream, to serve
Method:
Cut 4 large squares of foil. Divide the figs and raspberries between the pieces of foil, drizzle over the honey and sprinkle with the orange rind.
Bring the edges of the foil up to the centre and twist to form parcels. Place on a large baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Open the parcels and serve the fruit and juices with spoonfuls of coconut ice cream.
For fig, raspberry & honey yogurt pots, crumble 8 ginger biscuits and spoon into 4 glasses. Divide 4 chopped figs and 150 g (5 oz) raspberries between the glasses and drizzle each with honey.
Spoon 3 tablespoons coconut yogurt over each and serve each topped with a raspberry. Total cooking time 10 minutes.
 |
| baked honeyed figs and raspberries |
toasted ginger syrup waffles
How to make toasted ginger syrup waffles recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
50 g (2 oz) butter
4 tablespoons double cream
2 tablespoons soft dark brown sugar
15 g (½ oz) stem ginger, drained and finely chopped
2 tablespoons stem ginger syrup
8 Belgian-style toasting waffles
good-quality vanilla ice cream, to serve
Method:
Place the butter in a small pan with the cream, sugar, stem ginger and syrup. Warm over a low heat for 5–6 minutes, stirring occasionally, until the butter has melted and the sugar dissolved.
Meanwhile, toast the waffles according to the packet instructions and arrange on serving plates. Top with a scoop of ice cream and serve warm, drizzled with the ginger syrup.
For ginger syrup pain perdu, prepare the ginger syrup as in the toasted ginger syrup waffles. Meanwhile, place 2 eggs in a large, shallow bowl with 100 g (3½ oz) caster sugar and 250 ml (8 fl oz) milk and whisk until smooth.
Dip 4 slices of slightly stale brioche into the mixture, turning to coat both sides. Melt 75 g (3 oz) unsalted butter in a large, nonstick frying pan and cook the brioche over a medium-low heat for 4–5 minutes, turning once, until golden.
Arrange on plates and top with a scoop of vanilla ice cream, a dusting of icing sugar and a drizzle of the ginger syrup. Total cooking time 20 minutes.
 |
| toasted ginger syrup waffles |
iced berries with white chocolate
How to make iced berries with white chocolate recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
175 ml (6 fl oz) double cream
175 g (6 oz) white chocolate, chopped
½ teaspoon vanilla extract
500 g (1 lb) mixed frozen berries
Method:
Put the cream in a small saucepan and heat until boiling. Take off the heat and stir in the chocolate and vanilla extract and mix until melted.
Arrange the berries in chilled serving bowls, drizzle over the sauce and serve.
For white chocolate berry mousses, melt 175 g (6 oz) white chocolate in a bowl over a pan of simmering water and leave to cool a little. Beat 200 g (7 oz) cream cheese and mix in 250 ml (8 fl oz) double cream until smooth. Stir in the cooled chocolate. In a separate bowl
whisk 3 eggs with 125 g (4 oz) caster sugar until light and fluffy. Fold into the cream cheese mixture, one-third at a time.
Place a handful of mixed berries in 4 serving dishes, spoon over some of the cream mixture, followed by some more berries. Keep layering and finish with shavings of white chocolate. Total cooking time 20 minutes.
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| iced berries with white chocolate |
apple, maple and pecan fool
How to make apple, maple and pecan fool recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
200 g (7 oz) good-quality apple sauce
1 Granny Smith apple, peeled and grated or finely chopped
200 ml (7 fl oz) double cream
250 ml (8 fl oz) fresh custard
3 tablespoons maple syrup
25 g (1 oz) pecans, toasted and chopped
pecan biscuits, to serve
Method:
Put the apple sauce and chopped apple in a small saucepan, cook for 5 minutes to soften, then place in metal bowl in the freezer for a few minutes to cool.
Whip the cream until soft peaks form, then stir in the custard. Swirl through the apple purée and maple syrup, then spoon into serving dishes. Top with toasted pecans and serve with pecan biscuits.
For apple & pecan brioches, core and thinly slice 2 Braeburn apples, arrange on a baking sheet and brush over a little melted butter. Cook under a preheated medium grill for 3 minutes on each side until lightly golden. Mix 150 ml (¼ pint) each of milk and cream with 1 egg and 1 teaspoon vanilla extract.
Dip 8 slices of brioche in the mixture until well coated. Heat a little butter in a nonstick frying pan and cook the brioche in batches for 2–3 minutes on each side until golden.
Arrange the apple slices on top, add spoonfuls of crème fraîche and scatter over chopped pecans. Drizzle with a little maple syrup to serve. Total cooking time 20 minutes.
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| apple, maple and pecan fool |
mango and raspberry gratin
How to make mango and raspberry gratin recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
125 ml (4 fl oz) double cream
150 g (5 oz) mascarpone cheese
200 g (7 oz) ready-made pastry cream or custard
1 mango, peeled, pitted and sliced
250 g (8 oz) raspberries
Method:
Whip the cream until soft peaks form, then carefully stir together with the mascarpone and pastry cream.
Put the mango and raspberries in a small, shallow ovenproof dish and spread the cream mixture on top. Cook very close to a hot grill for 2–3 minutes until lightly browned.
For mango cakes with raspberry sauce, butter 4 individual ramekins or dariole moulds.
Mix together 2 tablespoons each softened butter and soft brown sugar and spoon the mixture into the bottom of the ramekins. Add 1 tablespoon chopped mango to each ramekin.
Whizz together 100 g (3½ oz) each softened butter, caster sugar and self-raising flour with 2 eggs and 1 teaspoon vanilla extract until a smooth batter forms.
Spoon the batter into the ramekins and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until just cooked through. Press 150 g (5 oz) raspberries through a sieve and sift in 1 tablespoon icing sugar to make a sauce. Spoon the sauce over the cakes to serve. Total cooking time 30 minutes.
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| mango and raspberry gratin |
creamy walnut and rocket pasta
How to make creamy walnut and rocket pasta recipe
Serves 4
Total cooking time 15 minutes
Ingredients:
400 g (13 oz) orecchiette
125 g (4 oz) walnut pieces
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
75 ml (3 fl oz) double cream
50 g (2 oz) grated Parmesan cheese
100 g (3½ oz) rocket leaves
salt and pepper
Method:
Cook the orecchiette in a large saucepan of lightly salted boiling water according to the pack instructions.
Meanwhile, place most of the walnuts, the garlic, oil, cream and grated Parmesan in a blender or food processor and whizz until smooth. Season to taste.
Drain the pasta, reserving a little of the cooking water, then stir through the walnut sauce, adding a little cooking water if needed. Toss in the rocket leaves and transfer to serving bowls. Top with the reserved walnuts and serve immediately.
For pasta with goats’ cheese & walnut sauce, mix 1 crushed garlic clove with 75 g (3 oz) soft goats’ cheese, 75 g (3 oz) cream cheese, 25 g (1 oz) chopped walnuts and a large handful of chopped basil. Season to taste.
Cook 500 g (1 lb) fresh pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain, reserving a little of the cooking water.
Return to the pan and stir through the sauce, adding a little cooking water if needed. Top with more basil and sprinkle over some more goats’ cheese to serve. Total cooking time 10 minutes.
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| creamy walnut and rocket pasta |
roasted roots and feta pearl barley
How to make roasted roots and feta pearl barley recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 red onions, cut into thin wedges
16 carrots, scrubbed and cut into chunks
1 large raw beetroot, about 300 g (10 oz), peeled and cut into slim wedges
2–3 tablespoons olive oil
1½ teaspoons cumin seeds
1½ teaspoons ground coriander
1½ vegetable stock cubes
275 g (9 oz) pearl barley
300 g (10 oz) feta cheese, crumbled
6 tablespoons fresh coriander leaves
Method:
Place all the prepared vegetables in a large roasting tin, drizzle with the oil and toss to coat.
Add the cumin seeds and ground coriander and toss again. Place at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and lightly charred in places.
Meanwhile, bring a large saucepan of lightly salted water to the boil, add the stock cubes and pearl barley and cook for 20 minutes until the grain is tender. Drain, then toss with the vegetables. Add the crumbled feta and coriander leaves, toss well and serve.
For carrot, beetroot & feta gratin, heat 3 tablespoons olive oil in a large frying pan, add 1 large thinly sliced red onion, 550 g (1 lb 2 oz) peeled and sliced carrots and 300 g (10 oz) raw beetroot, peeled and cut into slim wedges, and cook for 8–10 minutes until tender and cooked through. Add 1½ teaspoons cumin seeds and ¾ teaspoon ground coriander, then toss and cook for a further 2 minutes.
Divide between 4 small gratin dishes, then scatter 300 g (10 oz) crumbled feta cheese over the tops. Cook under a preheated hot grill for 2–3 minutes until the feta has turned golden in places. Serve with warm crusty bread. Total cooking time 20 minutes.
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| roasted roots and feta pearl barley |
tagliatelle with dolcelatte and walnuts
How to make tagliatelle with dolcelatte and walnuts recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
350 g (11½ oz) tagliatelle
250 ml (8 fl oz) single cream
200 g (7 oz) dolcelatte cheese, crumbled
100 g (3½ oz) walnut pieces, toasted
2 tablespoons shredded basil leaves
Method:
Cook the pasta in a large saucepan of boiling water for 8–9 minutes, or according to the pack instructions.
Meanwhile, put the single cream in a frying pan with the dolcelatte and place over a medium-low heat. When the cheese is melted, stir in the walnuts.
Drain the pasta and toss in the creamy cheese and walnut sauce.
Serve in warmed bowls, sprinkled with the shredded basil leaves.
For dolcelatte and walnut tortilla pizza, wilt 300 g (10 oz) baby spinach leaves in a saucepan with 1 tablespoon olive oil. Heat 2 tortillas according to the pack instructions. Place the tortillas on baking sheets and spread with a 200 g (7 oz) can chopped tomatoes.
Sprinkle with 200 g (7 oz) crumbled dolcelatte and 100 g (3½ oz) toasted walnut pieces. Toast under a preheated hot grill for 3–4 minutes, until bubbling and golden. Total cooking time 10 minutes.
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| tagliatelle with dolcelatte and walnuts |
deep fried haloumi fritters
How to make deep fried haloumi fritters recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
250 g (8 oz) plain flour
1 egg, separated
300 ml (½ pint) ice-cold lager
125 ml (4 fl oz) ice-cold water
vegetable oil, for deep-frying
500 g (1 lb) haloumi
To serve
rocket leaves
lemon wedges
Method:
Sift the flour into a large bowl and add the egg yolk. Gradually whisk in the lager, then add the measured water and whisk until well combined.
Whisk the egg white in a separate bowl until stiff peaks form. Fold this into the batter.
Fill a deep-fat fryer or a large, deep, heavy-based saucepan two-thirds full with vegetable oil. Heat the oil to 180°C (350°F) or until a cube of bread turns golden in 10–15 seconds.
Cut the haloumi into 1 cm (½ inch) slices, then dip in the batter to coat. Fry the haloumi in batches for 3–4 minutes, or until crisp and golden-brown. Remove with a slotted spoon, season and serve on rocket leaves with wedges of lemon to squeeze over.
For mixed pepper & haloumi skewers, cut 2 deseeded red peppers and 2 deseeded yellow peppers, 2 red onions and 300 g (10 oz) haloumi cheese into bite-sized pieces. Place the vegetables and cheese in a wide bowl.
Mix together 2 crushed garlic cloves, 8 tablespoons olive oil, 2 teaspoons dried thyme and the juice and finely grated zest of 1 lemon.
Pour over the cheese and vegetables and toss to mix. Thread the vegetables and cheese alternately on to 12 metal skewers. Season and grill under a preheated medium–high grill for 4–5 minutes on each side. Serve immediately. Total cooking time 10 minutes.
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| deep fried haloumi fritters |
leek and blue cheese tart
How to make leek and blue cheese tart recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
150 g (5 oz) baby leeks, trimmed
325 g (11 oz) chilled ready-rolled puff pastry
oil, for greasing
1 egg, beaten
75 g (3 oz) mascarpone cheese
125 g (4 oz) blue cheese
salt and pepper
Method:
Cook the leeks in a pan of lightly salted boiling water for 1 minute until just soft. Drain and cool under cold running water.
Unwrap the pastry onto a lightly greased baking sheet. Use a sharp knife to lightly score a 1 cm (½ inch) border all around the pastry, taking care not to cut all the way through. Lightly prick the inside of the pastry with the end of a fork and brush all over the border with egg.
Mix together the remaining egg, the mascarpone and half the blue cheese and spread the mixture over the pastry. Arrange the leeks on top and scatter over the remaining cheese.
Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until the pastry is golden and cooked through.
For creamy leek & blue cheese pasta, cut 2 large leeks into thin slices. Cook in a large pan of lightly salted boiling water for 3–5 minutes until soft, together with 500 g (1 lb) fresh penne, cooked according to the pack instructions. Drain, reserving a little of the cooking water.
Return to the pan and stir in 5 tablespoons crème fraîche, adding a little of the cooking water if needed, and crumble over 100 g (3½ oz) blue cheese. Sprinkle over some chopped parsley before serving. Total cooking time 10 minutes.
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| leek and blue cheese tart |
butter bean and vegetable crumble
How to make butter bean and vegetable crumble recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
75 g (3 oz) butter, chilled and diced
175 g (6 oz) plain flour
100 g (3½ oz) walnuts, chopped
50 g (2 oz) Cheddar cheese, grated
2 × 250 g (8 oz) packs prepared peas, cauliflower and carrots
500 g (1 lb) jar ready-made tomato and herb sauce
2 garlic cloves, crushed
6 tablespoons finely chopped basil leaves
400 g (13 oz) can butter beans, drained and rinsed
salt and pepper
Method:
Rub the butter into the plain flour until crumbs form. Stir in the chopped walnuts and grated cheese, season and set aside.
Remove the carrots from the packs of prepared vegetables, roughly chop and boil for 2 minutes. Add the peas and cauliflower and cook for another minute, then drain.
Meanwhile, heat the tomato and herb sauce in a large saucepan until bubbling.
Stir in the garlic, basil, butter beans and blanched vegetables. Transfer to a medium-sized ovenproof dish and scatter over the crumble mixture. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until golden and bubbling.
For butter bean & walnut pâté, tip 2 × 400 g (13 oz) cans butter beans, rinsed and drained, and the juice and finely grated zest of 1 lemon into a blender or food processor with 1 crushed garlic clove, 4 tablespoons each of finely chopped basil and mint leaves, 50 g (2 oz) chopped walnuts, 8 tablespoons ready-made mayonnaise and 2 teaspoons Dijon mustard. Blend until fairly smooth and serve spread thickly on toasted sourdough bread with a salad. Total cooking time 10 minutes.
 |
| butter bean and vegetable crumble |
aubergine with cucumber noodles
How to make aubergine with cucumber noodles recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
12 baby aubergines, halved
4 tablespoons white miso paste
3 tablespoons rice wine vinegar
2 tablespoons caster sugar
1 tablespoon sake or water
1 tablespoon sesame seeds
125 g (4 oz) soy beans
300 g (10 oz) ready-cooked rice noodles
½ cucumber, thinly sliced
2 spring onions, thinly sliced
salt
Method:
Make a criss-cross pattern on the cut sides of the aubergines and place them, cut side down, on a grill pan. Cook for 7–10 minutes under a preheated hot grill until charred.
Mix together the miso paste, 2 tablespoons of the vinegar, the sugar and sake or water. Turn the aubergines over and brush with the miso mixture. Return to the grill for 3–5 minutes until the aubergine is soft, then sprinkle with the sesame seeds and cook for 1 minute more.
Meanwhile, cook the soy beans in a saucepan of lightly salted boiling water for 2 minutes until soft. Drain and cool under cold running water. Toss the beans together with the noodles, cucumber, spring onions, the remaining vinegar and season with salt. Serve with the grilled aubergine.
For grilled aubergine salad with miso ginger dressing, cut 2 large aubergines into thin slices and toss together with 6 tablespoons vegetable oil.
Cook on a hot griddle pan for 2–3 minutes on each side until charred and soft. Mix together 1 tablespoon white miso paste with 2 tablespoons rice wine vinegar, a pinch of caster sugar, 2 teaspoons grated fresh root ginger and ½ finely chopped red chilli.
Whisk in 5 tablespoons vegetable oil, then toss together with the grilled aubergine and 200 g (7 oz) rocket leaves. Total cooking time 10 minutes.
 |
| aubergine with cucumber noodles |
herby tomato and cheese tart
How to make herby tomato and cheese tart recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
250 g (8 oz) chilled puff pastry
3–4 tablespoons black olive tapenade or Dijon mustard
300 g (10 oz) ripe plum tomatoes, finely sliced
8 large basil leaves, roughly torn
125 g (4 oz) Camembert cheese
100 g (3½ oz) goats’ cheese
2 tablespoons thyme leaves, plus extra to garnish
1–2 tablespoons extra virgin olive oil
salt and pepper
Method:
Roll out the pastry and use it to line a 25 cm (10 inch) tart tin.
Spread the tapenade or Dijon mustard over the base of the tart.
Lay the tomato slices in concentric circles in the tart, discarding any juice or seeds that have run from them. Season the tomatoes (bearing in mind that tapenade is salty) and scatter over the basil.
Cut the Camembert and goats’ cheese into thin wedges or slices, according to its shape.
Arrange a circle of Camembert pieces around the outside and a circle of goats’ cheese within. Put any remaining pieces of cheese in the middle.
Sprinkle over the thyme leaves and drizzle the olive oil on top.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until the pastry is cooked and the cheese is golden and bubbling. Serve immediately, garnished with thyme.
For fresh tomato & two cheese pasta, cook 375 g (12 oz) farfalle pasta according to the pack instructions. Meanwhile, finely chop 4 plum tomatoes, 100 g (3½ oz) pitted black olives, 25 g (1 oz) basil leaves and 2 tablespoons thyme leaves and place in a bowl with 100 g (3½ oz) each of diced goats’ cheese and Camembert cheese.
Drain the pasta and add to the tomato mixture. Season, toss to mix well and serve immediately. Total cooking time 20 minutes.
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| herby tomato and cheese tart |
puy lentil stew with garlic bread
How to make puy lentil stew with garlic bread recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
4 tablespoons olive oil
1 red pepper, cored, deseeded and cut into chunks
1 green pepper, cored, deseeded and cut into chunks
1 red onion, roughly chopped
1 garlic clove, sliced
1 fennel bulb, trimmed and sliced
250 g (8 oz) Puy lentils, rinsed
600 ml (1 pint) vegetable stock
300 ml (½ pint) red wine
Garlic bread
50 g (2 oz) butter, softened
1 garlic clove, crushed
2 tablespoons thyme leaves, roughly chopped
1 wholemeal French baguette
salt and pepper
Method:
Heat the oil in a large, heavy-based saucepan and cook the peppers, onion, garlic and fennel over a medium-high heat, stirring frequently, for 5 minutes until softened and lightly browned. Stir in the lentils, stock and wine and bring to the boil, then reduce the heat and simmer for 25 minutes until the lentils are tender.
Meanwhile, beat the softened butter with the garlic and thyme in a bowl and season with a little salt and pepper. Cut the baguette into thick slices, almost all the way through but leaving the base attached. Spread the butter thickly over each slice, then wrap the baguette in foil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Serve the stew hot, ladled into warm serving bowls, with the torn hot garlic and herb bread on the side for mopping up the juices.
For Puy lentil & sun-dried tomato salad, place 200 g (7 oz) rinsed Puy lentils in a saucepan, cover generously with cold water and bring to the boil. Reduce the heat and simmer for 15 minutes until just tender.
Drain, then toss with the juice of 1 lemon, 1 crushed garlic clove and 4 tablespoons olive oil, and season with salt and pepper.
Stir a drained 280 g (9 ¼ oz) jar sun-dried tomatoes, 1 small finely chopped red onion and a handful of chopped flat leaf parsley through the lentils and serve with some rocket leaves. Total cooking time 20 minutes.
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| puy lentil stew with garlic bread |
butternut risotto with chilli and ricotta
How to make butternut risotto with chilli and ricotta recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
50 g (2 oz) butter
1 tablespoon olive oil
1 onion, finely chopped
325 g (11 oz) butternut squash, peeled, deseeded and chopped
1 red chilli, deseeded and finely chopped
250 g (8 oz) risotto rice
100 ml (3½ fl oz) dry white wine
750 ml (1¼ pint) hot vegetable stock
50 g (2 oz) Parmesan cheese, grated
3 sage leaves, finely chopped
50 g (2 oz) ricotta cheese
salt and pepper
Method:
Heat half the butter with the oil in a large saucepan, add the onion and cook for 5 minutes until softened. Add the peeled and deseeded squash and cook for 2 minutes more. Stir most of the chilli into the pan along with the rice and cook for 2 minutes until the rice is well coated.
Pour the wine into the pan and cook until it has bubbled away. Gradually stir in the hot stock, a little at a time, stirring frequently and allowing the rice to absorb the stock before adding more.
When the rice is soft, after about 15 minutes, stir in the remaining butter and the Parmesan and season to taste. Spoon into serving bowls, sprinkle over the sage, ricotta and remaining chilli and serve.
For butternut chilli & ricotta gnocchi, cook 300 g (10 oz) peeled, deseeded and chopped butternut squash in a large saucepan of lightly salted boiling water for 3 minutes. Add 500 g (1 lb) fresh gnocchi and cook for 3 minutes or according to the pack instructions.
Drain and toss through 2 finely chopped sage leaves, ½ teaspoon dried chilli flakes and 25 g (1 oz) butter.
Season, then spoon onto serving plates and top with dollops of ricotta and some grated Parmesan cheese. Total cooking time 10 minutes.
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| butternut risotto with chilli and ricotta |
spicy tofu and mushroom stir-fry
How to make spicy tofu and mushroom stir-fry recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
2 tablespoons vegetable oil
250 g (8 oz) shiitake mushrooms, halved if large
1 leek (white only), thinly sliced
2 garlic cloves, chopped
2 teaspoons grated fresh root ginger
3 tablespoons black bean sauce
1 teaspoon chilli sauce
pinch of ground Sichuan pepper
1 tablespoon cornflour
150 ml (¼ pint) vegetable stock
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon caster sugar
325 g (11 oz) firm tofu, cubed
2 spring onions, shredded
plain boiled rice, to serve
Method:
Heat the oil in a large wok, add the mushrooms and cook for 2 minutes. Add the leek and cook for 2 minutes until softened. Stir in the garlic and ginger, followed by the black bean and chilli sauces and the Sichuan pepper.
Mix together the cornflour, stock, soy sauce, vinegar and sugar and add to the wok.
Carefully stir in the tofu. Leave to simmer for 2–3 minutes until the sauce has thickened.
Sprinkle over the spring onions and serve with plain boiled rice.
For egg-fried tofu & shiitake rice, boil 250 g (8 oz) rice according to pack instructions, then drain. Heat 2 tablespoons oil in a wok, add 150 g (5 oz) cubed firm tofu and cook for 3 minutes. Remove from the wok. Add 150 g (5 oz) shiitake mushrooms.
Cook for 2 minutes, then add 2 chopped garlic cloves, 1 teaspoon grated fresh root ginger and 2 chopped spring onions.
Cook for 1 minute. Crack 1 egg into the wok and stir until just cooked. Add the rice, tofu, 50 g (2 oz) defrosted frozen peas and 3 tablespoons soy sauce, stir and serve. Total cooking time 20 minutes.
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| spicy tofu and mushroom stir-fry |
asparagus and fontina crespelles
How to make asparagus and fontina crespelles recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
750 g (1½ lb) asparagus, woody ends trimmed
3 tablespoons olive oil
15 g (½ oz) Parmesan cheese, freshly grated, plus extra to sprinkle
500 g (1 lb) tub ready-made white sauce
freshly grated nutmeg, to taste
12 ready-made savoury pancakes
125 g (4 oz) Fontina cheese, grated, plus extra for sprinkling
Method:
Place the asparagus in a roasting tin, toss with the oil and roast in a preheated oven, 240°C (475°F), Gas Mark 9, for 7 minutes or until tender. Set aside.
Reduce the oven temperature to 220°C (425°F), Gas Mark 7.
Stir the Parmesan into the white sauce and season with nutmeg. Spread a little sauce onto a pancake, top with asparagus and some Fontina. Roll up and place into a 2-litre (3½ -pint) ovenproof dish.
Repeat with the remaining pancakes.
Drizzle the remaining sauce over the pancakes in the dish, sprinkle with the extra cheese and nutmeg. Bake for 12–15 minutes or until golden. Serve immediately.
For grilled asparagus bruschettas with melted fontina, blanch 625 g (1¼ lb) asparagus tips in a saucepan of lightly salted boiling water for 2–3 minutes.
Drain and divide the asparagus between 8 slices of toasted sourdough bread and scatter over 200 g (7 oz) grated Fontina cheese.
Grill under a preheated medium grill for 2–3 minutes or until the cheese has just melted. Season and serve with a crisp green salad. Total cooking time 10 minutes.
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| asparagus and fontina crespelles |
herby mushrooms with polenta
How to make herby mushrooms with polenta recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
150 g (5 oz) polenta
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped sage leaves
8 tablespoons finely chopped flat leaf parsley
8 tablespoons butter
1.5 litres (2½ pints) hot vegetable stock
750 g (1½ lb) large Portobello mushrooms, thickly sliced
3 garlic cloves, crushed
8 tablespoons soft cheese with garlic and herbs
½ teaspoon crushed dried red chilli
salt and pepper
Method:
Place the polenta, rosemary, sage, half the parsley and half the butter in a saucepan over a medium heat and gradually whisk in the stock, stirring continuously.
Reduce the heat to low, season well and stir constantly until the polenta becomes very thick and starts bubbling (this will take about 6–8 minutes). Remove from the heat and keep warm.
Meanwhile, heat the remaining butter in a large nonstick frying pan over a high heat. Add the mushrooms and garlic and stir-fry for 6–8 minutes. Season well and stir in the soft cheese and dried chilli. Stir-fry for 2–3 minutes until bubbling. Remove from the heat and stir in the remaining parsley.
Serve immediately on warmed plates over the polenta.
For creamy mushroom & herb pasta, cook 375 g (12 oz) quick-cook pasta according to the pack instructions. Meanwhile, heat a large frying pan over a high heat and add 2 tablespoons butter, 2 finely chopped garlic cloves and 750 g (1½ lb) thinly sliced Portobello mushrooms.
Stir-fry over a high heat for 3–4 minutes, then stir in 200 g (7 oz) soft cheese with garlic and herbs. Season, toss to mix well and stir in 3 tablespoons chopped flat leaf parsley. Serve over the pasta. Total cooking time 10 minutes.
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| herby mushrooms with polenta |
watercress, raisins and pine nut fusilli
How to make watercress, raisins and pine nut fusilli recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
400 g (13 oz) fusilli
2 tablespoons olive oil
225 g (7½ oz) watercress, roughly chopped
50 g (2 oz) raisins
60 g (2¼ oz) toasted pine nuts
grated rind of 1 lemon
Parmesan cheese shavings, to serve
Method:
Cook the fusilli in a saucepan of boiling water according to the pack instructions, until ‘al dente’.
Meanwhile, heat the olive oil in a large saucepan and add the watercress. Stir until wilted and then add the raisins.
Drain the pasta and add to the watercress and raisins. Add the pine nuts and lemon rind, then toss together.
Serve sprinkled with Parmesan shavings.
For fusilli & watercress salad, cook 300 g (10 oz) fusilli in a saucepan of boiling water according to the pack instructions, until al dente. Drain and refresh under cold water. Mix the pasta together with 2 carrots, 2 courgettes and 1 cored and deseeded red pepper, which have all been cut into matchsticks.
Add 75 g (3 oz) watercress. Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon sherry vinegar, 1 crushed garlic clove, ½ teaspoon mustard and ½ teaspoon clear honey. Drizzle the dressing over the salad and serve sprinkled with 2 tablespoons toasted pine nuts. Total cooking time 20 minutes.
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| watercress, raisins and pine nut fusilli |
Restaurant mushroom risotto
How to make Restaurant mushroom risotto recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
10 g (1/3 oz) dried porcini
200 ml (7 fl oz) boiling water
1 tablespoon olive oil
2 shallots, diced
350 g (11½ oz) Arborio rice
150 ml (¼ pint) white wine
600 ml (1 pint) hot vegetable stock
175 g (6 oz) chestnut mushrooms
1 teaspoon chopped thyme leaves
salt and pepper
2 tablespoons grated Parmesan cheese, to serve
Method:
Place the dried porcini in a bowl and cover with the measured water. Leave to stand for 15 minutes.
Meanwhile, heat the olive oil in a saucepan and sauté the shallots for 2–3 minutes, unitl softened but not coloured.
Stir in the rice and continue to stir, until the edges of the grains look translucent.
Pour in the wine, and cook for 1–2 minutes over a high heat and stir until it is absorbed.
Add a ladle of the hot stock, reduce the heat to medium, and stir continuously until it has been absorbed. Repeat with the remaining hot stock, a ladle at a time.
Drain the porcini, reserving the liquid. Roughly chop the porcini and add to the rice with the fresh mushrooms and a ladle of the porcini liquid.
Continue to stir and add liquid, until the rice is ‘al dente’.
Stir in the thyme, season to taste and serve sprinkled with grated Parmesan.
For quick mushroom rice, heat 2 tablespoons olive oil in a frying pan and fry 350 g (11½ oz) chestnut mushrooms and 4 sliced spring onions for 5–6 minutes.
Stir in a 400 g (13 oz) pack ready-cooked rice and 1 tablespoon chopped parsley. Season and serve sprinkled with 2 tablespoons grated Parmesan cheese. Total cooking time 10 minutes.
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| Restaurant mushroom risotto |