Need a nibble to spice up your barbecue, or more realistically in this weather to scoff on the sofa while watching a good gory movie? We’ve go a perfect, fool-proof recipe for Salt & Chilli Chicken Wings for you. This little lot will make 12 wings, enough for two people but easily multiplies.
12 Chicken wings
2 tbsp Tomato ketchup
1 tsp Rice vinegar
2 tsp Fivespice powder
2 tsp Salt
3 Spring onions
1 Red chilli
Mix together the seasonings & sauces and use as a marinade for the chicken. Leave the meat to soak up the tasty goodness for at least half an hour. When ready, roughly chop the chilli and spring onions and mix with the chicken wings before cooking in a hot (gas mark 6-7) oven for around 30 minutes – enjoy!
This may be an odd creation but it is a brilliant one. When the weather was awesome a few weeks ago it seemed like the perfect middle class concoction to celebrate the sunshine. Cook at home or over a BBQ in the park.Mango Cod
2 Smoked cod fillets
1 tsp Dried chilli flakes
2 tbsp Mango chutney
200g Pancetta slices (or thinly cut streaky bacon)
Cut the fillets in half length ways. Now, we shouldn’t ever have to say this but if you are using smoked fish that is the colour of fake tan then just stop cooking right now and have a word with yourself. Anyway, lay the slices of pancetta out in four sections, each big enough to wrap the halved fillets.
Place (plaice?) the fish on top of the pancetta, spread evenly with mango and sprinkle with chilli. Wrap the pancetta gently, yet tightly around the fish.
If you are barbecuing these they will only take about ten minutes, just turn them every so often to ensure even cooking and that they aren’t sticking, even better, cook on top of a sheet of tinfoil.
If cooking at home lightly oil a baking sheet and lay out the wrapped fish. Bake in a preheated oven at gas 6 for around 15 minutes.
Serve with a nice crisp, fresh salad. Or in a flatbread. Or sliced cheffily and on a plate with some lentils. Or with roasted toms and braised lettuce. We could go on but you get the idea.
Kale grows anywhere, it’s good for you (full of sulforaphane you see) and my granny likes it. This is a great little recipe for serving with meat dishes (both traditional blighty ones or something spicy) but is also great served on it’s own with noodles.
1 bag of fresh kale (right now we are getting the most beautiful kale from Mr Whole Shebag)
1 clove of garlic
1 tbsp honey
2 tsp oil
juice of 1 lime
salt and pepper
Heat the oil in a wok (or non stick pan, we aren’t pan-ist here at stovies) over a medium heat. While this is heating, chop the garlic and throw in the wok. Tear the kale into relatively big pieces and add to the garlic. Pour in the lime juice and honey, stir and put a lid on. Steam for about two minutes, season to taste and serve. Brilliant, ultra quick, healthy, light and not bitter like a lot of brassica can be.