Winging it

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!

Flaky, bakey, chicken pastry

It’s lovely to have a proper Sunday roast with all the trimmings but then what do you do with the leftovers? There’s only so much chicken soup you can eat! Conjured up from fridge raided leftovers one Monday night we bring you Stovies’ flaky Chicken en Croute with Smoked Cheese. This recipe makes 3 belly filling pastries. As we’re getting close to Christmas you could easily swap the chicken out for leftover turkey.

250g Leftover roast chicken
65g Pancetta
1 Courgette, grated
75g Smoked applewood cheese
1 Pack of ready made puff pastry
30g Butter
1 tbsp Plain Flour
150ml Milk
2 Eggs, beaten
A few rasps of fresh nutmeg
A good pinch of white pepper

Fry the pancetta until slightly crisp. In another pan make a roux with the flour and butter, when it is ready add the milk and whisk as it thickens. Set aside 1/4 of the egg. Add a small amount of the white sauce to the rest of the egg and whisk thoroughly, making sure it doesn’t curdle or scramble. Add this to the rest of the white sauce to cook a little more, it should get quite thick. Crumble in the cheese then once it’s melted stir through the pancetta, chicken, courgette and seasoning. Set aside to cool for half an hour.

Take the pastry out of the fridge and allow to rest for ten minutes. Cut it lengthways down the middle then make six squares by cutting in the other direction. Lay three of the squares on an oiled tray and brush around the edges with egg. Spoon a generous amount of the chicken mixture into the middle before topping with the rest of the pastry. Press down the edges lightly sealing in the goodness. Brush the tops with the rest of the egg and score with a knife in a criss cross pattern, hide a couple of vents in the score marks for good measure.

Bake in a medium oven, gas 6 for 10-15 minutes, until the tops are golden brown and the pastry has puffed up like a lovely crunchy pillow. It’s a posh Greggs chicken slice really!

Oops, I’ve sprung a leek!

For the filling:
300g Chicken breast, cut into chunks
3 Rashers bacon, cut into small pieces (smoked or unsmoked you decide)
1 Leek, sliced
A knob of butter
50ml Martini
1/2 Chicken stock cube
1/2 tsp English mustard
2 tsp Flour
150ml Water

For the pastry:
175g Plain Flour
75g Butter, chilled and cubed
1 Large egg
A little milk

What more could you ask for from a pie? Warming, hearty and homely this chicken, bacon and leek pie delivers a great comfort food fix. The quantities here make a medium sized pie for two or two individual ones, just multiply for a bigger pie.

In a large frying pan melt the butter and soften the leeks a little, transfer into your pie dish. Slowly fry the bacon until crispy then add to the leeks. Lightly brown the chicken but don’t cook all the way through, dust the with the flour (prevents lumpy gravy-sauce) then add the Martini and stir through. Lift the meat out and sling into the pie dish with the rest of the filling. Add the mustard, stock cube and water to the cooking liquor and reduce by half, then pour into the pie dish.

In a large bowl rub the butter into the flour until you get a breadcrumby texture. Beat the egg and add in, binding together with a fork. It’ll take a bit of elbow grease to bring the pastry together but it is worth it, this pie crust is deliciously crunchy and light. Pop the finished pastry in the fridge for at least half an hour before rolling out and topping the pie with remembering to poke a small hole in the top to let the steam out. Brush with milk then bake at gas 5 for 30 minutes or until the top is golden and the filling is piping hot.

Sqwak!

Mrs Stovies has been craving chicken kebabs of late but to service that from the kebab shop round the corner would be a) really expensive and b) not very healthy seeing as there are always chips involved. A little tinkering in the kitchen and this babber beating ‘bab was born. This a a double whammy recipe, fresh and light coleslaw without the clagginess of mayo and super moist chicken. Brilliant on the barbecue. Enjoy.

Asian Slaw

½ white cabbage, finely shredded
2 carrots, grated
1 onion, finely sliced
2cm piece fresh ginger, peeled and grated
1 red chilli, sliced
zest and juice 2 limes
1 tbsp toasted sesame seeds
1 tbsp olive oil
1 tsp sesame oil
1 tbsp rice wine vinegar
2 tsp honey

Another easy one here. Simply mix all the ingredients together in a bowl and leave to marinade for about 10 minutes before serving.

Ginger and Lime Chicken

Fresh chicken breasts
1cm fresh ginger, grated
juice of 1 lime
1 tbsp dark soy sauce
1 tsp Tabasco sauce

Put it all together with some fresh chicken breasts and marinade for at least an hour before grilling or barbecuing. Serve in a warm pitta with a pile of slaw and salad leaves. No cutlery required.

Bag me up!

A lovely lazy meat dish that is just as delicious on a freezing night or a hot summer evening. Just the kind of versatility you need for spring in Scotland then!

 

for each person:

1 Chicken Breast
1 inch Chunk of chorizo, chopped into small pieces
1/2 a Shallot, chopped
A handful of sliced roast peppers, make your own or cheat and buy them (we did!)
Black pepper
Olive oil
Chopped fresh parsley

Cut a reasonably sized piece of tin foil and place it onto a baking tray, shiny side up. Lay the chicken in the centre and toss the chorizo, shallot and peppers on top. Drizzle with oil and give a good grind of pepper. Gather up the sides of the tinfoil to make a pouch and fold over the top edges so that the pouch is completely sealed. Repeat until you have one for everybody…. Bake in the oven at 220C/gas 7 for 20-25 minutes. Serve with salad and potatoes or good old mash!

A nice pair of birds

This one is quite straight forward but utterly yummy! A light summery take on a roast chicken dinner, great simply served with a light salad but even better cold, ripped up, slathered in mayo and crammed in a baguette! Serves 4 normal or 2 starving folk…

2 poussins, cleaned and without giblets

For the stuffing:
1 tomato
1 pepper
1 clove of garlic
1 handful finely grated parmesan
1/4 stale baguette (or similar)
1 tbsp olive oil
1 tsp smoked paprika
1 tbs mixed fresh herbs (sage, oregano and basil are good)
squeeze lemon juice
1 tsp vinegar
seasoning (easy on the salt, if any!)

For the rub:
1 tbsp olive oil
squeeze lemon juice
Half chicken stock cube (we use kallo organic, good value for money and TASTY!)
dash chilli sauce

For the base of the roasting tin:
vine tomato stalks
1 big onion – sliced

Preheat the oven to gas 5 or equivalent. Take the poussins (or teenagers as we like to call them) out of the fridge to get to room temperature. To make the stuffing crush the garlic, roughly chop the tomato, pepper and baguette. Place these in a big bowl and pour on the wet ingredients then mix through to help the bread come back to life. Stir in the rest of the ingredients then stuff into the poussins.

To make the oily rub crush the stock cube and mix with the rest of ingredients together. Once nicely mixed, spread evenly over the poussin skin.

Scatter the onion and tomato vines into the bottom of a roasting tin – these will help add a little extra flavour while helping stop the poussins from sweating away on the bottom of the tin. Place the poussins on top of the sacrificial onions and roast for 35-45 minutes (depending on the amount of stuffing added it may take an extra 10 minutes or so). The poussins are ready when the juices run clear. If you are feeling adventurous try spatchcocking and serve with balls of stuffing (they’ll take a lot less time to cook too). Perfect for barbecue season… remember summer?

My hat it has three corners….

The first of our recipes to feature the Chilli Mix that went up yesterday. Enjoy!

These little triangles are filled with spicy chicken and cheese. Great served hot or cold as finger food any time of the year. Yum.

Mexican chicken triangles

2 Chicken breasts
2 Chicken thighs
2 Chicken drumsticks
1 Pint vegetable stock
1 tbsp White wine vinegar
Salt & Pepper
Boiling water
100g Smoked cheese, grated
50g Cheddar cheese, grated
1 tbsp Stovies’ chilli mix
10 Large flour tortillas

Put the chicken into a pan with the stock, vinegar, salt and pepper and enough water to cover the meat. Poach over a medium heat until the chicken is falling off the bone. Remove the chicken from the liquid*, strip the meat from the bones and chop finely.

* The cooking liquid makes a lovely base for chicken soup.

Put the chopped chicken, grated cheese and chilli spice mix into a bowl and mix together thoroughly.

Cut the tortillas into quarters, take a piece of tortilla and place it in front of you with the curved edge away from you and the pointiest corner towards you. This little diagram will help you see the different corners and where the folds lie.

Take one heaped teaspoon and place it in the centre of a piece of tortilla, towards the curved edge. Fold the right hand corner down so that the point touches the left hand side, repeat with the left hand corner and then finally fold the sharp point up to create a sealed triangle.

Place the parcel on a baking tray with the folded side down, the melting cheese will stick it together so don’t worry about any flappy bits!

Bake in a medium oven, gas 4/180’c until the tops of the triangles turn golden brown.

If you don’t fancy this as finger food it makes a great meal too. Just forgo the fiddly tortilla origami and roll the chicken mix inside whole tortillas, cover in a good tomato sauce, sprinkle with cheese and bake in the oven.