I Do Believe In Magic It’s Plain To See

My new obsession for the summer is a small blue bucket! Most sunny weekends I can be found sat next to it on London Fields roasting marinated lamb ribs, chicken pieces and marshmallows for schmoores. I have to say my bucket BBQ was the best buy of the summer. I remember a couple of years ago, summer was a giant looming chasm of doom trying to juggle childcare, work and trying to figure out how to entertain the kids as I just could not afford to take a holiday with them. What I love about my kids is that their bar is so low for entertainment. A bucket BBQ and the local paddling pool and thats them sorted for the day!

The bar certainly was not low when Kikkoman invited me to an evening with ex Nobu chef Scott Hallsworth at his restaurant Kurobuta in Chelsea. Oh my god, the food was amazing we had so many small plates of delicately seasoned dishes. Tea smoked lamb, Nigiri and Sashimi, BBQ pork belly and lots more. What was really fascinating to me was the taste test of Kikkoman against another brand. You can really taste the difference. Kikkoman is naturally brewed for 6 months and when you taste it against other brands that process shines through. It has an umami unlike the others. In fact its so delicious we even had cocktails made with soy. The “Bloody Kik in the Pants” was the best Bloody Mary I have ever had! It had wasabi and cucumber and it was so delicious, I have posted the recipe below for you guys to try.

Inspired by my Kikkoman experience and armed with my blue bucket, I created a couple of recipes for lamb ribs and chicken pieces. I did the taste test with the kids who wholeheartedly agreed with me and then mainlined my bottle of Kikkomen in a couple of days Grrr!

I leave you with a few pics of my night and also my recipe for soy and spice rubbed lamb ribs. Oh yeah and thank you Kikkoman William loved the T shirt!

Have a wonderful week!

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Soy and Spice Lamb Ribs

I prefer lamb ribs to pork ribs when barbecuing, they cook faster. Also the fat melts and flavours the ribs and then drips onto the coals and creates a smoking effect. We eat them with a mountain of slaw and BBQ corn on the cob. I am seriously thinking about writing a Bucket BBQ Book! I am totally loving this way of cooking. Anyway I digress. The recipe is thus. Oh and marinate them for at least a couple of hours or overnight if you can be bothered.

Ingredients

For the dry rub

  • 1kg of lamb ribs, fat trimmed and scored
  • 3 tsp cumin
  • 2 tsp coriander
  • 2 tsp garlic powder
  • 1 tsp chilli flakes
  • 3 star anise
  • 1 tablespoon sugar
  • Large pinch of Maldon sea salt

For the sauce

  • 1 tbsp Kikkoman
  • 2 tbsp ketchup

Method 

Put the lamb in a bowl and add all the ingredients for the dry rub. Massage the spices into the lamb and leave for a few hours or overnight if you can.

Add the soy and ketchup and cover the ribs evenly.

Make sure your coals are hot, white and no longer flaming. Add the ribs to the BBQ and turn frequently until they are melty and brown and cooked through. Set aside for a few minutes to rest covered in foil. Oh and  don’t forget to tie the dog up if you have one…Epic fail on my part, upset kids, happy dog!

Bloody Kik in the pants Cocktail

This is so bloody yum and it packs a punch.

  • 50ml vodka
  • 50ml Tomato juice
  • 4 drops of Tabasco
  • Pinch of Shichimi salt
  • 10ml honey
  • 10 ml lime
  • 10ml lemon
  • 5ml Kikkoman soy sauce
  • 4 pieces cucumber 

 Muddle cucumber with the salt and Tabasco, pour rest of ingredients in and shake. Garnish with lemon wedge and the salt to present


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Thai Supper Club

Hey Y’all I am really excited to announce a little Pop Up Supper Club I am hosting on August 9th. Please come and join. I will be serving a feast of Thai and Vietnamese dishes.  You will also have the opportunity to make Vietnamese Summer Rolls. Check out my Events Page to book and I am looking forward to seeing you!

summer-rolls

 

 

 


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If You Make It Rain She Will Be Under The Weather….

I am down one child this week. The Ru is with his father as his wonderful nanny Pavlina is on vacation. I am kind of getting used to having two children. Ooo having two is so easy! The girls are also “best friends” apparently. They are playing card games together and whispering conspiratorially. Hmm I think I should be concerned. It almost feels like the quiet before the storm…

The diversity of this weeks culinary creations has been spectacular. Mostly due to the random requests from the girls which I have been happily fulfilling as they have been so adorable.  I really am worried, this cannot be maintained….

I made twice cooked Szechaun pork and served it with noodles. I always use pork belly for this dish. I poach the belly pieces in water with roughly chopped (unpeeled) ginger, star anise, an onion (cut in half unpeeled) and some Szechaun peppercorns. After 20 mins or so I take out the pork cut It into bite size chunks and then throw a marinade on them. The marinade varies as to what elements I have in my cupboard, but the basis always remains the same. I always have in my cupboard, soy sauce, chilli oil, fermented black beans and sugar.  Thats the basis and then I throw in, sesame oil, more crushed peppercorns. maybe some fresh chilli, crushed garlic and crushed ginger. I marinate the pork for  a minimum of 20 mins.

I then fire up the wok and fry the pork (leaving the marinade aside) for 8 mins or so then decant and throw in some chopped veg, some cashews, the left over marinade and some pre cooked noodles, add a bit more soy if needed. Voila.

For dessert the kids requested crumble..Uhh ok, Szechuan pork and crumble has never really been on my list of great menus but I am here to serve (apparently). I leave you the recipe. I cannot recommend that you serve it after the pork dish but I won,t judge you either if you do…

Have a great week

Rachelle X

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Strawberry Peach and Almond Crumble 

(Serves 4)

I wanted to make a strawberry and rhubarb crumble but couldn’t find any rhubarb, I added whole almonds (which were therapeutically battered with a rolling pin) to the crumble mix. I am happy with the result, the kids were happy with the result, I served it with creme fraiche sweetened with a little icing sugar and vanilla extract.

Ingredients

  • 400g Strawberries (cut in half)
  • 4 large peaches (quartered)
  • 60g whole almonds (beaten with a heavy object till nubbly)
  • 220g oats
  • 200g plain flour
  • 3 tbs cold butter
  • 120g sugar
  • 1tsp vanilla extract
  • A few nobs of butter to go onto the fruit
  • fat pinch of sea salt

Directions

Turn on the oven 180C

In a medium size bowl place the flour, oats, almonds and salt. Mix really well then add the 3 tbs of cold butter, with your finger tips rub the butter in until a nobbly sand texture. Set aside.

In a 12 x 6 x 2 inch dish (you can do individual portions too) place your strawberries and peaches. I then take about a tablespoon of so of butter and mix it with the vanilla extract, then place nobs of the vanilla butter on top of the fruit.

Scatter the crumble mix on top and place in the oven for 25 mins until the fruit is bubbling and the crumble golden.

Serve with your a la mode of choice.

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I Have No Lid Upon My Head

Hang on a sec Lola, I just want to take a picture, it looks really good. “Mum its toast! I hate your job, I wish you had another job, I don’t care if we have no money, I don’t care if we become homeless…”  Well I guess its an improvement on the whole dead, spitting on grave scenario we had a couple of weeks ago.

I did photograph the toast and in order to placate the 8 year old, I asked her what she would like for dinner. I will make whatever you wish my love, oh love of my life, darling child of mine..You get the picture.

“I want sushi, I was going to say chicken nuggets but now I want sushi” Well ok sushi it is.. pretty easy, I have the nori and the mat, just need to get a couple of bits for the filling..Done.

I haven’t made sushi for ages. I forgot how much fun it is. I really is not hard, not hard at all. I guess the most difficult thing is rolling the first one. But once you have done one you can totally bang them out. I usually do veggie ones. If I am feeding proper people, I will buy sashimi grade fish, but most of the time I make up my own fillings. I love California Rolls, I became totally addicted to them when I was living in San Francisco. The best sushi place ever Yoshi’s in Fillmore Street. Fabulous food. It makes me sad to think about it. Totally miss San Francisco.

Well I will leave you with my recipe for California Rolls (and the photo of the infamous toast). Please make them and they will make you happy!

Rachelle x

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California Rolls

I totally forgot to buy the crab sticks for this but had some smoked salmon at home so used that instead. I will not be winning any awards for the neatest Sushi maker. They are totally delicious.

Ingredients

  • 2 cups of sushi rice (or pudding rice if you can’t find sushi rice)
  • 1 packet of crab sticks, torn or cut into small sticks (or use crab meat if you want or smoked salmon)
  • 1 Avocado – cut into sticks
  • A squeeze of fresh lemon juice (for the avocado)
  • Half a cucumber – cut into sticks ( I scrape out the seeds with a small spoon)
  • 1 small packet of sesame seeds
  • 2 tablespoons of mayo
  • 1 packet of nori
  • Rice wine vinegar
  • Soy Sauce, wasabi and pickled ginger for serving

Serves 2-3 people

Method

Ok first cook your rice. Put the rice in a large colander and rinse thoroughly under a cold tap. The put the rice in a large saucepan and fill with water. I know everyone talks about measuring 3 times water etc etc. Can’t be bothered with that, just make sure there is plenty of water. Season with some salt and bring the rice to the boil, then turn the heat down and cook for another 10mins or so until the rice is slightly aldente (got a bit of a bite to it). This rice is a short and fat and sticky. I tip it out into a colander and rinse through briefly with cold water. Purest will be horrified at what I do next but do I care? Take a piece of foil big enough to lay the rice out. I use foil, because you will probably have rice left over so you can wrap it up and chuck it into the fridge.

While the rice is cooking chop up your veg and have it ready on the side. Make sure you sprinkle lemon juice on the avocado to stop it turning brown. Take your crab sticks put them in a bowl and mix them with the mayo.

When your rice is laid out, sprinkle over the rice wine vinegar.   Then take a chopping board and lay out your sushi rolling mat, longest side nearest you. place a piece of cling film on top of the mat, this will stop the rice from sticking to the mat. Place a piece of nori shiny side down on the mat. Wet your fingers and spread an even layer of rice over the nori, leaving a seam of nori showing on each long side.

Then sprinkle on your sesame seeds. Pick up your rice covered nori and turn it over so the rice is now on top of the cling film. This sounds easier then it is, but just flip it and a bit of rice may fall off no problem. Once you have flipped a couple you will be a pro.

Then about a third up from you (ie not in the middle) lay a strip of Avocado, Cucumber and crab meat. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces.

Serve with pickled ginger, wasabi and soy sauce.


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Keep Me In Your Heart for a While

I am dreading the teenage years. I really am. I have become the object of intense “annoyance” to the 8 year old. I am “Soooo annoying” and apparently I “Don’t even know how to be a proper mummy” and the best one so far “I am not going to eat your food again, because all you do is make us wait to photograph it”. Ok I get it, its just me, there  is no ‘good cop bad cop’, I am both cops. In fact, I am more of a community support officer. You know one of those volunteers who wears the uniform but doesn’t really have the powers to arrest anyone. Oh god that is so me!

In my endeavours to regain the love and trust of my eldest, I cooked her favourite noodle dish this week, Dan Dan Noodles, I photographed it but made sure she wasn’t around to witness such terrible parenting! I don’t think she is totally on my side, but I think I detected a look of approval and she told me that I could sing her a song at bedtime tonight (A tradition that she has shunned for a week now)..Phew!

I leave you with a few photos from my shoot with Lisa this week. A new restaurant opening in Kennington.  Oaka at The Mansion House . Go. The lady who owns it is very lovely and the food is wonderful. Thai food and award winning beers. My recipe for Dan Dan Noodles is not authentic, Its mine and probably should not be called Dan Dan…Maybe I should call it LoLo Noodles (after Lola).

Have a wonderful week.

Rachelle x

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Dan Dan Noodles (or LoLo Noodles)

This is so fast to make, I promise you. It is divine, I cannot bang on enough, Its the chilli and the sesame paste and the soy and the garlic and the ginger. I love this dish. I think it is one of my most favourite things in the world..

For the beef bit
8 cloves garlic roughly chopped
2 inches fresh ginger roughly chopped
5 spring onions roughly chopped
500g mince beef
1 tablespoon of ground Szechuan peppercorns
1 tablespoon of toasted sesame seed paste
3 large glugs of light soy sauce
2 teaspoons of Chinese 5 spice
2 tablespoons of groundnut oil

Serves 4

For the Noodle Bit
1 packet of Chinese egg noodles

For the chili oil topping bit
4 tablespoons red pepper flakes
2 tablespoons of Szechuan peppercorns
1/4 cup peanut oil

Directions:

Cook the noodles as per instructions decant into 4 bowls

Put the chili oil ingredients into a small saucepan and heat gently for as long as it takes to cook the next stage…Not very long at all.

Put the wok on a high heat, when the oil is smoking throw in the garlic, ginger and spring onions. Cook for 1 minute.
Then add the ground beef, stirring constantly.
When the meat is turning a darker colour add the soy, sesame paste and the five spice. Cook for another 3-4 minutes till the beef is cooked.

Distribute the meat equally over the noodles, then top with the chili oil.

You will thank me…Rx


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Its a Chilli Thing

It’s a school day, its 7.00 am and the kids are up and shouting names of various breakfast cereals at me,  except for The Ru, who of course is demanding “Ha” (ham). Tilda is running around chasing The Ru and shouting “Torti”..Lola is lying on her back with her legs in the air singing Marry the Night…I tune it all out and start cooking breakfast…”Uhh mum what are you cooking?” asks Lola, “Huevous Rancheros darling”. She looks at me and rolls her eyes..”Your weird”………..go figure.

I started the week assisting Lisa Barber who is shooting David Everitt-Matthias new book. He is the chef at Le Champignon Savauge. His food is sublime, we tried, amongst other things his truffle infused risotto, it was heavenly!  Tomorrow Lisa and I will be finishing the week photographing pestos and gremolata’s.  I have been designing recipes that are not only delicious but look great too.

A pesto doesn’t just have to be the usual basil, olive oil, pecorino, pine kernels combo. I love to experiment with different ingredients. My addiction at the moment is rocket. It works as a wonderful peppery base for a pesto. I add goats cheese or any soft mild cheese. I also love to add walnuts, or sunflower seeds, or hazelnuts. Then bring out the flavours with a little lemon  juice and season. Its all about balance, pepper, mild, deep, sharp, sweet.

As well as making pestos I have been cooking vietnamese inspired food. I think it is one of my favourite cuisines. Its totally addictive, mainly because of the chlli, lime and sugar elements in a lot of the classic dishes.

I leave you with a few photos of this weeks eclectic cooking and also my recipe for rice paper wraps and chilli dipping sauce.

Have a wonderful day

Rachelle x

These I cooked for about an hour and then placed in the fridge with a glug of olive oil. I use them as and when I need them. Hence Huevous Rancheros for breakfast.

Green olive and thyme and a ton of olive oil

Gluten free and divine. I topped this with vanilla cream and cocoa powder.

I told you it was a pretty eclectic week!

Rice Paper Wraps with Chilli Dipping Sauce

These are wonderful they make me happy and the kids help me make them sometimes. It is a great Saturday lunch activity.

For the Rice Paper Wraps

  • 1 pack of rice paper sheets (the round ones)
  • 150g of cooked prawns
  • Half a cucumber cut into half inch lengths
  • Handful of mint leaves
  • 2 spring onions cut into matchsticks
  • 50g Firm tofu (optional) cut into matchsticks
  • 1 packet of mung bean glass noodles (soaked in hot water and drained)
For the Dipping Sauce
  • 1 tbs water
  • 1 tbs light soy sauce
  • 3 small red chillis (diced as small as you can)
  • 2 cloves of garlic (mashed)
  • Juice of a lime
  • 2 teaspoons of sugar
Ok these measurements are a guideline. Taste and add more or less of any of the ingredients to make it more spicy more sweet more citrus. Its up to you.
Making the wraps
Prepare all you ingredients and fill a large bowl with warm water.
Take a chopping board and place a clean tea towel on top. Take your rice paper round and dip it in the warm water, turning it evenly so the wrap softens (if the water is too hot it will disintegrate).
Then carefully place the soft wrap on top of the tea towel, this absorbs the excess water. then a 3rd of the way from the bottom of the wrap layer your ingredients, leaving at least 2cms on either side of the wrap clear.  Fold the sides of the wrap in and so you seal the sides and then fold the bottom of the wrap over the filling and roll away from you so you end up with a spring roll shaped wrap. Cut in half and then repeat until you have used all the ingredients.
Dip in the dipping sauce and eat and be happy.

 

 

 

 

 

 

 

 

 

 

 


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Love the Pig!

I think it was Kate Moss who said “No food tastes as good as thin looks”.. Hmm well I’m sorry Ms Moss, you have not eaten twice cooked pork. Oh my god I think I am obsessed. Its the third time I have made it this week! I have switched from a mainly vegetarian diet to eating my body weight in Pig.

I don’t want to bang on too much but please if you don’t ever cook Chinese food, just try this. Its easy cheap and its divine. Ok it is not slimming food but its not like you are going to cook it everyday…(hmm I have an excuse, I had to test the recipe for you).

I made this dish with the kids glued to the TV. All went swimmingly until The Ru, decided to demand “Ha” (Ham) mid fry of the pork belly, then there was a “Ha” off and it all went horribly wrong….  I did not really get a chance to take as many photos as I would have liked, but you have the recipe so go for it.

Have a wonderful week, I am off to France tomorrow and will be back at next week.

Rachelle x

Twice Cooked Pork

You do not need a ton of specialist ingredients for this dish. Just a couple of things Shaoxsing rice wine and fermented salted black beans. Both things you can pick up in most supermarkets and if you can’t find them, then use a black bean sauce and sherry as substitutes.

Prep everything before hand and you will find this a really quick dish to make. I added what veg I had in my fridge so please feel free to do the same. I served it with egg fried rice but you can eat this with plain rice or even some egg noodles dressed in some sesame oil and light soy sauce.

Enjoy x

Serves 2

For the poaching

  • 300g pork belly
  • 600mil of water
  • 1 tablespoon of shaohasing rice wine (or sherry)
  • 1 inch piece of root ginger sliced roughly
  • 3 spring onions roughly chopped
  • 1 tablespoon of light soy sauce
  • Quarter of an onion
For the stir frying
  • 1 tablespoon of cornflour or rice flour
  • 1 teaspoon of Chinese 5 spice
  • 1 yellow pepper sliced
  • 1 spring onion chopped
  • Half a white onion, sliced thinly
  • 1 carrot slice thinly on an angle
For the Sauce
  • 1 teaspoon of chilli bean sauce
  • 1 teaspoon of fermented salted black beans (washed and crushed)
  • 1 tablespoon of shaoxsing rice wine or sherry
  • 1 teaspoon dark soy sauce
  • 1 teaspoon of light soy sauce
  • 1 tablespoon of chilli oil
  • pinch of sugar
Veg Oil for Frying the Pork
Method
Take your strips of pork belly and put them in a saucepan big enough for all the other ingredients too. Bring to the boil and simmer for 20mins. While this is simmering prep all the ingredients for the stir fry and mix the dressing ingredients together.
Drain the pork belly and when it is a little cooler, cut off the top layer of fat (if you feel so inclined, yeah whatever Kate!). Then cut up into bite size pieces. Put in a medium bowl and toss in the cornflour and 5 spices.
Put about an inch and a half of veg oil in a wok or deep frying pan and on a high heat fry the pork pieces for a couple of minutes until brown and crispy. Test the oil is hot enough by putting a small piece of bread in, when it begins to sizzle and brown add the meat,
Place the pork on paper towel and discard all but a tablespoon of oil.  Put back on a high heat add the veg stir fry for a few minutes then add the pork, and then the sauce. Stir fry for a couple more minutes. Serve with rice or noodles.
Yummmmmm x

 

 


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An Early Start

“Mama, Mama, Maaamaaa” the door to my bedroom slams open and The Ru is backlit by sunshine..”poo” “poo” he shouts whilst waddling towards me, doing what can only be described as, The Poo Walk.

All of this occured at 6.45 on a Sunday morning.  Its just not right!  I know I am a mother and I know that it is a privelage to have these wonderful little people in my life, but enough is enough, the poopey mornings need to stop! I want to be woken by birds singing, someone bringing me a cup of tea. Not by a scene reminiscint of a 1970’s horror film.

I am glad to say the day got progressively better. I packed up the car and headed to Henley on Thames for lunch at Stirring Stuff. I teach a selection of courses at the school and will be adding a few more to the list over the Summer and Autumn.   Belinda had made Spanish Tapas and a huge Paella, the kids had a swim and it was a beautiful day.

A lovely end to a productive week. Lisa and I shot an Indian Story and I discovered the most fabulous pop up in London Fields, if you are in the area check them out, The Dead Dolls Club. Great food and its in London Fields Brewery too, so a win win situation.

After all the Indian Cooking I rather bizarrely had a craving for Chinese food. I have no idea where that came from but needs must.

I made a ton of stir fry noodles and twice cooked pork.  It had been ages since I  cooked Chinese and I realised how much I missed it. So easy and cheap to make. The stir fry was devoured (even my neighbours notoriously fussy kids came back for seconds).

My gift to you is my stir fry noodle recipe. As usual the ingredients can be amended, use whatever veg you have in your fridge.

Have a wonderful week.

Rachelle x

A sneak peek at our Indian Story.

….and then Tilda cleaned up!

 

 Veggie Stir Fry Noodles

  • 1 pack of Stick Rice Noodles (soaked according to packet instructions)
  • Pak Choi (one head) leaves separated
  • 1 yellow pepper (sliced)
  • Fried Tofu 4 pieces
  • 2 carrots cut in half and sliced at an angle
  • 2 spring onions (chopped)
  • 75g peas
  • 1 inch ginger grated
  • 3 cloves of garlic sliced
  • 1 chilli diced (optional)
  • 2 tablespoons of groundnut oil
For the Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon sesame oil
  • Juice of a lime
  • 2 teaspoons sugar
  • 1 tablespoon garlic chilli sauce
  • 1 tablespoon water
Serves 6 (or 4 hungry people)
Put the Kettle on and put your noodles in a medium bowl.   Cover with boiling water and set aside.
Cut up your tofu into bite size pieces and place the pieces in a medium bowl and add all the dressing ingredients. Set aside.
Over a high heat in a Wok or a deep frying pan, add the oil. Then add, garlic and ginger and chilli. Stir fry for a minute. Add the rest of the veg except the pak choi Stir fry for a minute. Then add the tofu and the drained noodles. Using tongs lift and toss the noodles so they are covered in the sauce and all the veg are mixed evenly.  Then turn the heat down to medium/low lay the pak choi on top of the noodles and place a lid on the pan. (use foil if you don’t have a wok lid.
Leave to steam and cook for 5 mins,  take the lid off toss the noodles again, taste and season with Soy if needed.
Eat!

 

 

 

 

 


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Glitter and Pasties!

That’s pasties not the Cornish edible parcel. I am slightly hungover and still a bit glittered out from last nights experience.  Burlesque at the Proud Galleries Camden.  Wow that was truly an eye opener.  I had no expectations. That was probably a good thing because I could not have prepared myself for the experience.  It was fabulous and camp and glittery and wonderful.  The perfect end to a pretty good week, give or take a few glitches.

Today I was in the mood for making a mess! I’m not sure if it was the hangover, the slight grump on, or just one of those days.  My plan was to incorporate Dukkah, an Egyptian spice mix into a recipe as a bit of a homage to Greg Malouf.

Circumstances did not permit any of the above, so I decided to go with my mood, messy, slightly hungover and a little bit grumpy.

I made the Dukkah and I urge you to do the same. It is a mixture of ground cumin and coriander, hazelnut’s and sea salt.  Traditionally you would eat this with bread and olive oil.  Oh my god, its delicious, in fact after I shot it, I then sat down and mopped up the oil and spice from the table with the bread! YUM.

I made some sticky chicken wings for thekids too. Chucked them on the table and went a bit crazy with soy sauce and tomato ketchup! I use this recipe a lot when I do children’s classes they love to get hands on with the goop!

Its good to make a mess sometimes!

Have a wonderful day.

Rachelle x

Sticky Gooey Chicken Wings

Serves 4

3-4 chicken wings (2 piece wings tips cut off)  per person

Marinade

  • 1 tbsp runny honey
  • 2 tbsp soy sauce (Tamari for gluten free)
  • 2 cm piece fresh root ginger, peeled and grated
  • 1 garlic clove, crushed
  • 2 tbsp tomato ketchup
  • 1 tbsp olive or sunflower oil
  • ½ tsp Chinese 5 spice

Heat oven to 180 degrees C, gas 4

Directions

 Mix the marinade ingredients together. Toss the chicken in the marinade to coat evenly, cover and place in the fridge for at least 20 minutes.

To cook, place chicken into a roasting tin, cover with foil after 25 mins remove the foil and toss the chicken wings so they get an even browning.

Bake for another 10-15mins without the foil until they are golden and sticky.

Sprinkle with a little sea salt…eat…yum.

 

 

 

 


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