Month: June 2022

Oven Baked Kickin’ Chicken Wings

Oven Baked Kickin' Chicken Wings

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Course Entree, Platter
Cuisine American
Servings 4

Ingredients
  

  • 1 kg chicken wings
  • 2 tbs Vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs butter
  • Ranch dressing carrot and celery sticks to serve

Instructions
 

  • Preheat oven to 200c and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  • Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  • In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat grill on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and grill until sauce caramelises, around 3 minutes - watch the wings carefully at stage!
  • Serve with ranch dressing, carrots and celery
Tried this recipe?Let us know how it was!

ROAST PUMPKIN COCONUT CURRY

ROAST PUMPKIN COCONUT CURRY

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Course Main Dish
Cuisine Asian, Indian
Servings 4

Ingredients
  

  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • lime wedges to serve
  • handful of cashews lightly toasted (to serve)

Instructions
 

  • Roast grew pumpkin cubes - drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins - Remove and set aside.
  • Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  • Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  • Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  • Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  • Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  • Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  • Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  • Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.
Tried this recipe?Let us know how it was!