Tag: american

Spicy BBQ Chicken Wings

These are my favourite wings – the recipe changes a little each time I make these, so feel free to play. Want them spicier – add hot paprika or more tabasco. Add a shot of whisky? why not?

This recipe should be for about 2kg Chicken Wings (tips removed and cut into 2 parts)

Stock to boil the chicken wings in:

  • 2 heaped tsp sweet smoked paprika
  • 1tsp English mustard powder
  • 1 tsp old bay seasoning /spice mix
  • 3tsp BBQ seasoning/ spice mix
  • 1 tsp veg boullion (or stock cube, or salt)
  • 7 splashes tabasco sauce
  • 2 bay leaves
  • 200g sugar

For the sauce/glaze

  • 200g dark brown sugar
  • 1/2 tsp bay seasoning
  • 2 heaped tsp sweet smoked paprika
  • 1 tsp veg boullion or salt (-ish to taste)
  • 10 spashes tabasco
  • 3 tsp BBQ seasoning /spice mix
  • 100ml BBQ sauce or ketchup or worcestershire sauce
  • 3 tbl vinegar

Method

  • mix up the stock and boil the chicken wings for 20-25 minutes – adding enough water to just cover the wings. (Pack em down first)
  • mix up the sauce ingredients and briefly bring to boil so that the sugar disolves. might need a splash of water..
  • drain the wings, let them air dry a little in the pan, then add the glaze.
  • BBQ on a hot grill for about 5 minutes, until the skin crisps a little, and glaze has some colour, but not flat out burnt.

You can prepare these ahead of time and cook in a hurry. The chicken is cooked, so as doesnt need long on the grill – just heat up. Keep them refrigerated if cooking ahead of time though.

Chocolate nut brownie

6 oz good dark chocolate
1/3cup butter
3/4cup sugar
1 tsp vanilla essence
2 eggs at room temperature
1/2 cup all plain flour
1/2 tsp salt
1/4 cup chopped nuts – hazelnuts or walnuts.
1/4 cup white chocolate chips

In a bowl, melt the chocolate and the butter together, stirring until smooth. Let cool slightly, then stir in the sugar, followed by the vanilla.
Stir in the eggs 1 at a time, then add the flour and salt. Stir until no traces of flour are visible, then add the nuts. Pour into a lined 8×8 baking pan, then bake for 22 to 25 minutes.

Let cool, then cut into squares.

(I’ve not made this yet, but it’s on the list to try soon!)

Sweetcorn Salsa

4 ears sweetcorn,
2 teaspoons olive oil
1 large red tomato, seeded and chopped
1 small jalapeño pepper
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons extra virgin olive oil
1/2 a lime juice
1 tablespoon fresh chopped curriander leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin

Roast the Corn Oven method
Preheat oven to 220°C
Brush corn with olive oil and roast on a sheet for 15 to 20 minutes until ears start to turn a light golden brown.

OR

Grill method
Place corn directly on grill. (olive oil is not needed)
Grill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10 to 15 minutes on a hot grill.)

cut the corn from the cob, mix corn and remaining ingredients. Cover and refrigerate until ready to serve. Bring to room temperature before using.
Makes about 4 cups.

American Blueberry Pancakes

* 200g self-raising flour
* 1 tsp baking powder
* 1 egg
* 300ml milk
* knob butter
* 150g pack blueberries
* sunflower oil or a little butter for cooking
* golden or maple syrup

Mix together the dry ingredients, then beat in the egg and milk to make a thick smooth batter. Beat in the melted butter, and stir in half the blueberries. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

Baby Baked Doughnuts

5-6 dozen baby donuts

Doughnuts:
2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1 tsp vanilla extract
2 eggs, beaten
2 tbsp butter, melted
Seeds from one vanilla bean

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Donuts are best served fresh.

Vanilla Glaze:
1 cup icing sugar
1 tbsp. milk
½ tsp. vanilla extract

Deird’s Smoked Haddock Chowder

25g butter

4 rashers bacon- diced

1 large leek, trimmed & sliced

1 tblspn plain flour

850ml semi-skimmed milk

800g peeled diced potatoe

200g skinless, boneless smoked haddock

2 tblspn chopped chives

fry the bacon and leek, add the potatoes & milk. Simmer till the potatoes are cooked, then add the fish for the last few minutes, so that it’s perfectly poached. add the chives and serve.

Italian Beef Meatballs

500g Mince beef
3-4 slices smoked bacon, finely chopped or minced
1 slice of bread (soaked in water)
about 1cm x 1cm x 2cm chunk of parasan, grated
1/2 onion, grated
1 large clove of garlic, grated/minced
1/2 tsp celery salt
1 tblspn herbs – a mix of oregano, parsley, margarum

put it all in a bowl and mix with your hands. make sure everything is well mixed.
Once done, break into meatballs and either fry or roast. Add to a marinara or arabietta sauce and serve with pasta.

Sweet Popcorn

I can’t remember when I started making popcorn- under 10 though. (I was very young though.) The beauty of this recipe is that it all goes in one pan, but makes really good sweet crunchy popcorn. It doesn’t keep very long at all – hours- so make it hot when you need it, and don’t try to store it! It only takes a couple of minutes to make though!

1/4 cup oil
1/2 cup sugar
1/2 cup pop corn kernels
1/2 tsp salt

Put a large pan (with a lid) on the stove to heat. Add the oil, then all of the other ingredients. Shake briskly to mix it all up. Leave on the highest heat until you hear the first kernel pop.

Once you hear a pop, shake the pan hard every couple of minutes. The popping should get more frequent, then begin to drop off. One it all starts slowing, get ready to pour the popcorn into a big bowl. There’s a fine balance to this bit- leave it too long, and the toffee coating starts to burn and taste bitter. Don’t leave it long enough, and there are too many un-popped kernels in the popcorn.

Ginger Muffins

Again, this is an American style muffin that is less fatty and a little bready. I was trying to find a recipe a bit like Starbucks’ Skinny Ginger Muffins, and this isn’t too far off.

2 cups plain flour
3 tsp baking powder
1 cup sugar
2-4 tsp ginger powder (depending on how gingery you like it. I go for 4 for me, but 2 for the kids)
1/2 cup crystalised ginger
3 Tbsp golden syrup
100g melted butter
2 eggs
1 cup milk
Stem ginger pieces to add to the mix

Topping
1 cup Icing sugar, water (or ginger syrup) to mix

Combine the dry ingredients.

Melt the butter and warm the golden syrup in the microwave. Add the milk and eggs and mix. Add to the dry ingredients. Beat well. Combine mixtures and lightly mix.Add the ginger pieces.

Put into large muffin cases and cook for 15mins at 200c.

Once cooled a little, ice the top.