Monday, April 21, 2014
I do seem to have lot of chicken wing recipes on here, this has to be version six I’ve published on here, and I wouldn't even want to start with the numerous experiments that haven’t made it to the site, I don’t have enough digits. This is a baked version a bit like the hot wings version I did a while back they’ll spend a little while in the fridge so preparing the night before is probably the best, but at a pinch six hours before cooking should be enough.
500g chicken wings
1 large egg whites
2 tsp baking soda
Prepare a baking tray that will fit in your fridge with a rack and set aside.
Whisk the egg whites until they have increased in volume but still runny, we’re not looking for soft peaks just a little volume so coating the wings is easier.
Add the baking soda, chilli flakes (to taste) and salt (about a teaspoon). Whisk together.
Toss the wings through the egg white mixture and transfer to the baking tray, make sure there is space between the wings. Transfer to the fridge uncovered and leave overnight, or prepare in the morning for the evening.
Pre-heat the oven to 230ºC, cook the wings for 15 minutes, turn the wings over and cook for 15 minutes more, turn over again and another 10–15 minutes depending on their size and how well you like you chicken cooked.
Toss the hot cooked wings in your favourite hot sauce, I’m quite a fan of Tapatío hot sauce at the moment, and eat immediately or at least once they’re cool enough for you to handle. A finger bowl and paper towels are a must.
Thursday, April 3, 2014
Brining meat is a great way to get a little more flavour in it and retain a bit of moisture. When you brine a couple of already awesome pork shoulder chops you’re almost transforming them into quick brined ham. As it’s a pretty quick brine you don’t have to be too precise with the salt levels, I used about a cup of cider, which adds a nice sweetness and sugars to help caramelise, a good pinch or four of kosher salt, probably about 3 percent, a good dollop of Dijon mustard, because well apple; pork and mustard is a winning combination. The liquid along with the chops were placed in a ziplock bag and sealed, leaving just a corner unsealed, then submerged in a sink of water, forcing all the air out of the unsealed corner which is finally sealed. Placed in the fridge for a few hours or overnight, thrown on a hot grill, letting all the fat drip out and sugars caramelise they made a quick and easy dinner with a side of spicy potato salad. Sometimes quick and easy may take 5 minutes of prep and a little patience.