Ingredients:
1.5 kg chicken wings, cut in half at the joint, discard wing tips
2/3 cups light soy sauce (I used Kikkoman soy sauce)
3 tbs fish sauce
2/4 cups plain flour
1/4 cup cornflour
Rice bran oil or any cooking oil
Method:
1. Combine soy sauce and fish sauce in a large non-metallic bowl. Place chicken pieces in a bowl and mix using your hands. Add salt and pepper, to taste.
2. Add the flour and cornflour to the bowl and continue mixing with your hands until all chicken pieces are well coated.
3.Half fill a medium saucepan with oil. Cook chicken in batches, on medium-high heat for 6-8 minutes or until golden and cooked through. Use tongs to transfer to a plate lined with paper towel. Garnish with sliced chillies and coriander leaves. Serve immediately.
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Ingredients:
1 x whole chicken (about 1.8kg)
1 Tbls sweet paprika
1 x lemon
2 x cloves garlic, peeled, crushed
2 Tbls olive oil
Method:
1. Preheat oven to 220 degrees Celsius. Wash the chicken and the cavity. Pat dry with paper towel. Squeeze half a lemon and rub all over the chicken. Squeeze the other half in the cavity. Place both lemon halves into the chicken cavity. Tie legs together with kitchen string.
2. Rub the chicken with garlic, then coat with olive oil and sprinkle all over with paprika and salt.
3. Place a wire rack over a roasting tray. Place the chicken breast-side up and cook in the oven for 15 minutes. Turn breast side down and cook for another 15 minutes. Then turn breast-side up again and lower heat to 180 degrees Celsius. Baste generously with the pan juices and cook for a further 30 minutes or until juices run clear when chicken thigh is pierced with a skewer.
Stand covered for 10 minutes. Serve with roast vegetables. Garnish with fresh thyme.
This chicken stuffed with lemon and flavoured with paprika is enjoyable served hot or cold with a salad.
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Ingredients:
Bottom layer:
1 packet Aeroplane create-a-jelly, jelly
crystals
50ml Malibu coconut liqueur
10 pieces edible flowers (optional)
10 disposable tasting cups (30ml)
Top layer:
1 packet Aeroplane lime jelly crystals
50ml Midori melon liqueur
Method:
1. Empty contents of create-a jelly-packet into a bowl & add 1 cup (250ml) of boiling water. Stir and dissolve
well.
Let it cool f or f or 15 minutes then add the Malibu coconut liqueur. Stir and let it stand f or 5 minutes.
Pour the mixture into the disposable cups (about 2/3 with the mixture) and place one edible f lower into each
cup and place in the f ridge for 3 hours or until set.
2. Empty contents of packet of lime jelly into a bowl & add 1 cup (250ml) of boiling water. Stir and dissolve
well. Let it cool for a few minutes then add the Midori liqueur and stir. Let it cool slightly and pour on top of
the Malibu jelly mixture. Return the jelly in the f ridge f or another 3 hours or until set.
3. Remove jellies f rom moulds and serve.
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Ingredients:
500g lamb mince
1 small red onion, diced
2 cloves garlic, finely chopped
1/2 cup breadcrumbs
30g sachet taco seasoning
1 egg
1/3 cup, coriander leaves, roughly chopped
2 tbs rice bran oil
1/2 cup plain Greek style-yoghurt
2 tbs olive oil
1 tsp cayenne pepper
12 cherry tomatoes, sliced
80g salad greens
1 Lebanese cucumber, sliced
6 bread rolls
Method:
1. Combine mince, onion, garlic, breadcrumbs, taco seasoning, coriander leaves and egg in a bowl. Season with salt and pepper. Use your hands to shape into 6 patties. Refrigerate for 15 minutes.
2. Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to your liking. Place yoghurt in a small bowl. Sprinkle with cayenne pepper and drizzle with olive oil.
3. Spread bun bases with butter or margarine. Top each with a pattie, salad leaves , cucumber, sliced tomatoes, yoghurt and bun top.
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Ingredients:
350g tinned peach slices, in fruit juices
750ml pink champagne
80ml strawberry liqueur
Method:
1. Add the peaches and their juice to a food processor. Whiz for a few minutes until really smooth. Add the strawberry liqueur and mix to combine.
2. Divide peach puree among glasses. Gently top them up with champagne (be careful as it can easily bubble over). Decorate with maraschino cherries and mint leaves.
Who doesn’t love a great Bellini? This one is especially delicious, using chilled pink champagne, peach puree and a dash of strawberry liqueur! This is my twist on the classic Bellini recipe.
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