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Spicy chicken wings

16 Jun

Spicy wings.

Spicy wings.

When we were in the midst of the Leaving Certificate, myself and about 10 other mates used to play cards every friday. It was a somewhat serious affair, played throughout all of sixth year and then after the leaving cert it fell by the wayside as we all moved on into our respective courses.  In recent years, we have threatened to reconvene but it never happened. I bit the bullet recently- and when I invited them all over I thought it would be an opportune time to trial a few recipes on them.  First are my very easy spicy chicken wings.

Ingredients: (Made enough for 8-10)

Wings:

2.5 kg of chicken wings

1.75 cups of Sriracha sauce.

1 cup of sunflower oil

juice of one lemon

 

Dipping sauce:

1 tub of Philadephia garlic and herbs

2-3 tablespoons of natural yoghurt

 

Method:

Wings:

Throw the wings, sauce, oil and lemon juice into a deep pot and stir until the wings are evenly coated. I marinated them for about 6 hours.

Then lay them out on tinfoil on oven trays and bake for about an hour ( at 180 C) or until the wings begin to take on some colour.

Dipping sauce:

Mix the tub of Philadelphia with enough yoghurt to make it a loose/ dippable consistency.

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A few people asked where to get Sriracha sauce after the last recipe I mentioned it in. It is available in any Asian supermarket. I got mine in the Asian market on Drury Street.

Hot and spicy Sriracha prawns

1 Jun

And enjoy.

And enjoy.

 

Easy little recipe here. Prawns, butter, Sriracha sauce and a pan. Oh and a wooden spoon. And optional lime wedges. Really nice little starter for a barbecue or as some warm nibbles of a summer’s evening. Also a good sauce to coat pre-cooked/frozen prawns.

 

Ingredients: (Serves 3-4)

400g (ish) of prawns

25g of butter

3 tablespoons of Sriracha sauce.

Lime wedges to garnish.

 

Method:

Heat the pan, add the butter and Sriracha sauce. Fry prawns in this until they are cooked/turn pink . Serve with lime wedges. Simples.

 

Sticky Moroccan Mackerel

23 May

Mackerel chilling in their marinade

 

Last week I asked for a few suggestions as to what my next recipe would be. Thanks to everyone for the comments and suggestions! Lizzy suggested something Moroccan or a fish dish- so I combined the two. And so was born my Sticky Moroccan Mackerel.

Yesterday evening I made the short jaunt out to Howth and got my hands on some incredibly fresh whole mackerel, which my obliging fishmonger cleaned for me. I don’t mind cleaning fish, I used to do it for a living, but I appreciate when they offer to do it!

Ingredients:

2 whole gutted mackerel

2 tablespoons of honey

3 tablespoons of ketchup

juice of 1 lime

1/2 teaspoon of paprika

1/2 teaspoon of ground cumin

1/2 teaspoon of turmeric

1 tablespoon of sesame oil

For this recipe I took the barbecue out of hibernation, and it really added to the flavour of the dish. Fist wash the mackerel and pat dry with some kitchen paper. Take the heads off if you like. Then score the flesh as I have done in the photo- this allows the marinade to permeate into the flesh. This is important because the likelihood is if you barbecue the mackerel, a lot of the marinade will come off with the skin.

Then mix all the ingredients until you get a smooth paste. Place the mackerel in a long dish and spoon the marinade over them. Ensure the marinade gets into the cavity and then scores. Ideally if you can leave them to marinade for a few hours that would be perfect. If not, no worries! I didn’t have that long!

Ensure you have a nice hot grill/ barbecue. The mackerel cooks pretty quickly. As sizes differ, as will the barbecue, the best guide re: timing I can give you would be to look into the scores on the skin and you can see how far the fillets on each side have cooked. If you have a fish grill this is ideal, as it allows you to turn the fish without it disintegrating.

I served the mackerel with some greens and brown rice- on which I poured a little sesame oil and lime juice.