Archive | turf RSS feed for this section

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.

——————————————————————————————————————————–

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.

Chickpea, spinach and onion curry (Vegetarian, but don’t tell anyone.)

10 Apr

Curry sunbathing

Curry sunbathing

I really like this recipe. It’s very easy. Secondly for those of us who like to pretend to be healthy every once in a while, this isn’t the wort recipe in that regard, it’s actually pretty good. And if it isn’t please don’t shatter my illusion.

I’ve spent a lot of time in the last few weeks in Doha, and the spices down here are brilliant, so whenever I cook here I like to use them wherever possible.  Also the red onions are fantastically sweet and are a joy to cook with. They lack the harshness that most raw onion has at home. I used a curry powder mix that you can buy in the Souq here. It’s cumin/chilli/coriander etc. As always use whatever you can find easily. Or you could make up your own, there are plenty of recipes online.

Ingredients: (Makes three very generous portions- 4 normal ones.)

2 tablespoons curry powder mix

1 tablespoon Garam Masala

oil of your choosing- enough to make the spices into a loose paste

1 red onion

1 tin chickpeas

1 tin tomatoes

1 bag of fresh spinach

Method:

Heat a pot, before adding the oil, fling the spices in and let them toast for a short while. Probably best to stir them around a bit so nothing catches. When you start getting their aroma, add in the oil. (The proportions above make a punchy curry. Feel free to reduce or increase the spices.)

Before this mixture catches, which can happen very quickly, throw in your chopped red onion. Fry this at a gentle heat until it softens, you don’t want it to get too much colour. Then add in the chickpeas and toss them in the spicy oniony goodness. Add in the tin of tomatoes and let it bubble away gently. It’s not a bad idea at this point to scrape the bottom of the pot for any of the spices etc that may have stuck during the frying stage.

I left this bubble for about 15/20 minutes while some brown rice cooked. With about 5 minutes to go I flung in the spinach and let it wilt.

        —————————————————

The silver chicken is on Twitter: @silverchicken1

And also on facebook:  The silver chicken

Roasted red pepper soup

19 Dec

Soup with some peppercorns scattered in a jaunty manner.

Soup with some peppercorns scattered in a jaunty manner.

Why did I cook roasted red pepper soup?  I was under dentist’s orders to eat something soft after a filling and it was a cold day. Thus the idea for a warming soup was born!

Ingredients:

2 Ramiro peppers

4 red Bell peppers

5 cloves of garlic

olive oil

4 medium potatoes

25g butter

1.25 litres of vegetable stock

salt and pepper

yoghurt (optional- go wild)

Method:

Throw your oven on. 200 degrees celsius should do it. But I’m open to suggestion.

Wash and de seed all the peppers. Cut them into quarters or thirds and place them in an oven tray with the cloves of garlic- you don’t need to even peel the garlic at this stage. Scatter a little salt and pepper and a drizzle of oil over them.

Roast at 200 degrees celsius for about 40 minutes.

While they are in the oven, peel and chop the potatoes into chunks.

Melt the butter, add a splash of olive oil and fry the potatoes of for a few minutes until they stop looking starchy and disgusting. Then add the stock, the peppers, the (now peeled) garlic and let it bubble until everything is tender.

Blitz with a hand blender until it is smooth. Serve in warmed bowls with an artistic drizzle of yoghurt and olive oil.

Slow-cooker venison stew

15 Oct

Stew. In a bowl. On a table. In the kitchen.

 

Last winter, after I heard many a person raving about their slow-cookers (Crock Pots to any American readers), I took the not so financially painful plunge and bought one. These gadgets are surprisingly good value and  for the results they produce are well worth having in the kitchen. During the summer months, the slow cooker sat in the cupboard, slowly getting jealous of its enemy the barbecue, so I thought it was due a spin this weekend with some stew-friendly weather on the cards and also with game back in season. So off I went to my fishmongers to get my venison. Yes, I did say that.

 

Ingredients:

Splash of olive oil

400g venison

1 onion (chopped according to how picky your eaters are)

4 cloves of garlic (crushed)

2 tablespoons of flour

300 ml of red wine

300 ml of stock (I used beef)

1 tablespoon of Worcestershire sauce

1 tablespoon of tomato puree

salt and pepper

1 bay leaf

5 sticks of celery

4 carrots

baby potatoes (4/5 per person)

 

Method:

First heat some oil in a big pan/ wok.

Add the venison at a nice high heat and let it brown for a few minutes. I removed it at this point as I didn’t want to overcook it.

Add in the onion, which was left in big chunks (not everyone likes onion apparently.) Cook until it has softened a little.

Add the venison back in, with the garlic and the flour. Over a medium heat, stir and toss everything around until it is all covered nicely.

At this point add in the red wine, scraping the bottom of the pan to get the floury-goodness incorporated.

Once this is done, add in the stock, tomato puree, Worcestershire sauce and season with salt and pepper. Fling in a bay leaf if it takes your fancy. Bring to the boil.

Once it had been brought to the boil, transfer it to your slow-cooker.

I cooked it at high for about 2.5 hours before adding the vegetables in, which were all chopped into small/ bite size pieces. Cook on high for another 1.5/2 hours until the veg is tender.

Some good crusty bread would have been excellent with it to mop up the juices. I didn’t have any, so no gloating. The venison was deliciously tender after it’s slow-cook, so Bambi’s mother didn’t die in vain.

Enjoy.

Chicken, chorizo and chickpea stew

26 Jun

Tonight was one of those nights where I was tasked with putting together a dinner and there was no chance to shop- it was a ‘use up what’s in the house’ type dinner. Luckily there were some nice bits and piece lying around.

Ingredients (for 4 people):

olive oil

4 chicken breasts (chopped)

150g chorizo

400g tin of chickpeas

2 glugs (technical term) of dry sherry

5 cloves of garlic. Crushed.

2 tins of chopped tomato

1 tablespoon tomato purée

I started off by heating some olive oil in a pot. Peel the chorizo and chop it into whatever size you like, you’re the one who is going to be eating it. I prefer a smaller dice for dishes like this one. Fry it in the oil until it is crisp. Remove the chorizo, keeping as much of the oil in the pot as possible. Throw the chicken in and fry until it is sealed. Set aside the chicken with the chorizo.

Into the pan add the garlic, fry until slightly coloured. Then add the tin of drained chickpeas. When they have started to sizzle- add glug 1 of the dry sherry into the pan. After frying for a short while- add the chicken and chorizo back in. At this stage add the two tins of tomato.

At this stage add glug 2 of the sherry, the tomato purée, and season with salt and pepper. I also added a little pinch of sugar. I gently simmered the whole lot for about half an hour. I also happened to have a few stray green beans in the fridge so they were chopped and thrown in. I served it with some brown rice which soaked up the juices very nicely.

Enjoy.