Ginger chicken wings


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Folded chicken wings… Serving suggestion

 Something to munch in front of the TV with a piece of bread or chips… no cutlery needed!

Ingredients:

– 800grs Chicken wings
– 1 small onion
– 25grs grated ginger
– 2tbs of French mustard
– 5 garlic cloves
– 1 spoon of mustard oil, salt.DSC02006

Method:
Wash the chicken and put it in a bowl.
Massage the chicken pieces with mustard. Finely chop the onion and the garlic and add to the chicken with salt and the mustard oil.
Mix all well. Fold the chicken wings to look like a folded knees (makes then easy to handle). Cover and leave in the fridge for 1hr.

Preheat the oven at 200C.
After the Hour, pour the chicken and all the content of the bowl in the oven tray. Place the tray in the oven (in the middle) at 200C and leave it there for 1hr without touching it.
After the hour, turn over the chicken wings and leave in the oven for another 20 minutes.
Switch off the oven and then cover the chicken with foil to keep it moist until it is time to serve.

Do check if there is some gravy at the bottom of the tray. If there is, you should serve your chicken with it. If not, you can recuperate all the bits at the bottom of the tray to create a little gravy.

To do this, remove all the chicken wings and put them in a separate bowl then cover to keep moist. Recuperate/scrape all the bits remaining at the bottom of the oven tray and place them in a pot with half a glass of water (50ml) and a tbsp of mustard oil, 2 or 3 chopped fresh tomatoes pepper and salt. Leave to simmer for about 5 minutes.  Et voila!

Serve this wilt garlic bread or a green salad or potato wedges…

Enjoy!

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Stuffed onion with parsnips chips


So, my friend came to work the other day, pulls out this massive onion from here bag and say… look¬ I brought this for you!

Stuffed onion, parsnips chips & tahini sauce

Stuffed onion, parsnips chips & tahini sauce

I took the onion and It was the most perfect onion I have ever seen; the colour, the shape… I proceeded to make and exposé to my colleagues about the onion for the rest of the week. I displayed it on my desk and everyone passing by asked me why I had this onion on my desk… we had by now named it “Olivier”. Unless you can see beyond the fact that it was an onion, you’d know why “Olivier” was on my desk. I thought about exhibiting it in the London National gallery but the urge to cook something special with it was much stronger! So I created the Stuffed “Olivier” with parsnips chips & tahini sauce.

 Ingredients:

ingredients for this dish

ingredients for this dish

  • Olive oil
  • “Olivier” the onion
  • Fresh parsley
  • 5 Brazil nuts
  • 1 table spoon of flour
  • 3 garlic cloves
  • 1 carrot
  • 10 soya meat balls
  • 3 parsnips
  • 1 vegetable stock cube.
  • 1 table spoon of Tahini and
  • 1 table spoon of mustard paste

Start by hollowing the onion leaving at least 3 layers for the shell.  In a hot frying pan with olive oil, brown the extremities of the onion shell and leave aside.

 Preparing the stuffing: Boil some water and pour over the soya meat balls with a pinch of salt. Leave to soften for 10 minutes, then squeeze out the water and cut finely.

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Ready chopped ingredients

The soya meat is a bit like a sponge and need a lot of seasoning. So, after cutting it finely, fry it for 3 minutes in Olive oil and chopped onion. Set aside.

Roast and grate the brazil nuts, peel and grate the carrot, finely chop the parsley, chop onion and garlic.

Now in a hollow dish mix all the above with the flour and 3 table spoons of water, a bit of salt and pepper, half a crushed vegetable stock cube and the fired soya meat.

Scoop the mélange into the onions halves, put them in an oven dish and drizzle olive oil on the top. Cover the dish with aluminium and put in the oven

all stuffed!!!

all stuffed!!!

at 175C for 1hr.

The aluminium will help produce the steam needed in to cook through the mince. Remove the aluminium after 30 minutes and leave the onion to finish cooking and browning for the other 30 minutes.

For the tahini sauce.

In a frying pan, add a table spoon of olive oil, add a hand full of onion and brown. Add the tahini paste and mustard paste with half a glass of water. Leave to cook for about 5 the time for the water to dry and you can no longer smell the mustard on it own or taste the bitterness of the tahini.

For the parsnip:

Peel, cut and fry like regular potatoes chips… (simples!)

All is ready to serve.

 The stuffed oinion on its own can be used as a starter. The outer layers can be really sweet.

Enjoy!

Roasted Chicken w/mustard & garlic


Few weeks ago, I became a blogger. I stated blogging because I was doing an extreme vegan experience over 40 days. To see the daily posts, please copy this link http://nashdoes-a-daniel.blogspot.co.uk/. From then, I have been itchy and looking for excuses to have regular blog. After my vegan experience which finished on 12 April, my first meaty meal was this!

Garlic & mustard roasted chicken w/potatoes & plantain

Roasted mustard & garlic chicken with fried potatoes & ripe plantains tossed in fresh garlic & parsley.

The proportions here are for a meal for six. The chicken weights 2.500 kgs.

 The roasted chicken ingredients:

The chicken of course – 20 cloves of garlic; peeled and cut length ways (eachDSC01642 clove cut in 4 at least) – 150 grs of French mustard – 30 cl of Mustard oil – Black pepper – 2 chicken stock cubes & salt (don’t have to use both).

*Wash the chicken, remove all the greasy bits around the neck and bum. Remove all the baby feathers, rinse again and lay it on a cutting board.

*Crush the chicken stocks and mix it with a bit of salt. Rub the mix on the chicken, then, also rub the mustard all over and inside.

*Use the tip of the knife to stab your chicken. In each hole you make insert a piece of garlic. Do this all over the chicken.

*Wrap the chicken in kitchen foil and leave to rest for an hour.

During that time tidy up the mess and get the accompaniments ready.  

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the biggest I’ve ever cooked

*After the hour, unwrap the chicken and place it on the oven dish. Insert a whole medium onion inside the chicken, drizzle it with mustard oil.

*Put it in the oven thermostat 200 ® for 2.5 hours… continuously check your chicken and base it with the juice from the tray as the chicken cooks.

 For the accompaniments you’ll need:

4 ripe yellow plantains; peeled and cut in chunks (like D) – 5 medium potatoes; peeled and cut in exactly the same size as the plantain – 1 medium red onion; again peeled and cut in the same way as the plantain and potatoes – A small bunch of parsley; finely chopped – 3 cloves of garlic finely cut – Half a litre of Sunflower oil for the chip pan.

*Mix the plantain, potato and onion together in a container.

*Pour the oil in the chip pan and wait for it to hit up.

*Fry the plantains, potatoes/onion by portion until golden (it should take 4 to 6 minutes to cook).

Repeat until all is done.

*When all has been fried, add the chopped garlic, parsley, and toss. That part is ready. Keep it warm in the oven.

The thing about mixing potato and plantain is, if you are not looking at what is on the fork, it is always a surprise in the mouth… I just love that.

 Now time to prepare the sauce.

*Get the onion out of the chicken. It should be really soft now after all that cooking.

*Pour the juice from the oven tray in a pot and put it on the heat to reduce with the onion from the chicken derriere.

*Now, mush the onion and add a tin of chopped tomato.

*Leave to cook until ready to your taste.

Done. serve.

This is obviously a heavy meal. Check your portion and don’t blame me for ya weight!

The Nutter 🙂