Honey Mustard Lemon Chicken wings

Found this recipe via google: https://greedygirl.wordpress.com/2011/01/16/nigels-sweet-n-sticky-chicken-wings/ But it's original from a Nigel Slater cookbook which we have. 

Very nice. Tasty but not too sweet. 

12 chicken wings

2 big tablespoons of grain mustard

1 big tablespoon of honey

Juice of 1 or 2 lemon 

2 large garlic cloves – crushed

Combine all the ingredients and coat the wings. Marinate for 1-2 hours (Nigel says just cook).

Put wings and excess marinade in a roasting pan. 

Bake for 40 mins at 180-200C. Turn over.  Bake for another 10 minutes, until golden and crunchy looking.

Yogurt sauce for Shawarma

 From Thomasina Miers in the Guardian: 

https://www.theguardian.com/lifeandstyle/2018/jun/29/chicken-shawarma-salad-with-tahini-dressing-recipe

1 garlic clove crushed 
20g tahini

Yogurt 
generous spoonful of  honey
100ml extra-virgin olive oil
Juice of 1 lemon

 flaky sea salt

Combine crushed garlic, yogurt, tahini, and honey in a small blender or food processor and mix well. 

Add  olive oil and lemon juice. Taste and stir in sea salt/ sprinkle it on top.

For the actual Shawarma, I prefer Nagi's recipe: https://www.recipetineats.com/chicken-sharwama-middle-eastern/ but baked in the oven. 

MARINADE

• ▢ 1 large garlic clove , 
• ▢ 1 tbsp ground coriander
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp ground cardamon (less if fresh ground)
• ▢ 
• ▢ 2 tsp smoked paprika (hot, sweet, or a mix)
• ▢ 2 tsp salt
• ▢ Black pepper
• ▢ 2-4 tbsp lemon juice
• ▢ 3 tbsp olive oil

Thai beef salad

 

This is based on two recipes:  https://www.recipetineats.com/thai-beef-salad-2/ and https://www.everylastbite.com/thai-beef-salad/ 

2 x Rib eye steaks; marinate as below, then grill 2 min per side.  after removing, let rest under foil.  add remaining marinade to pan and cook down, then serve over the meat. 

Marinade:  

Blend together and let meat marinate for 30 min-1 hour 

• 2 inch piece fresh ginger
• 4 cloves garlic
• 1 tbsp honey 
• 1/4 cup lime juice
• 1 tsp lime zest
• 1 tbsp sesame oil
• 1 tablespoon soy sauce 
• 2 tbsp fish sauce\

Salad dressing:  

• ▢ 1/2 tsp birds eye or Thai Chilli , deseeded and finely minced (Note 1)
• ▢ 1/4 tsp finely minced garlic (1/2 small clove)
• ▢ 1 tbsp finely chopped cilantro/coriander stems

mix ingredients above in mortar and pestle  then add below 

• ▢ 2  tsp white sugar or honey 
• ▢ 2 tbsp fish sauce
• ▢ 3 tbsp lime juice
• ▢ 1 tbsp grapeseed oil (or canola or vegetable oil)
• ▢ 1 small pinch cooking / kosher salt
• 
  

serve alongside salad and beef

Salad:

green salad leaves

cucumber

cherry tomatoes 

shallot or red onion 

thai basil leaves 

coriander leaves 

mint leaves 

asparagus, green beans or broccoli cooked quickly and cooled under cold water 

Serve with thai jasmine rice for a full meal 

Chilli Lime Thai Cod and Prawns

 

My goodness, this is yummy and fast: https://www.recipetineats.com/chilli-lime-fish/

Read Nagi's blog for the full recipe. Mine only slightly tweaked below. 

FISH:

• ▢ 330g thin cod fillets , skinless, cut into smallish pieces
• a handful of prawns 
• ▢ 
• ▢ 1/4 cup corn flour 
• ▢ 2 tbsp canola oil

SAUCE:

• ▢ 2 tsp sesame oil
• ▢ 2 garlic cloves , finely minced with a knife 
• ▢ 2 tsp ginger , grated 
• ▢ 2 tbsp sriracha 
• ▢ 2 tsp light soy sauce
• 2 tsp fish sauce
• ▢ 3 tbsp brown sugar
• ▢ 1/2 cup water
• ▢ 2 tbsp lime juice
• handful of fresh coriander or Thai basil 

GARNISHES (OPTIONAL):

• ▢ 
• ▢ 
• ▢ Lime wedges

Make jasmine rice. and vegetables (green beans / broccoli / asparagus). Warm up oven. 

Heat canola oil in non-stick fry pan.  Toss the fish and prawns in the cornflour and pan fry until golden.  Put on a plate in the oven to keep warm while making the sauce.

Put sesame oil in pan.  Sauté garlic and ginger for 20 seconds or so. Add the rest of the sauce ingredients, except lime juice, and cook down until reduced.  Add lime juice. Add fish and prawns - coat them in the sauce.  Stir in the Thai Basil (and coriander if using). 

Serve. 

Pasta sauce for a student away at University

 As requested: 

1-2 tablespoons olive or other vegetable oil 

1 medium onion or 2 shallots - chopped 

1 garlic clove minced or crushed

1 stick of celery chopped 

1/2 small fennel bulb chopped (optional)

1 carrot grated 

1/2 courgette grated 

chopped mushrooms (optional) 

500 grams minced beef

1-2 teaspoons oregano and thyme 

black pepper 

1/3 cup red wine (optional)

2 x 400 g tins tomatoes (mutti finely chopped are best)

1 or 2 tablespoons tomato paste 

1 small [400 gr] bottle passata (optional) 

Heat olive oil in a heavy bottomed pot,  add onion, celery and fennel and sauté until softened, add garlic, sauté further, add carrot, courgette and mushroom. Sauté more.  Spread out to edge of pan and add minced beef to centre of pot. Brown the beef.  Add herbs. Add wine. add tomatoes, paste and/or passata. 

Cook for at leats 30 minutes on low heat until thick and tasty.