They’re certainly messy, but I do like making (and eating) chicken wings. They feel a bit like bar food, but you can pick up a pack of like 20 of them for almost nothing here in England, and they make a great family lunch for all of us, and all things considered, don’t take all that long. I think they’re more popular over in the States, but the UK is slowly catching on in my opinion, since the town close to us has chicken wings popping up on menus all over the place these days.
(One thing that does confuse me though, is that I’ve seen the phrase “boneless chicken wings” (mainly on America-centric websites) and surely then it just becomes a chicken nugget?? It’s just one of those weird little things that niggle me ever since I’ve seen it)
These are just marinated and grilled in a simple soy, ginger, garlic and honey mixture, which is slightly salty and sweet, and served with a quick home-made radish pickle that pickles as you cook the chicken. Obviously, you’ll get the best results if you marinate the chicken wings overnight, but don’t sweat it if you find you’re starting barely an hour before you want to eat. Just make sure to glaze the chicken wings constantly as you BBQ them (which I recommend over the oven, because that BBQ flavour is something you can’t cheat at).
Serves 2-3 as a light lunch. Read More
This is more of an assembly-line list than an actual recipe. But, when the snack attack feelings kick in, this is a great and delicious way to up the ante on your usual toast!
It helps to focus on the cheese here; I chose rocamadour goats cheese, which is rather pungent, soft and spreadable, and a rich taste, but of course, feel free to choose your favourite! I recommend one that melts slightly when it meets the hot toast.
So, you will need;
2 slices of sourdough bread
roughly 4 small figs, halved, or sliced if using rather large figs
75g of goats cheese
1 tbsp of runny honey
Preheat the oven to 200 degrees centigrade. Lightly oil a roasting tin, and pop in the figs for fifteen minutes or so, or longer if you have time to spare. Near the end of its roasting time, toast the sourdough and spread over the goats cheese on both slices. Top with the figs, and drizzle over some honey. Finish with a sprinkle of the salt, and enjoy!
This is just an easy-peasy delicious BBQ recipe, more like a laundry list than an actual recipe. Grilling watermelon changes its texture, like it’s been baking in a pie for about an hour or so–still solid, but slightly softer, and a lovely flavour that’s enhanced by honey, to add some sweetness, and cinnamon for a flavour kick.
The above picture is me trying out what this one recipe suggested; adding salt to ease out some water, letting it drain, then rinsing and patting it with towels. To be quite honest, I wouldn’t really recommend this strategy, I’d just go straight to patting it with some paper towel first. The whole process didn’t really seem to make much of a difference…
4 large slices of watermelon
4 tbsp of runny honey
4 tsp of cinnamon
Heat up the BBQ on high. On each slice, sprinkle over one teaspoon of cinnamon, and then drizzle over one tablespoon of honey.
When the BBQ is ready, grill the watermelon cinammon and honey side down first, about five minutes and hopefully, some grill marks should appear (or the honey will start to blacken the edges). Flip over, and grill for another three to five minutes.
Remove from the grill when marks have appeared on both sides, and the watermelon is softened. Serve immediately with a scoop of ice-cream.