12 chicken wings
2 small shallots, peeled and roughly chopped
1tbsp soft brown sugar
4 kaffir lime leaves, torn
2 cloves garlic, roughly chopped
2 stalks of lemongrass, outer layer removed, roughly chopped
2cm piece of ginger, peeled and roughly chopped
½ bunch coriander including the stems, chopped
4tbsp soy sauce
1 tbsp. rice vinegar
1 tbsp olive or vegetable oil
4tbsp sweet chilli sauce
2 spring onions, finely sliced
3tbsp smooth peanut butter
1 clove garlic, peeled and finely chopped or crushed
2tbsp white rice vinegar
1tbsp soy sauce
2tsp soft brown sugar
75ml hot water
- Pre-heat the oven to 200C/180Fan. Line a baking tray with parchment paper.
- Place all the marinade ingredients in to a blender with the oil and blitz until a paste is formed.
- Place the chicken wings in a large bowl, pour the mixture over on top and use two large spoons to mix well so all the pieces are evenly coated – the blitzed onion might make your eyes water but it’s worth doing a good job.
- Place the chicken in the fridge to marinate for at least half an hour if you can, even better if you can leave it overnight.
- Place the chicken wings on the lined baking tray and discard any excess marinade left behind in the bowl. Cook in the oven on the top shelf for 25-30 minutes, turning half way through and basting with any cooking juices.
- While the chicken is cooking you can make up a couple of dipping sauces; Mix tablespoons of sweet chilli sauce with some fresh spring onions to make it a bit different. To make the satay sauce simply place all the ingredients in a medium saucepan over a moderate heat and cook until the sugar dissolves and the sauce is nice and smooth – if it gets too thick you can add a little more water.
- Serve the chicken alongside bowls of the sweet chilli and satay sauces.
Summer kale salad with honey dressing
2 medium sized nectarines, de-stoned and sliced
4 small plums, de-stoned and sliced
2-3 apricots, de-stoned and chopped
2 small bunches of kale, leaves stripped from the stalks and shredded
2 handfuls of pistachio nuts
Sprinkling of goji berries (or dried cranberries)
4 tbsp toasted coconut chips (optional)
Approx. 200g goat cheese, crumbled
Mix all the ingredients together in a large salad bowl.
30ml apple cider vinegar
1 tbsp Dijon mustard
2 tbsp honey
60ml Olive oil
Salt and pepper
Place all the ingredients for the dressing into a jar, screw the lid on tightly and shake well.
Dress the salad just before eating.
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