STARTER; SALT AND PEPPER CHICKEN WINGS (SERVES FOUR).
STARTER INGREDIENTS 20 chicken wings 2 teaspoons salt 2 teaspoons crushed black peppercorns 2 teaspoons crushed white peppercorns Vegetable oil, for deep-frying, plus 2 more tablespoons 3 tablespoons cornflour 1 tablespoon custard powder 1 teaspoon chilli powder 1 medium onion, sliced 1 red chilli, sliced 1 green chilli, sliced 4 spring onions, chopped 2 teaspoons chopped coriander squeeze of lemon juice METHOD 1. Put the wings in a saucepan, cover with two litres cold water (or enough to cover the wings) and simmer for 10 minutes. Drain the wings in a colander and leave to cool, then season with the salt and crushed black and white peppercorns. 2. Heat the oil for deep-frying in a deep fat fryer or deep saucepan until the temperature reaches 180degC (use a food thermometer). 3. Mix together the cornflour, custard powder and chilli powder in a shallow bowl.
4. Roll the wings in the cornflour mixture and then deep fry for five minutes until golden brown. Remove from the oil and drain on kitchen paper. 5. Heat the remaining 2 tablespoons oil in a large frying pan over a medium heat, add the onion and chillies and cook for three minutes until soft. Add the wings and stir to coat with the onion and chillies.
6. Toss in the spring onions and coriander, and finish with a squeeze of lemon juice. Serve as a great takeaway-style snack.
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|Publication:||Western Mail (Cardiff, Wales)|
|Date:||Sep 20, 2016|
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