More TV trauma plus a Recipe or Two
The recipes for the day deal with more Festive Fare. Remember that chicken winglets can sometimes be included in the freebie chicken carcase package your kindly butcher will give you. But always worth removing them from fresh chickens before cooking, to freeze and store.
Spicy Buffalo Wings makes 2 dozen
24 chicken winglets, tips removed
12 oz bottle of chili sauce
2 fl.oz each lemon juice and black treacle
2 tblsp. Worcestershire sauce
6 cloves garlic, minced
1 tblsp chili sauce (if you like it hot)
3 -4 drops Tabasco (ditto)
If the winglets are large, divide into two. Put them in a slow cooker, combine the rest of the ingredients and pour over. Stir to coat. Leave to cook on low for 8 hours. These can be done in a low oven for a shorter length of time, but keep covered and check the sauce doesn't get too sticky or they burn. If there is too much liquid when cooking in a slow cooker, drain this off and boil down to a thick syrup to spoon over the chicken.
Chestnut and Chocolate Slice (F)
This is worth making well ahead of time as it freezes so well. Unmould and defrost for 30 minutes in the fridge before serving.
10 oz (275g) dark chocolate
1 x 435g can of chestnut puree
6 oz (175g) softened butter
6 oz (175g) caster sugar
grated rind and juice of 1 orange
2 tsp orange liqueur
Melt the chocolate in a bowl which is standing over hot water. Meanwhile beat the chestnut puree in another bowl until light and fluffy then gradually beat in some of the melted chocolate alternately with the softened butter. Finally, beat in the orange rind, juice and liqueur.
Line a loaf tin with clingfilm, smoothing out the creases, then pour in the chestnut mixture smoothing down the top. Fold over clingfilm to cover top, or cover with greaseproof paper and freeze. When ready to serve, remove top covering, upend onto a plate and peel away the clingfilm.
Tip: If you only need a single slice, then remove from tin, fold back cling-film and cut through the frozen block with a knife dipped in hot water, re-cover and return immediately to the freezer.
Spicy Buffalo Wings makes 2 dozen
24 chicken winglets, tips removed
12 oz bottle of chili sauce
2 fl.oz each lemon juice and black treacle
2 tblsp. Worcestershire sauce
6 cloves garlic, minced
1 tblsp chili sauce (if you like it hot)
3 -4 drops Tabasco (ditto)
If the winglets are large, divide into two. Put them in a slow cooker, combine the rest of the ingredients and pour over. Stir to coat. Leave to cook on low for 8 hours. These can be done in a low oven for a shorter length of time, but keep covered and check the sauce doesn't get too sticky or they burn. If there is too much liquid when cooking in a slow cooker, drain this off and boil down to a thick syrup to spoon over the chicken.
Chestnut and Chocolate Slice (F)
This is worth making well ahead of time as it freezes so well. Unmould and defrost for 30 minutes in the fridge before serving.
10 oz (275g) dark chocolate
1 x 435g can of chestnut puree
6 oz (175g) softened butter
6 oz (175g) caster sugar
grated rind and juice of 1 orange
2 tsp orange liqueur
Melt the chocolate in a bowl which is standing over hot water. Meanwhile beat the chestnut puree in another bowl until light and fluffy then gradually beat in some of the melted chocolate alternately with the softened butter. Finally, beat in the orange rind, juice and liqueur.
Line a loaf tin with clingfilm, smoothing out the creases, then pour in the chestnut mixture smoothing down the top. Fold over clingfilm to cover top, or cover with greaseproof paper and freeze. When ready to serve, remove top covering, upend onto a plate and peel away the clingfilm.
Tip: If you only need a single slice, then remove from tin, fold back cling-film and cut through the frozen block with a knife dipped in hot water, re-cover and return immediately to the freezer.
posted by Shirley at 5:30 pm
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