1 small onion, finely chopped
250 ml/1 cup teriyaki sauce
250 ml/1 cup oyster sauce
120 ml/½ cup soy sauce
140 ml/scant ⅔ cup tomato ketchup
4 tablespoons/¼ cup garlic powder
120 ml/⅓ cup gin
2 teaspoons cayenne pepper
1 teaspoon mustard powder
200 g/1 cup soft/packed brown sugar
1.8 kg/4 lbs. chicken wings, halved at the joints, tips removed
vegetable oil, for oiling
80 g/¼ cup honey
blue cheese dip, to serve
Serves 4
In a large bowl, mix together the onion, teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, cayenne pepper, mustard powder and brown sugar. Place the chicken wings in the bowl, cover and marinate in the fridge for 8 hours or overnight.
Preheat the grill/broiler to low.
Lightly oil the wire rack of the grill/broiler. Arrange the chicken on the rack, discarding the marinade. Grill/broil the chicken wings on one side for 20 minutes, then turn and brush with the honey. Continue grilling/broiling for 25 minutes or until cooked through and the juices run clear when the thickest part is pierced to the bone. These wings are good served with a blue cheese dip.
½ celeriac/celery root, peeled and grated/shredded
juice of ½ lemon (see Note)
1 teaspoon mustard (Dijon or wholegrain are best)
a big pinch of chopped parsley
a pinch of fennel seeds
a pinch of sea salt
Serves 4
Combine all the ingredients in a bowl, mixing them together well, and chill in the fridge, covered, for at least 1 hour before serving so that the flavours can be absorbed.
Note: Add the juice of ½ lemon first and then taste and add a little more, if you like.
1 tablespoon apple cider vinegar
2 tablespoons mayonnaise
¼ white cabbage, cored and shredded
1 carrot, grated/shredded
4–5 spring onions/scallions, finely chopped
a big pinch of chopped parsley
2 eating/dessert apples, cored and coarsely grated/shredded (leave the peel on)
sea salt and freshly ground black pepper, to season
Serves 2–3
Pop all the ingredients into a bowl and mix well. Be sure to taste the slaw and then adjust the seasoning and add more of anything to suit your taste. Cover and refrigerate until you are ready to serve.
Try to make this at least 1 hour before serving so that you can chill it really well and let the flavours mingle.
BURGERS
400 g/14 oz. lean minced/ground beef
125 g/4½ oz. chorizo, finely diced
80 g/scant ½ cup canned red kidney beans (drained weight), rinsed, drained and crushed
60 g/1 cup fresh breadcrumbs
4 teaspoons tomato purée/paste
1 teaspoon chopped parsley
sea salt and freshly ground black pepper, to season
TO SERVE
4 crusty bread rolls or toasted English muffins, halved
salad leaves/greens
red onion chutney, if liked
Serves 4 (makes 4 chunky 175-g/6-oz. burgers)
Put all the burger ingredients in a large bowl and mix together really well with your hands. Divide the mixture into four and then shape each portion into a burger.
To cook the burgers, fry them in a frying pan/skillet over medium heat for 12–15 minutes, turning a few times, until cooked through. Alternatively, pop them on the rack in a grill/broiler pan and cook under a preheated hot grill/broiler for 6 minutes on each side until cooked through.
Serve the hot burgers in the bread rolls or toasted English muffins with some salad leaves/greens and red onion chutney, if liked.
3 large sweet potatoes, scrubbed
2 tablespoons cornflour/cornstarch
vegetable oil, for deep-frying
sea salt flakes, for sprinkling
Serves 4 as a side
Cut the sweet potatoes into thin pieces (about 1.5 cm/⅝ inch long), rinse and pat dry. Make up a batter with the cornflour/cornstarch and 2 tablespoons water in a shallow bowl. You will need to stir the batter in between coatings; it is also best made in small batches, so keep increasing as needed.
Fill a large saucepan one-third full with the oil or, if using a deep-fat fryer, follow the manufacturer’s instructions. Heat the oil to 190°C (375°F) or until a cube of bread browns in 30 seconds.
Working in small batches, dip a handful of potatoes in the cornflour/cornstarch batter, then place in a frying basket and carefully lower into the oil. Fry for 1–2 minutes. Remove and drain on paper towels. Repeat until all of the potatoes have been fried. Just before serving, skim any debris off the top of the cooking oil and reheat to the same temperature.
Coat and fry as before, working in batches, but only cook until crisp and golden. Remove and drain on paper towels. Repeat until all of the potatoes have been fried. Sprinkle with salt flakes and serve.
Remember when you were a kid and you scraped your knee, you’d be given a hug, a get-better kiss and a cola or root beer float? Take a sip down memory lane and relive those simple days with these syrupy drinks served with a side of nostalgia. The fact that they’re homemade – mixed with lashings of unconditional love – makes them all the more sweet.
400 g/2 cups white sugar
2 tablespoons soft/packed dark brown sugar
grated zest of 1 very large or 2 small-medium oranges
grated zest of 1 lime
grated zest of 1 lemon
2 teaspoons coriander seeds, crushed in a pestle and mortar
1½ teaspoons dried lavender
4 star anise
1 vanilla pod/bean, split
1 cinnamon stick
1 teaspoon finely chopped fresh root ginger
¼ teaspoon citric acid
soda water/club soda, to serve
Makes 4–6
Place all the ingredients in a medium saucepan with 450 ml/2 cups water. Over medium heat, boil for 20 minutes, then remove from the heat and set the pan in a large bowl of ice.
To serve, dilute 1–2 tablespoons of the syrup with 225 ml/1 cup soda water/club soda.
115 g/1 cup cut and sifted sassafras root bark
1 small bunch of mint leaves
grated zest of 1 lime
1 vanilla pod/bean, split and seeds scraped out
1 cinnamon stick
a pinch of ground coriander
a pinch of ground allspice
200 g/1 cup white sugar
85 g/¼ cup molasses
soda water/club soda, to serve
Makes 4–6
Put the sassafras root bark and mint in a large saucepan. Add the lime zest, vanilla (seeds and pod/bean), cinnamon, coriander and allspice. Add 700 ml/3 cups water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the mixture reduces by a third.
Strain through a fine-mesh sieve/strainer into a large jug/pitcher. While still warm, add the sugar and molasses and stir until dissolved.
To serve, dilute 1–2 tablespoons of the syrup with 225 ml/1 cup soda water/club soda.
