上了好多个甜点，该是时候上个咸的了。 周末夜，来个简单bistro晚餐吧！
Devilled Chicken Wings
Inggredients:
1 kg chicken wings
2 cloves garlic,
crushed
60ml extra virgin
olive oil
2 tbs Dijon
mustard
45g soft brown
sugar
2 tbs
Worcestershire sauce
2 tbs balsamic
vinegar
1 tsp cayenne
pepper
1 tsp sweet
paprika
1 tsp salt
1 tbs soy sauce
Method:
1. Place the chicken
wings and all the ingredients in a large non-metallic bow. Stir to combine.
Refrigerate for at least 6 hours or preferably overnight, stirring often.
2. Place the wings
in a single layer on the tray/s, making sure they are not overcrowded or
overlapping.
3. Cook for 30
minutes, then turn over and cook for another 20 minutes or until golden and
sticky.
Recipe adapted
from : Grillhouse, gastropub at home by Ross Dobson, pg 46
Avocado and Green Pea Hummus
1 clove
garlic, chopped
2 cups frozen
peas
½ ripe
avocado
2 tbs lime
juice
1 handful of
cashew nuts chopped
1tbs parmesan
cheese
Method:
1. Microwave
frozen peas for 2 minutes or until cook.
2. Spoon out
the avocado flesh and put into a food processor. Add the lime juice and garlic.
Add the green peas then process until puree.
3. Mix in
parmesan cheese and nuts. Season to taste.
Recipe
adapted from :Nigella Express, Nigella TV programme
Crab &
Corn Cakes with Coriander Dipping Sauce
Ingredients:
1 egg
50g plain
flour
1 garlic
clove, finely chopped
Stalks of 4
coriander springs, roughly chopped
Kernels cut
from 3 fresh corn cobs (I used one big can of corn kernels)
200g fresh
crabmeat
2 spring
onions, thinly sliced
Oil for deep
fry
Lime wedges,
to serve
Method:
1. Place the
egg, flour, garlic, coriander stalks and 1/3 of the corn in a food processor
and process to a rough paste.
2. Add
crabmeat and spring onion, then pulse briefly to just combine. Transfer to a
bowl, then mix with the remaining corn kernels and season well with salt and
pepper.
3. Half fill
a deep fryer with oil and heat to 190C. Working in batches, carefully drop a
heaped tablespoon of batter into the oil for each fritter, Fry, turning, for 1
-2 minutes until golden and crisp.
4. Serve
immediately with the coriander dipping sauce.
Coriander
dipping sauce
Ingredients:
110g caster
sugar
60ml rice
vinegar
1 tbs fish
sauce
1 tbs sweet
chilli sauce
2 small red
chillies, finely chopped
2 tbs
coriander leaves, finely chopped
Method:
1. Place the
sugar with the rice vinegar and ¼ cup water in a saucepan then stir over low
heat until sugar dissolves. Cool slightly, then add in fish sauce, sweet chilli
sauce, fresh chilli and chopped coriander leaves.
Recipe
adapted from : delicious, more please, ABC Books, pg., 22
