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Cous Cous and Cajun Chicken Wings

This weeks recipe is a bit of a strange combination of New World cuisine, meets Old. I was quite happily making a batch of Cajun Chicken wings (with an awesome spice recipe provided by, Cooking Up The Pantry) when I thought, maybe eating 2kg’s of chicken wings isn’t the healthiest meal I could be making.  So rummaging through the pantry I found a bag of cous cous and fortunately enough ingredients in the refrigerator to make a light and tasty cous cous salad.  After whipping up a batch of both wings and cous cous, not only did I have a very happy belly, but leftovers to savour later on in the week. The only caveat is unlike many of my usual recipe’s, this one you need to give yourself 24 hours, to let the dry rub work it’s magic. So sit back, read and enjoy of old meets new, east meets west.

East meets West

East meets West

INGREDIENTS

CHICKEN WINGS

– 2kg of chicken wings
– 1 lemon
– 2 tablespoons of olive oil
– 9 tablespoons paprika
– 3 tablespoons smoked paprika
– 3 tablespoons cayenne pepper
– 6 tablespoons ground pepper
– 9 tablespoons garlic powder
– 5 tablespoons onion powder
– 6 tablespoons salt
– 6 tablespoons dried oregano
– 3 tablespoons dried thyme

 COUS COUS

– 200 grams of cous cous
– 3 cloves of garlic
– 1 small onion
– 250 ml’s of chicken stock
– Half a cucumber
– 12 cherry tomatoes
– A handful of pine nuts
– 1 handful of coriander

More fun with knifes

More fun with knifes

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Panko Crumbed Fish Fillets

This weeks dish, is a spin on the idea of crumbed fish being greasy and slightly heavy.  I thought I’d make my own version of the humble dish, but this time tweak it a little as a healthier alternative by using panko crumbs.

Normally you associate panko crumbs being used in Japanese katsu dishes, giving them a light crunchy texture, they add an extra dimension to your dish when serving it.  With a quick cooking time of in the oven for just 10 minutes, if you’re short on time, during the week this dish is perfect for those on the go.

INGREDIENTS

500 grams of white fish fillet of your choice
120 grams of panko crumbs
Smoked paprika
Dill
Oregano
Garlic granules
Flour
2x Egg (you can use just the egg whites of a healthier alternative.

Herbs and spices for the crust

Herbs and spices for the crust


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Slow Cooked Barbequed Ribs

Unfortunately having a busy day job and a relatively active social life, has meant something’s got to give and unfortunately it looks like it was food writing.  But I’m back and to make up for it, I thought I’d make a double post and follow up from one of my previous go to dishes of, Poached Fish in a Herb White Sauce with one of my favourite dishes, RIBS!

There are literally so many different ways of cooking them.  What most people can agree on however is low and slow, to get that fall off the bone tenderness.  Some people prefer a dry rub, some people like a wet rub/sauce to infuse all that flavour into these little morsels of piggy goodness.  In this instance, I’ve decided to combine the best of both worlds and make a sweet tangy sauce, along with a flavoursome rub down.

The fantastic thing about this dish, with a little planning, you can basically prep the dish in advance and leave it in the oven, for as long as you like on a low heat, rendering the meat ever so succulent the longer you leave it to cook.

 

INGREDIENTS

1-1.5 kg of pork ribs

BARBECUE SAUCE RECIPE

6 tablespoons of malt vinegar
4 tablespoons of Worcestershire sauce
85 grams of brown sugar
800 grams if chopped tomatoes
1 onion finely chopped
6 cloves if garlic, finely chopped
1 nub of ginger finely chopped
3 chilli’s chopped
2 heaped tablespoons if tomato purée
A pinch of salt

DRY RUB INGREDIENTS

1 tablespoon if smoked paprika
1 tablespoon of allspice
1 tablespoon of turmeric
1 tablespoon of nutmeg
1 tablespoon of cracked black pepper
1 tablespoon of cayenne pepper

Wet and dry rubs, the best of both worlds

Wet and dry rubs, the best of both worlds


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