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Korean BBQ chicken wing

Korean BBQ chicken wing

Korean BBQ chicken wings are hot, sweet and sticky, which makes it a perfect appetizer for a dinner party.

Ingredients:
– 12 chicken wings
– 2 tbsp sunflower oil
– 1 tbsp sesame seeds
– 2 spring onions
– 4 tbsp rice wine vinegar
– 3 tbsp soy sauce
– 5 tbsp golden caster sugar
– 1 tbsp ginger
– 1 1/2 tbsp sriracha chilli sauce
– 4 tbsp tomato ketchup

Cooking Instructions:
1. Soak 12 wooden skewers in water for 20 minutes.
2. To make the sauce, pour the vinegar and soy into a jug. In a small pan heat the sugar and 1 tbsp water. Simmer until it turns a deep caramel colour.
3. Standing well back, pour in the vinegar and soy sauce.
4. Reduce the heat and cook for 2-3 minutes.
5. Add ginger, sriracha and ketchup, stir well and cook for 5 minutes until smooth and thickened. Set aside.
6. Cut the tips from the chicken wings, then stretch them out and push a skewer through the length of each wing.
7. Brush the skin with the oil and season.
8. Cook the wings on the barbecue or under the grill for 10 minutes each side, until the chicken is cooked through and the skin is golden brown and crisp.
9. Using a brush, coat each skewer with the sauce and cook for another 2-3 minutes each side.
10. Transfer the skewers to a serving platter.
11. Reheat the rest of a sauce to drizzle over the skewers.
12. Top with the sesame seeds and spring onions sliced at an angle.

Laal Maas

Laal Maas

Laal Maas is a traditional Indian lamb curry.

Ingredients:
– 8 garlic cloves
– 1 tbsp ginger
– 750g lamb shoulder
– 1 1/2 tsp kashmiri chilli powder
– 10 whole dried kashmiri chillies
– 8 tbsp vegetable oil
– 4 medium onions
– 3 tbsp ghee
– 3 bay leaves
– 1 tbsp tomato purée
– 600ml lamb stock or water
– 1/2 tsp garam masala
– coriander, for serving
– chapattis or naans, for serving

Cooking Instructions:
1. Blend the garlic, ginger and 2-3 tbsp of water to a smooth paste.
2. Marinate the lamb with 1 tbsp of paste and chilli powder for 2-3 hours or overnight.
3. Soak the whole chillies in 400ml of warm water.
4. Blend chillies to a paste with 3 tbsp of their soaking liquid.
5. Heat the oil in a large frying pan over a medium heat. Fry the onions, stirring frequently, until the onions brown evenly. Drain and set aside.
6. Heat the ghee in a large heavy pan over a medium heat. Fry the whole dried chillies and bay leaves for a few seconds, then add the cooked onions and stir for a minute.
7. Add the lamb and cook for 6-8 minutes.
8. Add the ginger slivers, the remaining garlic-ginger paste and kashmiri chilli paste. Fry for 2-3 minutes.
9. Add the stock and season.
10. Simmer, uncovered, for 30 minutes.
11. Add the tomato purée and simmer for another 40 minutes over a medium heat with a lid on.
12. Turn off the heat then stir in the garam masala.
13. Serve with chapattis or naans and chopped coriander.

Tzimmes

Tzimmes

Tzimmes is a traditional Ashkenazi Jewish sweet stew. It’s made from carrots and dried fruits such as prunes or raisins.

Ingredients:
– 10 large carrots
– 2 russet or Idaho potatoes
– 3 sweet potatoes
– 1 onion
– 2 stalks celery
– 2 garlic cloves
– 18 pitted prunes
– 1/4 cup honey
– 1 1/2 apple
– 1 tsp salt
– 1 tsp black pepper
– 2 1/2 cups orange juice
– 1 1/2 tsp cinnamon

Cooking Instructions:
1. Peel carrots and potatoes. Cut carrots into large chunks and cube potatoes.
2. Dice the onion.
3. Slice celery.
4. Cut prunes in half.
5. Peel and cube apples.
6. Place all ingredients in a pot.
7. Cover and bring to a boil.
8. Reduce heat to low and simmer for about 1 hour. Stir frequently.
9. Serve hot.

Kovbasa

Kovbasa

Kovbasa is a Ukrainian homemade sausage.

Ingredients:
– 500g ground pork shoulder
– 200g ground beef
– 100g fatback
– 2 eggs
– 2 tsp peperivka (spiced vodka)
– 1/2 tsp allspice
– 1 tsp salt
– 1 tbsp canola oil
– fresh parsley

Cooking Instructions:
1. Combine ground pork, ground beef, fatback, beaten eggs, peperivka, allspice and salt.
2. Form 6 sausages.
3. Add 1 tablespoon oil to a large skillet over medium heat. When hot, carefully add sausages, cooking 7 to 10 minutes per side.
4. Garnish with parsley, if desired.