SUMMERTIME is officially just around the corner and as we have experienced some warm, sunny days recently, the barbecues are already being dragged out of the sheds and fired up, ready for the season ahead. The first recipe this week is deliciously simple chicken which is always a favourite – especially for the licking of fingers afterwards.
Being Easter weekend, I couldn’t let it pass without including something chocolatey and decadent for those that might have been without chocolate for the past few weeks. Congratulations if you have lasted the distance – you are stronger than I could ever be, especially with such an easy, creamy and delicious recipe as this. Enjoy: you deserve it.
STICKY CHICKEN WITH SESAME & CHILLI
1 kg chicken wings and drumsticks
fresh black pepper
sea salt
1 tblsp olive oil
1 red onion, diced
2 cloves garlic, finely diced
250ml tomato ketchup
120g runny honey
140g wholegrain mustard
2 tblsp brown sugar
3 tblsp Worcestershire sauce
3 tblsp Balsamic vinegar
1 tblsp smoked paprika
1 tsp cayenne pepper
2 or 3 red chillis – sliced
20g sesame seeds, lightly toasted
Start with the marinade by heating the olive oil in a large pan and adding the onions, then the garlic and cook until translucent. Reduce the heat and add the ketchup, mustard, honey, paprika, cayenne pepper, sugar, Worcestershire sauce, vinegar and stir together on a gentle heat for up to 5 minutes.
With the chicken, preheat the oven to its highest setting. Season the chicken with salt and pepper and cook for 10 minutes. Remove from the heat and leave to cool.
Once cool, coat the meat with the marinade in a bowl, cover in cling film and place in fridge. You can cook the wings on a BBQ or if the weather is unsuitable you can cook through in the oven. In the oven, you can have the heat at 180 degC and cook for approx 40 minutes. Keep checking the chicken has enough sauce on them, and, if not, baste with the liquor from the marinade.
If it is suitable for a BBQ then make sure the coals are white and place the wings and drumsticks over the heat, turning regularly. Using a clean paint brush you can paint on additional marinade whilst turning.
Once cooked through you can scatter with toasted sesame seeds and the chopped chilli and serve with steamed rice.
MILK CHOCOLATE & SALTED CARAMEL MOUSSE
(Serves 6 in individual dishes)
100g caster sugar
200ml single cream
50g lightly salted butter
200g milk chocolate broken
3 eggs
Start making the caramel sauce by placing the sugar and a tablespoon of water in a saucepan and bringing to the boil. Once boiled, reduce the heat and stir until the sugar caramelises.
In a second pan, heat the cream; once bubbling, remove the caramel pan from the heat, add the butter and the hot cream and stir until thoroughly mixed. Let the caramel cool a little and then add in the small broken bits of chocolate and stir until smooth. Then leave the mix to cool to the side.
In two separate bowls, separate the yolks from the whites. Beat the whites into soft peaks using an electric mixer. With the yolks, beat these lightly and add to the chocolate cream mix. Add in the egg whites by gently folding these in, turning the mixture gently. It is best to use a plastic spatula for this as it will work the mix well.
Divide the mix into small water glasses and place in the fridge to cool and set. Leave to set for two-to-three hours before serving.
I like to have these pre-made when I am hosting a barbecue at home as they can be easily served on a tray for adults and kids to help themselves.
I have photographed this with a quenelle of cream and crushed pistachios on top.
