Chi­nese five-spice wings with plum dip­ping sauce

Australian Women’s Weekly NZ - - CONTENTS -

Chi­nese five-spice wings with plum dip­ping sauce SERVES 6 AS A MAIN MEAL OR 12 AS PART OF A BUF­FET PREP AND COOK TIME 50 MIN­UTES

1 ta­ble­spoon Chi­nese five-spice

2 tea­spoons ground chill­ies

1 ta­ble­spoon gar­lic pow­der

1 ta­ble­spoon onion pow­der

1 ta­ble­spoon salt

3kg chicken wing pieces (the drumettes and the wingettes, not the tips)

¼ cup (60ml) ex­tra vir­gin olive oil

⅔ cup (220g) plum jam

2 ta­ble­spoons hot chilli sauce

2 ta­ble­spoons white vine­gar

⅓ cup (80ml) light soy sauce

1 finely sliced long red chilli, co­rian­der sprigs and lime wedges, to serve 1 Pre­heat oven to 200°C (180°C fan-forced); line two large oven trays with bak­ing pa­per. 2 Com­bine all the dry spices in a large re­seal­able bag. Place chicken in the bag and shake to coat evenly. Al­ter­na­tively, toss to­gether in a large bowl. 3 Place the chicken wings on pre­pared trays and driz­zle with oil. It’s im­por­tant that they are not over­crowded on the tray, or they will not be golden and crispy. Bake for about 40 min­utes or un­til golden brown and cooked through. 4 While chicken cooks, com­bine plum jam, chilli sauce, vine­gar and soy in a small saucepan over medium-high heat. Bring to the boil, stir­ring, and boil for 4-5 min­utes or un­til fully com­bined and thick­ened. Scat­ter chilli over sauce. Serve wings with sauce, co­rian­der and lime wedges. Not suit­able to freeze or mi­crowave.

Prawn pasta salad SERVES 12 AS PART OF A BUF­FET PREP AND COOK TIME 30 MIN­UTES

500g far­falle pasta (or other short pasta)

6 slices stale bread

½ cup (125ml) ex­tra vir­gin olive oil

750g un­cooked prawns, peeled, tails in­tact

4 cloves gar­lic, crushed

2 small red chill­ies, sliced very finely

250g grape or cherry toma­toes, halved

2 bunches as­para­gus, cut into

2cm lengths

½ bunch flat-leaf pars­ley, leaves only DRESS­ING 2 ta­ble­spoons lemon juice ¼ cup (60ml) ex­tra vir­gin olive oil ½ tea­spoon sea salt flakes 1 Bring a large saucepan of well-salted wa­ter to a rolling boil. Add pasta; cook un­til al dente. Drain; al­low to cool. 2 Mean­while, pulse the bread in a food pro­ces­sor un­til chopped coarsely. Heat 2 ta­ble­spoons of oil in a large fry­ing pan over medium-high heat. Fry the crumbs, stir­ring con­stantly, un­til golden brown. Re­move to pa­per towel to drain. Sea­son with sea salt flakes. 3 Re­turn pan to medium-high heat, add 1 ta­ble­spoon of oil and cook the prawns for 1 minute on each side or un­til just cooked through. Re­move to a bowl. Add re­main­ing oil and cook gar­lic and chilli for 1 minute or un­til soft and fra­grant. Add the toma­toes and as­para­gus, and toss for 1 minute. 4 DRESS­ING Com­bine in­gre­di­ents in a small bowl; whisk to com­bine. 5 In a large bowl, com­bine pasta, prawns, toma­toes and as­para­gus, half the pars­ley and Dress­ing; mix well. Serve salad topped with the bread­crumbs and re­main­ing pars­ley. Not suit­able to freeze or mi­crowave.

Chicken five-spice wings with plum dip­ping sauce

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