Fiona Smith caters for the ul­ti­mate or­phans’ Christ­mas

Cuisine - - CONTENTS - Recipes & food styling Fiona Smith Pho­tog­ra­phy Aaron McLean Styling Lianne Whor­wood

IF YOU’RE GET­TING TO­GETHER with friends this Christ­mas, it’s a good chance to dis­pense with tra­di­tion and forge your own path to a fun and fes­tive meal. I have de­signed this Amer­i­can-in­spired menu so one or two peo­ple could make a lot of it in ad­vance, or you could share the load and give all guests a part to bring. The turkey wings, beef and salad are de­signed to be served all to­gether. If you’re serv­ing ei­ther the wings or the beef by them­selves, they will feed fewer peo­ple than what’s spec­i­fied on the recipes. Happy feast­ing!


Buf­falo wings were ap­par­ently in­vented in a bar in Buf­falo, New York, in 1964. They’re of course usu­ally made with chicken wings but turkey wings are lovely and meaty, and bak­ing them in this way makes them golden and crisp. Or­der them in ad­vance from your butcher (I used Crozier’s). If you can, start this recipe a day in ad­vance to al­low the wings to dry in the fridge overnight. They can be cooked the day be­fore too, just crisp up the skin in a hot oven for about five min­utes be­fore serv­ing. The sauce can also be made a day or two in ad­vance. If you want to use chicken wings in­stead of turkey wings, just re­duce both cook­ing times by 10 min­utes.


2kg turkey wings 2 ta­ble­spoons bak­ing pow­der 1 tea­spoon salt oil to brush or spray ½ cel­ery, leaves and stalks, to serve Lay the wings out on a rack on a bak­ing tray and let them dry in the fridge overnight. If time is short, you can just pat them dry with pa­per tow­els. Pre­heat the oven to 120°C. Put the wings in a large seal­able plas­tic bag. Add the bak­ing pow­der and salt. Shake the bag to coat the wings evenly. It’s eas­i­est to do this in two batches.

Line the bak­ing tray with foil. Set the rack on top and spray or brush with oil. Place the wings, skin side up, on the rack. Bake on the lower shelf in the oven for 40 min­utes, then move the tray up to the high­est shelf and turn the oven up to 220°C. Bake for another 40-50 min­utes, ro­tat­ing the tray af­ter 20 min­utes. Keep an eye on the wings af­ter 30 min­utes as ovens vary – you want them a dark golden brown.

If you’ve made the buf­falo sauce in ad­vance, gen­tly warm it in a small saucepan to melt the but­ter, which will have hard­ened. Re­move the wings from the oven and ar­range them on a plat­ter. Driz­zle lib­er­ally with the warm buf­falo sauce, gar­nish with cel­ery leaves and serve with cel­ery sticks on the side, along with any left­over sauce.


2 large or 3 medium/small cap­sicums 60g un­salted but­ter, melted ¼-½ cup sriracha hot sauce (to taste) 1 ta­ble­spoon brown su­gar or mo­lasses 1 ta­ble­spoon white wine vine­gar 1 tea­spoon Worces­ter­shire sauce 1 gar­lic clove, crushed Heat the grill to very hot. Cut the cap­sicums in thirds, cut­ting out the stalks and dis­card­ing the seeds. Put on a bak­ing tray, cut side down, and cook un­til the skins are black­ened – about 10 min­utes. Move to a bowl, cover with plas­tic wrap and let steam for 10 min­utes. Peel off the black­ened skins and dis­card.

Trans­fer the cap­sicums to a food pro­ces­sor and blend to a puree with the but­ter, hot sauce (start with ¼ cup – you can al­ways add more), su­gar, vine­gar, Worces­ter­shire sauce and gar­lic. Sea­son with salt and add more hot sauce if needed. Serve with the buf­falo wings.

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