Chinese five-spice wings with plum dipping sauce
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.