Serves 4 (as a side)
Prep time: 10 mins
Cook time: 6 mins
2 ears of corn on the cob
¼ cup sweet peppers diced
1tbls olive oil
1 tbls butter
1 clove garlic roughly chopped
1 shallot (or small onion) diced
¼ cup celery diced
Salt and pepper to taste
Chili flakes to taste
Place skillet on stove on high heat. While the pan is heating, remove the kernels from the corn cob. When the skillet is slightly smoking, add olive oil and butter (the olive oil keeps the butter from burning). Add the garlic to the skillet and stir until you can smell the garlicky smell.
Add all the ingredients and toss. Let the ingredients cook for three minutes without stirring (this will caramelize the sugar in the corn and onions). Add salt, pepper and chili flakes to taste. Stir again and allow to cook for three more minutes.
Remove from heat and serve.
I thought I’d make my first video. This one is just showing you how I separate chicken wings into wing dings or drummettes. You’ll notice i’m a headless chicken but that’s because my hair was looking crazy when I decided to do this. Let me know if you find it useful.
Serves 2 (American sized portion)
Prep time: 10 minutes
Cooking time 10-12 minutes
Tongs or slotted spoon/spatula
Deep sided pan or deep fryer
Kitchen Shears or sharp knife
Heat proof bowl
Kitchen thermometer (if not using a deep fryer)
10-12 whole chicken wings jointed
1 liter of oil (sunflower, vegetable, canola but not olive oil)
Buffalo Wing Sauce:
¼ cup butter
¼ cup Frank’s Red Hot
Dash Worcester Sauce
Heat oil in pan to 375F or 180C
While oil is heating, place wings on a paper towel and dry thoroughly (if there is any water on the wings it will cause serious popping). Once oil is at the correct temperature, carefully add the chicken pieces ensuring that they do not touch. You may need to fry the chicken in multiple batches. Fry for 10 – 12 minutes or until skin is crisp and chicken is cooked through.
While the chicken is frying in a large heat proof bowl add all sauce ingredients. Set aside.
When chicken is cooked remove from oil with tongs and place on paper towel to drain. While the chicken is draining, place sauce ingredients in microwave for 1 minute or until butter is completely melted. Remove from microwave and stir and toss chicken into bowl. Toss chicken around in sauce until completely coated.
Serve wings immediately.