Tag-Archive for » soy «
What with such huge increases in food prices it does become more difficult to cook something better than a prepared meal such as pizza or pasta. I do not know what it is like in other countries but here in Switzerland it seems like everytime I go to the store something else has gone up in price. Also due to so much rain in April, May and June here it has affected the farmers produce drastically, so where we would be enjoying lots of the seasonal fruits right now, they are far more expensive as crop yields have been much lower.
I have decided to post some recipes over the next few weeks, not everyd
ay, but frequently that are not only quick and easy meals to prepare when you get in from work but are cost effective too. I am posting this chicken wing recipe as the first recipe, chicken wings tend to be cheap anyway but they are also on offer here at the moment adding to the appeal. Chicken at the moment here is still the cheapest meat on par with mince meat, but I do try to buy meats when they are on special, like lamb here at the moment is 10 francs off a kilo making for a good buy and it means my family don’t turn into chickens with the amount of it I have cooked recently.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
12 Large chicken wings, cut in half at the joint (remove wing tips if still attatched.)
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
1 Tablespoon peanut oil
1 Tablespoon fish sauce
2 Tablespoons soy sauce
100ml Honey
50ml Sweet chili sauce
1 Teaspoon chili garlic sauce
2 Green onions, sliced thinly
Method
1. Combine chicken with garlic and ginger in a large bowl.
2. Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
3. Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min’s, stirring occasionally or until chicken is cooked through.
To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.
A yummy light summer meal that was budget friendly, well I suppose it is, if like me you do a lot of Asian cooking as I had everything in my cupboard except chicken and onions.
All photos taken by me unless otherwise stated.
Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy.
I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews.
Ingredients
2kg Duck (mine were smaller than this,hence 2, I think this should be about right for 4 people.)
Honey Soy Basting Sauce
4 Tablespoons Dijon Mustard
4 Tablespoons soy sauce
4 Tablespoons honey
4 Cloves garlic, crushed
4 Tablespoons dry white wine
1/3 Cup Olive oil
1-2 Teaspoons cornflour
Note: I never measure this exactly, I think this should be about right, but do adjust for taste if I am a little off.
Method
1. Wash duck under cold water and remove any missed feathers.
2. Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
3. Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130c) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.)
4. Turn the oven up to 170-180 and continue to roast for a further 30-45 Min’s until skin is browned and crisp and duck is cooked through.
5. As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.)
Serve Duck with basting sauce.
All photo’s taken by me unless otherwise stated.
