The trick for these is to get the wings as dry as possible before cooking. I salted these to extract the moisture, put them on absorbent paper in the fridge for a few hours, patted dry then repeated, replacing with clean absorbent paper. Pat dry, then coat in the dry rub of your choice (my recipe is below) and put back in the fridge overnight, in a bowl covered with clingfilm. The next tip is to use a very hot oven. Pre heat to 220 degrees. Use a flat baking tray lined with foil, and place a wire rack on top. Sit the wings on the rack. Bake for 25 mins in the top half of the oven, then turn wings over and bake for another 20 mins.
While the wings are cooking, I crisped up some finely chopped chorizo (about a minute in the microwave), melted some butter and added it to a large bowl with my ORIGINAL HOT SAUCE & the chorizo. Take the cooked wings out of the oven and toss in this butter mix before serving. Garnish with chopped chive, chilli flakes, sesame seed and fresh parsley.
I’m hugely proud to announce that my Smokin BBQ Sauce has collected a major honour awarded by the Guild Of Fine Food. This latest recognition is added to the merits it achieved from the Cheese And Chilli Festivals in 2019. I only entered this one product into the Great Taste Awards following such good feedback from foodies and reviewers throughout this year. There were over 12,000 entrants and the judging process is notoriously meticulous, so it is with immense pride that I received the notification this week that my sauce was a winner.
If you haven’t tried it yet, you can pick it up here, and please do let me know what you think.
Its uses are a limited as your imagination – I dip chips and raw veg into it, smother it on burgers, coat it over cooked ribs, and recently made an awesome chilli-dog in puff pastry with a Smokin BBQ coating.
Big congrats to all the other Great Taste Winners, I’m delighted to be part of that club.
This super-easy, no-yeast bread is delicious. Serve with a thick chunk of your favourite cheese and good dollop of my Scorched Onion Sauce. A great addition to your ploughman’s lunch, soups or just tear it apart and share for snacking.
Prep time: 10 mins Cook time: 45 mins
NOTE: the chillies are optional – you can even include bacon bits or chopped fried shallots too!
I’m a big fan of fried chicken, and this recipe is one of my favourites. The garlic mayo works nicely to cool down the spicy chicken.
for the chicken prep: 3 large Chicken Breasts – I cut mine into strips but if you’re cooking whole breast then cover with clingfilm and flatten to about 8mm thick. 280ml buttermilk 1 tsp of garlic salt 1 tsp cayenne chilli powder 1 tsp salt & pepper
for the coating: 200g plain flour pinch salt and pepper 1 tsp garlic salt 1 tsp dried thyme 1 tsp dried oregano 1 tsp baking powder 1 tsp mustard powder 2 tsp smoked paprika 3 tsp Cayenne or hot chilli powder
for the garlic mayo: 4 heaped tbs of light mayonnaise 1 tsp of Pepper Jar’s Garlic Sauce
Mix the buttermilk, 1 tsp garlic salt, salt/pepper & 1 tsp cayenne in a large bowl. Submerge the chicken, cover and chill in the fridge for 2 – 4 hrs.
In another large bowl or large tray, thoroughly combine all dry ingredients for the coating. Remove chicken from buttermilk and let excess drip off. Cover both sides of chicken in flour mixture, and set aside.
Heat a pan of vegetable oil, or deep fat fryer to 175 degrees. Carefully place chicken in the oil, trying not to overcrowd – cook in batches if necessary. Fry for 5 – 6 mins until coating is golden and chicken is cooked through.
For the garlic mayonnaise: Combine the mayonnaise and Pepper Jar Garlic Sauce in a small bowl.
Serve the fried chicken either naked with a salad and garlic mayo on the side, or assemble into a bun of your choice with fresh salad, skinny fries….and remember to smother with the garlic mayo.
Blend all biscuits together in a mixer to make a fine crumble. (You could also put the biscuits into a bag and crush with a rolling pin if you don’t have a mixer). Place crumbs into a large bowl and add melted butter. Press crumb mixture firmly into a loose-bottomed tin (23cm) lined with greaseproof parchment. Leave to chill in fridge for at least an hour.
In a large bowl, put the cream cheese, vanilla essence and icing sugar and mix with an electric whisk until smooth. Introduce the double cream and beat until the mixture is combined fully.
Toast the Almonds until they start to darken.
Once the base has fully chilled, sprinkle some of the almonds onto the base, and drizzle some Cherry Indulgence across the base. Carefully spoon the cream mixture on top, smooth over and try to avoid air bubbles. Cover tin with clingfilm and leave to chill in the fridge over night.
When the cheesecake has set, carefully remove from tin and transfer to a serving plate, sprinkle the remaining almonds across the top and serve with a generous drizzle of Cherry Indulgence.
In a large mixing bowl, beat 2 eggs and add flour, milk and salt. Mix well, then add half the cheese, chilli powder, jalapenos, and sweetcorn. Mix in the remaining cheese just before cooking. Heat shallow pan of oil – I use a garlic infused light olive oil, but any mild oil such as sunflower oil, grapeseed oil or similar will do fine. Spoon a large dollop of the fritter mixture into the hot oil and flatten with the back of the spoon. Cook for 2-3 mins each side until golden brown and just becoming deliciously crispy.
Drain on absorbent paper, and place fritter on top of a generous spoonful of Sweet Fire.