Easy Spicy Baked Buffalo Wings

Easy Spicy Baked Buffalo Wings

These crispy delicious sticky spicy chicken wings can be served with a ranch dressing or blue cheese sauce or just by themselves.

Adjust the amount of cayenne pepper you put on these to suit your heat preference.

Ingredients

16 whole wings – tips removed

Flour Mixture

3/4 cup flour

1 tsp cayenne pepper

1/2 tsp granulated garlic

1/2 tsp salt

Hot Sauce

1 cup of a good hot sauce (not chilli sauce, hot sauce)

1/2 cup butter

Method

Preheat oven to 200°C

Heat the butter and hot sauce together in a saucepan, once melted, put to the side until needed

Line tray with foil and spray with non-stick spray

Mix all dry ingredients in a big glad bag and add the chicken wings, shake it up, down and all around till every piece is coated evenly

Place the coated chicken on the prepared tray

Bake in the oven for 20 minutes

Take out and dip each piece into the hot sauce

Flip each piece and bake for another 10 minutes or until crispy

Remove from oven and dip each piece in the hot sauce one last time

Serve and Enjoy!!

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Zucchini & Sweetcorn Fritters

Zucchini & Sweetcorn Fritters

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You can be as creative or boring as you want with this recipe.

Substitute any vegetables and spices you don’t want or have available with something else that will taste good!

Great for breakfast and brunch, I cooked them for my girlfriends and served with a range of yummy foods shown below.

Ingredients:

1 cup flour

1 tsp baking powder

2 eggs

1/2 cup milk

1 red onion (finely diced)

2 grated zucchini (grated)

1 tin sweet corn kernels

1 pkt halloumi (half in mixture, half to serve with)

1/2 bunch corriander (finely chopped, stems and all)

half a small red chilli (no seeds)

1/2 tsp smoked paprika

salt & pepper

1/2 cup of vege oil

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Method:

You can take the easy road and put all of the  ingredients in a blender and be done with your mixture.

However, I prefer to dice everything up…this gives your fritters more texture.

Mix together flour, baking powder, milk and eggs

Dice up half the halloumi and add to mixture

Add in all other finely diced and grated ingredients

Mix in spice, season well with salt and pepper

Heat some of the oil in a frying pan

About a tablespoon of mixture makes a good sized fritter

Shallow-fry for 1-2 minutes each side or until golden and cooked through

Transfer to a plate lined with paper towel

Serving suggestions

I served with bacon & avocado salsa, cream cheese & smoked salmon and halloumi

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You can replace the milk with buttermilk and the halloumi with feta or another delicious cheese.

You could make gluten free by using a different flour

Use different fresh herbs that you have available – thyme, parsley etc

And be creative with using a different spice if you do not have smoked paprika in the cupboard

Its all about the flavour with these fritters

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Honey & Thyme Crusted Lamb Cutlets

Honey & Thyme Crusted Lamb Cutlets

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I found these in a Donna Hay cookbook…they are super easy, quick and delicious.

Depending on the size of the lamb cutlets, I usually serve up 2 or 3 per person.

 Ingredients

 12-15 Lamb Cutlets

 2 Cups Fresh Bread Crumbs

 1 Tbs Thyme Leaves

 60g Butter

 1/4 Pine Nuts

 1 Tbs Honey

Method

Preheat the oven to 200°C

Process the breadcrumbs, mix through the pine nuts, thyme leaves & season with salt and pepper

Melt the butter, once melted – stir in the honey20130531-132715.jpg

Combine the butter and honey with the dry ingredients, make sure all of the crumbs are now moist

Spray a baking tray and lay out the cutlets

Place about a tablespoon of the mixture on top of each cutlet and press down so that it’s compact (easier to do this with your hands)

Bake in the oven for 12-15 minutes, rest for a few minutes before serving.

I usually serve these with grilled asparagus and roast potatoes

Enjoy!

 

 

 

Hasselback Potatoes

Hasselback Potatoes

 Ingredients

4 Large Potates – brushed, cleaned, skin on

1 stick of butter – softened

Fresh herbs, chopped – I used Rosemary & Thyme

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Method

Preheat the oven to 210 Celsius

Mix the soft butter with the herbs and a good bit of salt

 Slice the potatoes 5 mm across and 3/4 deep

Brush the bottom of the tin with the butter, give each potato a good slathering of butter, making sure you get some into the slits

Roast for a total of 45-60mins, basting the potatoes with the butter mixture every 15 minutes

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Great with any meat dish, crunchy on the outside and soft on the inside – full of flavour.

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Nana Burns’ Anzac Biscuits

Nana Burns’ Anzac Biscuits

20130523-095246.jpgIngredients

Makes 32

1 Cup Brown Sugar

1 Cup Plain Flour

1 Cup Rolled Oats

3/4 Cup Dessicated Coconut

125g Butter

1 Tbs Treacle (golden syrup)

2 Tbs Boiling Water

Preheat oven to 160 degrees Celsius 20130523-095233.jpg

Melt Butter, syrup & water on the stove

Mix all dry ingredients together in a big bowl

Once butter mixture is boiling, add to dry ingredients, mix til combined

Roll into small balls, put on oven tray, push down slightly with fork

Bake for 8-12 mins, until golden brown

Leave to cool and set on tray for 10 mins before moving..but of course taste test one as per picture above.

Fresh Fig & Prosciutto Salad

Fresh Fig & Prosciutto Salad

This salad is a good one for when you are having a group over and need a few salads for the meal…it takes about 5 minutes to prepare and is pretty tasty and looks good on the table!

All you need is:
4 fresh figs – washed and quartered
2 balls of buffalo mozzarella OR a handful of bocconcini – torn into pieces
5 slices of prosciutto – torn into smaller strips
Rocket leaves
Caremalised balsamic vinegar

Assemble ingredients, drizzle with the vinegar…use your inner artist to create a masterpiece – done!

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Notes – buffalo mozzarella is available at good delis but is a much dearer option, bocconcini does the job.