Category: Main course

Cajun BBQ Chicken Wings

on by adminin Main course, Recipes

Ingredients:

  • 12 kg or 1kg Chicken wings note 1kg wing is enough for 2 people
  • 240ml or 20ml per kg olive oil
  • 300g   or 25g per kg Blackened Cajun Spice Mix (NFF product)
  • 1.6 litres or 130ml per kg BBQ Essence (NFF product)                               

Note the recipe can be multiplied or divided as required

Method:

  • Rub wings with the olive oil
  • Fry batches in large pot until light golden.
  • Add BBQ essence and stir until well coated, cover with tight fitting lid and reduce heat to a very low
  • Cook for 30 minutes
  • Remove wings to a bowl
  • The remaining stock needs to be cooked down to form the marinating sauce / glaze
  • Turn up heat and reduce sauce by 50% to a thick coating consistency, stir regularly as the stock is reduced to sauce consistency.
  • Pour sauce over the chicken wings and fold through.
  • Cool and cover, then refrigerate for 24 hours.
  • Spread wings on oiled oven dish. Do not pile the wings on each other.
  • Spoon / baste all the sauce over the wings
  • Sprinkle each wing well with Cajun Spice mix
  • Bake at 180*c for 25 minutes.
  • Serve with steamed rice and Japanese style pickled carrot (easy to make)
  • Prepare for an OMG moment.

Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

on by adminin Entrée, Main course, Recipes

Difficulty:  Easy
Time:  10 minutes
Serves:   1

Ingredients:

  • 2 extra large eggs chilled
  • 1 x 125g Red Capsicum Garnishing Pearls
  • 1 x 265 Red Pepper Finishing Vinegar
  • 1 thick slice of sour dough bread
  • 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”
  • Picked soft green herbs like tarragon, chives, or parsley

Method:

  • Fill a small pot 100ml deep and bring to the boil,                                                                            
  • Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres
  • Toast the bread to medium golden brown and drizzle with EV olive oil
  • Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.
  • Crack and lower each egg into the water and leave undisturbed for 2.5 minutes
  • Place the toast onto warm plate
  • Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast
  • If not, return to water for another 30 seconds
  • Repeat with other eggs if you have cooked more than one egg.
  • Top with the Red Capsicum Garnishing Pearls and the herbs
  • Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

* Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.