Crispy chicken wings - in the oven!

10 full wings, cut into winglets and drumlets
2 tsp baking powder
1 tsp salt
hot sauce
sour cream

Pre heat oven to 120 degrees.

Pay down chicken & pop into a bag with the baking powder and salt and shake to coat.  Place wings skin side up on a wire rack over a baking tray covered in foil.

Cook for 30 minutes on low heat to render down the fat.

Turn oven upto 210 degrees and cook for a further 40 minutes, rotating the tray half way through but not turning over the wings.  They should be a golden brown colour when cooked & ready to toss in hot sauce & serve with sour cream.

Creamed spinach

Serves 2

12g butter

1/2 small onion

1 garlic clove

1 tbsp plain flour

100ml whole milk

200g bag spinach

50ml single cream

40g cheddar

Salt and pepper

Finely chop onion and garlic and soften in butter over a low heat. Add flour and then add milk gradually until you have a roux. Allow to.thicken. Meanwhile, boil the kettle and poor over the spinach to wilt. Stir into roux mix along with cream. Poor into oven proof dish and top with cheese.  At this point you can refrigerate until ready to cook. When ready, heat in oven at 180 degrees for 15 to 20 minutes. 

American style chocolate chip cookies

Preheat oven to 180 degrees c (fan)

Mix the followong using a food mixer.

3/4 cup caster or granulated sugar
3/4 cup soft brown sugar
1 cup butter
1 egg
1 tbsp baking powder

When all mixed together. Add 2 1/4 cup plain flour and hen finally 200g chopped chocolate. (I used half dark.and half milk).

You should have a thick dough that can be formed into 1" diameter balls. Place them on a baking tray and push down gently to flatten. Bake for 10 to 12 minutes.

Good butter icing

150g unsalted butter, soft 340g icing sugar, sifted 3-4 tbsp whole milk/milk infusion/juice/other liquid

Whip butter for at least 5 minutes and then add sugar in parts.

Double quantities to ice and cover a normal size sponge.

Toffee Apples

• 8 apples
• 400g caster sugar
• 1 tsp vinegar
• 4 tbsp golden syrup
• Water, boiled & non boiled
• Decoration (I used, sesame seeds, coloured sugar, & pretzels).

Place apples in a large bowl & cover with boiling water to remove any wax.  Dry thoroughly & twist of stalks.  Push a wooden skewer into the stalk end of each apple (or a fork if you don't have any)!

Lay out a sheet of baking parchment and place the apples on this, close to your stove.  Tip sugar into pan along with 100m cold water & set over a medium heat.  Cook until the sugar dissolves (5 minutes or do) & then add the syrup & vinegar.

Set a sugar thermometer in the pan & boil to 150 degrees C 'hard crack' stage.

Working quicky, dip & roll each apple in the toffee until covered.  let the excess drip away & if using any decoration, dip the apple in now before setting on the parchment to set.

Cinder Toffee

• 250g golden syrup
• 250g caster sugar
• 1 tbsp bicarbonate of soda  (maybe don;t use all)

Melt sugar & syrup together until it reaches 149 degrees 'hard crack' stage, this will take a good 10 minutes. When the temperature is reached, add the bicarb & stir with a wooden spoon.  This will bubble up quickly.

Pour into a large lined pan & had additional greaseproof paper around the edge ready for overspill

Lamb Curry (SW)

500g diced lamb leg 

1 red onion, sliced into half moons

1cm piece ginger, finely chopped

2 garlic cloves, chopped

1 tbsp cumin

1 tbsp corriander 

2 tsp chilli powder (or fresh chilli)

400g can tomatoes

splash of concentrated stock

200g can chickpeas

1 tsp garam masala

100g spinach, stalks removed

Cooke lamb with frylite until browned & then remove.

Cooke red onion until softened & golden brown.  Add cumin, garlic, ginger & coriander and cook for 2 minutes.

Return lamb to pan, pour over tomatoes, bring to boil & allow to simmer for 1.5hr (or place in over at 160 degrees C.

Top up with water is needed.  Add chickpeas & garam masala and cook for 5 minutes, 

Add spinach until wilted and serve.