I enjoy chicken wings, they are packed with flavour and have an equal ratio of skin to meat. For this recipe, I stretched out the wings by cutting into the joints, making it easier to coat and fry. This recipe is adaptable, add more chilli powder, herbs etc. This is great as a snack or main meal served with fried rice, salad or potato wedges. If you prefer, you can snip and discard the wing tips. This recipe can be used for other chicken parts, fry thick parts such as thighs longer. I love scones, they must be fluffy, have height, not too sweet and made with butter. Scones are a quick bake and this is one of those family recipes, passed down by grandmothers, aunts, from generation to generation. The best technique to making the perfect scones is not to be too heavy handed with the dough, unlike biscuit dough, scone dough must be handled gently. These are great plain, with butter, jam, cheese and cream with a cup of tea. You can choose to make them large, medium or small in size, they freeze well. Grilling fish over hot coals gives it a unique, mouthwatering taste. The skin is crispy with a slight char. For this recipe I used Angelfish/Brama brama, which is high in protein, contains very little fat and has a firm flesh. Gizzards are a versatile and a popular dish across Africa. They can be prepared as a snack, light meal or part of a main dish. The gizzards can be substituted for pan friend liver. Chicken breast fillets are meaty and easy to eat. If not well prepared, they can dry out very quickly as they have very little fat content. For this recipe, I use skinless breast fillets, These are great served with salad, potato wedges or fried rice. You can select breast with bone and skin, but it will need a slightly longer time in the oven. Fruit platters can be creative, fun to make and appealing. My tips on fruit platters are: Use seasonal fruit, they are well priced and at their peak in terms of taste, look and nutrition. One or two bite sized pieces are ideal, if the fruit is too big, then it is difficult to handle and […] My top avocado tips: Shoppers tend to squeeze and manhandle avocados in stores, damaging and bruising them. Rather buy hard avocados and ripen at home, by wrapping with a newspaper. Once ripened, and there are no plans for immediate use, then you can slow further ripening by storing them in the fridge. Rather than tossing out an overripe or […] I have been buying my meat and vegetables from the same 5 suppliers for years, the longest being a 20 year relationship. Connecting with your suppliers is important and has huge benefits. Not only do you develop a relationship, know who and how your food is being handled, but over time you also get to know delivery days […] I enjoy adding herbs to my cooking but, fresh herbs are not always available. It is easier to pick from my pots and visit friend’s gardens or buy those herbs that I do not have. Rinse the fresh herbs with cold water, pat dry and freeze in labelled containers. I normally slice basil before freezing it. Some herbs such as bay leaves, curry […] With all the chopping, dicing, slicing and cutting that happens in the kitchen, every cook professional or not, should have a decent set of knives to work with. I have a set of four knives and my preference are knives with serrated edges, some people function better with smooth edged knives. Work with what you […] I spend a life time cooking and sometimes, I feel like an effortless light snack, which I buy from the market and street vendors. My list of snacks includes: Tiger nuts: Rinsed and soaked overnight in water to rehydrate them African cherry: Star like fruit, packet with sweet flesh Watermelon: Slices of sweet, crisp watermelon Tangerine: Juicy and easy to […]
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