Food for food lovers
Thick-Cut Pork Chops with Apples and Onion. This almost worked. Needed garlic. Pork could have been more tender. Apple/onion sauce with beer and fond was passable. https://t.co/mGPnGE9Ors pic.twitter.com/Jz8STVbrro
— Nomr (@nomruk) November 8, 2019
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November 08, 2019 at 05:02PM
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This is a recipe I’ve been chasing for a long time and well-made chicken wings are a joy. Korean wings from Hang Fire Southern Kitchen in Barry have been a recent joy. I’ve made dry, crispy wings, but absent a good dip they were merely only OK so this month we encountered the monthly magazine in Tesco and there was a recipe. I thought I’d give their chicken wing recipe a try. Boy, was I glad I did.
This recipe should be treated as a base and fiddle with you as you like. I used white vinegar, dijon mustard and sweet chilli sauce and it
You can tell I’m a bit biased towards certain ingredients. There’s a reason for that. A Taiwanese wife!
I found the greek yoghurt dip in the recipe unnecessary.
The ultimate, to me, chicken wing recipe.
Prepare the wings. Dry them then cut in half along the joint. I was surprised this made a difference. Set the oven to 200C/180C fan.
Mix the spice rub ingredients and crush in a pestle and mortar. Coat the chicken wings in the dry rub. Put in the oven in a tray covered with foil for 30 minutes, turning halfway.
Simmer the glaze mix for 5 minutes until slightly thick. Coat the wings in the glaze and then return to the oven of put on a barbecue for 10 minutes or so. Top with chopped spring onion.
Feel free to make substitutions. The second time I made this I added a little liquid smoke to the glaze for example. The basic method remains the same.
Serve with white rice (Nishiki in your rice cooker) or potato wedges, and a side vegetable like sweetcorn, charred on the BBQ if you like.
Yakitori chicken. Surprisingly easy.
One of the things I always enjoy in an izakaya with a nice frosty Asahi
It turns out yakitori
Tare sauce typically looks like:
Don’t sweat the tamari/dark soy sauce thing. Just use Kikkoman
Garlic is a most important ingredient. It’s rare in our house we don’t use it. Whether it’s starting a tomato sauce by frying an onion or crushing into teryaki sauce it’s unthinkable to cook without it. You shouldn’t taste it in the dish, but it rounds out the finished product nicely.
The example above was acquired at the food festival in cardiff bay for a whopping £2.50. It’s from the Pyrenées and I’m sure it’ll be worth at as soon as we’ve eaten the garlic I got from the Italian deli. I blame the TV chefs of the ’80s who woke British cuisine up and stole everyone elses. Food in the UK is not streets ahead of where it used to be.
We also had Keralan fried chicken from Purple Poppadom for lunch which is always good.
Sausage and mash pie. A twist on a classic. The key is in the gravy. https://t.co/NGvjmPPSU4 pic.twitter.com/idIWBfZjCf
— Nomr (@nomruk) February 19, 2020
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February 19, 2020 at 05:01PM
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From Pinch of Nom – Crispy Chilli Beef. A Chinese classic. A favourite. https://t.co/OyNeH9MRK1 pic.twitter.com/kKohO5loyw
— Nomr (@nomruk) February 18, 2020
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February 18, 2020 at 05:01PM
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Vegetarian moussaka. Red lentils and aubergine. Oh, yes. https://t.co/YlqfyeDFJY pic.twitter.com/pHyYehDt14
— Nomr (@nomruk) February 16, 2020
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February 16, 2020 at 05:01PM
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Chorizo, Spinach, Onion & Potato Frittata. A crustless flan, basically. https://t.co/Jwpye7mxiF pic.twitter.com/RZdedwAjCw
— Nomr (@nomruk) February 15, 2020
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February 15, 2020 at 05:01PM
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Sticky onion tartlets. Looks straightforward. Should do this. https://t.co/uR1vn9Xv6q pic.twitter.com/l4Sdu5j24g
— Nomr (@nomruk) February 14, 2020
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February 14, 2020 at 05:03PM
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Pork belly slices. Again, it's all in the sauce. https://t.co/0FGkx8u8io pic.twitter.com/4KtZ84w3bR
— Nomr (@nomruk) February 13, 2020
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February 13, 2020 at 05:02PM
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Crispy Skin Chicken with Dill and Garlic Sauce. I love chicken skin. https://t.co/F2lD1F623O pic.twitter.com/HduyGQKScB
— Nomr (@nomruk) February 12, 2020
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February 12, 2020 at 05:02PM
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Honey-Sriracha Chicken Skewers. More chicken on a stick! https://t.co/EwO6a7X9WG pic.twitter.com/RIFkPNYCvI
— Nomr (@nomruk) February 11, 2020
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February 11, 2020 at 05:03PM
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Red lentil and aubergine moussaka. Decent meatless recipe. https://t.co/Y75Fdt7tEr pic.twitter.com/3giToDiC6I
— Nomr (@nomruk) February 10, 2020
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February 10, 2020 at 05:02PM
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Hasselback miso roasted vegetables . Mmmm….miso. https://t.co/lV2XKXhlji pic.twitter.com/IoDLSP0n5B
— Nomr (@nomruk) February 9, 2020
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February 09, 2020 at 05:01PM
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Chicken Barbecue (Inihaw na Manok). Chicken on a stick cuts across cultures. https://t.co/gfuPtdFq0T pic.twitter.com/VtvU4aMScl
— Nomr (@nomruk) February 8, 2020
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February 08, 2020 at 05:01PM
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