Food processor – Daily Gluttony

Image: Australian Gourmet Traveller

With Footy Finals Fever in full swing one thing I know everyone can agree on is the need for something delicious to munch on while you cheer your team onto glory! With that in mind, one of my all-time favourite finger foods would have to be chicken wings. They can be cooked a thousand ways, eaten with your hands and downed between sips.

Without further ado let me introduce to you one of the most deliciously, devilish chicken wing recipes I know – Spiced Chicken Wings with Roast Garlic and Chipotle Sauce.

Ingredients – Wings

400 ml buttermilk
1 tbsp each smoked sweet paprika, ground coriander, ground cumin, ground garlic and ground onion
2 tsp cayenne pepper
1 tbsp olive oil
Finely grated rind of 1 lime
1 kg chicken wings, jointed

Ingredients – Roast Garlic and Chipotle Sauce

1 head of garlic
3 vine-ripened tomatoes, halved
1 Spanish onion, cut into wedges
2 chipotle chillies in adobo – available from delicatessens
To serve: juice of 1 lime, or to taste, plus wedges
Pinch of caster sugar

Method:

Whisk buttermilk, spices, oil and lime rind in a bowl, season to taste, add wings, stir to coat and transfer to a non-reactive container. Cover and refrigerate overnight to marinate.
For roast garlic and chipotle salsa, preheat oven to 180C. Wrap garlic in foil, roast until tender (40-50 minutes), cool slightly, squeeze flesh from skin and set aside. Meanwhile, place tomatoes cut-side down on an oven tray lined with baking paper, add onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Cool, peel tomatoes, process in a food processor with remaining ingredients to a thick sauce, season to taste and set aside.
Preheat a barbecue or char-grill to medium-high. Drain wings and grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa and lime wedges.

Best served with a Rose, pear cider or icy cold beer!

Enjoy! Oh and go Freemantle!

RECIPE: Fire-roasted tomato, corn and chipotle salsa (pe.com)
Sticky Chipotle Chilli Chicken (fatsandbird.com)
Homemade Roasted Tomato Sauce (faithfulprovisions.com)
peanuts+lime+jalapeno. delicious. (sweetceremonials.com)
Jamaican Jerk Baked Chicken Wings (foodsinthefastlane.me)
Honey Sriracha Chicken Wings (chewoutloud.com)
Roast chicken with butter and thyme (rodskitchen.wordpress.com)

This recipe goes out to all the Nutella lovers out there… and I know there are a few including my very own sister-in-law who eats it by the spoonful! Today I’m excited to share with you a recipe for Chocolate and Hazelnut spread or.. homemade Nutella. I’m just going to jump straight into this one, because if you’re like me, the only thing running through your head right now is “Om nom nom nom”…..

Ingredients

1 cup of raw hazelnuts
1 tsp vanilla essence
1/2 cup of icing sugar
1/4 tsp of salt
1/4 of cocoa
4 tbs of coconut oil

Method

Preheat oven to 220C and roast hazelnuts for 8-10 minutes until golden.
Place the hazelnuts in a teatowel and rub together to remove the skins, it’s okay if some stubbon skins won’t budge.
Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes).
Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
Sit back and omm nom nom nom………

TIP: Add extra hazelnuts on top for extra ~~noming~~ crunch.

This will last in the fridge of up to two weeks, probably longer if it’s not eaten on the first day but best to err on the side of caution.

Enjoy!