Spiced Chicken Wings

Image: Australian Gourmet Traveller

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


  1. 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.
  2. 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.
  3. 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!

15 Minute Monday – Chorizo and Garlic Prawns

Super Food Ideas - November 2011, Page 31. Photographer: Cath Muscat.

Super Food Ideas – November 2011, Page 31. Photographer: Cath Muscat.

This delicious and quick salad is perfect for spring nights and lazy summer lunches.


  • 500g green prawns
  • 2 tbs of olive oil
  • 1 tbs of butter – melted
  • 4 garlic cloves – crushed
  • 1 tsp of dried chilli flakes
  • 2 chorizo sausages – sliced
  • 2 lemons
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh chives
  • Ciabatta loaf – thickly sliced
  • Aioli to serve


  1. In a large bowl, mix together the green prawns, olive oil, butter, crushed garlic cloves and dried chilli flakes.
  2. Preheat a lightly greased barbecue plate on medium-high. Cook prawn mixture, tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl and cover to keep warm.
  3. Add chorizo to barbecue plate and cook for 2 to 3 minutes each side or until crisp. Remove chorizo from barbecue plate, add to prawns and cover.
  4. Juice half of 1 lemon and cut the remaining lemon into wedges. Add parsley, chives and 1 tablespoon lemon juice to the prawn and choirzo mixture; toss to combine.
  5. Place prawn mixture on to a serving platter. Season with freshly cracked salt and black pepper.
  6. Serve with bread, lemon wedges and aioli.


15 Minute Monday – Crab Briks with Cous Cous

This weeks DELICIOUS bad boy comes from none other than my good friend Jamie Oliver, the undisputed King of all things quick, wholesome and delicious!


  • For the briks

  • 1-2 preserved lemons
  • 2 spring onions
  • ½ a bunch of fresh coriander
  • 400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources – of course!
  • 2 teaspoons harissa, plus extra to serve
  • 4 large sheets of filo pastry
  • olive oil
  • For the salad

  • ½ teaspoon caraway seeds
  • ½ a mug (150g) couscous
  • 2 teaspoons sun-dried tomato purée
  • ½ a bulb of fennel
  • ½ a bunch of fresh mint
  • 1 lemon
  • extra virgin olive oil
  • 1 pomegranate
  • For the salsa

  • 1 large ripe tomato
  • 1 thumb-sized piece of ginger
  • ½ a lemon
  • To serve
  • fat-free natural yoghurt


Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)

Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all) • Mix in a bowl with the crabmeat and harissa • Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks • Fold in the sides, then fold them up • Repeat until you have 4 briks • Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides • Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl

Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover • Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor • Tip into the salad bowl, then chop and add the top leafy half of the mint • Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil • Season to taste and toss everything together

Finely grate the tomato and ginger into a little bowl • Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together • Fluff up the couscous, then tip on to a platter • Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out • Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa

Source: http://www.jamieoliver.com/recipes/seafood-recipes/crackin-crab-briks-with-couscous-salad-salsa



Yesterday afternoon I stumbled upon Ben sitting on the couch snacking on a packet on plain crackers, as tasty as this seemed I thought I would make him a much requested snack of hummus to accompany his crackers. In under five minutes he was happily making his way through what is easily the best hummus I have ever made – and I make hummus a lot!


  • 1 tin of chickpeas – drained
  • 1 tin of white beans – drained
  • 3-4 good tbs of tahini
  • 1/4 cup of olive oil
  • The juice of 1 lemon
  • 2 cloves of garlic
  • 2-3 tsp of cumin
  • 4 tsp of sweet paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • Water approx. 100ml – the amount will vary dependent on the weather and the moisture in the beans
  • Crackers, lavash or pita bread to serve + extra paprika to sprinkle over the top. Some people top with additional olive oil but I have opted to skip this.


  1. Add all ingredients to the blender and blend until smooth. Add the water in a steady stream to ease blending and help to make the mixture smooth.
  2. Stop the blender, scrape any mixture down that may be stuck on the sides and blend.
  3. Transfer to bow, sprinkle with paprika and serve!

Note: hummus is also a really tasty additional to wraps or can be taken to work/school with veggie sticks for a healthy snack.


Tomato and Chilli Chutney

Chutney’s, relish’s and conserve’s are a fantastic way to preserve seasonal fruit and veggies for ongoing use throughout the year, they are also pretty delicious when freshly made!

Living in the country means that I have access to wonderful seasonal produce from neighbors, farmers markets and generous farmers alike. As a firmer subscriber to the waste-not-want-not rule I always like to think of ways to use any leftovers I have; be it making a chutney or scavenger hunt Sunday – where I use up any leftovers in the fridge or cupboard for the week.

This recipe is one of my favorites and it could not be any simpler to make, you dump everything in a saucepan and cook it until it’s thick, rich and delicious. I love to serve this as part of a cheese board or take it on picnics; it is also delicious with fresh bread, on sandwiches or served with roasts.


  • 1 red onion – sliced
  • 1 long red chilli – diced
  • 2 cloves of garlic – minced
  • 400g of fresh tomatoes quatered OR 1 tin of tomatoes
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine vinegar
  • 1/3 cup of raw sugar
  • 1/2 cup of sultanas
  • 1 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 2 tsp of curry powder – I use Clive of India
  • 1 tsp of mixed Mexican spices – I use Stonemill available from Aldi
  • 1 tsp of mustard seeds
  • 1 large red capsicum – sliced


  1. Add everything to a saucepan and allow to simmer for 15-20 minutes or until reduced and thickened.

Note: this will keep in the fridge for approximately 2 weeks or in the freezer, stored in batches for easy use, for 3 months.


Homemade Pasta

Making your own pasta is one of the easiest things you can make. I would however highly suggest that you get yourself a pasta maker – they are life changing!


  • 2 cups of 00 flour
  • 1 whole egg
  • 1 tbs of olive oil
  • a pinch of salt
  • ¼ – ½ a cup of water dependant of how well the ingredients are coming together
  • Additional flour for dusting


  1. Place all ingredients in a bowl and mix well until combined. The mixture will still be slightly sticky but it will come away from the bowl without sticking.
  2. If you put in too much water you can always add a little extra flour to adjust.
  3. Cover the dough ball with cling wrap, place in a bowl with a tea towel over the top and rest for 30 minutes in a warm area.
  4. Flour your work surface, divide the dough into four even pieces and flour the dough portions.
  5. Using your pasta maker send the dough trough on setting 1, flour and fold in half lengthways.
  6. Send through on setting 1 and flour.
  7. Set the pasta maker to setting 2 and send the dough through, flour and fold in half widthways.
  8. Send through on setting 2 and flour.
  9. Send through on setting 3 and flour.
  10. Send through on setting 4 and flour.
  11. Cut your four pasta lengths in half width ways and either using a knife or your pasta maker attachment cut into fettuccine, spaghetti, pappardelle or any other shape that takes your fancy.
  12. Ensure that as you cut the pasta you dust with flour to ensure they do not stick together!
  13. To cook – bring a large saucepan of salted water to a rapid boil and place in the pasta, in batches if needed, and cook till al dente – this will take around 3 minutes dependant on the width of your pasta.
  14. Serve with your favourite sauce.


Caramelised Onion, Tomato and Olive Tart

Caramelised Onion, Tomato and Olive Tart

One of the things I have liked best about moving to the country is how friendly all of our neighbours are. From the drive-by-wave (much different to Sydney style drive-bys) to collecting mail and giving you homegrown vegetables over the back fence.

A few nights ago Ben and I were outside playing with the dog when a neighbour wandered over with a bag of fresh tomatoes and zucchinis they had grown. While we had just done our shopping and bought these we gladly accepted them all was I was thinking what we would make to use up our tomato army.

Yesterday I was tried and the last thing I felt like doing was heading to the supermarket then slaving over a hot stove… As I have completely given in to cooking show fever I thought I would make my very own ‘Invention Test’ and see what we had at home I could make that would use up a lot of tomatoes and some zucchini.

May I present to you one of the easiest, most fuss-free, mid-week meals I have ever made: Caramelised Onion, Tomato and Olive Tart. I promise you that after some short prep work you will have 30 minutes to pop your feet up with a vino and relax.


Makes 2 tarts

  • 3 large brown onions
  • a lot of tomatoes, I used about 8 roma’s
  • 1 zucchini
  • 12 olives
  • 2 sheets of puff pastry
  • balsamic vinegar
  • olive oil
  • 2tps butter
  • raw sugar
  • 3tbs dried rosemary
  • freshly cracked black pepper and sea salt
  • basil leaves, to garnish


  1. Slice onions and add to a hot a pan with butter and a splash of olive oil.
  2. Reduce pan to a low-medium heat, add rosemary and sprinkle with raw sugar, mix. Allow to cook for around 15 minutes, you want your onions to caramelise. The addition of both butter and oil may seem a tab over the top but by using both it will stop the other from burning while the onions sweat. The sugar will allow this to happen without your onions sticking to the bottom of the pan.
  3. Pre-heat oven to 200C and line a large baking tray with baking paper.
  4. While your onions are cooking cut the tomatoes into rounds approximately 1cm wide. Sprinkle with salt, pepper and balsamic vinegar and allow to sit.
  5. Using a veggie peeler slice ribbons of zucchini and cut the olives in half.
  6. Once your puff pastry has started to soften, cut each sheet in half and layer the two pastry halves together, pressing gently to secure.
  7. Using a knife cut a 1-1.5cm boarder around the edge of pastry ensuring you only cut through the top layer. This will form the boarder that will rise during cooking.
  8. Divide the caramelised onion between pastry rectangles, spreading to the border. Top with tomatoes, olives and zucchini ribbons.
  9. Bake for 30 minutes or until pastry is crisp, puffed and golden.
  10. Top with fresh basil leaves and a sprinkle of balsamic vinegar and oil olive. Serve and enjoy!

Note: if you can be bothered to head to the supermarket grab some danish feta and crumble over the top, yum.