Roast Garlic – Daily Gluttony

Image: Stone Soup Virtual Cookery School http://bit.ly/1f3ycCc

These Turkish style baked eggs are perfect for family dinners, served with a light green salad or are an impressive addition to any weekend brunch.

Ingredients

1 tablespoon olive oil
1 large brown onion – halved and thinly sliced
2 tsp smoked paprika
1 tsp ground coriander
1 tsp cumin
1 can of cushed tomato with paste and capsicum
1/2 cup of water
4 eggs, at room temperature
100g of feta – crumbled
2 sprigs mint – leaves picked and finely sliced
4 rounds pita bread – to serve
1/2 cup roast garlic tzatziki – to serve
1/2 cup of hummus – to serve

Method

Preheat oven to 160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook stirring, for 5 minutes or until softened. Add paprika, coriander and cumin; cook, stirring, for 1 minute or until fragrant. Add tomato and 1/2 cup of water. Season. Bring to a simmer.
Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm.
Make 4 holes in tomato mixture and crack 1 egg into each hole. Reduce heat to medium-low, cook covered for 5 minutes or until egg white is set and yolks are still runny.
Top with crumbled feta and chopped mint.
Serve with tzatziki, hummus and pita bread.

Enjoy!

Tzatziki! (neversated.wordpress.com)
Greek Chicken Gyros with Tzatziki Sauce (ramenreduction.com)
My first post as Pantry Diva – Shakshuka: Poached Eggs in Tomato and Chickpea Sauce (pantrydiva.me)

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!