Thursday, 12 May 2011

Honey Soy Chicken Wings with Potato Bake (and Salad)

Chicken Wings and Potato Bake
Ummm, yeah, so I forgot to add the salad for the picture. 
And the potato bake kind of fell off the server - but it tastes great!

After yesterday's mammoth post today is going to be short and... well, not sweet. Short and savoury, in fact.

No chocolate today, I promise!!

Honey, Soy and Garlic Chicken Wings
Chicken wings - best excuse for messy fingers at the table!

I love quick and easy meals. But I want them to taste good too, which is something I'm still having to work on a lot of the time (blandness is my nemesis). This recipe manages to do all three and, better yet, uses very few ingredients. You can also adapt it to your own tastes - ginger, chili, coriander, whatever you like! The potato bake is a slight adaption of my mum's recipe which is always a huge hit at parties.

Potato Bake
Mmmmmmm... potato bake

I served these wings and potato bake with salad for my family for Mother's Day and they were a huge hit (phew!).

What is your favourite home-made marinade or side dish?

Chicken Wings and Potato Bake

Honey Soy Chicken Wings
adapted from this recipe on BestRecipes
1.5kg chicken wings
2/3 cup soy sauce
4 Tbs sesame oil
4 Tbs lime juice (the recipe stipulates lemon, but I didn't have any)
4 Tbs honey
3 large garlic cloves, crushed/minced

Place the chicken in a a freezer bag, and place that in a second freezer bag (otherwise you might end up with marinade and chicken juice everywhere like I did - ewwww!).

Whisk all the other ingredients together. Pour into the chicken bag. Seal and place in the fridge for at least a couple of hours or, if possible, overnight.

Preheat the oven to 180C. Place the chicken and marinade into a baking dish and bake for 1 hour, turning occasionally.

Remove chicken from the oven and place the wings on a serving dish. Cover with foil to keep warm. Pour the marinade into a saucepan and simmer until it has reduced to the consistency you like. Pour over the chicken wings and serve.

My Mum's Famous Potato Bake
1.2 kg desiree potatoes, peeled
150g leg ham, chopped finely
100ml cream
350ml milk
brown onion, peeled
2-3 Tbs plain flour
black pepper
3/4 cup grated tasty cheese
(Note: My mum doesn't put any cream in hers but I had some in the fridge so I substituted it for some of the milk. You can change the ratio as much as you want - from no cream to mostly cream, decreasing the amount of flour you use as the cream increases. But remember - the more cream you use, the more the saturated fat content will increase)

Use a mandoline or v-slicer to thinly slice the potatoes and onion.

Preheat oven to 180C.

Grease a baking dish with cooking spray. Layer a quarter of the potato slices in the baking dish. Top with 1/3 onion, 1/3 ham, 1 tablespoon of flour and a sprinkling of black pepper. Repeat the layers, ending with potato. Pour over the combined milk/cream - make sure it doesn't come all the way to the top of the potatoes.

Cover with foil and bake for approxinmately 40 minutes. Remove foil, cover with grated cheese and return to oven for 20 minutes, until a knife can be inserted easily (the timing will depend on the depth of your baking dish. Allow to rest for 10 minutes before serving.

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