Tahini Garlic Chicken Wings from the Moro Cookbook

There was a blog that I enjoyed reading. One day, she wrote something along the lines of - what’s the point of chicken wings, you have to work so hard to get out so little meat?

I un-subscribed.  Because frankly, if we don’t see eye to eye on chicken wings, we just aren’t going to be friends. I’ve got a chicken wing thing you see.  From Melrose & Morgan days when the large Brazilian girl would scream up the stairs “Susy, the chickens are ready my love.”  And I would bound down the stairs happily, find myself the corner to eat,  errant Sutton Hoo* chicken hairs tickling my nose while the rest of the kitchen busied themselves with preparing the chicken pie.That the meat is hard to get is a good point for me.  It awakens all my hunter gatherer instincts as I snarfle through.  There is the optimum ratio of crispy skin to soft meat. (Don’t tell me you don’t eat the skin?!) Plus organic chicken wings are only €5 for 6 (at the bigger Rewe)

I’ve been marinating them in all kinds of things, star anise and hoisin sauce was a delicious option, courtesy of Marcus Wareing’s Nutmeg and Custard but this later incarnation via The Moro Cookbook, is it.

This is really it. Read more of this post

Chicken in Lemon Syrup with ras el hanout and harissa paste

I am not particularly gifted when it comes to meat cooking. In fact, I would say it’s my weakest area.  Some of the blame for that has to be attributed to the sub-standard meat available to the consumer.  You just need to take one bite of Michy’s Churrasco, and you instantly remember that “oh yeah” - this is what meat should taste like!  But the majority of it is all me.

I have a deft hand with poultry though and no doubt it helps that I have less performance anxiety.

I steer clear of animal during the week, having labeled myself with the moniker “a weekday vegetarian”.  Primarily to reduce my impact on the environment (thereby feeling virtuous) and because I love vegetables and pulses so it’s easy.

A it’s the weekend, I made this great chicken recipe out of Jason Atherton‘s book Maze: the cookbook.  I like this book as it has some truly original recipes including one for chicken poached in 1 kg of butter! (Love that! Don’t you?  And then we wonder how, some, restaurants make everything taste so good?!)  Here, Atherton has us making up a stock syrup, throwing in 5 lemons and a head of garlic poaching the chicken briefly then pan frying it.  The result is the chicken is sweet and spicy with crunchy skin and a fragrant red oil that goes particularly well with some simple green beans. (Although, my all time favourite chicken lemon recipe comes from Maggie Beer and I wrote about it here).  Read more of this post

Halloumi Salad

I am taking German classes at Pro-Log in Schonberg and it’s given me a chance to shop at the Turkish supermarkets.  The one I visit the most is called Oz-Gida.  I love wondering around the aisles and trying to work out what different things are.  I enjoy the “foreign” atmosphere, where the gentlemen weighing the vegetables sport thick mustaches and the check out counter women sometimes wear a hijab.  And everyone smiles big - I like that, it’s so Middle Eastern!  When you check out, you receive plastic bags without having to pay for them.  Although I have already become totally Germanized on that front and always bring my own bags.

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