Showing posts with label sweet chilli sauce. Show all posts
Showing posts with label sweet chilli sauce. Show all posts

Wednesday, 4 November 2015

Salt and Pepper Squid


Salt and Pepper Squid

Salt and Pepper Squid ready to eat


These are easy to make and excellent as a side dish for a Chinese or Thai meal.  Ask your fishmonger to clean the squid for you if you prefer not to do it yourself.  Once prepared the squid takes less than a minute to cook but are sensational to eat.


  Ingredients

400g Squid cleaned
60g cornflour
60g plain flour
2 tsp black pepper cracked
2 tbs ground szechuan peppercorns
2 tsp salt (Halen Mon)
Welsh Rapeseed Oil (Blodyn Aur)

Cut the squid into rings and cut the tentacles if they are too long.

Grind the pepper and peppercorns and add to the flour and salt.  Mix well together. Add the squid to the flour mixture and toss until they are coated all over.


Prepared Squid

I sallow fried the squid in enough oil to cover them once they were placed in the wok.  I cooked these in small batches for about 30 to 40 seconds each time.  I removed them and placed them in an oven proof dish and put them in the oven to keep warm on 120C until they are all cooked.

I served these with some sweet chilli sauce.  My children are my biggest critics but these were a big hit. 

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Friday, 4 September 2015

BBQ Chicken Wings with Honey and Chilli Sauce


BBQ Chicken Wings with Honey and Chilli Sauce


Chicken Wings
Ingredients

16 chicken wings cut in two at the joint
2 tbs Honey
3 tbs Soy Sauce
2 tbs olive oil
1 tbs sweet chilli sauce
salt and pepper
Chicken Wings Precooked

Use a sharp knife cut the tips off the wings and cut the joint in half. Place all the chicken pieces in a mixing bowl.  Add all the ingredients to the bowl and mix well together.  Placed covered in the fridge for at least 2 hours.




It is best to precook these otherwise they can just burn to nothing on the BBQ.  Place in the oven  on a cooking tray in a preheated oven at 180C for 45 minutes.  Then remove from the oven and place on a sheet of foil on the BBQ rack.  Pour the remaining sauce from the cooking tray over the chicken and cook on the BBQ for a further 15 to 20 minutes. They are then ready to eat and should be finger licking good.