At last some summer sun has arrive so today I am sharing with you some of the things I enjoy most when we have a BBQ. Here are my Chinese sticky chicken wings, mushroom bruschetta and home made coleslaw.
Makes: 4 servings
Preparation Time: 20 minutes
Total Time: 50 minutes
Ingredients
For the wings:
- 24 chicken wings (6 per person)
- 2tbs Chinese five spice powder
- 1/2 inch grated ginger
- 1 crushed clove garlic
- 1 small finely chopped red chilli
- 2tbs clear honey
- 2tbs light soya sauce
- zest and juice of one lime
For the Mushroom Bruschetta:
- 200g mixed mushrooms
- 2 finely diced shallots
- half a glass of white wine
- 1 clove grated garlic
- 1tbs butter
- 1tbs cracked black pepper
- 2-3tbs of fresh chopper parsley
- 1tbs french mustard
- 8 slices of bruschetta bread
For the Coleslaw:
- 1/2 a white cabbage grated
- 2-3 carrots grated
- 1-2 red onions grated
- 2tbs wholegrain mustard
- 1/2tps cracked black pepper
- 1/2tps salt
- 3-4tbs of light mayo
PREPARATION
Wings: 1/ Mix all the ingredients in a bowel and add the wings, leave for at least 30 minutes but this works best if left over night in the fridge.
2/ Remove the wings from marinade and lay flat on the BBQ, turning frequently and brush several times with the marinade. Cook until the meat is white and the outside is slightly blackened.
Mushrooms: 1/ Put the butter, shallots, garlic and sliced mushrooms in a large pan, cook until the mushrooms are soft and have cooked down, add the white wine, parsley and mustard and cook until the liquid is 80-90% evaporated.
2/ Toast the bread on the BBQ and top with the mushrooms.
Coldslaw: 1/ Place the grated vegetable in a large bowel, add the mayo, mustard , salt and pepper, mix well. I like to make this a little ahead of time as the vegetables soften a little and the flavor develops.
❤ Clare with the Hair ❤
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