Spanish flier?
We get lots of queries about how to use some of
our products. Here is a recipe that uses two of them in a dish from Spain which
is really quick and easy to do. Try these chicken wings when you next have
friends around. We took a dish to our wine club meeting yesterday evening
16 Chicken wings - 2 T sherry vinegar
- 2 T honey - 2 T extra virgin olive oil - 2 t smoked paprika - 2 cloves
garlic, finely chopped – 1 T fresh thyme or 1 t dried - salt and pepper
Use the Sweet Smoked Spanish Paprika, but if you
want some heat in the dish use the Hot Spanish paprika
Slash the wings on both sides. Mix up all the
above ingredients and marinade the chicken in them for a couple of hours. Then
bake in the oven for 45 minutes at 180°C until they are sticky and well cooked,
basting once or twice
30 Roma baby tomatoes – sherry vinegar
– olive oil, salt and pepper
Halve 30 baby tomatoes, put on an open roasting
tray and drizzle them with the sherry vinegar, olive oil, salt and pepper and
bake in the same oven for 30 minutes
2 red peppers
Grill until blackened on all sides. Immediately
put them into a plastic bag; seal it and allow to cool. Then rub off all the
black skin, remove seeds and slice into strips
Serve the chicken wings on a bed of drained tinned
chick peas, the roasted tomatoes, roasted red pepper, de-pipped black and green
olives and rocket leaves. Drizzle over some good extra virgin olive oil just
before serving
© John & Lynne Ford, Adamastor & Bacchus 2018
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