Oven Fried Wings

Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

Smoked Mackerel and Chorizo Potatoes

Ingredients

200g piece chorizo, roughly chopped

2 small onions, chopped

900g potatoes, cut into small cubes

250g cherry tomatoes, halved

4 peppered smoked mackerel fillets, skinned

Large handful of fresh parsley leaves, chopped

Method

1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium and add the onions and potatoes to the pan. Coat in the oil from the chorizo and cook for 12-15 minutes, stirring occasionally, or until the potatoes are just tender and the onions golden.

3. Stir the tomatoes and chorizo into the pan. Flake the mackerel fillets with a fork and add them to the pan. Gently mix and cook for 2 minutes, until piping hot. Stir in the parsley. Divide between 4 plates and serve with a mixed leaf salad.

Smoked Mackerel Carbonara

320 g pasta

1 onion

1 clove garlic

130 g smoked boneless mackerel fillets

olive oil

2 large free-range eggs

100 ml semi-skimmed milk

40 g Parmesan cheese

Cook the pasta in a pan of boiling salted water according to packet instructions.

Chop onion & garlic

Chop up  the mackerel

Put the onions and garlic into a large frying pan on a medium heat with a lug of oil and a pinch of salt and pepper, stirring occasionally.

After 5 minutes, mackerel and cook for a further 5 minutes,

Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.

Reserving a cupful of cooking water,

drain the pasta and toss it into the mackerel pan.

take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it

Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated,

serve with an extra grating of Parmesan, a good pinch of pepper (and a squeeze of lemon juice, if you like.)

Sweet and Spicy Chicken

INGREDIENTS

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 tablespoons dark brown sugar
• 2 teaspoons ground coriander
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons dry mustard powder
• ¼ teaspoon cayenne
• 1 ½ tablespoons extra-virgin olive oil, more as needed
• 4 tablespoons Dijon mustard
• 2 teaspoons minced fresh chives

• 
  

  Nutritional Information

PREPARATION

1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
2. In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
3. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
4. Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Pan Pizza

Ingredients

• 400 grams (14 ounces, about 2 1/2 cups) bread flour
• 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
• 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
• 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
• 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
• 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
• 12 ounces grated full-fat, dry mozzarella cheese (see note above)
• Toppings as desired
• Small handful torn fresh basil leaves (optional)
• 2 ounces grated parmesan or pecorino Romano cheese (optional)

Procedures

1. 1
   
   
   Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.
2. 2
   
   
   Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.
3. 3
   
   
   Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
4. 4
   
   
   Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
5. 5
   
   
   After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
6. 6
   
   
   Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)
7. 7
   
   
   Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.