There’s a pub near me that does buffalo wings where the buffalo sauce has blue cheese in it – they’re amazing and would highly recommend visiting the Mall Tavern just to try them.
Yesterday I wasn’t going out though, I made some wings on my big green egg. I used the sauce below which I marinated the wings in and then I smoked them with hickory chunks for 30 mins. Amazing. Nothing massively original here, just wanted to share.
it’s not the most beautiful thing in the world, but it’s a damn tasty way to use Christmas leftovers. I thought that my wife was be brilliantly creative when she suggested that we use the leftover turkey to make a curry. It was only afterwards that I realised she got the idea from Bridget Jones diary – the pot luck turkey curry where she sees darcy (?) – I think that’s right. Anyway, I have to give my thanks as it’s a great, if not very original idea and it will definitely form part of the traditions going forward in our family.
Christmas leftover turkey medium curry (2 – 4 portions)
Ingredients – curry paste
2 garlic cloves
1 yellow pepper
3 green chillies (1 1/2 deseeded to take out kick)
4-5cm worth fresh ginger
1 tsp crushes coriander seed
1 tsp turmeric
1 tsp smoked paprika
3 tsp paprika
1 tsp black pepper
1 tsp cumin
Ingredients – full meal
400ml coconut milk
100g broccoli cut into strips
2 eschallion shallots diced
roast yellow pepper, 2 chillies and tomatoes at 180 C for about 30 mins.
Blend the roasted veg and all other curry paste ingredients into a paste in the blender.
There is an important distinction in my house about two types of egg dish that I usually lump in the same group – tortilla versus frittata.
I concede that the tortilla is slightly different than the way I do my frittatas (fry and then under the grill), but they’re very similar and both delicious. For the sake of harmony, I don’t call anything I make tortilla, even when I’ve only used potato and onion.
As with many of these types of food, the best thing is that you can use whatever veg you have in the fridge – egg is the only vital ingredient. Also, this can be breakfast, lunch or dinner – not like the very breakfast focused versions of other egg meals (in my opinion – I guess really you can eat whatever you want whenever you want).
Kale and potato frittata with cheddar cheese
3-4 medium potatoes
Handful of kale
1 clove garlic
1 dl grated cheddar
Slice up potatoes and shallow fry until soft
Toss in finely chopped shallots and garlic
Turn the girl on high
Chop the kale and toss in the pan together with everything else
Beat the eggs and pour into the pan
Cook on medium to low until some bubbles form and the edges are cooked
Put grated cheese on top and then put under the grill