Fri, 13 August 2021
Chef Tara Walker from East Coast Cookery School shares this tasty recipe with us this morning.
Sticky Chicken Drumsticks
(serves 4)
ingredients:
16 Chicken drumsticks
2 tablespoons of soy sauce
2 tablespoons of honey
½ a teaspoon of paprika
½ a teaspoon of ground coriander
1 clove of garlic, minced
1 thumb sized piece of ginger, grated
Optional Garnishes:
2 tsp Sesame seeds, toasted on a dry pan
Coriander leaves
method:
1. Preheat the oven to 180°C, gas mark 4.
2. Combine the soy sauce, honey, paprika, coriander garlic & ginger in a bowl.
3. Score the skin of the chicken thighs a couple of times and place in an oven proof dish. Pour the marinade over, ensuring all the chicken pieces are coated. Cook in the oven for 30 mins, turning in the marinade about half way through.
4. Check the drumsticks are cooked through and sprinkle the garnish over before serving.
Vegetable Egg Fried Rice
(serves 4)
ingredients
1 tsp rapeseed or groundnut oil
3 cups leftover, cooled rice
2 eggs, whisked
Selection of Veg such as courgette, mange tout, baby corn, sugar snaps, peppers, frozen peas, frozen edamame, sliced into bitesize pieces.
Fresh Coriander to serve
A drizzle of sesame oil & Soy sauce
method:
1. Place the rapeseed oil in a large frying pan over a medium heat. Toss the veggies in and cook for a minute or two.
2. Add the rice and stir fry everything together for another minute or two then add the eggs, stirring all the time.
3. When the eggs are set around the rice season with the sesame oil and soy sauce and garnish with the coriander to serve.
