Food Glorious Food – July 2015
by Robert Hanson
For some finger lickin’ meals this July, dig into these delicious recipes and enjoy them inside at the table, outside on a picnic rug, or anywhere in-between!
Whenever I come across the words elephants’ ears, which admittedly isn’t all that often, I’m reminded of a very famous aria from a very famous Italian opera in which the singer (in Italian) suddenly appears to be singing ‘elephants’ ears’, which, of course he isn’t, but it sounds remarkably like it. I won’t name the opera because it just might spoil it for you. So, what about eating some Elephants’ Ears rather than hearing them?
- 250g of sundried tomatoes, chopped
- 9 cloves of garlic, peeled and chopped
- A large handful of basil leaves, chopped
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 4 or 5 tablespoons of good olive oil
- 150g of freshly grated Parmesan cheese
- 1 sheet of puff pastry, defrosted
- 1 egg mixed with 1 tablespoon of water, for egg wash
- Preheat the oven to 200°C.
- First, make the paste: put the sundried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the blade running, slowly pour the olive oil into the bowl through the feed tube and process until puréed. Add the Parmesan cheese and purée for 15 seconds. Set aside.
- Now unfold one sheet of puff pastry and put it on a lightly floured board. With a rolling pin, lightly roll the dough until it’s a 13-inch square and spread with the paste.
- Fold the sides of the square toward the centre so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will now have 6 layers. Slice the dough into 3/8-inch slices and put the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and put in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking another 5 minutes.
Spicy Chicken Wings
- 1 380g bottle of sweet chille sauce
- 1/2 a teaspoon of Tabasco sauce (or perhaps more to taste)
- 2 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of garlic powder
- 2 dozen chicken wings
- Chopped coriander leaves, for garnish
- Preheat the oven to 190°C/375°F. Cover a baking sheet with aluminium foil.
- In a large bowl mix the four, sauces and the garlic powder.
- Add the chicken wings and toss them to coat well. The glaze should be thick enough to easily coat the wings.
- Transfer the wings to the baking sheet and roast them until fully cooked, 15 to 20 minutes. Raise the oven temperature to 220°C/425°F and continue to cook the wings until their glaze begins to brown, about 5 minutes.
- Transfer the wings to a serving dish and garnish them with the coriander leaves.