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Elephant & Castle chicken wings? Read first post!
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you have to ask for it the right way.I went into Tescos and asked a girl working there that I was looking for some Ghee. She told me to ask Mandy at the till. Mandy just laughed at me. You Irish are strange.
next time go in and say "giz a look at yer ghee" and i'm sure they'll show you where it is.
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I went into Tescos and asked a girl working there that I was looking for some Ghee. She told me to ask Mandy at the till. Mandy just laughed at me. You Irish are strange.
I remember a couple years ago,I was having a curry night,and I needed to buy ghee for one of the curries I was making.
I know it's childish,but I was chuckling to myself walking down Parnell Street,heading towards Medina,because I knew I had to ask someone in there,"can you show me where your ghee is?"
:D
It's the simple things................................................0 -
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a nice big batch of sticky BBQ ribs always go down well in my house.Wings are the starter, i'll looking for a main to go with it, not a side dish
if you can, make sure you just buy the whole rack with all the meat on, rather than just the bony ribs. a whole rack will comfortably feed 7-8 people if you've had wings to start.
we'd usually do some regular & sweet potato chips as well, just cut the sweet potato's up a bit thinner than you'd do steakhouse chips with one wide side and one thin side so they have lots of surface area to crisp up as they are softer than regular chips inside once they are cooked. leave them to soak in plenty of cold water for an hour or so and then deep fry.
if there's a bunch of people and they're going to be hungry, you can bulk it up with some home made onion rings (and maybe mushrooms) too. 300g plain flour, 1tsp smoked paprika, 1tsp baking powder & 1/2tsp baking soda, 1tsp salt & 1/2tsp pepper and slowly add either water or beer and whisk into a smooth batter of about the same thickness as double cream. cut your onions into slices and pull out the rings, flour & then batter them and deep fry. you could also use buttermilk for a slightly sour dough like soda bread which is nice as well, assuming you like soda bread. the same recipe for batter works just as well with fish too. the secret it to start the frying off at a lower temp (around 150-160 degrees) and then lift them out and whack up the heat and then drop them back in once it's up to temp to finish them off. also, avoid the temptation to make the batter too thick as it won't come out right when you fry it if it's really thick.
the temperature thing also goes for frying chips. lower temp to cook through first, then higher temp at the end to crisp up at the end.
if you don't fancy all that fried stuff, fajita's (stay clear of the old el paso ready made muck, just look it up online, they're so so easy to make and 100 times better) go really well with wings too, or even some nice home made burgers. anything you'd put into the "tex-mex" category is a pretty safe bet tbh.0 -
clicky piccy.
here's the latest batch of boneless wings made from de-boned chicken thighs cut into 3 strips with some home made roasted garlic dip on the side.
just reheated the leftovers in a dry frying pan and crisped them up good and proper and they were just as tasty. 0 -
here's the latest batch of boneless wings made from de-boned chicken thighs cut into 3 strips with some home made roasted garlic dip on the side.
just reheated the leftovers in a dry frying pan and crisped them up good and proper and they were just as tasty.
i know what you mean, but I did lol this bit0 -
well it's either that or try and get the bones out of the wings, but it'll be a lot more fiddly.i know what you mean, but I did lol this bit
thigh & wing meat is pretty much identical in colour, flavour & texture so it's a good substitute for wings for people who either don't like the bones in wings, or cooks who don't like seeing their nieces go through a bowl full taking one bite out of each wing and throwing the rest back on their plate as waste! :eek:0 -
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if it looks like a wing and tastes like a wing.Ah I wasn't loling at the actually taking out of the bones, I do that too. I normally use deboned wings or chicken tenders.
I was loling at you still calling them "wings" when they were made from thighs.
Just thought it was funny.
how much bufallo do you think they have in a bufallo wing? :pac:
i actually use chicken thighs in most of my chicken related cooking now these days. the flavour, texture and succulence are all so much better than you get with breast meat, not to mention it's so much cheaper.
i just don't think i could go back to using breast meat now in cooking at home, even if i do sometimes have to de-bone my own thighs for a curry or stir fry (as with last night).
in the supermarkets you can get packs of bone in, skin on wings for €3 (2 for a fiver in supervalu right now) that give you plenty enough meat for 2 people or sometimes they also do a pre boned & skinned pack in the same packaging that has twice as much meat in it for €5, so it's hard to go wrong either way.0 -
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