Teriyaki Wings

Teriyaki Wings – Candy Coated Culinista

Superbowl Sunday is this weekend and I am rooting for the Pats. I take so much flak for supporting this team; but this has been the only team I have ever supported in the NFL and that will never change. I plan on serving my teriyaki wings along with a menu to be determined in the next day or two.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35-45 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp sesame seeds
• 2 pounds of chicken wings
• Salt
• Black pepper
• Teriyaki sauce
• Chinese five spice
• Red chilli, optional
• 2 scallions

Assembly
1. Toast sesame seeds in a dry pan over low heat and place on a plate.
2. Coat wings in five spice, salt, black pepper and teriyaki sauce
3. Place wings in a roasting pan and bake for 35-45 minutes at 375°C..
4. One baked place in a frying pan and add more sauce and brown the wings on both sides.
5. Sprinkle with scallions and chilli if desired.
6. Toss is sesame seeds and serve.

Tips
• Serve with Asian inspired potato salad and coleslaw.
• Serve with sweet chilli thai sauce on the side

Please Enjoy

My thoughts

Simple, satisfying, scrumptious, salty and sweet. This is great for a football Sunday spread or more importantly Superbowl Sunday.

Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

Dried fruit, Ginger & Cashew Energy Balls

Dried fruit, Ginger & Cashew Energy Balls – Candy Coated Culinista

Need an afternoon pick me up instead of going to the coffee shop for a coffee; try this energy balls.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 3 ½ oz unsalted cashews
• ¾ oz raw sesame seed
• 3 oz dried apricots
• 3 oz golden raisins
• 3 oz dates, pitted
• 1 cup puffed brown rice
• ½ of fresh gingerroot, peeled & grated
• 1 tsp pumpkin pie spice
• 2 tbsp Manuka honey

Assembly
1. Toast cashews and sesame seeds in separate dry non-stick pan over medium-high heat and let cool.
2. Remove 1 ½ oz of cashews and crush in a food processor and place on a plate.
3. Add remaining cashews, sesame seeds, apricots, raisins, dates and puffed rice in a food processor until finely chopped.
4. Peel and finely grate ginger and add spices and process.
5. Then add honey and process for 1 to 2 minutes.
6. Add more honey if necessary to help mixture bind; just be patient.
7. With wet hands divide into 16 portions and roll into balls.
8. Drop into ground cashew dust and store.

Tips
• Will keep for up to 2 weeks in an air-tight container.

Please Enjoy

My thoughts
These energy balls are spiced so well and have a great after kick of ginger. I was worried for a bit that the mixture wouldn’t come together; but I just divided my batch in half in the food processor. These energy balls were well received and especially since no additional sugar was added, this was a real happy treat. I gave this batch away as a gift and I can’t wait to make a batch for myself in the New Year.

Dried fruit, Ginger & Cashew Energy Balls – Candy Coated Culinista

Christmas Leftover Winter Ragu

Winter Ragu – Candy Coated Culinista

Have leftover Christmas meat and looking for a way to use it up. Make this winter ragu.

Yield/Serving: 6
Prep Time:
Cook Time: 2 hours
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 1 red onion
• 1 clove of garlic
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 sprig fresh rosemary
• Olive oil
• 1 fresh bay leaf
• ¾ cup + 5 tsp Chianti
• 2 x 14oz can of plum tomatoes
• 14oz leftover cooked meat
• Extra virgin olive oil

Assembly
1. Peel onion, garlic, carrot, wash and trim leek with celery and pick rosemary leaves and
2. Finely chop all adding to a large casserole dish over medium-low heat with 1 tablespoon of olive oil and a bay leaf.
3. Cook for 20 minutes or until the vegetables have softened, stirring occasionally.
4. Now turn heat up to high and add in wine and let cook down for a few minutes and add tomatoes.
5. Fill each can half way up with water and swirl around and pour into pan.
6. Roughly chop or tear leftover meat, stir well and bring to a boil; breaking up the tomatoes with a wooden spoon.
7. Reduce down to low heat and continue to simmer for 1 hour to 1 and a half hours, or until thick.
8. Taste and season with salt and pepper and extra virgin olive oil to finish.
9. Serve with pasta, rice, polenta, potatoes or chunks of crusty bread for dipping.

Tips
• Use leftover meat of if Christmas was so good there were no leftovers, then use fresh ground beef.
• Serve with fried or creamy polenta, pasta or rice.

Please Enjoy

My thoughts
I swapped out the wine for de-alcholized wine and it tasted just as rich and bold and the hue was a treat. Season with salt and pepper at the end; giving the ragu time to marry completely first.

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