INGREDIENTS: 5 pounds chicken wings 1 cup lime juice 2 -3 green chilies, diced 2 tablespoons garlic powder 2 tablespoons dried oregano, crumbled 2 1/2 tablespoons paprika 1 tablespoon sugar 1 tablespoon salt 1 tablespoon lemon pepper 1 tablespoon soy sauce 1/4 cup olive oil 1 tablespoon cayenne pepper 4 limes, cut in wedges PREPARATION: Puree chilies in food processor (or dice really small). Mix all ingredients together in a bowl. If required, add more cayenne to your desired heat level. Split the wings to make drumettes. Use a nice sharp knife to find the joint and cut through to avoid splitting the bone. Marinade for 2-8 hours (the longer you leave it in the marinade, the hotter they will be). Grill the chili lime chicken wings at medium-high heat (If you're using a charcoal grill, spray gently with water to keep heat at medium intensity). Turn and baste often with marinade. Serve hot off the grill.
Ingredients 500 g (1 lb) of fresh peeled prawns 25 g (1 oz) butter for frying 4 cloves of Garlic Sea salt and freshly ground black pepper ..for the sauce.. Olive oil 2 medium onions, peeled and chopped 2 cloves of Garlic 1 large (400g) can of peeled plum tomatoes, blitzed in a food processor. 2 tablespoons tomato puree 1 teaspoon lime zest 1 can or small bottle of Pepsi Original. Not lo-cal, diet or odd-flavoured versions) 2 chipotle chillies, finely chopped 2 chile de Arbole, finely chopped ..to garnish.. Wedges of fresh lime A handful of chopped parsley, finely chopped Method The sauce Fry the onions and garlic for 4 minutes in a little olive oil until they are translucent Add the pressed tomatoes, tomato puree, chopped chillies, lime zest, Pepsi, salt and pepper then simmer vigorously for 25 minutes or until reduced to a thick sauce. The prawns Fry the garlic in the butter until it takes a little colour Add the prawns and fry them until they turn pink Season to taste with salt and pepper Mix the sauce into the prawns, combine well and serve Serve hot with plain boiled rice and peas and peppers
Ingredients 6 debbie&andrew’s perfect pork sausages 4 large English muffins (use gluten free option if preferred, Udi's GF White Rolls) 4 tablespoons mango chutney For the slaw: ¼ head of white cabbage, sliced super thin 1 granny smith apple, cored and julienned 1 teaspoon cider vinegar 1 tablespoon mayonnaise (use Dairy Free option if preferred) 2 tablespoon soured cream (use Dairy Free option if preferred) ½ teaspoon curry powder Salt and pepper Oil for frying Method Remove sausage meat from skins. Shape into 4 flat equal burger patties, cover with cling film and chill until needed. Mix the slaw ingredients. Cover until needed. Heat a frying pan with a dash of oil and add the patties, cooking for two to three minutes each side, and cook through in a hot oven for 5 minutes. Rest on a plate for 5 minutes. Pull apart the muffins with a fork instead of cutting with a knife and toast to your liking. To assemble, on one half of a muffin, spoon on a tablespoon of mango chutney, add a patty, then a heaped tablespoon of the slaw and top with the remaining muffin half. Repeat with remaining muffins.
