Hello everyone! Hope you're all having a wonderful summer. Sorry for my big lack of contact, I've been busy travelling, sourcing some new products and meeting locals (in the French Dordogne) who really inspired me with some traditionnal, simple and yummy recipes. As I was just saying, we are just back from beautiful Périgord with loads of happy memories and mouth-watering ingredients in our suitcases. Watch this space, some very summery salads are coming soon! For now, I just thought I could share what I just cooked for lunch today ; caution: May require finger licking! The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).
(serves 4 to 6)
Ingredients:
3 garlic cloves
1 (8cm) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
1.8 kg chicken wings, tips removed if desired
Method:
Preheat broiler.With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.Broil wings 10 to 15 cm from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
Serve with:
salt and vinegar potato salad
rocket salad
Peach-lacquered chicken wings by Jean Mélin - Personal Chef Services
One of my favoutite market, in Sarlat.
