Recipe: Toasted Spicy Nuts

Hey Birmingham

How is the Christmas shopping going? Anything wrapped yet

I have found a new recipe that is more addictive than crack.  To compliment your drinks, try Spicy Toasted Nuts.  Furthermore, they are really easy.

You need the following equipment:

  • One baking tray
  • One mixing bowl
  • One spatula

And the following ingredients:

  • One big bag of mixed nuts
  • Two tablespoons of sunflower oil
  • One tablespoon of salt
  • One teaspoon of sugar
  • One tablespoon of paprika
  • Half a teaspoon of cracked black pepper
  1. Set your oven to 180 degrees.
  2. Place all the ingredients into a mixing bowl and mix them well with the spatula.
  3. Pour them into a baking tray, lined with grease-proof paper and place in the oven.  Spread them out a bit.
  4. Bake them in the oven for five minutes then turn them over with the spatula.
  5. Bake for another five minutes then pour them into a bowl.  Allow them to cool and serve

They taste amazing, make you very thirsty, but they go great with beer or cider.

Enjoy your party!

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

#ChefsTable

Recipe: Thai Salmon Fishcakes

In the on-going party season you need to sometimes give something slightly bigger than scrawny chicken wings.  Especially when there is that much alcohol floating around.  I will be straight with you, that fish cakes take a bit of work, but you can freeze them, and defrost them on the day you need them, so plan ahead.

For equipment you need the following:

  • saucepan
  • colander
  • green chopping board
  • small knife
  • lime zester or fine grater
  • juicer
  • three bowls
  • large mixing bowl
  • grease proof paper
  • small ice cream scoop

Ingredients:

  • four large potatoes
  • two salmon fillets
  • two limes
  • three red chillies
  • plain flour
  • two egg whites
  • breadcrumbs
  • Thai seven spice

Firstly take your green board and place it over a damp cloth on a clean surface.  It is going to get a lot of use today.  Peel and chop the potatoes and add them to the pan. Add boiling water and cook until they are soft.

Next add the Salmon fillets to a baking tray and bake for twenty minutes at 180 degrees.  While they are cooking, take the lime and grate off the zest into a bowl.  Juice the remaining lime.  Now take the chilli and slit them lengthways.  Remove the seeds with the knife tip.  If you miss so much as one you are playing fish cake-Russian-roulette with your mouth.  Which can be fun if you have my warped sense of humour, but I digress.  Now dice the chillies very finely

Drain the potatoes and crush them up in a bowl.  Remove the salmon from the oven and slice it from the skin - throw that bit away.  Crumble the salmon into the potatoes, add the lime zest, juice and red chilli.  Now add a pinch of salt and pepper.  Stir the mixture up really well.  Let it sit in the fridge for half an hour or it will be too hot to handle.

Clear some space on a table, and lay down some grease proof paper.  And right about now, you want to switch on your fryer.

Using the ice cream scoop, scoop out balls of fish cake mix and place them on the paper.  Then, you can mould them into shape with your hands.  Set up three bowls, one with flour, one with egg whites and water mixed, and one with breadcrumbs and a little 7 spice. One at a time, roll them in the flour, then the egg white, and then the breadcrumbs.  Place them in the fryer carefully.  Repeat, until you have three balls in the fryer.  Fry them for about a minute, and repeat.

Drain them carefully and place them in a bowl.  And serve with any dip that you like.  I recommend homemade tartar sauce or Thai sweet chilli dip.

Enjoy the party, kids.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

#ChefsTable

Recipe: Southern Fried Chicken Wings

 

Hello noble people of Brum,

Well the party season is just around the corner, and you seem to have the drink end pretty much sorted out.  But what about party food?  Nibbles and buffet food?  We need that too or people will be trollied by the first hour.

Let's start with an old favourite.  Chicken wings are cheap, cook easy enough and are pretty tasty.  But if you add a dash of the deep south, they become a whole lot more.

You need:

  • One red board
  • One meat cleaver or very sharp knife
  • one baking tray
  • three bowls
  • a deep fat fryer

And the ingredients:

  • Chicken wings, as many as you want, really
  • Plain flour
  • Two egg whites and a little water
  • White breadcrumbs and southern fried chicken spices

Take the red board and place it over a damp cloth on a clean work top.  Make sure it is really secure for this one.  Take your cleaver or big-ass knife.  Cut the chicken wing at the pivot joint.  They sometimes take a little sawing so be very careful.  Seriously, now.

Add them to the baking tray and bake for 25 minutes at 180 degrees.  You may wish to check them with a knife for any pinkness.  Allow them to cool for about 15 minutes.

Take three bowls, add the flour to the first one.  Then separate two egg whites from the yolks and add the whites to a bowl.  Stir in a little water to dilute them.  In the last bowl, add a fifty-fifty mix of dried breadcrumbs and southern fried chicken spices.  You can buy these from the foreign foods section of most food stores.

Dip the wings into the flour first, then the egg white, followed by the breadcrumb mix, and add to the fryer basket.  Fry for about a minute and allow to drain.  Shake them a little and add them to a bowl.

I serve them with a dip, such as Thai sweet dipping sauce.  Or blue cheese dressing.  That's just yum.

That's it, give it a good.

Enjoy the party season, Brummies.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

#ChefsTable