Cook Arford

Easy recipes from Apple Tree

Tag: Finger Food

Husspi

I like breaded scampi. I catch too many dogfish. Last weekend I caught dozens, all went back but one was deeply hooked so I tried an experiment. It worked, so I’ll share it here.
Take one dogfish, skin and fillet it to remove the backbone. I always freeze dogfish for a week but some would say that is unnecessary. Anyway, I did.
Thaw the fillets and slice into scampi-sized pieces.
Beat an egg and put in a bowl. Put to one side.
Make a mug of breadcrumbs by whizzing up a few slices in a blender.
Mix in a teaspoon of garlic salt, a fierce grinding of black pepper and a violent shake of cayenne pepper. Forgot to mention, if you have some parsley, add a small handful to the breadcrumbing process and whiz that in too.
Pour some cooking oil into a pan to a depth of 2cm and heat to 190C (or when a cube of bread goes brown in 30 seconds)
Dip your fake scampi in the egg then in the breadcrumb mix then drop in the hot oil. After a minute flip them over. After another minute they should be brown and crispy. Remove and drain on some kitchen paper. They should look like this and taste extremely good, with or without embellishment of tartar sauce or lemon juice.

Buffalo Wings

Really easy, really tasty, really cheap too.

  • 3 garlic cloves, crushed
  • 2 tbs olive oil
  • 3 tbs cider vinegar
  • 1 tbs paprika
  • 1 tbs Worcester sauce
  • 2 tsp celery salt
  • 2-4 tbs hot pepper sauce depending on heat preference
  • 3 tbs honey

Mix to a marinade

  • 1 kg chicken wings (£2.49 from Tesco)

Cut away wing tips and feed to the dog (they can eat raw chicken bones). Cut through the joint to make two sections per wing. Toss in the marinade to coat and marinate for as long as you have, from an hour to overnight. Heat your oven to 180C (160C fan) and place the wings on an oven tray. Reserve the spare marinade. Cook for 30 minutes. Remove from the oven, toss in or coat with the reserved marinade. Turn the oven up to 200C (180C fan) and cook another 20-30 minutes, turning and basting if you have any marinade left. They are cooked when they are sticky, glazed and charred!

Recipe from BBC web site

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