I hope 2015 was a great year for all of you foodies and there is lots more to come next year as I keep reviewing books from great chefs. This week’s book is The New Easy by Donna Hay. I must have written about all of her books and haven’t yet been disappointed as I find her recipes not just simple and easy but they have lots of layers of flavour.
Along with the lovely recipes you will find dishes like smoky pulled pork and all the recipes come with great photographs.
And don’t forget, if you find yourself out in London in the January sales do pop by and say hello to me at Cicchetti Piccadilly and Covent Garden and enjoy some tasty Italian tapas. Happy New Year to you all!
CRISPY CHICKEN WINGS
1kg chicken wings
35g cornflour
2 generous tbsp vegetable oil
1 heaped tbsp sea salt flakes
½ tsp Chinese five-spice powder
1 tsp dried chilli flakes
Hot chilli sauce, pickled chilli, thinly sliced fresh chillies and chilli mayonnaise (optional), to serve
SERVES: 4
PREPARATION: 10 MINUTES
COOKING TIME: 25-30 MINUTES
Preheat the oven to 220°C/425°F/Gas Mark 7. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornflour. Shake to coat, dusting off any excess flour.
Place the oil, salt, five-spice and dried chilli in a large bowl.
Add the wings and toss to coat. Place on a baking tray lined with non-stick baking paper and roast for 25-30 minutes or until crisp.
Serve with the chilli sauce, chillies and chilli mayonnaise.
