Nigel Slater’s chicken wings with red peppers

The recipe

Drain a 320g jar of roasted red peppers, then lay the pieces of pepper in the bottom of a roasting tin. Peel 3 juicy cloves of garlic and tuck them, together with 150g of cherry tomatoes, among the peppers. Set the oven at 200/gas mark 6.

Tear a thick slice of bread, about 75g in weight, into large chunks and place on the peppers with 700g of chicken wings. Trickle 6 tbsp of olive oil over the lot and bake for about 45 minutes until the bread is golden and the peppers and tomatoes are soft. Remove from the oven.

Lift the chicken wings from the tin and keep them warm. Tip the peppers, bread, garlic and tomatoes into a food processor or blender, together with the oil and roasting juices. Process to a thick, brick-red cream. Serve the cream with the chicken wings. Enough for 2.

The trick

As it bakes, the torn pieces of bread soak up the juices of chicken, garlic and tomatoes, lending a depth you don’t get from just adding the bread raw.

Remove it from the roasting tin as soon as it is deep gold. While you are making the red pepper pâté, return the chicken wings to the oven to crisp up.

The twist

I like the sweet, warm red pepper paste as it is, but sometimes I add a few drops of red wine vinegar. A tablespoon should be enough, but make sure that you taste it as you go.

Small pork ribs could replace the chicken wings, roasted slowly with a little pork fat and some fennel seeds, then added to the peppers when they are ready to bake.

Comments

Nigel Slater’s grilled pork belly, spring onions and quick romesco recipe

The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste. Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Season, oil then lightly brown 450g of pork belly slices (approximately 15cm in length and 4cm thick) on both sides. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. They should blacken here and there. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. Enough for 2. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 m...

The Ultimate American Comfort: Classic Mac and Cheese Recipe

When it comes to comfort food, few dishes rival the rich, creamy indulgence of a classic mac and cheese. Whether it's a family dinner, a cozy evening in, or a quick meal after a long day, mac and cheese has a way of making everything feel just a little bit better. This creamy, cheesy dish is a staple of American cuisine and has been passed down through generations. If you're craving the ultimate comfort food that's simple, cheesy, and satisfying, this recipe will hit all the right notes. Begin by bringing a large pot of salted water to a boil and cooking the elbow macaroni according to the package directions until al dente. Once done, drain and set aside. In a separate large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth roux (a thick paste). Cook the roux for about 1-2 minutes to remove the raw flour taste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Keep w...

The Joy of Cooking: Crafting Recipes from the Heart

Recipes are more than just instructions; they are stories passed down through generations, experiments born from creativity, and expressions of love. Whether it's a cherished family dish or a new culinary adventure, crafting recipes is a journey that connects us to culture, memory, and the joy of sharing. Cooking begins with a spark of inspiration. It could come from the aroma of fresh herbs at the market, a vibrant food photograph, or a craving for comfort on a rainy day. Whatever the source, turning that inspiration into a recipe is a delightful process of exploration. From choosing ingredients to perfecting flavors, every step is a chance to create something uniquely yours. One of the magical aspects of recipes is their versatility. A single dish can be adapted in countless ways to suit different tastes and occasions. Love classic spaghetti? Add a twist with roasted garlic or a splash of cream. Prefer lighter fare? Transform the same dish into a zucchini noodle version. Recipes...

I Love Food Recipes

Search This Blog