1、Crispy honey buffalo wings with blue cheese & celery slaw

Crispy Southern fried chicken is often served with blue cheese dressing and celery - the coleslaw turns this party favourite into a proper supper

Crispy honey buffalo wings with blue cheese & celery slaw recipe

Ingredients

  • 1l sunflower or vegetable oil, for frying
  • 1kg chicken wing
  • 85g plain flour
  • 2 tsp celery salt
  • 1 tsp smoked paprika
  • 50g butter
  • 5 tbsp hot sauce (we used Encona Original Hot Pepper Sauce)
  • 2 tbsp white wine vinegar
  • 4 tbsp clear honey
  • ½ small white cabbage, finely shredded
  • 2 carrots, cut into matchsticks
  • 3 celery sticks, cut into matchsticks
  • ½ red onion, finely sliced
  • 1 tbsp celery seeds
  • 150g pack soft blue cheese, Gorgonzola works well
  • 100ml soured cream
  • 100g mayonnaise
  • 3 tbsp white wine vinegar

Method

Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
  • Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread – it’s ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don’t overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
  • Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw – and plenty of napkins!

  • https://www.truecookbook.com/recipe/crispy-honey-buffalo-wings-with-blue-cheese-celery-slaw-4299/

    2、Watercress soup with blue cheese & cashew pastries

    Make-ahead lunch or a light starter - relaxed cooking for a laid-back weekend at home
    Watercress soup with blue cheese & cashew pastries recipe

    Ingredients

    Method

    1. Heat oven to 220C/fan 200C/gas 7 and grease 2 large baking sheets. Unravel the pastry, brush with milk and scatter half of it with the cheese and cashews. Fold the pastry over to sandwich the nut mixture and press down firmly. Cut into 16-18 thin strips along the longest length. Pick up each strip, twist a little, then lay slightly apart on baking sheets. Bake for 10 mins until golden. Lift onto a cooling rack as soon as they come out of the oven to stop them from sticking to the trays. They’ll last for a week in a tin. Return them the oven for a couple of mins to heat through.
    2. To make the soup, fry the onion in the butter in a large pan for 5 mins until starting to soften. Add the potato, then pour in the milk and stock. Bring to the boil then cover and lower the heat. Season and leave to simmer for 10 mins or until the potatoes are cooked.
    3. Pack the watercress into a blender or large food processor and pour over the hot potato mixture. Blend until smooth then return to the pan to reheat. Serve each portion in small bowls or cups with 2 of the pastries. The remainder can be eaten with drinks on another occasion.

    3、Buffalo wings with blue cheese dip

    These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night
    Buffalo wings with blue cheese dip recipe

    Ingredients

    Method

    1. Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
    2. Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated.
    3. Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

    4、Sticky bourbon BBQ wings with blue cheese dip

    The cool blue cheese & soured cream dip takes the edge off the heat in the sauce. Dip in the chicken wings or the celery and radishes – or do both!
    Sticky bourbon BBQ wings with blue cheese dip recipe

    Ingredients

    Method

    1. Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
    2. Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
    3. Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
    4. Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.
    5. In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.

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