1、Wings with a Soy-Ginger Glaze

Servings:6 to 8 Roast/450F

Wings with a Soy-Ginger Glaze recipe

Ingredients

Method

Put the chicken wings in a large roasting pan, drizzle with the oil, and sprinkle liberally with salt and pepper. Toss to coat and spread the wings out in a single layer.
  • Roast, undisturbed, until the bottom of the pan is coated with fat and the wings are beginning to brown, about 15 minutes. Use a spoon to baste the wings with the drippings, then carefully pour the extra fat out of the pan and flip them over (if they're sticking give them an extra 5 minutes).
  • Toss the wings in a combination of 1/4 cup soy sauce, 2 Tbs. sesame oil, 2 Tbs. rice-wine vinegar, and 2 Tbs. minced or grated fresh ginger.
  • Return wings to the oven until both sides are nicely browned, another 10 minutes or so (they'll release easily from the pan when ready).
  • Raise the oven temperature to 450 degrees F and continue to cook until wings are crisp all over, about 10 more minutes. Serve hot, warm, or at room temperature with carrot and celery sticks on the side.
  • Nutrition Facts

  • Servings Per Recipe: 6
  • Amount Per Serving: cal. (kcal): 270, Fat, total (g): 22, sat. fat (g): 5, carb. (g): 1, pro. (g): 17, sodium (mg): 655, Percent Daily Values are based on a 2,000 calorie diet.

  • https://www.truecookbook.com/recipe/wings-with-a-soy-ginger-glaze-21069/

    2、Grilled mackerel with sweet soy glaze

    Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours
    Grilled mackerel with sweet soy glaze recipe

    Ingredients

    • 4 mackerel fillets (use our step-by-step guide if filleting from whole)
    • zest and juice 1 lime, plus extra wedges to serve
    • 1 tbsp extra-virgin olive oil
    • butter, for greasing
    • steamed baby bok choi, to serve
    • 2 tbsp soy sauce
    • 1 red chilli, deseeded and cut into matchsticks
    • juice 1 lime
    • thumb-sized piece ginger, grated
    • 2 tbsp muscovado sugar

    Method

    1. Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
    2. Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
    3. Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
    4. Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

    3、Oven roasted aromatic ribs with a bourbon & orange glaze

    The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
    Oven roasted aromatic ribs with a bourbon & orange glaze recipe

    Ingredients

    Method

    1. Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
    2. Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
    3. Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

    4、Christmas ham with sticky ginger glaze

    Forget the ham kettle or supersized pan - you can cook this luscious sticky ham in the oven, with equally tasty results
    Christmas ham with sticky ginger glaze recipe

    Ingredients

    • 1 uncooked ham (about 5kg/11lb), soaked according to the butcher's instructions
    • 1 large onion, thickly sliced
    • 5 cm piece fresh ginger, sliced
    • small bunch fresh thyme
    • 5 clove
    • sprigs of bay leaf, to garnish
    • 175g light muscovado sugar
    • 2½ cm piece fresh ginger, peeled and sliced
    • 10 kumquats, thickly sliced and any pips discarded, plus extra for garnish
    • 3 pieces preserved stem ginger in syrup, cut into small matchstick-size strips
    • 1 tsp ground ginger
    • 10-15 clove

    Method

    1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Weigh the ham and calculate the cooking time at 25 minutes per 500g. Scatter the onion, ginger, thyme and cloves over the base of a large, deep roasting tin. Put the soaked ham on top and add water to 3-5cm deep. Cover the whole ham and tin with two or three layers of foil (making a tent over the ham to allow the steam to circulate), sealing the foil around the edges of the tin. Bake for 1½ hours, then reduce the oven to fan 140C/conventional 160C/gas 3 for the remaining 2 hours 40 minutes of the cooking time. When the ham is cooked, remove it from the oven. Leave to rest for 30 minutes.
    2. Now make the glaze. Put the sugar and 100ml/3½⁄2fl oz water in a medium pan. Heat gently until the sugar melts, add the fresh ginger and simmer for 3-4 minutes. Add the kumquats and cook for a few more minutes, just until they soften. Scoop out and reserve the kumquats, discard the ginger and add the stem ginger strips. Bring to the boil, then turn down the heat and let the mixture bubble for 3-5 minutes until thick and reduced by just under half. Remove from the heat and set aside.
    3. Line a clean roasting tin with foil and oil it. Unwrap the ham and put it in the foil-lined tin. Cut off the skin, leaving a layer of fat all over. Using a sharp knife, score the fat into a diamond criss-cross pattern. Turn up the oven to fan 200C/conventional 220C/gas 7.
    4. Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast for another 20 minutes or until golden and sticky and kumquats start to colour. Serve garnished with halved kumquats and sprigs of bay leaves. If serving hot, allow to rest for 15-20 minutes before carving.

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