Soy, Honey and Sesame Chicken Wings

There is a first time for everything….even green Asparagus.

Yes I know! How is it possible that I’ve never eaten green Asparagus yet I love white Asparagus spears so much.

When we just got married (many, many moons ago) I tried to cook green Asparagus and it tasted horrible, I thought it was just the Asparagus that tasted bad, off course way back than I wasn’t able to cook an egg properly either.

Don’t be fooled,  the actual star of this meal is the Sticky Soy, Honey and Sesame Chicken Wings served with a potato Rosti.

Soy, Honey and Sesame Chicken Wings 

+- 8 -10 Chicken wings

50 g Sesame seeds

For the marinade mix together

150 ml Vital Soy Sauce

75 ml Honey

1 tbs Chicken spice

Juice of 1/2 lemon

Marinade the chicken for at least 1 hour.

Pre heat oven to 180 degrees and place chicken in a baking tray. Sprinkle the sesame seeds on to the chicken. Baste frequently with the remainder of the marinade that is left over. Bake until golden brown and cooked through.

In the meantime cook your asparagus as follows: 

Heat a large griddle pan and dry-griddle the asparagus spears on both sides. When they are ready drizzle the juice of 1/2 lemon and a dash of Olive oil over them. Season with ground pepper and salt.

For the potato Rosti

6 Potatoes peeled

6 tbs flour

1 egg yolk

salt and pepper to taste

Chopped spring onion to taste

Grate the potatoes and rinse under cold water, strain the potatoes and transfer to a large mixing bowl. Add the rest of the ingredients to the potato mixing it thoroughly. Transfer the potatoes onto a clean tea towel.  Bring the corners together and squeeze the liquid out. Use your hands to form little potato patties for frying.

Heat your pan with a little olive oil and fry the rosti’s on a low to medium heat for +- 7 minutes on each side turning carefully.

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Steak with Salsa Verde, Crushed potatoes and Cucumber Salad

Salsa Verde – I don’t know why I have never tried this before! it is simply delicious.

This Salsa Verde recipe included eggs which were not to bad but next time I will make it without the eggs as the Salsa Verde is soooo  good on its own.

You are welcome to add more olive oil, mine is the skinnier version!

For the Salsa Verde

1 heaped teaspoon capers

50 ml olive oil

2 gherkins

1 tbs rice vinegar

5 mint leaves

a handful of fresh parsley

1 garlic glove

Salt and pepper to taste

1/2 tsp of castor sugar (optional)

In a food processor mix all above ingredients untill finely chopped.

Take two hard boiled eggs, mash it up and mix in with the Salsa Verde sauce.

For the cucumber Salad 

Peel and grate 1 large cucumber. Add 2 tsp of fructose or 1 tsp sugar and 2 tbs of rice / white vinegar. Season with salt and a lot of white pepper.

Keep in the fridge until dishing up and transfer to smaller bowl draining all the access juices.

For the Crushed potatoes 

Boil a medium size  potato until soft. Place on a baking tray. Use your potato masher and crush the potato flat.

Season with Salt and pepper, or any other spices you fancy. Sprinkle with Mozzarella cheese and bake at 200 degrees until golden brown.

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