Category Archives: Starters

Chicken Wings in Soy Sauce

Marinated Soy Chicken  Wings

Soy Chicken Wings

These chicken wings in soy sauce are tasty as a starter or a great accompaniment to the usual steak and sausages on the barbecue. They don’t take long to do and it’s not that hard either. Chicken wings are usually a cheap cut and often on special. The original recipe was only for 1/2 dozen wings, so I increase the quantities listed here when we do them for a big gathering. Just experiment and alter the recipe as required.

Recipe – Chicken Wings in Soy Sauce

Ingredients

6 chicken wings
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon oil
1 clove garlic finely diced
pinch salt
pepper to taste

Method

Add all of the ingredients to a wok, small saucepan or small frying pan
Cook over a medium heat, not high
Cook until browned

Hints

Increase the ingredients for larger batches of chicken wings
Use larger cooking vessels for larger amounts
Use boiling water sparingly in the mix if the liquid evaporates too quickly whilst cooking
I haven’t tried this as a marinade yet but you could try marinating the chicken wings for a few hours if you wish
You could try substituting the chicken wings with chicken drum sticks
Use the mix as a glaze for pork ribs on the barbecue

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Vegetable Soup

A Bowl of Vegetable Soup

Vegetable Soup

This vegetable soup recipe was given to me a couple of years ago by Nikki. I already have my tried and trusted chicken and vegetable soup recipe which I have made for years, however I thought that I would give this one a go. It is fairly simple and easy to make on one of those nights when you don’t want to go to too much trouble. You can make it up in the afternoon and put in on the heat when the family gets home. Or put it in the slow cooker on low and turn it on high when they get in the door.

Ingredients

4 sticks celery chopped
2 carrots grated
½ zucchini grated
¼ pumpkin grated
1 cup of soup mix (dried barley and lentil mix)
3 teaspoons chicken stock
1 lamb shank (or as many as you want)
celery salt to taste

Method

Put all of the ingredients in a large stock pot with water covering all of the ingredients on medium heat or
Put into a slow cooker with water almost to the top – put on low
Stir occasionally – top up water as required
Cook for an hour to get the flavors through or until the meat is falling from the bone
Turn up the heat before serving

Hints

Use left over vegetables from the refrigerator
Try a different combination on vegetables, beans, peas and potatoes for example
Try dicing the vegetables instead of grating
Roast some of the vegetables for half an hour before putting in the pot
Use the food processor for grating, makes the job easier
Works just as well with lamb chops or chicken drumsticks
Remove some of the liquid and serve as a meal with rice
Add some parsley or other herbs to taste
Try topping off your vegetable soup with some parmesan cheese

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Roasted Pumpkin and Garlic Soup

Here is a very simple, tried and tested Pumpkin Soup Recipe to get you through the colder days and evenings. Serves 6-8 people. Roasting the pumpkin beforehand gives this soup a kick that you just don’t get from normal, everyday pumpkin soups.

Home made Pumpkin Soup

Home made Pumpkin Soup!

Ingredients

1.5 kilo of Pumpkin, peeled and chopped
8 Garlic cloves, unpeeled
2 tablespoons of Olive oil
Sea salt and cracked black pepper for seasoning
2 cups of Chicken stock
1/3 cup of Sour cream

Method

Preheat the oven to 200°C.

Place the pumpkin, garlic, oil, salt and pepper on a baking tray and toss to combine.
Roast for 45 minutes or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic cloves from their skins and add to the pumpkin with the stock and sour cream.
Process until smooth.

Hints

You can wait until the roasted pumpkin is cooked to peel, as it is easier
A large food or drink blender can be used instead
Keep the shute of the processor unblocked, as the heat of the mixture may pop the top off the processor
Keep the top of the blender on loosely to allow the heat to escape
For decoration, add some extra sour cream on top and swirl with a knife or skewer, you can also add a sprig of parsley
The roasted pumpkin and garlic soup is a meal in itself so just add an oven warmed bread roll and that’s dinner done

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