Soy & Ouzo Chicken Wings – Middle East and Asian fusion

This is the 3-rd and final post of the “Holy Wings Trinity” series. Growing up in Israel, I’ve learned a lot about the Middle Eastern food, and how diverse it can get… On other hand, I’ve always appreciated the Asian cooking, so in this recipe I simply combined the two and created a marinade, which might seem a bit odd (and honestly, weirdly smelling one too!), but trust me, the wings come out so good you won’t be able to resist! The subtle anise flavour from ouzo is taking the wings to a totally different level!

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Raspberry & Balsamic glazed BBQ wings

Continuing the three recipes series I’ve started in this post, this one is so easy it’s hardly can be even considered as a recipe. Use of balsamic vinegar here brings those wings to a totally different level. Try it!

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Sweet, Hot & Sticky Wings – perfect beer companion

Couple of days ago a good friend told me she & her partner are planning a beer and wings night, and asked if I have any good wings recipe. I immediately remembered three recipes which ended on my shortlist after quite a lot of experiments. This is the first post out of three, so stay tuned!

We start with the sweet, hot & sticky wings – very easy recipe, not too much work, and the outcome is absolutely mouthwatering!

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Turkey Pastrami – Asian style

Hi there!

I love experimenting with various tastes when I cook, and especially with Asian flavours. So here I’ve tried a very interesting combination in the glaze for this juicy and tasty turkey breast pastrami. What’s best about this recipe, besides it’s taste and aroma, is you don’t really need a grill or a smoker – it will taste fabulous roasted in the oven as well!

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“Johnnie Walker” brined chicken breasts

Do you remember the last time you’ve grilled chicken breasts? No? Oh don’t get worried, your memory is just fine! You are in a good company – many people simply avoid grilling chicken breasts. Why? Well, for one simple reason – it often comes out dry as a desert!

In a whole chicken the breast is the leanest part, very low fat, and when grilling it dries almost instantly. So, since shortening cooking time isn’t an option here (unlike beef, chicken must always be “well done” – that’s a food safety matter), another obvious idea is to “push” extra liquids into the meat. Yes, you may use an injector, and by all means, if you’re in a hurry, do use it, indeed! However, there is a much simpler and basic way – brining!

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Panna cotta – my favourite Italian dessert

I have always loved panna cotta. Always loved, but also was afraid to cook, thinking it’s probably a lot of work and mess in the kitchen. How wrong I was… During my journey to Tuscany, one of the best trips I had, I was lucky to take a cooking class in the “In Tavola” school in Florence. Little I knew about the dishes I will learn before I came in, but wow – here it was – panna cotta with strawberry coulis! Spoiler – one of the easiest dishes to make!

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Lemon & herbs roasted hens

Hi there!

Very often my recipes are quite complex, but sometimes I like to go back to the “keep it simple” approach, and this is one of those times. Hens, simply halved, rubbed with olive oil and spices and grilled – quick score when you don’t want to get into complications.

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Hummus with musabbaha – Middle East on a plate

When people talk about Middle Eastern cuisine, one of the most popular dishes is hummus. It is mostly considered just a dip, made of chickpeas, but that’s such an underestimation! Hummus can be the entree, the main course – the sky is the limit, really! So this time, I am bringing you one of my most favorite way to serve hummus – with musabbaha topping. What’s that? Read on!

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Aussie lamb shanks, the Irish way

Hey there!

In my cooking I very often mix and match different styles, tastes and techniques, mainly because I love experimenting, but also because the results can be absolutely stunning. This is one of those adventures – Aussie lamb shanks, seasoned with a wonderful “Three Little Pigs Touch of Cherry” BBQ rub, one of the best commercially available rubs I’ve tried, and then roasted with a pint of Guinness stout (“The black stuff”, as they call it in Ireland).

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