Thursday, January 21, 2010

Back at work

Well after 9 days back in the office it's much the same as last year. Busy and lot's of change.

The weather's got better so I've been able to get the BBQ fired up a couple of times and enjoy that.

One of the favourite meals we've enjoyed in the last year has been braised/roasted turkey nibbles, now chicken nibbles are those little wing portions that are great marinated and served up in varied forms, Buffalo Wings as they're often called.

Many years ago at a small place somewhere close to West Palm Beach (maybe called Rosies Crab Shack?) we enjoyed a hot and spicy version along with crab claws, crawdads and Key Lime pie for dessert.

Now turkey nibbles are the same 'but" just super sized, a little like Fred and Barney designed them and being larger need a longer cooking time. I tend to mix up a marinade with ginger, garlic, chilli sauce etc. and place all in a snaplock bag and let sit aside for an couple of hours if possible.

One simple option is as below;

Spicy Turkey Wings


1/2 cup hoisin sauce (there are GF versions around but read the ingredients lists on the bottle carefully)
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon gluten free
1 tablespoon rice vinegar (not seasoned)
8 chicken thighs with skin and bones (2 3/4 lb)


Preheat oven to 180c

Whisk together all the marinade ingredients together, and pour over the turkey nibbles (having placed these in a large snaplock bag) then massage the marinade in and set aside for at least a couple of hours or overnight in the fridge. Roll around in the marinade inside the bag as often as possible to ensure a full cover.

Then the two part cooking starts. Heat the oven to 180c and layer the nibbles in a deep casserole or dutch oven and either cover with the lid or a double layer of foil.

Depending on the size of the nibbles allow to cook for at least 30 - 45 minutes checking on a regular basis. Once the meat is beginning to come away from the bone, remove and place in a large oven tray pouring all the cooking juice, marinade etc. over the top, also add any left in the snaplock bag.

I have a three burner hooded BBQ and fire this up to full heat with the hood down, about 600c, then lift the hood place the oven tray on the grill top and turn the burners down to low for 10 minutes then off completely.

Turn the nibbles each time and check to make sure they are still coated with the marinade and this reduces and becomes nice and sticky. This takes 30 - 45 minutes for fully cooked, 45 minutes + for the slightly charred option.

Serve with either a green salad with red onion rings (soak in a mix of vinegar and cold water for 30 minutes to crisp and mildly pickle) and oven roasted potato wedges.


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