So I have some recipes that I’ve been meaning to post for quite sometime and one of my loyal readers has kindly asked me to post so here they are:
Marinated chicken wings/nibbles, almond crackers and sweet and salty chocolate!
The almond crackers are from Elana’s Pantry, the marinated chicken is just a basic marinade that I found on a recipe site and just tweaked and the sweet and salty chocolate is another tweaked recipe from Nigella!
Hope you all enjoy and just have to say with the Final Rugby World Cup game tonight GO THE ALLBLACKS!!!!
Sweet and Salty Chocolate (primal version)
3 x 100gm blocks of 85% Green and Blacks
1 Tbsp Maple Syrup / Honey or Golden Syrup
200gms of Cashews or any other nut
I use a rectangle tin or square tin, Nigella suggests disposable foil tins as an option too.
Get the butter and the syrup melting on a low heat in a heavy based pan and break up the chocolates and add that to the golden sludge.
Chop the nuts or leave them whole and add into a medium mixing bowl.
When the chocolate mixture has just melted, pour it over the nuts and stir together.
Pour into prepared tin, and spread out and flatten as much as you can, using a silicon spatula.
Cover and refrigerate for a few hours before cutting into chunks or wedges – depending on your tin of choice.
Makes about 20 pieces
Almond Rosemary Crackers
1 ¾ cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons fresh rosemary finely chopped or Tuscan Seasoning
1 tablespoon olive oil
In a large bowl, combine almond flour, salt and rosemary
In a medium bowl, whisk together olive oil and egg
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 350° for 12-15 minutes, until lightly golden
Let crackers cool on baking sheet for 30 minutes, then serve Yield 24 cracker cookies
Grilled Chicken Wings
1-1.5kgs chicken wings or nibbles
1/2 cup Dijon mustard
2 teaspoons olive oil
4 garlic cloves, minced
1/4 cup soy sauce (I use Tamari)
1/2 teaspoon ground ginger
(my tweak is approx 1/4 -1/2 cup of cream)
Mix ingredients into a bowl.
Add wings and stir.
Cover and marinate for 45 minutes.
Place pieces on the grill and brush with remaining mixture.
Grill over medium-hot coals about 15-20 minutes, turning once.
I seem to have lost any pictures I had of these recipes so as soon as I get some more I will put them up but for now you can see what they should look like through the links 🙂