If I must make a list of my top 3 favourite comfort food recipes this for sure will be one of them. You can use this recipe as a starter or as a snack on a Sunday brunch, the possibilities are endless. The combination of the marinated chicken wings, the creaminess of the mash potato and the saltines of the chorizo it’s just amazing.
Chicken Wings with Spicy Chorizo Mash – Serves 4
Ingredients
1kg chicken wings
400g canned peeled tomato in juice
1 red chilli sliced
2 tbsp sesame seed
2 tbsp roasted sesame oil
2 tbsp golden syrup or honey
1 large teaspoon salt
6 cloves garlic, peeled and crushed
1.2kg boiling potatoes, peeled and cut into large chunks
200g chorizo
2 tbsp olive oil
Preparation
1. Mix the chicken wings with the chopped tomato, chilli, sesame seeds and sesame oil, golden syrup, salt and three-quarters of the garlic. Marinate in the fridge for 2-12 hours, I usually marinate them the night before.
2. An hour before you want to eat, turn oven to 200c. Line a roasting tray with foil or baking paper and add the wings, in one layer; pour on 1/2 cup marinade and discard the rest.
3. Bake for 45 to 50 minutes tossing every 15 minutes, until the begin to caramelise and the meat has become firm and white.
4. Meanwhile, cook potatoes in salt water, then drain. Peel skin off chorizo and roughly chop the meat. Heat a heavy frying pan and add oil then chorizo. Cook for a few minutes over a moderate heat, breaking chorizo up with a wooden spoon as it cooks to produce a crumbly mixture.
5. Add remaining garlic and cook another minute. Return potatoes to the pan they were cooked in, pour on the chorizo mixture and mash together. Season to taste. To serve spoon the mash onto a plate and top with wings and their cooking juice, enjoy!
Recommended Wine: Rioja Crianza (Spain)
This recipe is a classic from the 70s and 80s, I cook it quite regularly in the winter because it’s one of the few fresh fish dish that my kids like to eat. Served with fresh crusty bread and a nice glass of dry white wine and you got a perfect match.
Haddock and Prawn Gratinée – Serves 4
Ingredients
450g haddock fillet, skinned
25g of butter
1 medium onion skinned and finely chopped
Salt and Black pepper
30g of plain flour
300ml of milk
30ml of white wine
175g of peeled prawns
75g of mature cheddar cheese grated
Chopped fresh parsley
Preparation
1. Cut the haddock fillet into 8 strips. Fold the strips in half and place two each in 4 individual gratin dish or large ramekins.
2. Melt the butter in a saucepan, add the onion and fry gently until soft. Add the flour and cook gently, stirring, for 1-2 minutes. Remove from the heat and gradually blend in the milk and wine. Bring to the boil, stirring constantly, then simmer for 3 minutes.
3. Remove the sauce from the heat, add the prawns and 50g of the cheese with salt and pepper to taste.
4. Spoon a little sauce in each gratin dish or ramekins, to cover the fish. Sprinkle the remaining cheese on top.
5. Bake in the oven at 190c (mark 5) for 30 minutes, serve immediately, garnished with chopped parsley.
Recommended Wine: Verdicchio di Jesi (Italy)
This is an amazing and easy recipe for a fabulous butterscotch cake. I got this recipe from Miss Lisa Brown, a brilliant pastry chef and a great friend I met here in Cranleigh. I worked with her for the past 2 years and we created a great partnership at work, thank you for everything you have done Lisa and I wish you all the best for your new job.
Magic Butterscotch Sponge – Serves 4
Ingredients
50g dark brown sugar
190g self-raising flour
100g melted butter
1 egg
125ml milk full fat
3 tbsp golden syrup
Topping
100g brown sugar
1 tbsp corn flour
375ml boiling water
Preparation
1. Preheat oven to 160c, grease a large capacity baking dish.
2. Place brown sugar, flour, butter, egg, milk and the golden syrup into a bowl. Mix it until combined. Pour into prepared baking dish.
3. Mix the remaining sugar and the corn flour together, sprinkle the mix over the top of the uncooked sponge mix.
4. Ladle carefully the boiling water over the top of the uncooked sponge mix. Bake for 40 minutes or until a skewer comes out clean.
5. Serve with Thick double cream. Enjoy!
Recommended Wine: Sauterne (France)
Simone Conti
Enjoying these recipes? You can read more of Simone’s meals HERE.
