Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Looking for a super easy marinade for your chicken, then you need to try this, great baked in the oven or on the BBQ.

Makes: 16 wings

Prep: 10mins

Cook: 40mins

Ingredients: For the chicken wings; 250ml beer, 1 tbsp. runny honey, 1 tsp. English mustard, a little salt.

For the salad; 1 green apple, 1/2 cucumber, good squeeze of lemon juice, salt and pepper to taste.

Method:

  1. Combine the beer, honey and mustard and mix well
  2. Add your chicken wings and make sure they are submerged in the liquid
  3. Leave in the fridge overnight or for as least 4 hours
  4. Preheat your oven to 200f
  5. Take the chicken wings out of the marinade and place onto a baking tray, pouring a little of the marinade over to stop them drying out
  6. Sprinkle with a little salt and pepper and bake in the oven until golden brown but not burnt, (35-40mins), alternatively you could cook these on the bbq!
  7. To make your salad chop your cucumber and apple into chunks, mix together and add a good squeeze of lemon juice and salt and pepper to taste.
  8. Serve your chicken wings alongside the salad
  9. Enjoy!

To find out about the amazing work Save The Children Australia are currently doing to support children across the globe, please visit the link:

https://www.savethechildren.org.au

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

July Recipe Review – From New Zealand to Myanmar

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Hi All!

So how is Summer treating you so far? Exams, deadlines? Or vacations and new destinations? Whatever you are doing I hope it is filled full with sunshine, picnics, BBQs and alfresco dining!

The beginning of July marked the six month anniversary of the Feastforfamine journey and as a little bonus recipe I shared Nan’s Jam Tart, a recipe I remember fondly from my childhood and now share with my daughter, it’s so easy but so tasty and full of memories for me!

First stop in July took us to Mexico, to cool down with the Inspired by Mexico – Avocado and Cucumber Gazpacho, a really easy lunch or refreshing light starter. Next we went to Vietnam to explore a different take on the Banh Mi, the famous baguette normally filled with pork, pate, mayo and pickles. I wanted to try and create a different version that didn’t cut any of the flavour but instead offered a vegetarian option so created the Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo.

I love summer cooking and food, but often find it difficult to think of desserts that compliment lighter eating, so during the warmer months when entertaining, I will always make at least one pavlova as it’s light but sweet and you can add any flavour combinations you like, I definitely think I have found a winning combo with the Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova, and I would also love to have your favourite pavlova creations too, feel free to contact me here Contact, and I will have a go and making some of them before the summer is over.

Next we went to Libya for an African twist on pasta, (https://feastforfamine.blog/2019/07/22/inspired-by-libya-spiced-orange-chicken-with-coriander-and-pinenut-pasta/) a zesty chicken dish that does not waste any of the juices from the chicken, as it drizzles down onto the coriander and pine nut pasta, great served with a fresh green salad.

Finally in July, we went to Myanmar for Pork and Mango Coconut Noodles (https://feastforfamine.blog/2019/07/29/inspired-by-myanmar-pork-and-mango-coconut-noodles/), you can use up any other left over meats you have from your Sunday Roast, but they have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’, and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

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This is an easy tasty dish, with lots of fresh flavours so great for the summer!

Serves: 2 as a main

Prep: 10 mins

Cook: 35 – 40 mins

Ingredients: For the chicken; 4 chicken thighs, juice of an orange, 1 garlic clove, tsp. ground cinnamon, tsp. turmeric powder, tsp. olive oil, salt and pepper.

For the pasta; 120g of dried pasta, small bunch of coriander, 15g of Pinenuts.

Method:

  1. Pre-heat your oven of 200F
  2. In a pestle and mortar add all your dry ingredients plus the olive oil and blend to a paste, add your orange juice and mix well
  3. Place your chicken thighs on a roasting tray and pour over the mixture with some salt and pepper on top (you can leave the chicken to marinate in the fridge at this point)
  4. Add 100ml of cold water to the bottom of the pan and roast for 35 – 40 mins, the chicken should be crispy and brown but not burnt!
  5. 10 minutes before your chicken is ready, cook your pasta, ( I used fusilli)
  6. Once cooked mix the chopped coriander through the pasta, pop your chicken on top and add all the juices from the tray
  7. Sprinkle over the pinenuts and serve with a crisp green salad
  8. Enjoy!

Save The Children, were the first international aid agency to go into Libya when fighting broke out in 2011, they are still there on the ground, supporting those affected by the conflict, and offering support to the many refugees now living in Tunisia, to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/africa/libya

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

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Growing up I was so lucky to live next door to a wonderful family, who came over from the Philippines in the 70s. I have such fond memories of playing with their daughter Marianne when I was little, but most of all I remember their generosity, as more often than not they would knock on our door with steaming plates of noodles, chicken and other delicious foods! I have kept in touch with the family ever since, who still live next door to my childhood home. I have been in touch with them recently and Marianne and her father Tony have shared with me one of their noodle recipes and a really tasty, but simple marinade that they used on the chicken.

I made this recipe recently for my own family and it felt so good to share this delicious dish and the happy memories attached to it, I hope you enjoy it too!

Serves: 4

Prep: 20 mins plus marinating time

Cook: 45 mins

Ingredients: For the Chicken Drumsticks; 8 chicken drumsticks, 3 tbsp. of tomato ketchup, 1 tbsp. of soy sauce, 1 garlic clove

For the noodles; 250g dried wok noodles, 1 red pepper, 2 celery sticks, 1 carrot, 1/2 Chinese cabbage (or you can use something like Savoy), 1 small/medium onion, 2 cloves of garlic, 1 chicken stock cube, tbsp. of soy sauce, 1 tbsp. of oil

Method

  1. First make your chicken marinade, thinly slice your garlic clove and mix together with the ketchup and soy sauce
  2. Coat your drumsticks in the mixture and leave in the fridge for at least 30mins or overnight
  3. Preheat your oven to 210F, place your chicken in the middle of the oven and cook for 35 – 45 mins turning half way through and checking that your chicken is cooked before serving, (use a knife close to the bone to make sure all the juices are clear)
  4. While your chicken is cooking prepare your noodles
  5. Thinly slice your onion and garlic and set aside
  6. Thinly shred the cabbage and dice all the other vegetables
  7. In a wok or deep saucepan heat the oil and gently cook the onion and garlic for 5 mins
  8. To this now add the chicken stock made with 100ml of water and the soy sauce, mix and add the rest of your veg to the pan, give it a good stir
  9. Now add your dried noodles and 720ml of boiling water
  10. Bring to a high simmer and leave your noodles to absorb all the water for 6 – 8 minutes stirring occasionally ( I have never cooked noodles like this before and was a bit nervous, but it worked a treat and it meant that they soaked up ALL of the flavours).
  11. Serve the steaming noodles with your cooked chicken and enjoy…I know I did!

Save The Children have been working in the Philippines since 1981, but more recently have been helping to rebuild communities after the devastating Typhoon Haiyan in 2013. Sadly just two years later the Philippines were struck again, in 2015 by Koppu, displacing 700,000 people. Save The Children are now working hard to help these families rebuild their lives and prepare for future emergencies. If you would like to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/asia/philippines

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks x

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

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The Green Sauce used here is so tasty you’ll want to add it to everything!

Serves 2 Main Course

Prep: 20mins
Cook: 30mins (plus marinating time)

Ingredients: For the chicken; 2 chicken breasts (skin removed), 1/2 tsp. of cumin seeds, 1/2 green chilli, 1 garlic clove (peeled and chopped), 1/2 tsp. paprika, 1 tbsp of olive oil

For the Black Rice; 1 cup of black rice, 1 chicken stock cube, handful of spring onions

For the Salad; 1 Avocado, 2 tbsps. of sweetcorn, 1 large tomato, squeeze of lime juice

For the Green Sauce; 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), tsp. of jalepeano (jarred) peppers, juice of 1 lime, pinch of salt.

Method

  1. Mix all the ingredients for the chicken marinade, cut the chickens into strips and marinate in the mixture overnight or for as long as possible
  2. Meanwhile cooked the black rice as per instructions (these may vary by brand), and substitute one cup of the water for one cup of chicken stock. Once the rice is cooked, add the chopped spring onions and set aside
  3. Grill the chicken under a pre-heated grill for 20mins turning half way through
  4. Prepare your salad by peeling the skin of the tomato, (honestly this works and makes its own juice for the rest of the salad!), chop and mix with chopped avocado and sweetcorn adding in the lime juice before stirring
  5. Now for the sauce… chop, peel and thinly slice the garlic clove add to this the jalapeno peppers, oil, chilli, oregano, the lime juice and pinch of salt and stir well
  6. Assemble all ingredients and drizzle the chicken with the green sauce*

*You can make the green sauce first and set aside until you are ready to serve.

In Peru, children living in poor rural areas are dying, in part due to poor information and healthcare provisions, Save the Children are working with government to share better information about childcare to save lives, to find out more please visit their website: https://www.savethechildren.org.uk/where-we-work/south-central-america/peru

If you would like to make a monetary donation please visit the link: https://justgiving.com/fundraising/Feastforfamine

Thanks x

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

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This dish is flavoursome yet gentle, and the marinade for the chicken makes a lovely sauce to use after cooking, perfect for when the weather starts to warm up.

Serves 4 – 6

Prep: 25 mins
Cook: 2 hours

Ingredients
For the Roast Chicken: 1 whole chicken, juice of a whole lemon, 2 tbsp. of yogurt (can be plain or Greek), 2 garlic cloves, 1 tbsp. of olive oil, 2 garlic cloves, 2 cinnamon sticks, 2 cardamom pods, 2 tsps. dried thyme, 1 tsp of cumin, 1/2 tsp of salt, generous mil of black pepper

For the Cauliflower Tabbouleh: 1/2 head of cauliflower or one small cauliflower, 1 cup of dried bulgur wheat, juice of one lemon, tsp. cumin, 1 garlic clove, 1 tsp cinnamon, 2 tbsps. of toasted sesame seeds, 1/4 cucumber chopped into small chunks, bunch of parsley, 2 tbsps. of olive oil, salt and pepper to taste.

Method

  1. Make your tabbouleh ahead, even the day before, so that all you need to do is roast your chicken when is comes to a leisurely lunch or dinner!
  2. Start off with the bulgur wheat, add one part of rinsed well bulgur wheat (I used one cup), to 1.5 cups of boiling water and the juice of half a lemon to a lidded pan, put the lid on and leave for 20mins to absorb the liquid, after 20 mins drain off any excess liquid and set to one side
  3. Pre-heat your oven to 200 fan, mix the cumin, chopped garlic, cinnamon, salt and pepper with 2 tbsps. of olive oil, break your cauliflower into small florets and coat in this mixture
  4. Pop in the oven for 30mins
  5. Once the cauliflower is cooked, add to your bulgur wheat with the cucumber, parsley and the rest of the juice from the lemon, add another tbsp. of olive oil, salt and pepper and mix well
  6. Sprinkle with the toasted sesame seeds and leave in the fridge until you are ready to use it, up to 24 hours is fine.
  7. When you are ready to cook your chicken, pre-heat your oven to 200F/180C
  8. In a bowl mix together 2 tbsps. of yogurt, 1 tbsp. of olive oil 2 crushed garlic cloves, juice of a whole lemon, 1 tsp of cumin, 2 cardamom pods (crushed), 2 tsps. dried thyme, 1/2 tsp of salt and a generous mil of black pepper
  9. Make some slits in the chicken thighs and legs and make some space between the breast and the skin
  10. Cover your chicken with the mixture, pushing some underneath the skin on the chicken
  11. In the cavity, place the two cinnamon sticks and the left over lemon from juicing
  12. Pop in the oven and cook for 25 minutes per 500g, plus an extra 25 minutes
  13. Allow your chicken to rest and then slice and serve with your cauliflower tabbouleh, pouring the juices from the chicken over the top…Enjoy!

Save The Children, have been working in the Lebanon since 1953, as well as providing aid to many refugees, they have been working to provide shelter by renovating buildings so that they are safe to occupy, they have also been working to implement safe water systems.  With the increase of Syrian refugees, they have been working to bring Lebanese and Syrian people together on community projects. To find out more please visit:
https://www.savethechildren.org.uk/where-we-work/middle-east/lebanon

If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine

Thanks x

 

 

 

 

February Recipes Review: From Yemen to Haiti…

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Hi All!

So how am I doing with my Food from the World for the World?

February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.

From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen

As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!

Thanks

Rosalyn x