This is another delicious midweek ‘how to cook’ that the kids will love! We marinate our Milawa free-range chicken drumsticks in gluten-free soy sauce, green onions, white distilled vinegar, honey, garlic and sesame seeds. We’ve turned the marinade in to a sticky glaze and served the drumsticks with steamed broccoli, rice and a fried egg.
Dash of sesame oil Dash of rice wine vinegar Sesame seeds
Method:
1. Preheat your oven to 180c. Pour the chicken and the marinade in to a small pot and remove the chicken with some tongs and place on to a lined baking tray. Bring the marinade to the boil on a medium heat on the stove and cook, stirring continuously until it thickens and becomes sticky, around 8-10 minutes. Paint some glaze on your chicken and pop in to the oven, roasting for 40-50 minutes turning and applying more of the glaze every 10 minutes or so. You can turn the grill on for a few minutes to make the skin extra crispy at the end.
2. For the broccoli, put a pot on the stove, over a medium-high heat, with a fitted steamer with around 2cm of water in the pot. Cut your broccoli into florets or small bite sized pieces if using broccolini. Place into the steamer for around 10 minutes for well done for the little ones. Remove from the steamer and toss in a little sesame oil, rice wine vinegar and season.
3. Serve with some steamed rice and a fried egg. Yumma yumma!
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
