This, my friends, is going to be a very short post. I’m not sure if you’ve noticed the lack of any online presence lately… and there’s certainly a reason for my silence. First, my parents are around for another few weeks – and family always takes priority so I am trying to squeeze in as much time as I can with them while they’re here. Then, there’s the new job which has been keeping me quite busy as I try to to navigate my way around a whole new business. So something’s got to give – and in this case – it’s catching up with friends, those I see in person as well as in cyberspace. So this unfortunately means there’s also less time now to visit my favourite blogs and I am sorely missing you all (and my RSS feed).
I’m hoping February should quiet down somewhat (but of course, you never know!) and things return to normal… But I couldn’t let this week pass without sharing another recipe I made for our New Year’s Tapas Party. If you love chicken wings, you’d be crazy not to try this recipe. Everyone at the party went crazy for them. I had initially used only half the wings I had bought thinking I had too much food. Half way through I had to bake the rest which was also promptly devoured. So advice, when you’re making this – make lots!
I adapted this from the highly recommended cookbook – Gerard Hirigoyen’s Pinxtos (Peen-chos). He makes a dish of chicken thighs in a Spicy Basque Ketchup but I used chicken wings instead – the method to cooking the wings was also different as I baked mine rather than frying and broiling the chicken as in the original recipe. The base for the Spicy Basque Ketchup is the author’s recipe for a highly addictive Piperade (a stew of sweet peppers and onions).
One more thing to note – Hirigoyen specifically requests you use Piment d’Espelette, a dried red chile powder from the French Basque region. He says, there is no substitute for it. Had I managed to track down this spice, I would have gladly used it, but given my time constraints, I used instead a Spanish smoked paprika. Given I have never tasted Piment d’Espelette, I had nothing to compare my version to – and frankly, I was none the wiser for not using it.
Adapted from Gerald Hirigoyen
- 50 ml olive oil
- 2 onions, thinly sliced
- 2 red bell peppers (capsicums), cored, seeded and cut into strips, lengthwise
- 6 garlic cloves, crushed or thinly sliced
- 4 ripe tomatoes, cored, roughly chopped
- Pinch of Spanish smoked paprika
- In a large pan, heat the olive oil until very hot. Add the onions, bell peppers, garlic and tomatoes and saute over medium heat, stirring constantly. The vegetables are ready when they have softened, in my case, this took around 25 minutes.
- Remove the mixture from the heat and season with salt and add the smoked paprika.
The piperade can be used immediately or stored in a covered container in the refrigerator up to five days. For the spicy Basque Ketchup, puree the piperade and follow instructions below.
Chicken Wings with Spicy Basque Ketchup
Adapted from Gerard Hirigoyen’s Pinxtos Cookbook
- 15 chicken wings, cut in half through the joint
- Piperade recipe (above)
- 50 grams (4 tablespoons) brown sugar
- 125 ml (1/2 cup) sherry vinegar
- 4 teaspoons Spanish Smoked Paprika
- Chopped Parsley
- Pre-heat the oven to 180c, fan forced. Place the chicken wings in a large oven proof container and season with salt and pepper.
- Meanwhile, in a large saucepan, heat the piperade, brown sugar, sherry vinegar and smoked paprika for around 10 minutes.
- Pour the sauce over the chicken wings and bake the chicken wings for 50 minutes, basting the sauce over the wings every 20 minutes.