Crispy Southern Wings and Baby Buck Sauce

Crispy Southern Wings and Baby Buck Sauce

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I love cooking for friends & it’s great when lots of the prep can be done beforehand so that when everyone shows up there’s not much left to do but finish off any cooking, crack open a couple of cool beers & sit down for a good catch up over a tasty feed! These wings are the perfect starter for just that!

Your first step towards good crispy chicken wings is to source some decent wings, cut as you’d like them! A good butcher will prepare the wings for you by separating the wing into three components. The tip can be saved to prepare stock with. The two other parts will form a small drumstick & winglet. I reckon the winglets are the best bits! My own butcher, Owen McMahon does his own chicken wings in the shop so sometimes, I’ll ask him to hang on to the drumsticks and I’ll take the winglets but if I’m making a big batch for sharing I’ll take the lot for any friends that prefer the drumsticks.

For extra crispy wings there are a few key things you need to do to get it right. The first step involves drying, salting and freezing the wings. It’s not difficult, and what it’ll do is help extract a lot of moisture from the chicken skin allowing it to crisp nicely. After thawing the salted wings, you’ll need to dry them again and lightly re-salt before deep- frying them in the first of two cooking steps. Once the fried wings crisp up, they can be re-frozen for another day, or tossed immediately into the sauce and roasted in a pre-heated oven before serving.

The sauce I’ve used here is a southern-mustard sauce from my favourite BBQ masters, Red Dog foods. Barbara-Ann and Paul VanGelder who are behind Red Dog Foods do some awesome hot sauces & rubs but I laid off the heat this time and opted for a sweeter but tangy sauce with an English mustard kick. You could also try Bucky wing sauce from Hollah preserves, it’s a lovely sticky sauce perfect for crispy wings!

 
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Red Dog’s Southern Sauce with English Mustard.

The cheesy dipping sauce. Oh this sauce. This might just be the best bit of the whole dish! Hot chicken wings are traditionally served up with a blue cheese dip. This time though I wanted to try something different and used Mike’s Fancy Cheese‘s Baby Buck. This delicious cheese is made from raw cow’s milk in exactly the same process as their blue cheese, Young Buck but instead of adding the “bluing” strain of bacteria, the cheese is briefly left to ferment naturally and the result is a beautifully crumbly, cheese with a tangy apricot taste. It’s incredible. Using this as the base for the dipping sauce was perfect with the sweet, tangy southern sauce and knocked back a little bit of the heat from the mustard. A perfect little pairing!

 

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Crispy Southern Wings and Baby Buck Sauce

Ingredients:

24 Chicken Wings, cut into winglets

Sea Salt Flakes

Red Dog Southern Sauce http://reddogfoods.co.uk/product/southern-sauce-2/

Oil for frying

 

For the sauce:

2 Tablespoons crème fraiche

100mL Milk

100g Baby Buck, grated or crumbled

 

Method:

Preparation Time: 48 hrs

Cooking Time: 30 minutes

100% Delicious!

 

Method

Dry the chicken wings on kitchen roll to absorb any liquid.

Place the wings skin side up onto a sheet of baking paper on a tray and sprinkle with sea salt before placing in a freezer overnight.

Thaw the wings in a fridge overnight.

Dry the wings again using kitchen roll to absorb any liquid.

Re-salt the wings lightly before deep frying in hot oil at 180°C until golden & crispy.

Toss the wings in Red Dog’s Southern Sauce and place in a pre-heated oven at 180°C for 8-10 minutes.

Whisk the milk, crème fraiche and baby buck together before serving drizzled over the saucy wings.

You know the drill by now, serve this up in good company and you’re set!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

 

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Potsticker Pork Dumplings

Potsticker Pork Dumplings

Potsticker pork dumplings are moreish mouthfuls, filled with spices, chilli and juicy pork that make a great dish to share. Whether they’re steamed, fried in butter or served up with in a warm broth, these will satisfy the hungriest of bellies!

 

I lived in Melbourne for a couple of years, a city with a rich culture of Asian food. In the heart of Melbourne’s China Town, they have multi-story restaurants serving up tables covered in plates, stacked high with dumplings with all kinds of fillings. It’s a tradition in Melbourne to have a mid-week beer & dumpling night with friends and now that I’m back home in Northern Ireland I love making these dumplings at home and share them with friends over a couple of beers.

To get a really juicy dumpling, it’s important to use good quality minced pork otherwise it will be too dry and our own pork from Northern Ireland is of the highest quality. Check with your butcher or on the label at a supermarket that the origin of the pork is Northern Irish Assured Origin Pork. I get all of my pork from Owen McMahon’s Butcher Shop on the Antrim Road; he supplies the pork that I use in my black pudding and he’s supplying 100% NI assured origin pork. I know Corries Butchers also only supply 100% NI assured origin pork and they have outlets across the greater Belfast area. It’s safe to say McMahon’s and Corries guarantee high quality meat, supplying only Northern Irish pork, and importantly they also guarantee a local supply chain which keeps local farms in business and keeps our local economy rolling and that’s important to me too!

The cut of pork is also important for a juicy dumpling; I don’t use lean pork mince, it’s not juicy enough! Owen’s butchers minced up a pork shoulder for me and that has a nice blend of meat & fat for a mouth-watering dumpling!

I’ve included a recipe for the dumpling dough below; but if you’re stuck for time you can also find packs of pre-rolled dumpling casings in Asian supermarkets in the freezer section. Be creative with your potsticker fillings, the recipe I’m sharing below suits me because I don’t like my food to pack too much heat and if I’m picking a beer to wash them down with, I’d drink Barney’s Brew from Hilden which is a Belfast Bap Wheat Beer with a hint of coriander & black pepper. Enjoy!! And as always, these recipes taste best when eaten with good company!

Potsticker Pork Dumplings

Ingredients

Serves#: 6

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Ingredients

For The Dough:

170g Plain Flour

140mL Hot Water

 

For The Filling:

350g Northern Irish Pork, Minced

1 Egg Yolk

1 Tsp Freshly Grated Ginger

1 Birdseye Chilli, Finely Chopped

Freshly Grated Zest of 1 Lemon

2 Scallions, Finely Chopped

1 Handful of Fresh Coriander, Coarsely Chopped

1 Clove Fresh Garlic, Crushed/Pressed

1 Tsp Caster Sugar

1 Pinch Of Salt To Season

 

Method

Preparation time: 50 minutes

Cooking time: 6-12 minutes 

To prepare the dough, gradually add the hot water to the flour while continually mixing until a dough ball forms (you may not need all of the water).

Turn the dough onto a floured surface and knead until smooth (around 8-10 mins) then seal the dough with cling film and refrigerate for 20 minutes.

Roll the dough on a floured surface to 1cm thick then cut circles of the dough using a very small pastry cutter with a 35mm diameter.

Once cut, dust the circles again with flour and roll the dough again to form a very flat pancake around 9cm diameter.

Arrange the dumpling pancakes on a large board ready to fill.

Mix the filling ingredients in a large bowl and pinch off cherry-sized portions of the filling to place off-center on the dough.

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Wet the edges of the dough and fold over the pastry bringing the edges together, pushing any air bubbles out.

Pinch the dough around the edges to seal the dumpling and steam the dumplings over a boiling pot of water for 6 minutes to cook.

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Serve the dumplings on their own with soy sauce, or in a hearty bowl of broth, or fry the dumplings in butter before serving to crisp up the dough! Enjoy!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

 

Broighter Gold Lemon & Thyme Mayonnaise

Broighter Gold Lemon & Thyme Mayonnaise

Richard & Leona Kane of Broighter Gold came to produce Rapeseed oil for cooking by way of a serendipitous accident! Leona was cooking a couple of steaks for dinner one evening and ran out of olive oil, so Richard brought some of the unfiltered cold pressed rapeseed oil up to the kitchen and the rest they say is history!

Broighter Gold have been producing rapeseed oil for chefs and homecooks around the country since 2006 and now have a diverse range of award winning infused oils to choose from as well as their award winning original rapeseed oil. Their lemon infused oil packs so much lemon flavour into dishes with no bitterness/sourness and it’s been really versatile in our SculleryMade meals. It’s delicious in salad dressings, over roast chicken, drizzled over pan-fried fish fillets, and we’ve even made a delicious lemon pesto with it too.

The recipe below makes a creamy, zesty lemon mayonnaise, but the same recipe could be used with Broighter Gold’s basil-infused oil, or chilli-infused oil!

We served this mayo with our Guanciale & Young Buck croquettas at a recent To Øl beer tasting evening in Belfast & the flavours went down a treat with our local beer lovers!

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Broighter Gold Lemon & Thyme Mayonnaise

Preparation time: 15 minutes

Makes: 130g Mayonnaise

60 calories per 10g serving

Ingredients

3 Egg Yolks

100mL Broighter Gold Lemon Infused Rapeseed Oil

1 Tsp Hot Mustard

Juice & Zest of 1/2 a Lemon

Fresh Thyme

Salt & Pepper

Method

Blitz the yolks & mustard in an upright food blender for 2-3 seconds.

Gradually add the oil to the blender in a slow and steady stream, constantly mixing until a thick mayonnaise is formed.

Add the lemon juice, zest, thyme and seasoning to the blender and mix for 5-10 seconds.

Store the mayonnaise refrigerated and use within 24 hrs.

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SculleryMade is a Belfast blog sharing recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

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Croquettas made with local Guanciale & Young Buck Raw Blue Cheese

Croquettas made with local Guanciale & Young Buck Raw Blue Cheese

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Croquettas – irresistible, tasty little meat & cheese-filled morsels! Crunch through the outer crispy golden shell to find an oozing, soft centre full of flavour… This recipe comes with a disclaimer – you will not be able to stop at just one croquetta. Or two, or three!!

These Spanish-inspired bites bring together Young Buck – a creamy raw blue cheese made by Mike Thompson of Mike’s Fancy Cheese with Moyallon Guanciale, locally-cured pig cheek from The Meat Merchant. If you’ve not had Mike’s Young Buck and Peter Hannan’s Guanciale together on the end of your fork yet, you’re in for a real treat! Young Buck is a creamy stilton-like raw blue which melts around the crispy sweet and salty Guanciale in these croquettas. They’re delicious dunked into homemade lemon & thyme mayonnaise made with Broighter Gold’s lemon-infused rapeseed oil for a tasty beer snack or served up as a starter or on a party platter. Here’s our mayonnaise recipe if you’d like to give it a try too!

After you’ve tried these, be as creative as you like with the fillings in Croquettas – I’ve also made some with spiced beef & blue cheese, coppa and mushroom, black pudding & Guanciale … and the same goes for the mayonnaise, there are so many infused local oils to choose from!

Mike’s cheese in Arcadia Deli & a croquetta made with Guanciale & SculleryMade black pudding.

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Croquettas made with local Guanciale & Youngbuck Raw Blue Cheese

Preparation time: 2-3 hours

Cooking time: 10 mins

Makes 8-10 croquettas

135 calories per croquette

Ingredients

150g plain white flour

60g butter

375mL milk

180g Moyallon Guanciale

100g Young Buck’s Blue Cheese

60g fresh breadcrumbs

Fresh Thyme

Pepper

For the crispy coating:

75g toasted breadcrumbs

75g plain flour

1 egg, beaten

Method

Fry the Guanciale and cut into small pieces, retain any leftover oil from the pan.

Melt the butter in a pan and season with pepper. Add any juices from the Guanciale pan to the melted butter.

Slowly add a quarter of the flour and mix into the butter over a low heat. Gradually add the milk and remaining flour constantly mixing until you have a thick paste.

To the paste, add the fresh breadcrumbs, chopped Thyme, Guanciale and cheese and mix evenly through the paste.

To make the breadcrumbs, lightly toast the bread slices. Using a food processor and standard blade, blitz the toasted bread for 2-3 minutes until it’s reduced to breadcrumbs.

To prep the croquettas, heat a deep-fryer filled with broighter gold plain rapeseed oil on high. Set up three bowls – One with plain flour, one with the beaten egg and a third with breadcrumbs. Shape the paste into golf ball sized pieces and cover in flour, roll in the egg wash, roll in the breadcrumbs and fry until golden brown in the deep-fryer.

Fry in small batches of 2-3 to avoid the temperature of the oil dropping too low.

Enjoy!!

Young & Guan

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SculleryMade is a Belfast blog sharing recipes using quality, locally sourced ingredients. Our main recipes include methods for cooking, baking, brewing and curing.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com

SculleryMade’s Drunken Cured Salmon

SculleryMade’s Drunken Cured Salmon

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Eggs Benny made with cured or smoked salmon and a proper, thick hollandaise sauce is probably my favourite of the five food groups! I once started a food blog, “Eggs Bennadicted” to share my hollandaise-slathered experiences, but never took that first step into the bloggosphere! I take wee notions to make it at home now and again and if I’ve a bit of time to organize myself, I’ll make it with home-cured salmon.

Cured Salmon is not particularly difficult to make, it just takes a few days to plan ahead and you can try it with just about any kind of spirit depending on what flavours you like most (and what’s left in your booze cupboard!). You’ll need just five simple ingredients to make your own; fresh salmon fillets, salt, sugar, spirits and patience – if you have all five, you’re in for a treat!

The salmon will take on any subtle flavours really easily so try to stay away from using strong flavours like Garlic in your cure. Get as creative as you like with more subtle flavours once you have your base of sugar, salt and alcohol set. You could try adding a small amount of spices and herbs to the mix. The three combinations I’ve shared below are:

Vodka and Earl Grey Tea

ShortCross Gin and cracked black pepper

RedBreast Whiskey and Ginger

The Earl Grey tea used was a blend from a Belfast Foodie Favourite, Linda from Arcadia Deli on the Lisburn Road. I called in a couple of weeks ago to pick up some Broighter Gold, Guanciale and Young Buck’s to make more Croquettas (I’m still working on that recipe and I’m not 100% happy to share it until I have one more go!) and I was almost out the door when Linda got chatting to me about Thompson’s tea’s. I could listen to Linda talk about food all day, she has such a great knowledge on local foods and is so passionate about the produce Arcadia deli stock’s. She opened up a couple of packets of Thompson’s tea to let me get a real sense of the flavours in each blend and the Earl Grey was the one that stood out to me. I wouldn’t be a fancy tea drinker at all (I think Earl Grey is fancy, maybe you don’t!), but I immediately thought of a few different recipe’s I’d like to try with this fragrant blend of leaves and flowers and the idea to try a vodka infused earl grey cured salmon sprang to mind! I hope you can get your hands on some to try at home yourself!

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I have been a big fan of Rademon Estate’s ShortCross Gin since they launched Northern Ireland’s first craft-distilled gin last year. I use their Gin in recipes all the time, (salad dressings & fruit salads in particular, not just cocktail recipes!) because it never overpowers a dish and here it adds a lovely floral flavour to the cured salmon. The flavours from the Gin would be overpowered by adding too many other ingredients, so I just seasoned with a little cracked black pepper to give a spicy hit in every couple of bites!

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I love Irish Whiskey and I wanted to try a Ginger and Whiskey cure with a touch of lime and chilli – this third cure blend gives a “wetter” cured salmon and the acid in the lime leaves the Salmon with a pale white coating, but that’s the nature of having a more acidic cure so don’t worry if it stands out a little differently to the other two. This salmon is best enjoyed with a wee dram of the same Whiskey, because you’ve gone to all the effort – reward yourself!

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SculleryMaid’s Drunken Cured Salmon

Ingredients

For each cure mix:

160g Fresh Salmon Fillets

30g light muscovado sugar (brown sugar or granulated white sugar are OK too)

30g sea salt flakes

30mL spirit

Vodka Cure (150g Thompson’s Earl Grey Tea)

Whiskey & Ginger Cure (1tsp freshly grated ginger, 1 chopped chilli, grated rind and juice of 1/2 lime)

Shortcross Gin Cure (Freshly ground black pepper)

Method

Preparation time: 5 minutes for each cure

Curing time: 24hr minimum

Calories per serving: 120 calories (each fillet serves 3 people)

Label three sealable sandwich bags for each of the cures.

Mix all of the dry ingredients for each cure in the individual cure bags.

Rinse clean each of the salmon fillets with cold water and remove any bones with tweasers.

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Using a pastry brush, wash the salmon flesh with the alcohol then transfer the fillet into the bag of dry cure and cover the flesh completely with the cure.

Pour the remaining alcohol into the bag taking care not to wash any cure off the flesh.

Seal the bags and cure in a fridge for a minimum of 24 hours.

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Before serving, rinse the cure off the salmon with cold water and holding a sharp kitchen knife at a 45degree angle, slice the salmon very thinly.

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Don’t keep the cured salmon for longer than 48hrs after curing (that’s a total of 3 days from fresh). The freshly sliced salmon can be frozen and used within 24hrs after thawing.

We hope you try this in your kitchen and we would love to hear your feedback – don’t forget to share your recipes with us on Twitter, Instagram & Facebook.

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SculleryMade is a Belfast blog sharing recipes using quality, locally sourced ingredients in cooking, brewing, baking and curing.

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com