Hello everyone and happy Christmas! I hope that you had a lovely day and enjoyed some good food. My family had an enormous feast, the highlights being Jamie's whole stuffed snapper that he did on the barbie and Greg's Balmain bugs, which we also barbecued, served with a luscious lime butter. Mmmmmmmmmmm, it was all so good. I contributed a potato salad, and some lemon curd ice cream and a chocolate royal torte for dessert. It is a relief to be on the other side of all that food now. I am contemplating a very simple rice salad for dinner tonight! (Although wondering what am I going to do with the piles of cheese and cream in my fridge - I can think of things I could do with them, but none are very sensible ideas really so hot on the heels of all the Christmas excess).
This week's recipe is yet another for which I had lower expectations but was really happily surprised. I loved the flavour of the sauce and the mint gives the coleslaw a real freshness. It comes from my Women's Weekly Main Course Salads book which has provided a number of winners over the years. This one is great for casual entertaining in summer and easy for kids to eat. If you can't find drumettes you could use wings or drumsticks or a mix of both.
Have a great holiday time week and a happy new year. Love from Jane xxx
Grilled piri piri drumettes with coleslaw
Serves four
What you need:
This week's recipe is yet another for which I had lower expectations but was really happily surprised. I loved the flavour of the sauce and the mint gives the coleslaw a real freshness. It comes from my Women's Weekly Main Course Salads book which has provided a number of winners over the years. This one is great for casual entertaining in summer and easy for kids to eat. If you can't find drumettes you could use wings or drumsticks or a mix of both.
Have a great holiday time week and a happy new year. Love from Jane xxx
Grilled piri piri drumettes with coleslaw
Serves four
What you need:
- 16 chicken drumettes
- 1/2 cup piri piri sauce (you can buy at the supermarket)
- 5 cups finely shredded red cabbage
- 5 cups finely shredded white cabbage
- 1 cup coarsely chopped fresh mint
Piri piri dressing
- 1 tablespoon piri piri sauce
- 1/2 cup peanut oil
- 1/4 cup lemon juice
What you do:
- Combine the chicken and the sauce in a large bowl; cover and refrigerate for 3 hours or overnight.
- Combine the ingredients for the piri piri dressing and mix well.
- Cook the chicken in the sauce on the barbecue (or in the oven) until browned and cooked through.
- To make the salad, place the cabbages and the mint in a large bowl with the dressing. Toss well to combine and serve with the chicken.
