Recipe Category: Issue 194

Recipe

BAKED KUNG PAO CHICKEN NIBBLES

Kung pao chicken with mouth-numbing Sichuan peppercorns and plenty of chilli is one of my favourite things. I’m also partial to chicken wings and felt that they were made to go together especially with a messy, sticky and spicy sauce. You’ll just need to provide plenty of serviettes or finger bowls. If the numbing qualities of Sichuan peppercorns aren’t really your thing you could omit them from the sauce.

Recipe

FRENCH APPLE CARDAMOM CAKE WITH SPICED CANDIED ALMONDS

My sister-in-law will no doubt say this is her recipe, my sister will say its hers and we will all verbally fight it out in the various kitchens of future family events. One says it’s about the apples – the tangy mix of good Braeburns and Granny Smiths – while the other’s trick is the booze and gentle folding in of the melted butter. Mine is the spiced fragrant almonds I sprinkle on the top to offset the floral notes of the cardamom and caramel fruit and add crunch to the cake’s spongy texture. Click here to see the spiced candied almonds recipe.

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