Category Archives: Recipes

Holy Trinity Buffalo Wings

In the name of the Brine, and of the Slow Cook, and of the Buffalo Hot Sauce. Amen.

Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo.
(This is a grammatically correct sentence.)

I love buffalo wings. When I first moved to Ireland, I found they weren’t very widely available so I decided to make my own. I have experimented with many different ways of making buffalo wings over the years. Bringing together all of my knowledge and experience, I have now distilled it all into one simple recipe. I decided to base it on the magical number 3. As suggested above, the 3 heavenly parts to this recipe are: the brine, the slow cook and the buffalo hot sauce. I believe this sacred triumvirate will not only make them “ultimate” wings, it will make them taste…divine.

Brine
-500ml lager (you don’t need anything fancy, a cheap can of lager will do)
-1 tablespoon brown sugar
-1 teaspoon sea salt

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Mix these 3 ingredients together in a plastic container and brine the wings for at least 1/2 hour but ideally for 24-48 hours.

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Slow Cook
-1 bottle Franks Hot Sauce
-½ cup of unsalted butter
Take the wings out of the brine (discard the brine). Pat the wings dry. Put them into a pot with the above ingredients, put a lid on the pot and stick it in an oven for 90 minutes at 160°C.

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Buffalo Sauce
1 bottle Franks Hot Sauce
½ cup of unsalted butter
1 packet of ranch dressing

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Shortly before the slow cook is done, combine all the above ingredients into a sauce pan and put it on a low heat until the butter is fully melted and the ranch mix is dissolved.

When the slow cook is done, take the wings out of the pot and place them on a tray with a sheet baking paper on it. Take a brush and coat the top side of each wing with the buffalo hot sauce.

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Put the wings in the oven for 12 minutes at 200°C. Take the wings out, turn them over and coat the other side with the buffalo hot sauce. Put the wings back in the oven for 12 minutes at 200°C. If you like your wings extra messy, you can put another coating of sauce on them. Serve with blue cheese salad dressing and celery.

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Brine Baby, Brine!

I am here to preach the gospel of brining. I get the impression it’s not too widely practiced here in Ireland at Christmas time and I’d like to change that. Turkey needs to spend an enormous amount of time in the oven and there’s nothing worse than a dry turkey, especially when following the stereotypical Irish mammy method of “cooking the shite out of it.” You can baste like crazy but the best way to ensure a good, moist turkey is to start brining it the day before.

I’ve tried one or two other brines but I reckon this recipe is the best. First, here is the list of ingredients:

• About 8 litres of water
• 2 cups of sea salt
• 1 cup dark brown sugar
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 leek, diced
• 1 carrot, diced
• 2 cloves garlic, crushed
• 1 apple cut in four or eight
• 1 orange cut in half
• 1 lemon cut in half
• 2 bay leaves
• 1 small handful of black peppercorns
• 1 sprig each of thyme, tarragon, rosemary, parsley, sage and basil
• 12 oz apple cider
• 1 small handful of fresh cranberries

To start, break out your biggest pot, feck all the seasonings, fruit, veg and herbs into it with about 4 litres of water or as much water as it can handle after you’ve added the other ingredients.

Bring it almost to a boil while stirring frequently. It should look something like this:

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Next, pour all the contents of the pot into a big bucket:

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Add a small bag, a few trays of ice or as much as you can:

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Then add the rest of the water or enough to cover the turkey and the turkey itself:

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All you need to do now is just cover it up and pop it in the fridge or keep it topped up with ice as much as possible. Keep the turkey in the brine anywhere between 6 and 24 hours. Enjoy!

Awesome Chicken

6-8 Chicken Cutlets
300g Cranberry Sauce
100g Real Crispy Fried Onion Bits
250ml Thousand Island Salad Dressing

This is an American recipe that I’ve adapted slightly since one or two ingredients weren’t easily available here in Ireland. I also changed the measurements to metric.

Mix the cranberry sauce, salad dressing and onion bits in a bowl. Marinate the chicken in the mixture overnight.

Place the chicken and the mixture, evenly spread out, in a baking tray. Cover with aluminium foil and bake for 45 minutes at 165° C. Uncover the baking tray and bake for another 45 minutes at the same temperature.

I had some leftover cranberry sauce that I made myself from our Christmas dinner and this is the recipe for that:

1 cup (200g) sugar
1 cup (250ml) water
340g fresh or frozen cranberries
1 tsp cinnamon
1 tsp nutmeg
1 shot of brandy

Wash cranberries. In a saucepan bring water and sugar to a boil, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Add and stir in spices and brandy.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.