Date : 18-12-2005

Teriyaki Chicken Winglets

For 04 Portions

Ingredients

Chicken wings 16 nos

Soy sauce ½ cup
Oyster sauce 02 tbsp
Chopped onion (finely) 02 tbsp
Chopped ginger and garlic 01 tbsp each
Sugar 01 tsp
Corn oil 01 tbsp
Rice wine 01 tbsp
Salad leaf for serving
Tomato wedges and picked parsley for
garnish

Method

Thoroughly wash the chicken wings. Twist the wing and press against a chopping board
holding upright and remove the thin bone. Push the flesh down, keeping it intact on the
large bone. Cut the end of the wing, separating it from the large one.
In a large bowl combine the soy, oyster, chopped ingredients, sugar, wine, oil and whisk.
Add the chicken and stir to coat well. Cover and chill for at least 03 hours overnight.
Now heat a pan and place chicken winglets, cook as sauté basting with remaining
margarine for 10-12 minutes or till cooked. Cover with a lid. Do not disturb during the
last 06 minutes of cooking.
Serve warm with salad leaf as bite. Garnish with tomato wedges and picked parsley.
 Date : 18-12-2005

Spiced Chocolate Buns

For 12 Portions

Ingredients

Bee's honey 200 Grams

Sugar 125 Grams
Astra margarine 65 Grams
Milk 2 Table spoons
Eggs 2 Numbers
Lemon zest 1 Tea spoons
Cardamom powder 1 Tea spoon
Nutmeg powder 1/2 Tea spoon
Cinnamon powder 1 Tea spoon
Flour 250 Grams
Cocoa powder 25 Grams
Baking powder 1 Tea spoons
Baking soda 1 Tea spoon
Currants 65 Grams
Chopped cashew nuts 65 Grams
Candied peel 50 Grams
Mixed fruit jam 100 Grams
Melted chocolate 175 Grams

Method

Melt the honey, sugar, margarine and milk over a low heat. Leave to cool. Then
Incorporate the eggs, lemon zest, cardamom, nutmeg and cinnamon powder.
Sift the flour, cocoa powder, baking powder and baking soda and gradually incorporate
into the above mixture. Add currents, cashew nuts and candied peel.
Pour the mixture into lined small cake tins and bake ay 190 C For 15-20 minutes. Leave
to cool.
Boil the jam and brush over the buns and cover the buns with melted chocolate.