Contrary to whatever the weather’s doing outside, it’s National BBQ Week, so we’re going for have a bloody cookout whether Mother Nature likes it or not. Not that we've got a clue how to do anything other than burgers and sausages, mind you. Everytime we try and get close to the grill, our pesky guy friends muscle in like we've waged some sort of terrible war on their masculinity. This weekend then, ban the boys and invite round your girl pals (a couple of umbrellas at the ready wouldn't go amiss, too) and try out these two recipes (one veggie, one not) that Clare Edwards, the Grill Academy Manager over at Weber has sent us. Enjoy!
Three Step Chicken Wings
Ingredients
6 full chicken wings
1 tsp smoked paprika
½ tsp mustard powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp black peppercorns
1 tsp sea salt
1 tsp dried chilli flakes (Optional)
50ml BBQ sauce
Method
-
To prepare your wings, split the wing in two at the joint and then trim off the thin wing tip. Place your in wings into a bowl then season and add a drizzle of olive oil.
-
To prepare the rub place all the dry ingredients into a pestle and mortar and then grind into a fine rub, you add the optional chilli flakes at this point if you want atomic wings. Coat the rub over the wings and lay evenly on to a grill tray.
-
Preheat your grill to 200c then place the wings indirect on to your grill. Throughout the cooking process you need to mop your wings with your warm garlic mop every 5 minutes, rotating the wings each time you mop until the mops has been used. Cook for wings for 35 minutes until cooked through and crispy. Place your wings in a large bowl and mix through your warm barbeque sauce and serve.
Spinach & Ricotta Filo Parcels
Ingredients
2 onions, finely chopped
1 cloves garlic, finely chopped
3 tbsp olive oil
¼ tsp ground cumin
675g fresh baby leaf spinach
115g ricotta cheese
salt and freshly ground black pepper
150g filo pastry
Butter, melted, for brushing
Method
-
Gently fry the onion and garlic in the olive oil for about 10 minutes, or until soft and golden. Mix in the cumin and fry for a further 4 minutes then tip into a mixing bowl.
-
Drop a third of the spinach into a large pan of boiling unsalted water. Cook for a minute, then fish out with a slotted spoon and drain in a colander. Return the water to the boil and repeat the process until all the spinach is cooked. Once cool, squeeze dry, before patting dry on kitchen paper and chopping roughly. Mix into the sautéed onion with the ricotta and season to taste.
-
Cut the filo pastry into 15cm squares. Brush one sheet with butter, place another sheet on top and repeat until you have three sheets of filo.
-
Place a third of the mixture into the centre and carefully bring the filo to meet in the middle. Pinch the filo together to create a parcel. Repeat for the remaining two parcels.
-
Brush the outside with melted butter and place onto a vegetable basket.
-
Bake (in-direct method) at a medium heat for 15-20 minutes.
Follow Jess on Twitter @Jess_Commons
This article originally appeared on The Debrief.