What did we all have for lunch?

[Burney]

I hide down some alley way to eat them. It's me scoffing some frankfurters and the weird man in a suit with a cane who polishes off a couple of bottles of beer.

I will start bringing my own food from now on to save some monies.

Yesterday I was eating Sandwhich filler

Right. Here's a recipe for you. I make it all the time. It's delicious warm, but the results are still nice cold when taken to work. And not a carb in sight.

8 Chicken drumsticks with slashes in them for marinating
10 chicken wings (jointed or unjointed - I prefer to joint them and discard the wing tips)
1.5 tbsp rock salt
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
Juice of one large lemon or 2 small ones

Method
Using a pestle and mortar, grind the salt and peppers up as fine as you can (otherwise you can find yourself chewing through lumps of peppercorn, which isn't much fun). Once this has been done, use the rub to sprinkle over the chicken in a large dish, making sure all the bits get some of the coating. Then transfer the coated chicken into a large, sealable and water-tight plastic bag, along with the lemon juice and the halves of the juiced lemon(s). Marinate for as long as you can, but an hour or so will do.
Transfer the chicken to a roasting tray that can accommodate all the pieces without overlapping. Place into a hot oven (200-220 degrees C or gas mark 6).
Roasting the chicken takes around an hour all told, but keep an eye on it. The chicken and the marinade will mean a lot of water will be released and the chicken may take a while to start browning, but this is fine. That liquid will cook down to make a sticky goo that is what you want. When the top of the chicken is browned, turn each piece over to ensure that both sides are crispy and get a coating of the goo from the roasting tray. When cooked, the chicken should almost be falling off the bone.

[Pat Vegas]

Right. Here's a recipe for you. I make it all the time. It's delicious warm, but the results are still nice cold when taken to work. And not a carb in sight.

8 Chicken drumsticks with slashes in them for marinating
10 chicken wings (jointed or unjointed - I prefer to joint them and discard the wing tips)
1.5 tbsp rock salt
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
Juice of one large lemon or 2 small ones

Method
Using a pestle and mortar, grind the salt and peppers up as fine as you can (otherwise you can find yourself chewing through lumps of peppercorn, which isn't much fun). Once this has been done, use the rub to sprinkle over the chicken in a large dish, making sure all the bits get some of the coating. Then transfer the coated chicken into a large, sealable and water-tight plastic bag, along with the lemon juice and the halves of the juiced lemon(s). Marinate for as long as you can, but an hour or so will do.
Transfer the chicken to a roasting tray that can accommodate all the pieces without overlapping. Place into a hot oven (200-220 degrees C or gas mark 6).
Roasting the chicken takes around an hour all told, but keep an eye on it. The chicken and the marinade will mean a lot of water will be released and the chicken may take a while to start browning, but this is fine. That liquid will cook down to make a sticky goo that is what you want. When the top of the chicken is browned, turn each piece over to ensure that both sides are crispy and get a coating of the goo from the roasting tray. When cooked, the chicken should almost be falling off the bone.

thanks Burney.

I will give it a try.

[Sir C]

Right. Here's a recipe for you. I make it all the time. It's delicious warm, but the results are still nice cold when taken to work. And not a carb in sight.

8 Chicken drumsticks with slashes in them for marinating
10 chicken wings (jointed or unjointed - I prefer to joint them and discard the wing tips)
1.5 tbsp rock salt
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
Juice of one large lemon or 2 small ones

Method
Using a pestle and mortar, grind the salt and peppers up as fine as you can (otherwise you can find yourself chewing through lumps of peppercorn, which isn't much fun). Once this has been done, use the rub to sprinkle over the chicken in a large dish, making sure all the bits get some of the coating. Then transfer the coated chicken into a large, sealable and water-tight plastic bag, along with the lemon juice and the halves of the juiced lemon(s). Marinate for as long as you can, but an hour or so will do.
Transfer the chicken to a roasting tray that can accommodate all the pieces without overlapping. Place into a hot oven (200-220 degrees C or gas mark 6).
Roasting the chicken takes around an hour all told, but keep an eye on it. The chicken and the marinade will mean a lot of water will be released and the chicken may take a while to start browning, but this is fine. That liquid will cook down to make a sticky goo that is what you want. When the top of the chicken is browned, turn each piece over to ensure that both sides are crispy and get a coating of the goo from the roasting tray. When cooked, the chicken should almost be falling off the bone.

You might credit a chap.

[Burney]

You might credit a chap.

Of course! You're quite right! wd Nigel Slater.

[Sir C]

Of course! You're quite right! wd Nigel Slater.

Charmed, I'm sure :sniff:

The szechuan pepper was my twist.

[Burney]

Charmed, I'm sure :sniff:

The szechuan pepper was my twist.

I know. And a splendid twist it is. I refined it slightly with the addition of drumsticks and also the business of cooking it for a good long time at a high heat to counteract the liquid produced and create the desired stickiness.

All in all, though, a splendid recipe.

[Sir C]

I know. And a splendid twist it is. I refined it slightly with the addition of drumsticks and also the business of cooking it for a good long time at a high heat to counteract the liquid produced and create the desired stickiness.

All in all, though, a splendid recipe.

I haven't done it for ages, actually. I've been all about the buffalo wings recently. Franks Hot Sauce has me under its spell.

I've ended up with some veal mince needing a home. I don't fancy pasta or cottage pie... can't get my head around veal burgers. I wonder if there's a beef kofta thing going on anywhere.

[Burney]

I haven't done it for ages, actually. I've been all about the buffalo wings recently. Franks Hot Sauce has me under its spell.

I've ended up with some veal mince needing a home. I don't fancy pasta or cottage pie... can't get my head around veal burgers. I wonder if there's a beef kofta thing going on anywhere.

Fry it up with onions, garlic and ginger paste, green chilli, a teaspoon each of turmeric, coriander, cumin and chilli powder if you haven't got any green chilli in. Add half a cup of water, cover and eat it with flatbread. You will be happy.

Ideally, you'd do this with lamb, of course, but it'll still be nice.


I went onto the buffalo wings for a bit, but have gone back. I prefer the lemon and pepper jobs.