Ingredients

Serves 4-6

Roasted Rhubarb & Apple Strudel
1 bunch rhubarb
¾ cup brown sugar
1 star anise
2 large apples, peeled and thinly sliced
½ tsp cinnamon powder
½ tsp nutmeg, freshly grated (if possible)
½ cup breadcrumbs
½ cup rolled oats
¼ cup brown sugar
1 pack filo pastry
100gr butter, melted
Icing sugar, to serve


Chicken Wings Baked with Potatoes, Lemon & Garlic
1 kg potatoes – Dutch cream, pink eyes or royal blues are good
3 tbsp olive oil
Sea salt to taste
1kg chicken;  wings, drumsticks or thighs (use wingettes if using as fingerfood)
¼ tsp allspice
¼ tsp nutmeg
6 cloves garlic
Juice of 4 lemons
Zest of 1 lemon
Green beans and broccolini to serve

 

Method


Roasted Rhubarb & Apple Strudel

Wash the rhubarb well and cut into 2cm lengths. Combine with ¾ cup brown sugar and the star anise and place in a roasting dish. Cover the dish with foil and cook at 200˚C for about 15 minutes. Remove foil and bake for a further 5 minutes. Remove from the oven and cool. Remove the star anise.

When the rhubarb is cooled, combine in a large bowl with the sliced apples, cinnamon and nutmeg.

In another bowl combine the breadcrumbs, rolled oats and brown sugar.

Remove the filo from the pack and place one sheet on a large piece of baking paper.  Brush with melted butter and sprinkle with breadcrumbs. Continue layering, up to 15 sheets of pastry. Spoon apple and rhubarb mix in a line down the long edge of the pastry to within 1cm of the sides and to cover about a third of the pastry. From the apple mix side, using the baking paper like a sushi mat, roll into a tight Swiss-roll type roll. Brush with melted butter

Place on a large greased baking tray and bake at 190˚C for about 40 minutes or until golden and crisp.

Cool on the baking tray for about 30 minutes, dust with icing sugar and serve with thick cream.

 


Chicken Wings Baked with Potatoes, Lemon & Garlic

Preheat oven to 200˚C. 

In a mortar and pestle, pound together the garlic, spices, extra sea salt and lemon zest.  Add juice to form a thick paste.  Using half the paste, pour over the chicken and mix well.  Leave to stand while you get the potatoes ready.

Wash and scrub potatoes and cut into 1 cm slices. Toss potatoes in oil and salt. Arrange on the bottom of a baking dish.

Arrange the marinated chicken on top of the potatoes. Bake for about 45 minutes until chicken is brown and sticky and meat is falling off bones.

Pour the remaining garlic and lemon paste over chicken & return to the oven for ten minutes.

Serve with a green salad or steamed green beans and broccolini.