It had been a long time that I wanted to re-organise my house. To keep myself focussed, I set myself a mission that I will not log in to my blog until my house is immaculate clean, super organised and clutter-free. Now two weeks later I believe I have achieved my goal. Feels great!!
Now as for food, how about some chicken wings for the weekend? The recipe comes from one of my beloved cookery books from elBulli. elbulli was a 3 Michelin star restaurant located in Spain where the average cost of a meal was said to be around £200. Unbelievably, they were said to be operating at a loss and sadly decided to close the restaurant down in 2012. The elBulli: family meal book is the food that the staff eat in the restaurant rather then what the customers eat. It is full of beautifully presented step by step recipes which result in simple tasty looking food.
I am not really a chicken-wing kind of a person, but this looked very pretty in the book and I fancid the challenge of converting myself to like chicken wings. I must say they were finger licking tasty!
( Serves 2 )
- 6 Chicken wings
- 4tbsp olive oil
- 120g Mushrooms (straw mushrooms, you can use the cooked ones in jar)
- 4 garlic cloves ( I know it sounds too much but the recipe recommends 10 !)
- 1 dried bay leaf
- 1 fresh thyme spring
- 4tbs white wine
- 50 ml water
- I used a little bit of tomato puree for touch of colour
- Use strong kitchen scissors or poultry shears to remove the tips of the chicken wings. Then, cut each wing in half through the joint. Season the wings with salt and pepper.
- Heat oil in a large pan and add the wings. Cook them gently for 30 minutes, turning regularly, until well browned. ( At this stage I added some turmeric just because it makes chicken colour better in my opinion).
- Meanwhile trim the mushrooms, slice any that are large.
- Evenly slice the garlic, add to the chicken and cook for 5 more minutes. Add the bay leaf and thyme.
- Pour the white wine.Turn up the heat and cook until the wine has reduced.
- Add the mushrooms and cook for 2minutes stirring. Pour the water ( at this point I added a squeeze of tomato puree for the touch of colour). Leave to simmer for 5 minutes until the mushrooms are tender.
- Wash your hands and dive in! 🙂
Enjoy the rest of your Sunday and come back soon!