James Martin's buffalo wings and loaded cheesy potato skins
James is celebrating one of the most popular and versatile ingredients in the world in his new book 'Cheese'! Get ready to whip up a feast with his Buffalo wings and loaded cheesy potato skins.
James Martin’s Buffalo Chicken Wings with Crumbled Blue Cheese
Serves: 4
Ingredients
1k chicken wings4 tbs koji
For the dressing125ml sriracha sauce100ml runny honey125g butter1 tsp onion powder1 tsp garlic powder1 lime juice only
To serve100g stiltonA few chives, chopped3 Spring onions, sliced1 red and green chillies sliced
Method
1. Coat the chicken in koji and leave to marinade in the fridge for 1 hour, then pat dry.
2. Deep fry the chicken at 160°c until crisp and golden.
3. Place all the ingredients for the dressing into a pan: sriracha, honey, butter, onion and garlic powder and lime juice, bring it to the boil then use the sauce to coat the wings.
4. To serve, sprinkle with stilton, chives, onions and chillies.
James Martin’s Loaded Potato Skins
Serves: 4
Ingredients
4 large baking potatoes6 spring onions sliced100g butter200g cooked ham diced200g grated Taleggio cheese
For the sauce2 garlic cloves, crushed100g dark brown sugar1 tsp smoked paprika1 tsp celery salt50ml cherry coke1 tbsp worcester sauce25ml black treacle300ml ketchup½ red chilli diced
To serve4 spring onions, sliced
Method
1. Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins into a baking tray.
2. Fry the spring onions in the butter, mix in the potato and ham then spoon it into the skins. Top this with the Taleggio cheese and grill for five minutes.
3. To make the sauce, put the garlic, brown sugar, smoked paprika, celery salt, cherry coke, Worcester sauce, black treacle, ketchup and red chilli into a non-stick pan and bring to the boil. Then simmer for 4 to 5 minutes.
4. Pile the skins onto a platter and drizzle over the sauce, sprinkling over the spring onions to serve.
James Martin’s Crispy Brussels Sprouts
Serves: 4
Ingredients
300g brussels sproutsmalt vinegar table saltvegetable oil for the fryer
Method
1. Deep fry the sprouts at 190C until crispy and golden.
2. Season with salt and spray with malt vinegar to taste.