Who - 25.06.2018

Who l 67

PHOTOGRAPHY BY OLIVER FORD; FOOD STYLING: JANELLE BLOOM

WHAT YOU NEED

WHAT

YOU NEED

■ Serves 4-6, Prep 20 mins, Cook 45 mins

■ Serves 4-6, Prep 20 mins, Cook 1 hour

SWEET POTATO AND

BARLEY SOUP

SWEET AND STICKY

CHICKEN WINGS

1

Heat oil in a stock pot over

a medium heat. Add onion,

garlic and ginger. Cook, stirring

occasionally, until soft. Add

paprika and paste. Cook,

stirring, for 1 minute.

2

Stir in potato, carrots and

celery. Add stock, barley

and bay leaf. Season with salt

and pepper. Bring to boil.

Simmer, covered, stirring

occasionally, for about 40

minutes, or until barley is

tender. Stir in silverbeet. Cook,

uncovered, for a further 5

minutes, or until tender.

3

Serve soup with bread rolls.

and sweet chilli sauce.

1

To make sauce, stir sugar and water in

a large saucepan over a low heat until

sugar is dissolved. Bring to boil. Gently

boil for about 10 minutes, or until slightly

thickened. Remove. Stir in remaining

ingredients. Cool.

2

Meanwhile, combine cornflour and

chilli powder in a large bowl. Season

with salt and pepper. Toss one wing at a

time in cornflour mixture. Shake off excess.

3

Place in a single layer in a large roasting

pan lined with baking paper. Drizzle

with oil.

4

Cook in a hot oven (200°C) for about

1 hour, or until chicken is cooked

through. Pour over sauce. Toss to coat.

Transfer to a serving plate.

5

Sprinkle peanuts over chicken. Serve

with cucumber and rice (optional).

1 tbsp olive oil

1 onion, finely

chopped

2 cloves garlic,

crushed

2 tsp finely

grated fresh

ginger

2 tsp smoked

paprika

2 tbsp tomato

paste

800g sweet

potato, peeled,

cut into 2cm

cubes

2 carrots, peeled,

finely chopped

2 stalks celery,

finely chopped

1½ litres (6 cups)

vegetable stock

¾ cup pearl

barley, rinsed

1 dried bay leaf

Salt and cracked

black pepper, to

taste

1 bunch

silverbeet

(800g), trimmed,

washed, leaves

shredded

Crusty

wholemeal bread

rolls, to serve

¼ cup cornflour

1 tsp chilli powder

12 chicken wings

(1.8kg)

2 tbsp peanut oil

Chopped peanuts,

sliced cucumber and

steamed rice (optional),

to serve

SAUCE

1 cup brown sugar,

firmly packed

½ cup water

2 tbsp fish sauce

1 tbsp soy sauce