The_AustralianWomensWeeklyFood-Issue23_2017

SPICY CHICKEN

NIBBLES WITH

GREEN GODDESS DIP

PREP + COOK TIME 45 MINUTES SERVES 8

cooking oil spray
2kg chicken wing nibbles
½ cup (125ml) hot chilli sauce
⅓ cup (80ml) buttermilk
⅓ cup (75g) firmly packed light
brown sugar
2 tablespoons onion salt
2 tablespoons mild paprika
4 baby cucumbers (100g),
quartered lengthways
4 small inner celery sticks with tops
intact (140g), halved crossways
hot chilli sauce, extra,
to serve (optional)
lime wedges, to serve

GREEN GODDESS DIP
½ cup (125ml) buttermilk
1 small ripe avocado (200g), chopped
½ cup loosely packed fresh flat−leaf
parsley leaves
½ cup loosely packed fresh
basil leaves
4 green onions, sliced
1 small clove garlic, peeled
2 tablespoons lemon juice
1 teaspoon sea salt flakes

1 Preheat oven to 240°C/220°C
fan. Line a large oven tray with foil;
spray foil with cooking oil.
2 Trim excess skin from chicken.
Combine chilli sauce, buttermilk,
brown sugar, onion salt and paprika
in a large bowl. Add chicken; toss
well to coat. Place chicken, in a
single layer, on tray; brush with
any remaining sauce mixture.
3 Bake chicken for 25 minutes
or until well browned and cooked
through, brushing occasionally with
pan juices. Stand for 5 minutes.
4 Meanwhile, makethe green
goddess dip.

5 Serve the chicken with green

goddess dip, cucumber, celery, extra

chilli sauce and the lime wedges.

GREEN GODDESS DIP

Blend or process ingredients until

smooth. Transfer to a bowl; season to

taste with pepper. Cover surface with

plastic wrap until ready to serve.

CHARGRILLED ZUCCHINI

FLOWERS

PREP + COOK TIME 25 MINUTES MAKES 18

250g firm ricotta

50g fetta, chopped finely

2 tablespoons finely chopped

fresh mint

2 teaspoons finely grated lemon rind

½ teaspoon driedchilli flakes

1 clove garlic, crushed

1 egg yolk

18 zucchini flowers (540g)

2 tablespoons olive oil

1 medium lemon (140g), sliced

32

1 Combine the ricotta, fetta, mint,

lemon rind, chilli, garlic and egg yolk

inamediumbowl;seasontotaste.

2 Open zucchini flowers carefully,

then remove the yellow stamens from

inside the flowers. Spoon mixture into

flowers, leaving a 1cm gap at the top.

Twist petal tops to enclose the filling.

3 Brush flowers with oil. Cook

flowers on a heated oiled grill plate

(or grill or barbecue) over high heat

for 1 minute each side or until lightly

charred and heated through; season

to taste. Serve with lemon slices.

SPICY CHICKEN

NIBBLES

WITH GREEN

GODDESS DIP