IF your idea of vinegar is some Sarson’s splashed over your chips – which is obviously great – there’s a whole world of flavoured vinegars you’re missing out on.
This week’s recipe is from The Little Herb Farm in St Andrews.
Its Tayberry & Sage Vinegar recently won three stars at The Great Taste Awards.
Having tried this recipe, all we can say is quite right, too!
You’ll need:
8 free range chicken wings
1 tsp sweet paprika
1 tsp chilli powder
1 tsp Maldon salt
½ tsp black pepper
1 tsp onion powder
2 tbsp plain flour
Pre-boiled new potatoes
Rapeseed oil for cooking
The Little Herb Farm Tayberry & Sage Vinegar
Method:
Mix seasonings and flour in a large bowl. Coat chicken evenly with the mixture.
Heat frying pan with 100ml rapeseed oil .
Place wings in pan to cook and cover with lid. Using a medium heat, cook for 5 mins each side till crispy. Try to resist the temptation to turn the wings repeatedly, once is sufficient.
Transfer to an oven tray and roast in a hot oven for 15 mins to ensure the chicken is totally cooked.
Clean frying pan, heat 1 tbsp oil, cut potatoes and fry till crispy.
To serve, place potatoes and wings on plates and drizzle with the Little Herb Farm Tayberry & Sage Vinegar.
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