Simple Short Crust Pastry.....Simples.

If i had a euro for every person who asked me for a pastry recipe...etc etc.

Look! Pastry is very simple, there are a few does and don'ts, but overall it is in the realm of any armature cook.

Firstly...Don't use Margarine...I beg you. Why you might ask? Because its horrible is my answer.

Secondly....Use fresh free range eggs or a duck egg.
Thirdly...Use strong Bakers flour.
Fourthly......DO NOT allow your pastry to get warm...People with cold hands make better pastry :)
Finally....Keep your recipe simple.

My pastry recipe is so simple that i will never forget it, and I've used it for years.

400g flour
300g butter
200g Castor sugar
1 free range egg
drop of water if needed.

Combine dry ingredients in a mixer, add butter and when mixture starts looking like biscuit crumbs, add the whole egg.

Once mixture forms a ball, remove from bowel, wrap in clingfilm and leave to rest in the fridge until firm enough to work.

Use as little flour as possible when rolling out.

And that's it folks ....The 4,3,2,1 recipe.

You can always add orange zest, vanilla or whatever you want to flavour it with.

Try it!

Yummy Chicken Wings!!!

Chicken Wings are a firm favourite with us here in Ireland and are seen on the menus of many restaurants although quality seems to differ hugely from place to place.

They can go from super tasty finger licking crispy wings to soggy slimy morsels covered in sweet chili sauce. YUCK!

Here is a recipe that will guarantee you delicious crispy wings.

The butter can be made in a batch and kept in the freezer for your next "Wingathon".

Marinating the wings isn't essential but does improve both the texture and flavour.

I find marinating the wings over night in buttermilk really adds to them.

For the butter you will need,

1lb of real Butter

3 Whole Chilli's

2 Tbsp Cayenne Pepper

3 Limes (Juice)

3 Lemons (Juice)

4 Tbsp White Wine Vinegar

Salt to Taste

Leave the butter out of the fridge to soften up.

In a blender add the whole Chillies with their stalks removed, the juice of the Lemons and Limes, the Cayenne Pepper and the White Wine Vinegar.

Blitz it up for a few seconds before adding the soft Butter.

Blitz it up again and add Salt to taste.

(Add less Chili if you prefer it a little milder)

Now the wings themselves, cut the wing tips off and keep them for making stock, cut the wing at the joint, you can feel it and the knife should slide through effortlessly.

The Wings need to be cooked in oil at 180 degrees C. Depending on your fryer it should take about 5-8 minutes.

You can always check if they are cooked by cutting into the centre of the wing with a knife.

While they are cooking melt some of your butter in a bowl, when the wings are cooked you can throw them into the bowel and give them a good toss.

Serve with some fresh cold celery sticks.

Enjoy!