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Marinated Chicken Wings
24 chicken wings
2 cloves garlic, peeled and chopped
2cm piece green ginger, peeled and roughly
chopped
1
/
2
cup soy sauce
1
/
2
cup olive oil
2
/
3
cup honey
1
/
2
teaspoon Chinese five spice powder
pepper to taste.
1. Place chicken wings into a baking dish and
pierce skin with a skewer.
2. Place remaining ingredients into a small bowl.
3. Using the StickMaster, process until smooth.
Pour over chicken wings and allow to
marinate for approximately 2 hours.
4. Pre-heat oven to 160°C. Bake for
approximately 30 minutes, until dark golden
in colour. Baste chicken throughout cooking.
Fresh Tomato Soup Serves 6
1 tablespoon butter or margarine
2 cloves garlic, peeled and chopped
2 onions, peeled and roughly chopped
8 large tomatoes, peeled and quartered
1
/
3
cup tomato paste
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons oregano
2 teaspoons basil
1
/
4
cup cream
Salt and pepper to taste
1. In a large saucepan, melt butter or margarine
and saute garlic and onions until tender.
2. Using the StickMaster puree tomatoes and
add to saucepan.
3. Add remaining ingredients, except cream.
Bring to the boil. Reduce heat and allow to
simmer for 10 minutes. Remove from heat.
4. Using the StickMaster, process soup until
smooth, using a gentle up and down action.
5. Stir through cream and seasonings. Gently re-
heat if necessary. DO NOT allow soup to boil
after cream has been added.
12
Recipes.