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PaPa Spice Sticky Wings
- 100ml of PaPa Spice Marinade (Hot or Mild)
- Chicken Wings – up to 6
- Palm Sugar or Honey
- English Mustard
- Salt and Pepper
- Wash the chicken wings and marinade in PaPa Spice Hot or Mild Marinade for 1 hour or even better overnight.
- Preheat your oven to 180°c – gas mark 5
- Place chicken into the oven adding a dash of salt and pepper and then leave to cook for 20 minutes.
- In a smaller pot heat up 100 grams (3/4 tablespoons) of palm sugar or honey on a low heat.
- Once melted, add the left over PaPa Spice marinade to the palm sugar and one tablespoon of mustard and whisk in together.
- Once the chicken wings have been cooking for 20 minutes add the sticky sauce and cook for a further 10-15 minutes.
You can serve with rice or have on its own as a starter. Increase the heat by adding PaPa Spice Hot Chilli Sauce.
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Afro-Brit™ Rack of Lamb with Rice (To serve 4)
Variation: you could use couscous as a substitute
- 100ml of PaPa Spice Marinade (Hot or Mild).
- 2 – 3 racks of Lamb
- 2 cups of rice (roughly 400g)
- 100ml Coconut milk
- Place the lamb in a bowl and cover it with the PaPa Spice Marinade. Marinade overnight or if you have limited time 10 minutes will do.
- Preheat your oven to 180°c – gas mark 5
- In another pan, heat and seal the lamb (skin side down) to a nice golden brown colour (no oil needed) and place in the oven. (For medium 14 minutes, medium-well, 20 minutes)
- At the same time as placing the lamb in the oven boil some rice and add coconut milk and salt to taste.
- Boil till ready and serve with the rack of lamb.
You can serve with salad but that’s it, very quick, very simple, enjoy the taste of our very versatile PaPa Spice Marinades!
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Grilled Asparagus with PaPa Spice Vinaigrette
- 200g English Green Asparagus
- PaPa Spice Hot Chilli Sauce
- 200ml fresh orange juice (no bits)
- 2 tablespoons of Chardonnay vinegar
- 2 tablespoons of Honey
- 1 tablespoon Dijion mustard 10g
- 100ml of Olive oil
- 100ml of Rapeseed oil
- Salt to taste
For the vinaigrette:
- Bring a pot of water to a rolling boil, using medium to high heat (you will also need to prepare a bowl of ice water at this point because you will need it immediately after boiling the asparagus)
- Add some salt to the water then blanch your asparagus for roughly one minute. Double check to see if it’s cooked (the spears should turn bright green).
- Using a slotted spoon take out the asparagus and place them in the ice water (this will help to refresh and retain its colour).
- Dry the asparagus, using a hot griddle pan grill your asparagus to get a nice chargrill flavour, drizzle with olive oil and season using sea salt and pepper.
- For the vinaigrette add the orange juice, mustard, vinegar, honey then blend. Slowly add in the rapeseed oil and olive oil till you get a dressing consistency, season to taste. Add 2 tablespoons of PaPa Spice Chilli Sauce.
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Afro-Brit™ Rack of Lamb with Rice (To serve 4)
Variation: you could use couscous as a substitute You can
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Grilled Asparagus with PaPa Spice Vinaigrette
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