Experimentation

I have joined Joslyn's online cooking group, and the inspiration provided by the other participants is contagious.

The idea is to expand culinary horizons - our own and those of our children - by introducing a new dish each week and then reporting, honestly, on the outcome.  

This week's new dish: Chicken Wings & Stir Fried Asparagus, served with brown rice.  

The result: Three thumbs-up, one big thumbs down.

DB wrote the dissenting opinion: 

"Yuck.  This looks disgusting.  I'm not eating it."

"You're like Sam, from Green Eggs & Ham," chided WB.  (I love a good literary reference.) 

"Try it."   

He did.  

And, eventually, he ate it all.  But I think I'll have to chalk that up to the Dinner Rule, rather than the innate appeal of the dinner.  

The Dinner Rule goes like this: You must try at least one bite of everything.  If you don't like it, you don't have to eat it.  But if you don't, no dessert.  If you do eat everything on your plate, you get dessert every, single time.  I can count on one hand the number of times my kids have gone to bed without dessert.

The rest of us thoroughly enjoyed this combo, adapted from Kylie Kwong's Recipes And Stories, of course. Especially when we used the reserved baking liquid as a dipping sauce.  Best of all, WB, who normally screwsup his nose at the sight of naked, undisguised asparagus, gobbled it all up, without comment.  

All in all, a winner.  

Chicken Wings For Four

1 1/2 kg Chicken Wings

1 1/2 Tablespoon Brown Sugar

1/2 Cup Honey

2/3 Bunch Coriander (Leaves Only), Finely Chopped

1 1/2 Teaspoon Fish Sauce

Sauce

5 Cloves Garlic, Diced

1/2 Cup Light Soy Sauce

1/2 Cup Dark Soy Sauce

1 1/2 Tablespoon Fish Sauce

1 Teaspoon Sesame Oil

2/3 Bunch Coriander (Roots, Stems And Leaves), Finely Chopped

2 Tablespoons Brown Sugar

Preheat oven to 170 degrees Celsius.  

Place sauce ingredients in a baking dish and stir to combine.  Add chicken wings and coat well with the sauce.  Sprinkle with brown sugar and drizzle with honey.  

Bake, uncovered, for 20 minutes, then increase the heat to 220 degrees Celsius and cook for a further 10 minutes or until the wing tips are crispy and caramelized.  

To serve, arrange chicken wings on a platter and sprinkle with chopped coriander leaves and fish sauce.  Pour remaining sauce from bottom of baking dish into individual bowls for dipping.  

Asparagus With Garlic

2 bunchs green asparagus, woody ends trimmed

2 cloves garlic, finely chopped

Finely chop 2 large cloves garlic, add to a hot frying pan with a tablespoon of olive oil and a good pinch of sea salt.  Add asparagus and saute for a couple of minutes.  Pour 1/4 cup of water into the pan, cover with a lid and allow to steam for a minute, or until asparagus is just tender.  Drain off any excess liquid and serve immediately.