Piri-Piri Chicken Legs
Mar 31, 2010
Delicate fish and seafood should stand in an acid-based marinade for no longer than 30 minutes. Any more than that means that the acid will begin to “cook” the fish, such as for seviche.
This is a jazzed-up version of a Cantonese restaurant favourite.
Serve with: Rice and saut? spinach or Chinese broccoli
Rocket ship–shaped multicoloured ice pops have been an ice cream truck favourite for decades. Ours get their colours from fresh berries. These pops are frozen in stages, so if you're using a mould that requires sticks, choose one without a top or cap that closes off the mould – you'll need to pour more mixture in after you've inserted the stick.
Classic English potted cheese is the perfect make-ahead appetizer for a busy party season. If you like, split it between two pots to give as gifts.
Tamarind is a pulp commonly used in Asian, South American and Middle Eastern cooking. A little hot water is all that's needed to soften the tamarind so that you can turn it into sauce. Reserve the remaining sauce for another use.
This mid-week recipe is great for the entire family, kids will especially love the flavours!
If you don't want to fuss with Royal Icing for the ants, tint ¼ cup (60 mL) of the icing black, then place candy-coated chocolate pieces on the cake and pipe on black legs.
