Spicy Chorizo Penne

Somthing that can be thrown together in 20 minutes, simple succulent and spicy!

What you need:
1 tin of chopped tomatoes
2 cloves of garlic finely chopped(i used smoked garlic from Fallon & Byrne)
1 onion finely chopped
1 large pepper roughly chopped with the skin removed(use a cooks blowtorch and a vegtable brush)
300 grammes chorizo
1 tablespoon of corriander seeds
fresh basil
salt and pepper
1 tablespoon olive oil
Fresh Penne

In a medium sized frying pan on a medium heat add the olive oil, garlic, onion and the pepper(skin removed). Allow to cook for around 6-8 minutes. Add the chopped tomatoes, chorizo and the corriander seeds. Allow to cook for another 6 or 7 minutes, add the fresh basil and leave to simmer on a low heat for 4 minutes.

In a saucepan bring a large amount of water to the boil add a pinch of salt and the fresh penne. Remove the lid and allow the pasta to simmer for 4-5 minutes.

Drain the pasta, add the sauce, mix well add some dried cheese and season with salt and pepper.
Serve with a Chilean Sauvignon Blanc.

Hot & Crispy Chicken Wings

After spending years trying to perfect the chicken wing i finally figured it out. The best wings will be crispy on the outside and soft on the inside. Most people deep fry their wings which makes them crispy on the outside and hard on the inside.

For the perfect wings follow this simple process step by step.


Steam 10 whole chicken wings on a high heat for 10-15 mins. I just used a layered vegetable steamer. Remove the wings and place them on a plate with 3 or 4 sheets of kitchen paper underneath them. Cover the wings with 1 more sheet of kitchen paper and place them in the fridge for at least 90 mins.

After 90 mins preheat the oven to 200 degrees. With a sharp knife cut the wings at the joint. Place the 20 wings on a rack and place them into a roasting tray with tinfoil on the bottom shiny side up.




Put the wings into the oven and leave them for 20 mins. Turn each wing individually and put the back into the oven for another 20 mins.

For the sauce i recommend Franks Red Hot Sauce. Mix around 150ml of the sauce with around 30g of melted butter.

Remove the wings from the oven and place them into a large bowl. Pour the sauce over them and mix well, make sure all the wings are coated. Pour them into a bowl and serve them with a cold beer.