Preheat an outdoor grill for medium heat and lightly oil grate.
Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
Season chicken breasts all over with salt and pepper.
Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes
more.
Return chicken breasts to the skillet, reduce heat to low, and cook chicken, t
urning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.
Preheat the oven to 350 degrees F (175 degrees C).
Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.
First soak the dried Porcini Mushrooms in 400 ml of kettle-hot water and set aside.
Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper.
Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it’s well browned on all sides.Hold it up to sear both ends as well.
Set the beef aside on a tray to catch any juices and turn the heat off the pan but don’t clean it.
Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme.
Season everything with salt and pepper and pulse until finely chopped but not completely smooth.
Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened.
Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan.
Tip into a bowl to cool, stir through the Parmesan and set aside.</>
Turn off the heat from the pan but don’t clean it.
For the first stage of assembly of the beef wellington, get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film.
Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto.
Remove the top sheet of cling film and sit the fillet down in the center of the mushrooms.
Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage.
For the best results now place the sausage in the freezer for 30 mins to firm up – do not leave for longer or cooking times will be affected.
On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings.
Lightly brush the pastry all over with beaten egg.
Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase the beef wellington.
For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again.
Place in the fridge and chill the beef wellington, for at least 30 mins or up to a day.
Heat oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it.
Unwrap the Beef Wellington, brush all over with egg.
Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray.
Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn’t burn (you can cover it with foil if it starts to become too dark.
Remove the beef wellington from the oven and leave for 10 mins to relax.
To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon.
Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste.
Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
Using a very sharp knife carefully carve the Wellington into 6 thick slices.
Ingredients:
Ingredients:
Ingredients
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