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Jenny Bristow’s Halloween Recipes

MAPLE CHICKEN WINGS & TOFFEE APPLES

Ingredients

1 dsp oil
1 onion (finely chopped)
50g soft brown sugar
1 tsp chilli paste
1 dsp Soy Sauce
1 can tomatoes

(190 ml) 1/3 pt Maple Syrup

12 Chicken wings
12 rashers bacon (optional)

Cooking time: 10 mins. Approx.
Start by making the simple Barbeque Sauce. Heat the oil in a pan, then add the chopped onion, soft brown sugar and chilli paste and cook together for 3-4 mins. until the onion becomes softened.

Add the Soy Sauce and chopped tomatoes and cook for a further 8-10 mins. until the sauce thickens slightly and concentrates in flavour.

Allow to cool slightly, then add the Maple Syrup.

Place the chicken wings in a large dish, pour over the sauce and leave to marinade for at least 15 mins. Each wing can be wrapped with a rasher of bacon before cooking with the marinade, providing the wings are not too large, otherwise cooking of them could be difficult. Place the wings onto skewers and cook either on barbeque or a hot grill pan. Turn often and brush with marinade several times during cooking.

Toffee Apples

6 to 8 eating apples
8 Oz. Granulated sugar
½ tsp. Cream of Tartar
4 tsp. Warm water
Lolly sticks
Dry the apples, polish and insert a lolly stick into each one.
In a heavy base saucepan – heath together the sugar, water & cream of tartar. Bring to the boil and cook until bubbly and golden.
Carefully dip in each apple and leave on a cooling tray to cool.

Note: Toffee is very hot so be very careful.