Nigel Slater's midweek dinner: chicken wings with onion umeboshi chutney
The Observer Sun, 03 Jun 2012 15:34 PM PDT
A plum choice… The recipe Peel and slice a large onion, then let it soften in 1 tbsp of groundnut or rapeseed oil over a moderate heat. Remove and discard the stones from 200g of umeboshi plums and chop the flesh. When the onions start to turn a honey colour, add the umeboshi and 100ml of water. Cook for 10 minutes then sweeten with sugar, starting with 1 tsp and continuing until the sauce is ... |
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The Evening Sun Sun, 03 Jun 2012 14:50 PM PDT
Hanover recipe contest to find signature item for Sheppard-Myers concession menu. |
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