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A firm favourite in our house, at Christmas only it’s the whole bird.
Last night on the table – Roast Turkey wings, vegetables and couscous.
Preheat oven to 180°C
4 Turkey wings washed and dried.
Make a rub with
4 tbsp soft butter,
1 tsp thyme,
1/2 tsp mixed herbs,
1/2 tsp dried parsley,
2 tsp paprika,
2 tsp cajun spice,
1 tsp garlic salt,
salt and black pepper to taste.
Massage Rub over wings and make up a foil parcel in your baking tray.
Pour over 1 can light ale *or you can use apple/grape juice*.
Dot with butter, close up foil roast for 40 mins.
Open foil and cook uncovered for a further 15 mins to brown and crisp up.
Make gravy with the drippings in tray.
Note: Brush your inside of foil with olive oil to prevent the wings sticking.
1 cup couscous in a bowl.
Pour over 1 cup chicken stock.
Let stand for 6 mins.
Fluff up with a fork.
2 tbsp olive oil
Chop 1 onion
2 tsp garlic & chilli paste
1/4 tsp dried chilli flakes
1/4 tsp mustard seeds, roughly chop
1/2 of each – green, red and yellow peppers
6 chopped mushrooms
2 sliced zucchini
6 halved cherry tomatoes
1/4 cup peas (optional)
Fry onion, garlic paste, chilli flakes and mustard seeds till tender.
Add vegetables and stir fry until done.
Season to taste.
Stir through couscous.
Prepared, tried and tested by: Gail Haselsteiner
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