Today, we have our first ever mystery bag challenge! Based on my friend Wayne’s suggestion, I challenged the TidyMunch Facebook community to come up with a list of ingredients, from which I would concoct a recipe; the random-number generator chose Mike with his suggestion of: Chicken wings. BBQ sauce. Honey. Soy sauce. Sweet potato. Corn on the cob. Blue cheese. Mayo (light if desired). Red cabbage. Carrot. Onion. Garlic.
So here you have: Sticky-Fingers BBQ Chicken, with Honey-glazed Corn on the Cob, Sweet Potato Fries, Blue Cheese Dip, and Home-Made Coleslaw!
Erm… didn’t you read that last bit? Oh, Ok then:
2tbsp Runny Honey
2tbsp Soy Sauce
2 tsp Smoked Paprika
2 Sweet Potatoes
Corn on the Cob
60g Blue Cheese
the yolks of 3 eggs
200ml olive oil
3tbsp lemon juice
3tbsp white wine vinegar
2tsp mustard powder
1/8 Red Cabbage, shredded
1 small Carrot, grated
1/2 a small onion, finely chopped
1tsp garlic puree
I took the liberty of adding some paprika, and also decided to make my own Mayonnaise. I used Heinz BBQ sauce, and it was pretty good, but I honestly believe it could be even better with the home made BBQ sauce from OMG BBQ Pulled Pork.
1. I started with the coleslaw, a day ahead. I’d advise against this as it went a little soggy. Feel free to make the mayo base for the coleslaw a day ahead, but add the veg just before serving. Add 2 of the egg yolks to a bowl, along with 1tsp salt, the garlic, and 1 1/2 tbsp each of the vinegar and lemon juice. You’ll need 100ml of the oil, to be whisked in ever-so-slowly, drop by drop. Store in the fridge overnight, and stir through the cabbage, onion, and carrot when you’re ready to serve everything else.
2. I also made the Blue Cheese Dip a night in advance. I would thoroughly recommend this… I didn’t not enjoy the taste at the time, but next day it was pretty good. Make a basic mayo again, but this time use only one egg yolk, and swap out the garlic for the mustard powder. Due to the amount of mustard powder, this won’t taste very nice as it is. Crumble the blue cheese and whisk it through the mayonnaise. The mixture will thin out a bit, but that’s OK. It will thicken up in the fridge overnight, and the flavours will develop.
3. Now prep the Chicken wings. Chop off the tips, and then cut the wings at the joint. Chuck them in a big bowl, cover with the BBQ sauce, and coat thoroughly. Add a bit more Sauce. Cover and leave to marinade for a couple of hours (or overnight in the fridge).
4. Boil the corn on the hob (I’m laughing so hard at myself right now) for 10 minutes. While that’s happening, stir the honey, soy sauce & paprika together. Once the corn’s done, brush the mixture all over, and leave to marinade for at least 2 hours.
5. Chip the sweet potatoes, and blanch them in oil for 3 or 4 minutes. I used a deep-fat-fryer, set to 130ºC.
6. When you’re good to go, preheat the oven to 200ºC (or 180ºC fan-assisted) and line a large baking tray with tinfoil. Spread 1tbsp butter all over, and arrange the chicken wings on top. Bung in the oven for 15 minutes.
7. While the chicken is in, dunk the sweet potato fries for another 3-4 mins.
8. After the 15 minutes are up, turn the chicken, and pop it back in the oven (along with the corn) for another 15 minutes.
9. Turn the fryer up to 190ºC and finish the sweet potato fries off, for another 3-4 minutes.
10. Serve with the chicken, corn, coleslaw and blue cheese dip.
So Mike had designated Tesco as the store of choice for the Mystery Bag challenge, and recently they’ve performed very well in Tidy Savings…. but this time, their £17.03 has been edged out by a winning performance from ASDA at £15.72
Morrisons were quite a way behind in 3rd place, at £18.78, with Sainsbury’s hot on their heels at £18.90.
Its worth a reminder that Tidy Savings are based on buying every ingredient.. this recipe would’ve been much cheaper with store cupboard staples taken into consideration.
Well here’s the rub: this recipe is nothing but tweak. I’ve no idea how close I am to what Mike had intended when he suggested the ingredients.
First admission is that the corn didn’t really work. I wasn’t sure if the honey and soy sauce should go in with the BBQ sauce, but figured that there should be enough sugar in that to make it sticky & caramelise a bit without added honey anyway. So I thought I’d glaze the corn instead. It wasn’t a bad idea but I think the soy sauce diluted the honey too much, and stopped it from really glazing up. The taste wasn’t bad, but I’d have rather just had plain corn on the cob, with maybe a knob of paprika-butter melting invitingly over the top.
I toyed with the idea of including the blue cheese in the coleslaw (I refuse to call it slaw) but didn’t know if it might overpower it a little. As it turned out, even the dip itself was pretty overpowering, so you could probably halve the amount of cheese in there. If doing so, you may want to reduce the amount of mustard powder, but leave the other quantities the same. I was surprised to find that, even as it is, the dip complemented the BBQ chicken really well, it was just a bit much for the sweet potato fries. I guess it all comes down to what you’re dipping!
I was really happy with the stickiness and taste of the chicken, but might have liked it to be a little crispier. Not sure if I should’ve left it in the oven for a little longer, or finished it off under the grill, perhaps. All suggestions welcome!