A Taste of Summer

Honey Soy Chicken Wings
With the brighter and longer days of summer, there’s nothing better than snacking on sticky, caramelised chicken wings with a cool beverage in hand. Be the star of your summer barbecue with our delicious Honey Soy Chicken Wings.

INGREDIENTS
1 cup of Lesnie’s Honey Soy Marinade
2 cloves garlic, crushed
2cm-piece ginger, grated
12 chicken wings
Spring onion, chopped, to garnish

METHOD

1. Preheat oven to 230°C. Place honey, soy sauce, garlic, ginger, and ¼ cup water in a heavy-based saucepan and bring to a simmer over medium heat. Stir the mixture until combined and honey is melted. Pour half the honey-soy mixture into a roasting pan and allow to cool for 5 minutes.
2. Simmer remaining honey-soy mixture in saucepan over medium heat for 10 minutes or until it turns into a syrupy consistency. Remove from heat and set aside.
3. Meanwhile, add chicken wings to roasting pan and coat in honey-soy mixture. Season to your liking with salt and pepper. Place in oven and cook, turning frequently, for 40 minutes or until chicken is dark golden and cooked through. Allow to rest for 5 minutes.
4. Divide chicken among plates, drizzle with extra honey-soy syrup, and scatter with spring onion to serve.

Italian Meatballs
Reminiscent of summery Mediterranean dining, these saucy meatballs are perfect stirred through a bowl of pasta or served with a fresh, zesty salad on the side.

INGREDIENTS

For the sauce:
Extra virgin olive oil
2 garlic cloves, crushed
1 brown onion, finely diced
50g butter
1 tbs tomato paste
2 cups of Lesnie’s Italiano Marinade
1 x 400g canned tomatoes
2 dried bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp dried chilli flakes
Parsley, chopped, to garnish

For the meatballs:
500g pork mince
500g beef mince
1 cup breadcrumbs
1 cup parmesan
2 eggs
¼ cup finely chopped parsley
2 tsp garlic salt

METHOD

1. To make the sauce, heat a drizzle of oil in a medium saucepan over medium heat, add garlic and onion and cook until onion is translucent. Add butter and tomato paste and stir to combine. Cook for 2 minutes.
2. Add passata and canned tomatoes and stir.
3. Add herbs and chilli and stir to combine. Season to taste. Reduce heat to low, cover saucepan with a lid and allow to cook for 1.5 hours, stirring every few minutes.
4. Meanwhile, to make meatballs, place all ingredients in a large bowl and, using your hands, combine ingredients.
5. Line a baking tray with baking paper. Using slightly wet hands, shape mince mixture into1 tablespoon-sized balls. Place meatballs on tray, cover and refrigerate for an hour or until firm.
6. Heat a drizzle of olive oil in a large saucepan and cook meatballs in batches until slightly browned.
7. In the last 30 minutes of cooking sauce, place meatballs in sauce, cover saucepan and allow to simmer.
8. Serve meatballs sprinkled with chopped parsley.

Satay Chicken and Capsicum Skewers
Summer isn’t summer without a barbecue. For something a little different, try these chicken satay skewers with pops of colourful capsicum to brighten up your summer fare.

INGREDIENTS
2 chicken breasts, cut into large chunks
1 red capsicum, cut into large chunks
1 green capsicum, cut into large chunks
1 red onion, cut into large chunks
For satay sauce:
1/2 cup of Lesnie’s Macadamia Satay Glaze

METHOD

1. To make satay sauce, combine all ingredients in a medium bowl. Place chicken in sauce and turn to coat. Refrigerate for 2 hours (or overnight, if time permits)
2. Thread chicken, capsicum and onion onto 8-10 metal or bamboo skewers, alternating between ingredients.
3. Heat a barbecue grill to medium hot and drizzle barbecue plate with olive oil.
4. Cook skewers on barbecue until chicken is cooked through and lightly charred.