#JackieCameronWorldWonderDishes

December is here and the Jackie Cameron kitchen is feeling festive! Scrumptious snacking is the name of the game for those in-between meal cravings. Chicken wings are a South African national treasure, and this novel twist served with a chunky tomato sauce is bound to go down a treat!

Chunky Tomato Sauce

Ingredients:

●      30 ml sunflower oil

●      30 g butter, salted

●      2 cloves garlic

●      2 medium onions, chopped

●      50g tomato paste

●      200g cherry tomatoes

●      Salt and pepper

Method:

Place the oil and butter in a saucepan over high heat on the gas hob of the Defy cooker. Once the butter has melted and is bubbling, add the garlic and onions and fry until golden brown, stirring regularly. Add the tomato paste and continue to cook until the tomato paste is cooked and has become a little darker in colour. Add the cherry tomatoes. Turn down the heat and continue to slow roast the tomatoes, until the tomatoes have burst and are completely cooked.  Season with salt and pepper. Transfer to a Defy Hand blender with the blade attachment. Pulse until the mixture is broken up, but still chunky. Serve hot.

Chicken Wings

Ingredients:

●      4 whole chicken wings

●      Braai salt

Method:

Cut each chicken wing in three pieces, by carefully cutting through the cartilage at each joint. Use the very tip of the chicken wing for stock or another use. Prepare the lollipops by carefully scraping the meat from the bone so that all the meat is on one side. Turn the meat inside out so that it forms a ‘lollipop’. Season well with Oryx Braai Salt. Using Defy Airfyer cook for 20-25 min at 160˚C.

Serve hot with the chunky tomato sauce.