What is better on a Monday night than an imaginary trip to South Africa - well, in culinary terms anyway? Last night I cooked African drumsticks - chicken in a marinade of tomato ketchup, apricot jam, onion, ginger and worcester sauce. It was tantalising. I decided to serve it with sweet potato rather than rice which we have had a lot of lately (and because I had one in the fridge asking to be eaten). The only way it could have been better is if it were cooked on the BBQ african stylee, which was never going to happen given the fact that ours hasn't seen the light of day this year. Sign of a bad summer.
I did the big shop yesterday stocking up on ingredients for the week ahead. Slightly apprehensive (but excited) about tonight's menu of Mussels in Cider, as I have to debeard (take away the byssal threads) and clean them. Have researched how to do this and it basically entails of the following (courtesy of http://allrecipes.com//HowTo/cleaning-mussels/Detail.aspx)
- Soak them for about 20 minutes
- Grasp the beard and give a sharp yank out and toward the hinge end of the mussel - sounds brutal!
- Place these mussels into another bowl full of clean cold water
- Use a firm brush to brush off any other oceanic attachments
Wish me luck. I think it will be worth it as I do adore mussels, especially mopping up the sauce at the end with a nice doughy hunk of bread.
Goddess Mx
I have just bought ingredients for the African Drumsticks how did you cook the sweet potatoes - just roasted? I also don't really fancy rice with it!
ReplyDeleteNatalie