1. Rinse and clean drummettes. Pluck and remove any remaining feathers.

2. Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.

3. In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.

To Cook

1. Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.

2. In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.

3. Best served hot with chilli sauce on the side.

In small saucepan, melt butter over medium heat. Add flour, curry powder and five spice powder; cook and stir until light golden, about 2 minutes. Remove from heat and set aside.

Heat canola oil in Dutch oven over medium heat; brown kielbasa on all sides. Remove to plate.

Add onion to pan and cook until tender, about 3 minutes. Add the garlic and ginger; cook, stirring until fragrant, about 1 minute. Return kielbasa and any accumulated juices to pan; add carrots, celery, potatoes, ketchup, honey, soy sauce, Worcestershire sauce and curry roux. Stir well. Gradually stir in broth; bring to boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Stir in vinegar; simmer for 5 minutes.

Top with green onions and sesame seeds.

To Prep

1. Wash salmon fillets and pat dry with paper towel.

2. Season with shichimi togarashi on both sides.

To Cook

1. Heat a non-stick frying pan over medium heat.

2. Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.

3. Remove from pan and allow to rest.

4. Combine cooked soba noodles, salad mix, soy yuzu ponzu vinegar, salt, soy sauce and honey.

5. To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.

1. Heat oil in a pan and sauté char siu, mushrooms, onions and yellow chives. Stir in sauce mix and cook until thickened. Set aside to cool and divide into 8 portions.
2. Cut each sheet of puff pastry into 4 quarters. Place filling into a pastry quarter and wrap to make a triangle. Glaze each pastry with egg wash. Sprinkle sesame seeds then put the puff on a baking tray.
3. Preheat oven at 180℃. Bake pastry for 15 minutes until golden brown. Garnish and serve hot.

1. Combine pork, prawns, water chestnuts, spring onion, cornstarch, ginger, sauces and sesame oil in a large bowl. Mix well. Marinate in the refrigerator for at least 30 minutes.
2. Put 1 tsp of meat mixture in the middle of the wonton wrapper. Brush the edges with a little bit of water and fold the wonton wrapper over the filling to form a triangle. Using your fingers, form the wrapper over the filling and press any air out.
3. To Cook
4. In a large pot, add chicken stock and water; bring to the boil. Add desired number of wontons and boil until wontons floats. Add vegetables, sesame oil and a dash of pepper. Serve hot.

1. Boil pasta according to package directions.
2. Heat olive oil in large pan over medium heat. Add sausage and cook for 5 minutes while breaking sausage into small pieces.
3. Add onion, garlic, sage and stir to combine for 2 minutes. Remove mixture and set aside.
4. In the same pan, melt butter. Add flour and whisk for 1 minute. Whisk in stock and milk until smooth. Bring to a boil, reduce heat and cook until sauce has thickened.
5. Remove from heat and stir in cheeses. Fold in pumpkin puree, add nutmeg, salt, and pepper.
6. Combine pasta, sausage mixture, and sauce in a large bowl and stir everything together.
7. Bake in a casserole dish for 25 minutes at 375°F.

1. Wash the rice, changing the water until the water appears clear.
2. In a non-stick fry pan, melt the butter over medium heat. Add the rice and stir-fry for 2 minutes.
3. Add the milk and cook until the rice is tender, and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn on the bottom of the pan. Add the sugar, saffron, cardamom, almonds and pistachios and let simmer a few more minutes. Turn off the heat. As kheer cools, it will become thicker in texture. Kheer can be served chilled or warm.

1. “Pull” the roast chicken into medium sized shreds including the flavourful crispy skin
2. Prep your fresh ingredients: shred the greens by finely slicing them, rough chop the cilantro (with or without the stems), cut the limes into wedges, halve and then slice the avocado
3. Arrange your delicious taco fillings with your salsa of choice at the ready
4. NOW it’s time to prepare your MAiiZ Nixtamal Tortillas! Have a plate or basket with a warm tea towel laid out to keep your tortillas warm.
5. Heat a cast iron pan to medium/high heat. You can also use a heavy bottomed non-stick pan. While the pan heats up, get a 1 cup container and half fill it with an approximately 80% water to 20% oil mixture. Use an oil with a high smoke point like canola or corn oil.
6. With a pastry brush LIGHTLY brush one side of the tortilla and place it in the pan, then brush the side facing up. The tortilla should be ready to flip in 20-30 seconds so keep an eye on it but don’t flip it before it easily releases from the pan. About 10-20 seconds is all it needs on the 2nd side, then remove it and place it in the warm towel.