RECIPES
Baked chicken drumettes with mustard pears, lemon and bay leaf
By Maggie Beer
30 minutes
Preparation Time
40 minutes
Cooking Time
6-8 servings
INGREDIENTS
1.5 kg chicken wings
285 g jar Maggie Beer
Mustard Pears
Zest of 1 lemon, cut into thick strips
½ cup verjuice
2-3 tbs extra virgin olive oil
8 fresh bay leaves
Salt flakes, to taste
Miele Accessories
METHOD
- Using a sharp knife cut the wing into two portions, separating the drumette from the wing.
- Place in a large bowl or container and dress with verjuice, olive oil and salt flakes. Marinate for 20-30 minutes.
- Bring a small saucepan of water to the boil, Induction setting 9. Add the lemon zest and simmer for 5 minutes to remove the bitterness. Strain and refresh with Cold water. Set aside.
- Pre-heat the Oven on Moisture Plus at 220°C with 1 manual burst of steam.
- Arrange the chicken pieces on 2 paper-lined universal trays. Place into the Oven on shelf positions 2 and 4, releasing the burst of steam immediately. Bake for 10-15 minutes, until golden.
- Empty the jar of mustard pears into a large mixing bowl. Combine the pears with a little warm water to loosen.
- Transfer the chicken pieces along with the lemon and bay leaves into a mixing bowl. Toss evenly to coat.
- Transfer the chicken back onto the universal trays and return to the Oven. Bake for a further 10-15 minutes until caramelised.
- Remove from the Oven and rest for 10 minutes. Serve warm.
Hints and tips
- Each state in Australia has quality free-range chicken producers. Take time to seek out those in your local area and ask questions about the way the chooks are reared to determine the best product available.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
