Rugger Bugger Food - Spicy Chicken Drumsticks

My eldest attended the first, of what I assume, will be many end of season rugby celebrations. Hyped, hormonal, fit boys getting together to celebrate a pretty good club rugby season. What they did, was best not imagined.

I was told I had to make his contribution of food for the party. And no, Asda's frozen saussage rolls would not do. Could I please make devilled eggs and roasted spicy drumsticks?

So I sent him with drumsticks made with Deema's Spice and 6 devilled eggs as I am a good ma.

I was told the eggs were eaten on the way. He did cycle to the club but again best not to ask. But I was told the drumsticks were a hit with the 'dudes'.

I forgot to measure everything but this is the recipe for 16 spicy drumsticks:
Breadcrumbs, 25g butter, 2 tablespoons of Deema's Spice, a dash of seasame oil, pepper, salt, 2 tablespoons of soya sauce and left over champagne usually white wine but it was our anniversary!

Mix it all together. Pierce the chicken and spread the crumbly mixture and bake. Pour more wine (or champagne!) once you turn over the chicken.

Voila Rugger Bugger food.

Karipop! Karipop!

Karipop or Kalipop is curry puff. It is the Singlish way of saying it. Singlish being Singaporean English.

Curry puff is a snack made of dough deep fried with a curry filling. It was sold when I was a child by men on bicycles shouting out as they cycled down your lane  or by old ladies laden with baskets of these yummy delights at the beach. They are not spicy or chillie hot at all. There were chicken curry, potato curry or sardine curry puffs.


They are still sold today in Singapore but in shops and they can be eaten at anytime of the day. Truly scrumptious and awfully bad for you!

I made mine with potato curry with Deemaspice.

I made 12 with 1 sheet of puff pastry. Ok, I cheated but if I was to make the dough I would never bother!

400g chopped potatoes - quite small and par boiled.
1 onion and 2 garlic cloves chopped.
Handful of curry leaves.
2 tsps of Deemaspice.
Chilli - dry or fresh (chopped)

Fry the onion, garlic, and curry leaves.
Put in the half cooked potatoes.
Then Deemaspice and fry till fragrant.
You will need to add salt and then add the chillie to your taste.

I made 12 circles from the puff pastry (you can make more or less whatever you wish).

Put some of the curry into the middle and fold over to form a half moon. Squash the ends with a fork and glaze with egg.

Then deep fry till golden brown. You can also bake them - not sure for how long though.

Lai lai! (come come in Chinese) Karipop! Karipop!

Coronation Chicken a la DeemaSpice

I have never had coronation chicken. 

Not sure why. 

So I really am not sure if my little experiment today is better than others. But it tastes bloody good!

I based it on Heston Blumenthal's recipe from Waitrose.
 ww.waitrose.com/content/waitrose/en/home/recipes.html

200g chicken chopped and griddled. Flavoured with a dash of worcestershire sauce.
Mixed in a teaspoon of Deemaspice into the last dregs of mayo that we had - about 2 dollops worth I think.
Crushed a small bag of roasted cashewnuts.
Mixed in the spiced mayo, cashewnuts and chicken.
(Didn't use anchovies as I dislike them.)

Will be serving it tonight with salad, rye bread and chillie jam from Harvey Nicks.

Chicken Curry with Tofu

Last night our good friends Sue and Dave came round. Sue loves tofu and Dave loves meat. So I put them together with Deema's Spices and made ChickenTofu Curry! 
I tried a new tomato rice recipe which was delicious. No left overs!

Recipe:
ChickenTofu Curry

Fried onions, garlic, one small red chilli (Dave's not keen on too hot curries) and curry leaves, then added chicken, fried tofu and Deema's Spices.

Mixed this around till it was covered in spices then added the coconut milk. Simmered it for 10-15 minutes. Just 3 minutes before I served I added chopped Choi Sim (longer leaves than Pak Choy) into the curry.To add to the fusion theme!




Tomato Rice

Fried cumin, mustard seeds, small onion, 1 clove garlic, nuts (I used mixed chopped nuts) and curry leaves. Add chopped fresh tomatoes and I also used a tin of chopped tomatoes as  I didn't have enough fresh ones. Mixed this together till aromatic and then mixed in the cooked rice and added salt to taste. Garnished with coriander. 



I think this would be incredible if made with fresh chillies and made to be hot. Going to do that next time!