08 August 2009

Cooking with Chimineas

There are two things that you need to cook. Heat and food. It’s not brain surgery. In the last few years, many people bought chimineas to use outside and have a fire. If you bought one, you now have heat. If you need a cookbook, try Wendy Sweetser’s Cooking with Chimineas. Grab some food and…cooking.

OK, you need some sort of grill, easy enough to pick up at a hardware store, and a fireproof dish or some foil and still, with the heat and food, … cooking.

There are however, some better types of chimineas if cooking is one of your goals. Sweetser uses The Bushman’s Burner which is designed for cooking as it has a larger opening. I am not sure this brand is even made anymore. It is pictured on the cover. What you really need is a nice sized opening if you want to cook inside.

If you don’t have or want a chimineas, cook these on a grill.

Sizzling Mango Chicken Wings

12 large chicken wings
4 Tbsp mango chutney, with the large pieces of fruit removed
or finely chopped
1 tsp ground cumin
4 Tbsp coconut milk

1. spread out the chicken wings in a shallow dish. Mix together the chutney, cumin and coconut milk and spoon over the chicken until coated. Leave in the marinade for 3-4 hours or until ready to cook.
2. Grill the chicken wings on the rack for about 15 minutes until golden brown and cooked through, tuning them over once or twice and basting with any leftover marinade.

Remember, food and fire….wings!

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