Sticky Chinese Spiced Drumsticks and Celeriac and Beetroot Remoulade

The sun has come out and I’m feeling all summer-y and that my dear readers means barbecue type foods (even though we don’t have a garden 😦 ) and salads.  These drumsticks have got to be my best yet, spiced with five spice, ginger, garlic and other chinese condiments and then glazed with a sweet chilli sauce, these are moreish little numbers that can’t fail to be loved.  The remoulade is a classic salad dish using the not so summery vegetables of celeriac and beetroot, but they were there in the green grocers so I wanted to use them. 

For the drumsticks:

7 chicken drumsticks (average packet from the supermarket)

A heaped teaspoon of five spice powder

An inch of ginger, grated

2 garlic cloves, grated or crushed

A tablespoon of sesame oil

A good slosh of soy sauce (I used Tamari because it’s gluten free)

Sweet chilli sauce

Method:

Slash your chicken drumsticks so that they cook through thoroughly and the marinade penetrates the meat.

Mix all the ingredients together except for the chilli sauce and rub over the chicken.  Marinade for as long as you’ve got, the longer the better, mine spent the afternoon in the fridge. 

Pre-heat an oven to about 200 degrees.  Lay your marinated drumsticks on a tray and cook for 20/25 min.  Then drizzle slather your drumsticks with sweet chilli sauce, return to the oven for 10 more minutes.  Serve hot, cold or warm with whatever you like but remoulade below goes very nicely.

Celeriac and Beetroot Remoulade

Serves about 2/3 people

Ingredients:

A quarter of a large celeriac

A medium sized beetroot

A heaped tablespoon of mayo

A heaped tablespoon of creme fraiche

Half a teaspoon of Dijon mustard, more if you like it

Salt and pepper

Lemon juice

A small handful of parsley, finely chopped

Method:

Peel and cut your veg into match stick sized pieces.  Make sure you put the celeriac into a bowl of water with lemon juice to keep it white.  Drain the celeriac and add beetroot.  Mix your mayo and creme fraiche, mustard and seasoning, adjust if necessary.  Squeeze in some lemon juice to loosen the sauce.  Add the veg to the dressing and mix to coat.  Add chopped parsley and stir, you could add chopped gherkins and capers but I didn’t have any. Put in the fridge for an hour or so to let the flavours combine. 

Serve with your cooled drumsticks or other cold meats and salads.

Enjoy!

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