As I mentioned in a previous post, I picked up Delia Smith’s ‘Frugal Food’ from Herne Hill Oxfam a few weeks back. It’s a reissue of the 70s classic, adapted for modern cooking. I love Delia. I used to watch her programmes with Mother when I was much younger so there is something comforting about Mrs Smith. I suppose she looks a bit like me Ma too.
Many of the recipes are family sized, but this is a problem I usually have with most cookbooks. A few recent releases have clicked onto the single London eater, which is encouraging but when I try a recipe for the first time I tend to stick to it and end up with huge portions until I’m confident enough to adapt them.
I’ve never been too adventurous with chicken. I have bad memories of grilling the shit out of tasteless supermarket bought pieces during my University years. And since I’ve moved to Brixton, I’ve taken a liking to fried chicken. It’s all those discarded chicken bones outside my house that sets me off. So I’m challenging myself to step away from the breadcrumbs and create the perfect sauce. A marinade if you will. I’ve just bought some fresh Borstall chicken drumsticks from Brixton Farmers Market and I’m setting about creating the perfect sauce.
Obviously jerk seasoning is on its way, but I’m starting off with Delia Smith’s ‘Devilled Chicken Drumsticks’. The dressing has to be prepared in advance for the chicken to absorb the flavours properly, so we’re advised to pierce the drumsticks and cover with sauce for at least three hours prior to cooking. By the time I’ve travelled from Wembley to Brixton, I’m starving when I get home so I prepared this the evening before and kept it in the fridge overnight.
It tastes amazing. And the recipe is so easy and it’s made up of stuff you’d already have in the cupboards. We seem to have more herbs and spices than Sainsbury’s at the moment, so any chance to use these up are very welcome.
2 tbsp Worcestershire sauce
1 tbsp tomato puree
1 tbsp tomato ketchup
2 tsp mustard
1 tsp sugar
1 tsp soy sauce
1 tsp paprika
1 tbsp oil
Seasoning
You mix all this up together and when you’ve pricked the drumsticks with a skewer, pour over the mixture and keep in a cool place for at least three hours before grilling for around 25 minutes. Turn half way through to stop it from burning.
