The ideal game night meal
I cook, You eat
By BONGANI MALUNGA
Every occasion, be it a Champions League game get together with the boys or a simple slumber party, needs to be capped off with a meal to mark the occasion. Having guests over does not always require one to order take out, one can simply get in the kitchen and impress friends with a simple yet tummy filling meal. Sticky wings, bacon wrapped corn and egg muffins are the ideal game night snacks/meal.
In a bowl, place multiple uncooked wings. Add two teaspoons of baking powder onto the wings; the baking powder draws moisture to the surface of the skin where it evaporates, breaks down proteins within the skin and accelerates the browning process resulting in crispy wings. Add a quarter of a teaspoon of salt to taste, adding black pepper is optional. Mix everything together for about 15 seconds, in order to incorporate everything together.
Place the seasoned wings on an oven rack or baking tray covered with baking paper or foil. Bake the wings for 45 minutes at 220°C. After baking the wings, pour a third of a cup of barbeque sauce into a frying pan plus one tablespoon of cumin powder. Once it starts to heat up you may add the baked wings and stir until all the wings are covered with the sauce, serve immediately after this process to prevent having dry wings.
Bacon wrapped corn
Add halved sweet corn portions to a pot filled with tap water. Boil for close to 10-12 minutes or until the corn turns bright yellow. Once cooked, remove the corn from the pot and wipe off excess water using paper towels.
Add salt and pepper to different strips of bacon before wrapping one bacon strip around each corn portion. Wrap the bacon strips and place a toothpick at the end of each cycle to ensure that the bacon stays intact when baking.
After wrapping each corn portion, place them on a baking tray covered with foil to prevent the bacon from sticking to the tray. Bake at 200°C for 15-18 minutes. Let it cool for 3minutes before serving.
Dice onions, carrots, viennas, red pepper, green pepper. Pour olive oil onto a frying pan, adjust the stove knob to medium heat and fry the diced ingredients for 7-10 minutes. In a measuring cup or small bowl, add four whole eggs and two egg whites, whisk for 2 minutes until you establish a completely yellow mixture.
Insert the fried ingredients into each part of a muffin pan, then gently pour the egg mixture to fill up each muffin sized portion of the muffin pan. Place it in the oven and bake for 15-18 minutes. After baking insert a toothpick, if the toothpick is not too wet then the egg muffins have been perfectly cooked. Let it cool for five minutes after baking. Once removing them from the muffin pan, you should place a knife around the edges and form a circular motion to ensure that the egg muffin does not stick. Add a teaspoon of sour cream and freshly parsley on top of each muffin, optional..Serve, voila!