• Breadcrumbs on August 03, 2011

  I'm loving this wonderful book. It's the first Jill Dupleix book on my shelf and definitely won't be the last. I've flagged so many recipes to try. The Chili-lime wings on p. 60 are outstanding. The wings marinate overnight in a chili-lime, garlic mixture before hitting the grill. They are served w a fabulous Chili-lime sauce drizzled over top. These flavours appeal to us in any event but I have to say, these were simply the best chicken wings we’ve ever had . . . so flavourful with a wonderful tangy heat from the sauce.

Notes about Recipes in this book

• Chilli lime chicken wings

  • Breadcrumbs on March 25, 2012

    p. 60 These are not only the best chicken wings I’ve ever made, they’re the best (non-Buffalo-style) chicken wings we’ve ever eaten! Honest! Given that the recipe comes from the same genius that brought us the much-adored Crash Hot Potatoes, I’m not at all surprised. The only change I made was to add lime zest to the marinade and the sauce and to omit the cilantro due to an allergy. We grilled these over charcoal and went out the next day to buy more wings so we could have them again. This is a must-try dish that we’ve enjoyed on repeated occasions.

  • sharifah on November 13, 2011

    Really, really yummy. Finger licking good. Chilli lime sauce is gorgeous! Made the mistake of adding lime juice & fish sauce at the beginning rather than at the end, BUT still gorgeous.

• Crostini with anchovies and capers

  • Breadcrumbs on November 07, 2012

    p. 67 - This is a quick and delicious spread made w pantry ingredients. Perfect for those times when you have unexpected guests. Anchovies are mashed w their oil, capers, parsley and pepper then the mixture is spread atop bread which is broiled then cut into fingers prior to serving. Surprisingly the anchovy flavour doesn't overwhelm and the saltiness makes this a great little bite to serve w cocktails or wine. I did like this even more w a spritz of lemon over top. Definitely worth repeating. mr bc made this which makes it even better!!

• Baked Scotch eggs

  • Breadcrumbs on February 08, 2013

    p. 57 - Super-Duper! I’ve had this recipe tabbed for ages so when I was in search of some Superbowl Sunday grub and finger food was the order of the day, these seemed like a perfect fit for my menu. Recipe comes together quickly and the bacon-lined muffin tins make for easy removal. I used 2 different kinds of sausage. A Guinness and beef sausage with a fairly fine grind made for easy mixing and was a dream to work with when it came time to forming the meat around the eggs. My Chorizo sausage had a very course grind so it was tougher to work with. While both versions were delicious, the Guinness version stole the day. The only change I’d make next time around would be to spray the muffin tins and skip the bacon which, really wasn’t necessary IMHO. I love the fuss-free baking method! Photos here: http://chowhound.chow.com/topics/889203#7882302

• Asparagus and pea soup

  • sharifah on June 15, 2012

    This was really quick & easy and yummy. Great soup when you don't know what to do with too much asparagus. Freezes well too

• Banana bread

  • Karacook on May 27, 2016

    yummy banana bread!