BBQ Sauce Drumsticks, Spicy Mince Rolls And Pound Cake by Zarnak Sidhwa

Ingredients for BBQ Sauce Drumsticks:

• 1 chicken stock cube
• 1 kg chicken wings
• 1-3/4 cup bbq sauce
  

For BBQ Sauce:

• 2 cups ketchup
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tbsp yellow mustard
• 1 onion
• 1 tbsp garlic powder
• 1/2 tsp paprika
• 1 tbsp honey

Method:

1. Combine all ingredients in a saucepan over a low heat.
2. Stirring occasionally and simmer for 20 minutes.
3. Sauce should be thin, but not watery.
4. Allow to cool.
5. Store in an air tight container and refrigerate.
6. Sauce is better if allowed to sit for a day.
7. Simmer chicken in water with chicken stock for 8 minutes.
8. Remove, let drain and pat dry.
9. Place several pieces at a time in a medium size bowl.
10. Pour bbq sauce over chicken and mix to cool well.
11. Place in shallow baking dish lined with foil.
12. Bake at 180 degrees C for about 30 minutes or until done.

Ingredients for Spicy Mince Rolls:

• Roll patties as required
• 1/2 kg minced mutton
• 1 medium onion, chopped firm
• 1 tomato, chopped
• 1 tsp salt
• 1 tsp red chillies
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tbsp garlic
• 2 tbsp ginger
• 1tsp oil

Method:

• Cook the mince in a pan with oil.
• Put the cumin and coriander seeds in a pan.
• Add all the ingredients into the minced meat.
• Cook it with 1/2 cup of water until all the water is completely absorbed and mince is cooked.
• Let stuffing cook.
• Fill up in roll patties.
• Heat oil and deep fry.

Ingredients for Pound Cake:

• 3 eggs
• 3 tbsp milk
• 1-1/2 tsp vanilla essence
• 1-1/2 cup (150 gram) flour
• 1 tsp baking powder
• 1 tbsp corn flout
• 1/4 tsp salt
• 3/4 cup brown sugar
• 185 gram unsalted butter
  

Method:

1. Preheat oven to 170 degrees C.
2. Line the bottom of the pan with parchment paper and butter or spray the paper.
3. In a medium bowl, whisk together the eggs, milk and vanilla essence in the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt and sugar) and mix on low speed for about 30 seconds or until blended.
4. Add the butter and half of the egg mixture.
5. Mix on low speed until the dry ingredients are moistened.
6. Gradually add the remaining egg mixture in 2 additions, beating every 30 seconds after each addition to incorporate the eggs and strengthen the cake's structure.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
9. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
10. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
11. Remove the cake from the pan and cool completely.