TONY STAPLES: A Father's Day feast or the ideal footie finger food?
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If you’ve got mates coming around to watch the footie, then they’ll need feeding, especially if they’re settling in to watch several matches in one day.
A diet of crisps and beer just won’t do it. So, make these lamb koftas and chicken wings in advance and you’ll have perfect finger food for half time.
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Hide AdOr get the kids involved to prepare a feast for dad on Father’s Day.
During the World Cup, Arora will be serving themed burgers and a pint for £12.95 from 3.30pm on match days in the Morgan’s Pub.
Share your Father’s Day dishes with us on Instagram by tagging @aroragatwick.
Click here to visit the hotel’s website.
Lamb koftas and spicy chicken wings with yogurt dip
For lamb koftas (makes ten):
1kg minced lamb
1 red chilli finely chopped
5 garlic cloves crushed
Zest and juice of half a lemon
Half red onion finely chopped
Quarter of a bunch coriander, chopped
2 tbs breadcrumbs
1 egg
salt and pepper
For the chicken wings:
Makes 40
2kg chicken wings
1 small pot natural yogurt
10cm piece root ginger, finely chopped
1 red chilli, finely chopped
Half red onion finely chopped
6 cloves of garlic, crushed
Zest and juice of half a lemon
Few drops of red food colouring
For the yogurt dip:
1 small pot natural yogurt
Quarter of cucumber, peeled, deseeded, finely chopped
1tsp turmeric
1tsp sugar
Half tsp of salt
1 clove of garlic, crushed
Squeeze of lime
Method
Marinate the chicken wings up to two days ahead. Mix the yogurt with the ginger, chilli, onion, garlic, lemon zest and juice, and food colouring.
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Hide AdCoat the chicken wings thoroughly and leave in the fridge until ready to cook.
To make the koftas, soak wooden kebab skewers in water. Meanwhile, whizz all the kofta ingredients in a food blender – or you can combine with your hands. Take handfuls of the mix, roll into balls and shape the meat around the wooden skewers.
For the dip, combine all the ingredients and leave in the fridge for a few hours for the flavours to marinade.
When you’re ready to cook, grill the koftas for 5-8 minutes on a barbecue or under a grill, turning occasionally. Put the chicken wings on a roasting dish and bake in a hot, preheated oven, 200 degrees, for 20 minutes.
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Hide AdServe both with the yogurt dip, a squeeze of lime and some warm flat bread.
Chef’s tip
I like to give the chicken wings a bit of a kick, so try stirring two teaspoons of madras curry powder into the marinade ingredients.
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