Chopped Pickled Herring Salad

Transform store-bought chopped pickled herring into a delightful dish in just a few minutes with this easy recipe. Enjoy it as a side or a tasty lunch.

Ingredients

• 900-1kg jar of Kosher pickled herring, drained, and chopped reserve the liquid

• 3/4 cup peeled and chopped celery

• 1/2 cup chopped red or white onions

• paprika for garnish

• Chopped parsley or dill for garnish (optional)

instructions

1. In a deep bowl, add the herring, celery, and onion.

2. Mix together. The texture should not be too fine.

3. If more liquid is needed, add a little of the reserved herring liquid, a spoonful or two at a time.

4. Serve on a bed of fresh greens and other salad products you like.

5. Sprinkle with paprika.

Get your pickled herrings here.

Chicken Wings Tips and Tricks

Here are our tips and tricks for getting the perfect chicken wings at home, no deep-frying involved.

1. Pan fry the wings with a little oil on a very high heat until golden. Not fully cooked through but just brown the skin.

2. Don't put any sauce or rub on the wings at this point, just plain chicken wings.

3. After the wings have been browned off, toss them in a bowl with Black Market Spice - Majestic Spice Rub

4. Then simply place onto a tray and put into the oven at 200c for about 15 minutes.

5. Take you chicken wings out and put them into a bowl just as you did before. Give them a second coating of the spice rub.

6. Turn the oven up to 220c and cook them for another 10 minutes.

7. That's all there is to it. Depending on your preference, you can give them a third coating just before you serve them. 

The trick of doing multiple coats always makes for a crunchy full flavoured wing. Of course times will vary based on how big the chicken wings are and how good your oven is so use these tips as a guideline only.

 Photo and recipe from Black Market Spice website

Jerk Chicken with Coconut Rice

INGREDIENTS:

• 2 Chicken Marylands

• 2 tbsp oil

• 2 tbs Caribbean Jerk Spice Mix

• 2 cups white rice

• ½ cup coconut cream

• 1 mango

• 1 bunch coriander

• 1 cup shredded coconut

• 1 red chilli

INSTRUCTIONS:

• Start off by preheating your over to 190c, In a bowl place your chicken, oil, and a few tbs of jerk spice rub. Rub the marinade all over the chicken and really massage it in there. Place onto a tray and go straight into the oven.

• Next up cook your rice. Hopefully you have a rice cooker because that makes life easier. But all you need is plain old steamed rice. Once you have your cooked rice that’s when we make it tasty. All you need to do is mix through a cup of toasted shredded coconut, half a cup of coconut cream and a handful of chopped coriander. Make sure it is seasoned well. Then leave to the side.

• For the salsa you can get fresh mangoes if they are around. If not, tinned mango works just as well. Either way dice up the mango, add a pinch of salt, ½ a bunch of chopped coriander, and as much or little red chilli as you like.

• Back to the roasting chicken. You will need to use your chef instincts here, but for an average maryland of 250g you will be roasting for about 35 minutes. If you don’t trust those chef instincts of yours then I hope you have a meat thermometer. Because you will want that chicken in its thickest point to reach a temperature of at least 75c.

• Once your chicken is cooked, warm up your rice, which by now should have absorbed that extra coconut cream.

Using those amazing chef skills you have it’s time to plate up, get creative or just copy us, rice on the bottom, chicken on top, spoon of salsa. Serve with a slice of lime and even an extra sprinkle of toasted coconut if you're feeling extra fancy. 

recipe from https://blackmarketspice.com.au/