“That’s really one for you,” my colleague chuckled as she told me The 2nd leftover cookbook shoved. The reason for the chuckles was the subtitle 60 recipes to get more out of your drink leftovers.
After all, my esteemed colleague knows that I appreciate a solid neutral from time to time. The problem, however, is that the bottles of wine, beer and spirits are invariably emptied to the bottom.
Fortunately, this issue does not only focus on alcoholic leftovers. Leftovers of soft drinks, coffee and tea, dairy, fruit and vegetable juices can also be used for cooking.
Mind you, this isn’t the kind of cookbook with recipes for a complete meal. The liquid residue – it can also be different – is the starting point for a drink, snack, sauce, dessert or side dish.
The cola chicken we tried, together with the stew with beer and the rice curry with apple juice, is one of the exceptions.
So the Coke chicken. Nothing difficult about it. We bend the recipe a little bit by poaching the drumsticks in chicken stock and sprinkling a little less generously with the brown sugar. The chicken still tasted more than sweet enough. Next time, we would certainly go for an extra scoop of mustard and a pinch of cayenne pepper.
With a portion of basmati rice it turned out to be a tasty everyday bite and, with children in mind, a nice alternative to the eternal chicken with apple sauce.
500 g drumsticks,
100 g brown sugar, pinch of coarse sea salt, 2 tablespoons sharp mustard, 4 tablespoons ketchup, 250 ml cola (or a can or leftover from the bottle)
Boil the drumsticks
30 minutes in enough water. Preheat the oven to 175 ° C. Drain and pat the drumsticks dry and place in a small roasting pan.
Sprinkle the meat with sugar and sea salt. Stir the mustard and ketchup with a splash of cola and pour this mixture over the drumsticks.
Add the rest of the cola and place the roasting pan in the oven (approx. 45 min.) Until the sauce has thickened.
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