There’s nothing pretty about this meal, in fact, it’s pretty ugly. Ugly but delicious.
This is a meal for microbiologists. I bought a packet of chicken wings two weeks ago and split them into two lots and vacuum-packed each lot. I ate the first batch a couple of days after the purchase date. Tonight’s lot found its way to the back of the refrigerator and I forgot about them. While the refrigeration and vacuum packing assists in inhibiting bacterial growth, it was probably a bit too long. I didn’t want to waste them so I basically sterilised them in an autoclave, also known as a pressure cooker. Rather than a 15-minute cook I went belt and braces and added an extra 5 minutes for a 20-minute cook.
- Chicken wings
- Curry powder
- Drumhead cabbage
- Red cabbage
- Frozen peas
- Frozen beans
- Frozen broccoli
- Add shredded red and drumhead cabbage into the pressure cooker vessel.
- Pour in the frozen vegetables.
- Add sufficient water to cover the vegetables.
- Stir through 2 tablespoons of hot and spicy curry powder.
- Add the chicken wings and stir everything.
- Put the lid on the pressure cooker and seal it.
- Cook for 20 minutes.
- Release the pressure.
- Remove the lid and transfer the contents to a bowl.