Mr. Will's Wall Of Fame


FB Like Box

Twitter

Instagram

WORLD-FAMOUS SELFIES↥ 

Peach

#COOKING: NINJA KITCHEN AIR FRYER | ONTARIO PEACH WINGS WITH SWEET POTATO FRIES AND SRIRACHA-PEACH AIOLI RECIPE

We’re so thrilled to announce our partnership with NINJA KITCHEN to show you how awesome their Air Fryers are!

Why an Air Fryer? I think you’ll agree with me that most of us are turned-off by having to deal with all the splattering grease and mess of deep-frying on your stove-top. Above this, the amount of oil required to deep-fry some of your favourites makes it unfeasible from a health standpoint to cook like that every day. The Ninja Kitchen Air Fryer gives you the freedom to fry with very little oil, yet still get that crispy coating we love so much in deep-frying whenever you want it. Above this, it cooks super-quick and also there’s very little clean-up!

This Pandemic has awoken the inner Chef in me and I am delighted to welcome the Air Fryer into my life, giving me infinite possibilities. It air-fries, re-heats and dehydrates also, in addition to air-frying!

These next few weeks, we’ll all be about peaches as sweet, juicy Ontario Peaches are in-season through early August, but in addition to desserts (check-out our recipe for Peach Cobbler here!) or just eating them whole, peaches can be infused into your cooking to give your dishes a bright, summery splash!

We’ve partnered with Ninja Kitchen to bring Wing Night to you while social-distancing with Ontario Peach Wings with Sweet Potato Fries and Sriracha-Peach Aioli. 🍑

WINGS

2 lbs chicken wings
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp five spice powder
1 1/2 tbsps baking powder
Sea salt and pepper

Drizzle of olive oil

Instructions:

1. Preheat Ninja Air Fryer for 3 minutes at 360°F.
2. After cleaning wings, pat dry with paper towels and toss in spices, salt and pepper.
3. Divide wings in two batches, drizzle wings with olive oil and fry each batch on Air Fryer mode for about 14 minutes. At half-way mark, turn wings over carefully once. While, frying, prepare sauce.

SAUCE

2 Ontario peaches, pitted, skinned and cut into 1″ thick slices
6 tbsps organic Canadian Maple Syrup
3 tbsps organic raw cane sugar
3 tbsps rice vinegar
3 tbsps Honey Dijon Mustard
2 tbsps ketchup
1 tbsp Worcestershire Sauce
1 tbsp Gochujang (Korean Pepper Paste)

Sea salt and pepper

Instructions:

1. In sauce pan, bring peaches to boil in raw sugar and 3 tbsps maple syrup on medium-heat. Reduce to low heat. Cook till flesh is soft and broken. Once cooled, strain liquid through a sieve and reserve liquid.
2. In large bowl, whisk all other ingredients together. Add 5 tbsps of peach reduction into the mix. Reserve remainder of reduction for your Aioli.
3. Once chicken wings are cooked, toss them in sauce till coated and allow to sit for about 4 minutes before transferring to serving platter. Garnish with peach slices and serve with Sweet Potato Fries and Sriracha-Peach Aioli.

SWEET POTATO FRIES WITH SRIRACHA-PEACH AIOLI

1 large sweet potato, skinned and chopped into thin strips
2/3 cup Mayonnaise
2 tbsps Sriracha
2-3 tbsps reserved peach reduction (above)
1/2 tsp paprika
Sea salt and pepper

Drizzle of olive oil

Instructions:

1. Soak sweet potato strips in salt water for 10 minutes.
2. Pat dry completely with paper towels.
3. Toss strips in olive oil, salt, pepper and paprika.
4. Ensure Air Fryer is preheated for about 3 minutes.
5. Air-fry sweet potato strips at 360°F for about 10 minutes, shaking once at the half-way point.
6. While frying, prepare Sriracha-Peach Aioli but whisking Sriracha, peach reduction and Mayonnaise in small bowl.
7. Serve fries with Aioli.

We’re sure this will be a favourite and we can infuse different seasonal flavours into this sauce as the year progresses! Check back as we’ll be featuring more exciting Ninja Kitchen Air Fryer creations including a juicy Steak & Taters, Hainanese Roast Chicken, Lemon Garlic Butter Salmon and Maple-Bacon Doughnuts! Yes, Doughnuts!

You can find the Ninja Kitchen Air Fryer at retailers like Canadian Tire.

Don’t forget to follow them on Instagram:

NINJA KITCHEN

CANADIAN TIRE

Join the conversation using the Hashtag #ILoveNinjaCanada. We just might have an exciting opportunity coming right up for our Readers in a bit!

order here:


(Photo credit: Mr. Will Wong)

#COOKING: PEACH COBBLER RECIPE

Peach Cobbler. Peaches are so in-season right now. It’s really your loss if you haven’t picked some up! This recipe is so easy even the most entry-level Baker can nail this! I like to add a bit of orange in as it complements peach so well. This takes exactly like Summer should taste. I like to add a bit of texture on-top in oats and almonds, but that’s completely up to you if you want to keep that in! It’s your life! I’m just saying it’s better with crunch. Not judging you. 🍑

Ingredients:
5 large peaches, skinned and cut into 1″ thick slices
1 cup flour
1 cup whole milk
3/4 cup organic raw sugar
1/4 cup brown sugar
1/4 cup oats
4 tbsps almond slivers, toasted
1/3 cup unsalted butter, melted
1 tbsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
a couple pinches of nutmeg
zest of one orange
2 tbsps juice of orange

Instructions:

1. Pre-heat oven at 375°F.
2. Pour melted butter into baking dish.
3. In large bowl, mix flour, 1/2 cup raw sugar, salt, baking powder and milk.
4. Pour batter over the melted better. Do not mix together.
5. In sauce pan, bring peaches, zest, juice and remaining sugar to boil. Remove from heat.
6. Pour peaches over batter mixture. Do not mix together. Sprinkle nutmeg, cinnamon, oats and almonds on-top.
7. Bake 40 minutes till golden and toothpick comes out clean when inserted.
8. Cool at room temperature. Serve with ice cream.

Gallery:

(Photo credit: Mr. Will Wong)

#COOKING: BLUEBERRY-PEACH PIE RECIPE

Blueberry-Peach Pie. A recipe for the scorching heat we’re experiencing! Nothing says Summer like these flavours. Topped with a scoop of vanilla ice cream, this is heaven! The crust is no fuss, just follow the steps! 🍑

Pie Pastry:
2 1/2 cups flour
1 1/2 tsps sea salt
1/2 cup butter, chilled
3/4 cup Crisco Golden All-Vegetable Shortening, room temperature
1/2 cup cold water

Filling:
5 peaches, skinned, pitted and sliced
2 small packs of blueberries
6 tbsps flour
1/2 cup + 1 tbsp organic raw sugar (or more if you like!)
1 1/4 tsp cinnamon
1/4 tsp allspice
1 tbsp unsalted butter

1 egg beaten, used as egg wash

Instructions:
1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days.
2. Prep filling. Mix flour, sugar and spices. Add peaches and blueberries, mixing gently. Let stand half an hour.
3. Preheat oven to 400°F.
4. Cut dough into halves. Shape into discs. Roll first half starting from center-outwards onto floured surface.
5. Fit dough into pie dish, covering edges. Prick bottom with fork a few times. Scoop filling into shell. Cut-in bits of butter into filling. Chill 15-20 minutes.
6. Take other half of dough and form circle large enough to cover top of pie dish, rolling center-outwards on floured surface. Use ruler and cut 10-12 equal size strips.
7. Layer strips, forming lattice over top of pie, sealing edges tight.
8. Brush top of lattice using egg wash using brush or finger. Mix tbsp sugar and 1/4 tsp cinnamon and dust over lattice.
9. Place pie dish on baking sheet. Use foil and form a ring around edge of crust.
10. Bake for 20 minutes. Reduce heat to 375°F with pie in oven and bake another 30-35 minutes till golden. 10 minutes before finished, carefully remove foil ring.
11. Cool minimum 3 hours. Serve with ice cream.

Gallery:

(Photo credit: Mr. Will Wong)

For advertising opportunites please contact mrwill@mrwillwong.com