Having guests over is fun, especially when I am well prepared. I like to have everything done, food in the oven, wine uncorked and the table is laid. Ready to welcome my guests and sit down to chat, eat, drink and have fun. This is my dream-me, the reality is slightly different, it’s not my fault, it’s because my nature is kind of last minute and chaotic. That’s why I am often caught with my apron, a sink full of dirty dish but able to share some wine like W.C. Fields taught us: “I cook with wine, sometimes I even add it to the food”.

Soon my sister will be coming over from Germany and her friend will join her. After all I am still trying to continually improve my personal attributes and be a better host and be better prepared. Here comes the challenge with this matter, my sister is coming with a vegetarian. Ok this sound like an illness but I rather mean what does it really mean? In my mums opinion it’s just skipping the meat, she is not talking about fish, that’s not meat and allowed. Yes we know better than that… but still I started badly with announcing a campfire with s’mores and totally forgot about the gelatin in the marshmallows.. How about kit kat? Is there still animal rennet in bounty bars? Even parmesan cheese is not vegetarian? I already banished the thought of panna cotta. So I sat down and searched the www and made a plan.
I know some vegetarians, even some vegans and some people with food allergies and I am happy to say, they are all easy to feed. Most of them are satisfied with something like a loaded baked potato and a salad or a nice bowl of hot soup. I stocked up with tofu (not a totally stranger in my fridge) and tofu brats for emergencies. And how is the plan? I have a meaty week right now and try to eat no or less meat for the next weeks to adjust my menu to a vegetarian diet. I feel like the best host ever right now… ;o)

dragon drumsticks

adapted from Nigella Lawson’s recipe for dragon chicken from Nigella kitchen
serves 2 (double or triple for more)

5 (about 1.3 pounds) chicken drumsticks
1 small or 1/2 big red bell pepper
3 green chile
1 garlic clove
1 piece fresh ginger
(about 3 inch/ 7.5 cm / 25 g)
2 tsp. sea salt or 1 Tbs. kosher salt
1/3 cup vegetable oil
chopped fresh cilantro for serving

Don’t forget to put on some disposable cloves while handling chile. Wash the bell pepper and the chile. Remove the cores and the seeds. Peal the ginger, works great with a teaspoon and chop into pieces. Put the bell pepper, chile, garlic, ginger, oil, vinegar and salt into a food processor (hand blender might also work) and puree.

You can go on and put it into the oven right away but if you got some time, let it marinate for at least 2 hours up to 24 hours. If you add the salt later you can marinate for 48 hours or even freeze it like that.
Cover your baking sheet with aluminum foil, that will prevent that you have to clean the mess later.
Use a baking dish with a low rim otherwise you will braise you chicken and not roast.
Preheat your oven to 220 C / 425 F and cook for 45-50 minutes.
Sprinkle with cilantro before serving.