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Roys Famous Off The Menu Hot Wings

Serves 4 - Download

1kg chicken wings (around 12 whole wings) 1 tbsp. olive oil 1 tsp. garlic powder 1 tsp. smoked paprika 1 tsp. garam masala Pinch salt

Sticky Glaze: 2 cloves garlic crushed 1 chilli deseeded and chopped 2 tbsp. Soy sauce 4 tbsp. Sweet chilli sauce Juice ½ Lime 2 tbsp. Fresh coriander chopped

Conventional Method:

1: Cut off and discard wing tips then cut each wing at the joint to make two sections from each wing. Pop the wings into a bowl, sprinkle in the spices and mix well.

2: Place the wings onto a wire rack over a baking tray and bake in an oven set at 180c / gas mark 4 for 30 minutes. Crank the heat up to 200c / gas mark 6 and cook for a further 20 minutes until golden and crispy.

3: To make the glaze, pop the garlic and chilli in a pan along with some oil and fry for 30 seconds, add in the soy, sweet chilli and lime juice. Place the cooked wings into the pan and toss to coat with the glaze. Finally sprinkle with the coriander.


 

Crispy Gnocchi with Wild Mushroom Sauce

Serves 4 - Download

2 x 400g shop bought packs potato gnocchi

300g Mushrooms (of your choice) I like wild, chestnut, Portobello 1 onion very finely diced 2 cloves garlic crushed 40ml brandy (optional) 150ml chicken stock 100ml double cream 70g Parmesan cheese

Small bunch fresh chives Parmesan cheese for serving

Method:

Fry off the mushrooms over a high heat until golden, this will take around 6-7 minutes, add in the onion and garlic then cook over a medium heat for around 5 minutes until softened. Pour in the brandy and reduce then add the stock and simmer for another 5 minutes until reduced slightly. Take off of the heat then Stir through the cream and Parmesan cheese then season with salt and pepper.

In a large frying pan cook the pancetta until crispy then remove and set aside, add a knob of butter or oil into the pan then cook the gnocchi for 2-3 minutes each side until golden and crispy.

Toss the gnocchi through the sauce then portion between four, top with some fresh chives.


Harissa Salmon Bake

Serves 4 - Download

4 small skinless salmon fillets 200g cherry tomatoes on the vine

Couscous: 160g cous cous 320ml chicken stock 2 tbsp. fresh parsley chopped Juice ½ lemon 40ml extra virgin olive oil

Dressing: 1 tsp. rose harissa paste (I like Belazzau) 50ml olive oil Juice ½ lemon 1 tsp. honey 2 roasted red peppers from a jar finely chopped 2 tbsp. fresh coriander chopped 80g olives chopped

100ml Natural yoghurt 1 tbsp. rose Harissa

Method:

1: Place the couscous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 minutes, fork through to separate the grains then stir through chopped parsley, lemon juice and olive oil, Season with salt and pepper then set to one side.

2: Lay a sheet of foil or parchment measuring approx. 50cm long onto your work surface, fold in the middle then on one side of the fold, top with a quarter portion of couscous, place on the salmon fillet and some cherry tomatoes, drizzle with some oil then fold over, crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in a small splash of water then twist to seal. Repeat until you have made 4 parcels. Place onto a baking sheet then into a pre heated oven set to 180c / gas mark 4 for 10-12 minutes.

3: Meanwhile whisk together the dressing in a bowl, then bring the parcels to the table, tear open then spoon the dressing over the salmon. Finally spoon on some yoghurt which has had some harissa marbled through it and enjoy.


Three Cheese Mac with Chorizo Crumb

Serves 4 - Download

400g dried macaroni pasta 1 x 410g tin evaporated milk ½ tsp. garlic powder 60ml tomato ketchup 1 tsp Dijon mustard 100g Cheddar cheese grated 100g Monterey jack cheese grated 100g grated mozzarella cheese 50g Parmesan cheese grated 50ml milk Couple of drops of hot sauce (optional)

Chorizo crumb: 100g chorizo very small dice 3 tbs olive oil or 40g butter 1 small ciabatta roll grated or blitzed to a large crumb

Conventional Method:

1: Cook the macaroni to the packets instructions, drain and set to one side. 2: While the pasta is cooking heat the oil or butter in a pan then add in the chorizo and cook for a couple of minutes, throw in the breadcrumbs and cook over a medium heat for 1 minute.

3: Pour the evaporated milk into a pan then add the garlic powder, ketchup, mustard, 2/3 of the grated cheese and stir until melted, season and add the hot sauce to taste, add in the pasta and stir to make sure it’s well combined, at this point add the milk if you like a creamier sauce. Transfer to an oven proof baking dish then sprinkle with the remaining cheese and chorizo breadcrumbs.

4: Bake in a pre heated oven set at 190c / gas mark 5 for 20 minutes or until golden. Leave to stand for a few minutes before serving.