大象传媒

CHICKEN WINGS

INGREDIENTS

• 2kg chicken wings
• 1.5 cups all-purpose flour
• ½ cup cornflour
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp cayenne pepper
• 250ml milk
• 1 egg
• 1 cup/250ml vegetable oil for frying

METHOD

1. Pre-heat the oven to 200'c fan.
2. Mix both the flours, salt, pepper and cayenne pepper together in a large mixing bowl and in a separate bowl whisk the egg with the milk.
3. Joint the chicken wings into three, and save the tips for later to make a broth.
4. Drop the wings in the milk mixture first, shake off the excess and drop a handful at a time into the bowl of flour.
5. In a large heavy-based frying pan, heat the oil until a pinch of flour immediately sizzles but isn’t smoking and carefully place in a single layer of wings (you might have to do this in batches), fry the wings for 10 minutes turning once halfway through cooking.
6. Place the wings onto a wire rack in a baking tray and bake in the oven for 8 minutes to finish cooking and season with a pinch of salt once they come out. Continue until all the wings are cooked..

PATATAS BRAVAS

INGREDIENTS

• 400g white potatoes, cut into 1 inch chunks
• 1 onion, sliced (optional)
• 500ml vegetable oil (if deep frying)
• 100ml olive oil
• ½ tbsp smoked paprika
• ½ tbsp sweet paprika
• Generous pinch of cayenne pepper / chilli flakes
• 2 cloves garlic, cracked
• 2 sprigs thyme
• ½ tbsp cornflour
• 1 tsp honey
• 1 tsp sherry vinegar / cider vinegar / white wine vinegar
• 1 tbsp ketchup / tomato puree / passata
• 200ml chicken stock / vegetable stock

METHOD

On Morning Live, Theo roasted his potatoes instead of frying. To do this, don't follow steps 1 and 2 and instead cut the potatoes into cubes, put in a baking tray, drizzle with oil and roast in the oven for 30 mins at 220 fan.

1. Heat the vegetable oil in a heavy-based pan and once hot, drop in the potatoes, then after five minutes drop in the onions.
2. Deep fry for about 15 minutes until the potatoes are golden and cooked through (if they don’t look crispy by 15 minutes, turn the heat up a little).
3. While the potatoes are cooking, make the sauce. Add the olive oil, garlic cloves, thyme to a small pan and heat until the garlic sizzles for a couple of minutes then remove from the heat.
4. Leave to cool for a minute before whisking in the smoked and sweet paprika, cayenne, honey, tomato puree and cornflour.
5. Once smooth, pour in half the chicken stock, return the pan to the heat and whisk continuously as it thickens adding more stock as you go.
6. Once bubbling and when the desired consistency is achieved, remove from the heat, stir in the ketchup and vinegar and season generously with salt and pepper.
7. When the potatoes are cooked, use a slotted spoon to decant them onto paper towels and season with salt and pepper, then place onto a tapas plate.
8. Pour the sauce over the potatoes and serve. Enjoy!