Kuehne June 2019
Patas Bravas - Hero Image

Patatas Bravas with Chorizo, Spicy Tomato & Basil Sauce, Andalucìan Chicken, Toasted Pine Nuts, Sherry & Cinnamon, & McDougalls Aubergine Fritters

Mark Rigby, executive chef at Premier Foods
Serves: 10
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Preparation time: 1 hour 20 minutes

Cooking time: 45 minutes

Ingredients

  • AUBERGINE FRITTERS
  • 600g aubergines, cut into 4mm slices
  • Fine sea salt
  • 400g McDougalls Fish Batter (made up per instructions)
  • 200ml olive oil
  • 1 egg white
  • Drizzle clear honey
  • Olive oil
  • ANDALUCÍAN STYLE CHICKEN
  • 0.2g saffron
  • 200ml Bisto Chicken Bouillon (made up per instructions)
  • 20ml olive oil
  • 1 onion, finely diced
  • 10 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3g ground cinnamon
  • 2 red chillies, deseeded & chopped
  • 40ml sherry vinegar
  • 20g clear honey
  • 10 cherry tomatoes, quartered
  • 20g raisins
  • Coriander, roughly chopped
  • 40g pine nuts, toasted
  • PATATAS BRAVAS
  • 20ml olive oil
  • 1 onion, 5mm diced
  • 1 red chilli, deseeded & finely chopped
  • 3g cayenne pepper
  • 5g smoked paprika
  • 800g Homepride Tomato & Basil Sauce
  • 200g chorizo, 1cm diced
  • 1kg potatoes, halved

Method

  1. AUBERGINE FRITTERS
  2. Lightly salt aubergine slices on both sides and rest for 30 minutes
  3. Make the batter and rest for 20 minutes in the fridge
  4. Pat aubergine slices dry with kitchen paper
  5. Pour 1cm olive oil into a large deep frying pan and heat to 180°C
  6. Whisk egg white into soft peaks and fold into batter mix. Dip aubergine slices into batter and place them into the hot oil. Deep fry for 1 minute on each side, until crisp and golden
  7. Drain on kitchen paper and serve in a suitable dish, drizzled with honey
  8. ANDALUCÍAN STYLE CHICKEN
  9. Add saffron to the hot bouillon to soak
  10. Fry chicken and onion until golden brown. Add cinnamon and chilli and cook for 1 minute
  11. Add bouillon, vinegar, honey, tomatoes and raisins. Bring to a simmer for 10 minutes until sauce has reduced and chicken is cooked through
  12. Serve with coriander and toasted pine nuts
  13. PATATAS BRAVAS
  14. Fry onion and chilli until onion softens. Add cayenne and paprika and cook for 1 minute
  15. Pour in sauce, bring to a simmer and cook for 10 minutes
  16. Steam potatoes for 5 minutes and place to one side
  17. Slowly cook chorizo in a frying pan. Add potatoes and fry on a high heat until brown, and then pour over sauce and serve
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