Kitchen Hero. Donal Skehan

SWEET CHILLI SAUCE

       Heat the sunflower oil in a large frying pan over a high heat, add the pork mince and fry for 2–3 minutes until the mince is tender, breaking the meat up with a wooden spoon as it cooks. Add the garlic and chilli and fry for a further minute.

       Add the fish sauce, soy sauce and sugar and stir through, frying for another minute until you have a good colour on the meat. Finally add half the spring onions and mint and all the lime juice and fry for 1–2 minutes until the spring onions are just tender. Remove from the heat and allow to cool until just warm.

       Place 1 heaped tablespoon of the aromatic pork in each baby gem lettuce leaf, top with a drizzle of Thai sweet chilli sauce and garnish with the remaining spring onions and mint.

PARTY FOOD & DRINKS

      As much as I enjoy a really good, hearty, home-cooked meal, sometimes I take more pleasure in picking at small mouthfuls that are packed with intense flavours. So while all of the recipes in this chapter are perfect for parties, I also have to admit that I love some of them as a sneaky dinner, eaten just by me when I’m all alone. Party food is a chance to sample lots of different flavours and tastes all at once, and an opportunity to experiment with fresh ideas, so I try to think outside of the box. Like any home cook, I find the desire to impress always sneaks its way into my thought process if I’m cooking a meal for other people. Preparation is definitely the key to success and will avoid you having too much to cook when your guests finally arrive. My method is to always have the main bulk of things prepared in advance, so that when people come through the door it’s just a case of assembly. Getting your guests involved in the actual cooking is another way to take the pressure off: I’ve had some great parties where everyone has made their own pizza, assembled their own fajitas or even rolled their own sushi! Perhaps get guests involved with mixing cocktails – these can be really fun to make and will definitely get the party started. I have included recipes for some of my favourite ones, as well as a few recipes for mocktails, which are non-alcoholic, so great for kids and very refreshing on hot summer days.

      ROAST AUBERGINE DIP AND CRISPY HERB AND GARLIC PITTAS

      This dip makes a fantastic addition to what my best buddy Jonathan refers to as ‘The Spread’. Which, roughly translated, is the collection of snacks you churn out for guests to dig into at a party.

      SERVES 4

       VEGETARIAN

      2 AUBERGINES

      3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

      JUICE OF ½ LEMON

      2 TBSP EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING

      SEA SALT AND FRESHLY GROUND BLACK PEPPER

      2 TBSP NATURAL YOGHURT

      2 TBSP CHOPPED FRESH CORIANDER, PLUS EXTRA TO SERVE

      CRISPY HERB AND GARLIC PITTAS

      3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

      2 TSP DRIED OREGANO

      4 TBSP OLIVE OIL

      6 WHOLEMEAL PITTA BREADS, SLICED INTO ROUGH CHUNKS

      A GOOD PINCH OF SEA SALT AND GROUND BLACK PEPPER

       Preheat the oven to 200°C (400°F), Gas mark 6.

       Pierce the aubergines all over with a fork and place on a baking tray. Roast in the oven for 40 minutes until tender.

       Remove the aubergines from the oven and allow to cool slightly before scraping the flesh from the skin and transferring it to a bowl. Add the garlic, lemon juice and extra virgin olive oil and mix through. Season to taste with salt and black pepper. Finally stir in the yoghurt and chopped coriander.

       To make the crispy herb and garlic pittas, whisk the garlic, oregano and olive oil together in a bowl. Dip the pitta slices into the mixture to coat them, then place on a baking tray and bake in the oven for about 12 minutes until crisp.

       Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.

      Spicy Buffalo Chicken Wings

      I remember being very confused as a kid as to how buffaloes could have wings but, as I’m sure you know, they are in fact chicken wings. Something you might not know is that the name ‘Buffalo wings’ actually comes from their place of origin, Buffalo NY, in the USA. But the story that buffaloes might have the ability to fly will still always go down well with any younger guests! These spicy wings are damn tasty and should be served with some crisp celery to cool your mouth down.

      SERVES 6–8

      110G (4OZ) BUTTER

      120ML (4½FL OZ) HOT PEPPER SAUCE (LOUISIANA)

      ½ TBSP WORCESTERSHIRE SAUCE

      ½ TSP PAPRIKA

      ½ TSP CAYENNE PEPPER

      SEA SALT AND FRESHLY GROUND BLACK PEPPER

      1.3KG (3LB) CHICKEN WINGS

      CELERY STICKS, TO SERVE

      BLUE CHEESE DIP

      100ML (4FL OZ) SOURED CREAM

      110G (4OZ) BLUE CHEESE, CRUMBLED

      120ML (4½FL OZ) MAYONNAISE

      ½ TBSP LEMON JUICE

      3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

       Preheat the oven to 200°C (400°F), Gas mark 6.

       Whisk the butter, hot pepper sauce, Worcestershire sauce, paprika, cayenne pepper and salt and black pepper together in a saucepan over a high heat. Bring to the boil then reduce the heat and simmer for 10 minutes until slightly thickened.

       Arrange the chicken wings on two large roasting trays and pour over half the sauce. Toss to coat and bake in the oven for 40 minutes until cooked through. Place the wings in a large bowl. Reheat the remaining sauce and pour over the wings, then toss lightly until coated.

       Blitz the ingredients for the blue cheese dip in a food processor until smooth and creamy. Serve with the warm wings and a handful of celery sticks.

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