Ready, Steady, Dave! Dave Gannon's video recipe challenge
Recipe: Wild garlic marinated spatchcock chicken with roasted crush potatoes and a hot curry sauce with spinach and wild garlic
Slightly embarrassed to admit, but here at The Scotsman Food and Drink, we were huge fans of Ready, Steady, Cook. What was not to love? Ainsley Harriot, some random ingredients and a live studio audience were just too much to resist and when the end finally came in 2010, we were heartbroken to say the least.
So in a genius attempt to re-create the glamour and excitement Ready, Steady, Cook brought into our lives, we had an idea. We challenged one of our favourite chefs, Dave Gannon, Chief Flavour Engineer at Curry Dave, known for his fusion dishes and unexpected combinations, to a sort of ‘Ready, Steady, Dave’ challenge.
Each month we will challenge him to create a dish from random Scottish ingredients of our choosing. This month we gave him a bunch of fresh, seasonal Scottish produce and this is what he did with it…
Ingredients
- Our chosen ingredients
- 1 Small whole chicken
- 300g New potatoes
- 200g Scottish butter
- 1 punnet fresh plum tomatoes
- Large handful wild garlic – finely shredded
- 1 pack of asparagus
- Additional ingredients
- 2 Chillis – red or green – finely chopped
- 4 cloves garlic – finely chopped
- Olive oil
- Handful of fresh chopped coriander
- Juice of 1/2 lemon
- 1 Onion – finely chopped
- 1 tbsp tomato paste
- 1 tbsp plain flour
- 300ml chicken stock
- Handful of spinach
- 1 tbsp curry spice mix
- Sea Salt
Serves: 2 Difficulty: Medium Time to cook: 30 mins
Method
1. Spatchcock the whole chicken, then mix half the chilli, 2 cloves of garlic and half the coriander with 2 tbsp olive oil, the lemon juice, salt and half the chopped wild garlic
2. Coat the chicken with the mixture then pop into the oven for 45 minutes at 200c.
3. Half the new potatoes and coat lightly in oil and sprinkle well with sea salt, pop in the oven with the chicken.
4. Add the butter, salt, 1 clove chopped garlic and the rest of the wild garlic to a bowl and mix well.
5. In a pan, heat splash of olive oil and add the chopped onion, the rest of the chilli, the last sliced garlic clove and the tomato puree, then add the curry spice mix and plain flour and stir well.
6. Add the fresh tomatoes and chicken stock then mix in the fresh spinach.
7. Blend the mixture thoroughly in a food processor
8. Blanche the asparagus
9. Serve and enjoy!