Donal Skehan - Kitchen Hero

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.

Mini Caramelised Onion and Goat’s Cheese Tarts

I am pretty much addicted to these flavours, all wrapped up in deliciously crumbly pastry, and perfect for bite-size nibbles!

SERVES 6,

MAKES 12 MINI TARTS

A GOOD KNOB OF BUTTER

1 TBSP OLIVE OIL

2 ONIONS, PEELED, HALVED AND SLICED INTO HALF MOONS

1 TBSP BALSAMIC VINEGAR

1 TBSP SOFT DARK BROWN SUGAR

SEA SALT AND FRESHLY GROUND BLACK PEPPER

450G (1LB) FROZEN PUFF PASTRY (2 SHEETS)

PLAIN FLOUR, FOR DUSTING

1 LARGE EGG, BEATEN

6 TBSP PESTO (SEE STRETCH YOUR MEALS)

A GOOD HANDFUL OF FRESH BASIL, ROUGHLY CHOPPED

110G (4OZ) GOAT’S CHEESE, CUT INTO 12 PIECES

EQUIPMENT

A 6CM (2½IN) PASTRY CUTTER

Heat the butter and olive oil in a frying pan over a high heat, add the onions and fry for 7–8 minutes until golden. Add the balsamic vinegar and sugar, then season with salt and black pepper, reduce the heat and cook gently until you have a thick gloopy onion mixture. Remove the pan from the heat and allow to cool.

Unroll the pastry sheets and, using the pastry cutter, press out 12 circles.

Dust a baking tray with a little flour and arrange the puff pastry circles on the tray. Prick the centre of each circle 3–4 times with a fork and brush the edges with a little egg.

Spoon a little pesto into the centre of each circle, then top with some basil, a piece of goat’s cheese and a little of the caramelised onions.

Bake in the oven for 10–15 minutes until the pastry has puffed up and is golden.

PARMESAN AND POPPY SEED PUFF PASTRY STRAWS

When entertaining, sometimes I skip a starter and instead have a selection of little bites that people can nibble on before the main event. These puff pastry straws sound complicated but they take literally a few moments to prepare and leave you with something very impressive to serve to your guests.

SERVES 6–8,

MAKES ABOUT 24 STRAWS

PLAIN FLOUR, FOR DUSTING

450G (1LB) FROZEN PUFF PASTRY (2 SHEETS)

1 EGG, BEATEN

50G (2OZ) PARMESAN CHEESE, GRATED

1–2 TBSP POPPY SEEDS

SEA SALT AND FRESHLY GROUND BLACK PEPPER

Preheat the oven to 200°C (400°F), Gas mark 6. Sprinkle two baking trays with a tablespoon of flour.

Unroll the first pastry sheet on a floured work surface. Brush with some beaten egg and sprinkle with half the Parmesan cheese and poppy seeds. Season with salt and black pepper. Gently press the topping into the pastry and cut into about twelve 2.5cm (1in) strips. Twist each strip twice in one direction and lay it on a prepared baking tray. Do the same with the second sheet of pastry.

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