Patas Bravas - Hero Image

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

Food Main Courses

Preparation time: 1 hour 20 minutes Cooking time: 45 minutes

10 Servings
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
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
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
  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
  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
  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