- FOR THE BLUE CHEESE SAUCE:
- 450g blue cheese
- 200ml mayonnaise
- 1 garlic clove, crushed
- Juice of ½ lemon
- 250ml sour cream
- 50ml milk, if required
- FOR THE CHICKEN:
- 1 roast chicken, cooled and with all the
- meat removed from the bone, skin discarded
- 450g cream cheese
- 2 tsp celery salt or toasted celery seeds
- 1 tsp cayenne
- 100ml Louisiana Hot Sauce, or any hot
- Chilli sauce
- 220g breadcrumbs
- 225g Parmesan cheese, grated
My friend Aidan knows his food. He has worked in some amazing restaurants over the years, including the famous Michelin-starred l’Ecrivain in Dublin.
I had not regarded Aidan as a passionate cook, but this recipe has proven me very wrong. For lovers of buffalo chicken wings in hot sauce, this one is a must – an all-in-one no-mess party dipping bowl with all the flavours of your favourite hot wings combined!
To make the blue cheese sauce, place half of the blue cheese in a large mixing bowl. Add the mayonnaise, garlic, lemon juice and sour cream and blend using a hand blender. You may need to add a little milk to loosen it up.
When completely blended and smooth, add the remaining blue cheese, roughly crumbled, so that you end up with a lumpy sauce.
Next, place the roast chicken meat in a large bowl. In a separate bowl mix the cream cheese, celery salt and cayenne. Add this to the chicken. Mix well with a spatula and then add the hot sauce and half of the blue cheese sauce. Mix gently with a spatula until the chicken is completly coated in the sauce.
Taste and add more hot sauce and/or cayenne pepper until it is as hot as you like! I don’t add salt because the blue cheese is salty enough that it comes through.
Preheat the oven to 160°C fan/180°C/gas mark 4. Add in almost all of the rest of the blue cheese sauce but hold back a little for dressing later.
Place the mixture in a casserole dish, cover with a mixture of breadcrumbs and grated Parmesan and bake in the oven for 40 minutes. Then increase the oven to 170°C fan/190°C/gas mark 4 and cook for a further 10 minutes to achieve a lovely crisp, brown top.
Serve with a little more blue cheese sauce drizzled over the top. You can serve this with celery sticks, nachos, tortillas or even crusty bread on the side. And it’s great served warm or at room temperature. Enjoy!
BAKE COOK DINE
Bake Cook Dine will have a variety of talent participating across the month of April, featuring a host of chefs, food bloggers and entrepreneurs, including Clodagh McKenna, Andrew Rudd, Domini Kemp and Kevin Thornton. They’ll be taking to the stage in the Arnotts kitchen department on various dates across the month to demonstrate some of their delicious dishes and juicing tips.
Tomorrow, Saturday April 18 from 11am-12pm, is 'The Breakfast Club', hosted by Daniella Moyles alongside Stephen O'Dwyer, and featuring a juicing masterclass from Sprout owner Jack Kirwan.