Mr Wolf’s Hot Pastrami Style Chicken
Mr Wolf’s Hot Pastrami Style Chicken using Mr Wolf’s Pink Pecker & Mr Wolf’s La Rossa
Mr Wolf’s Pink Pecker Spice
A punchy blend with a note of sweetness that can be used instead of black pepper and/or chilli when seasoning dishes.
Mr Wolf’s La Rossa Spice
The rich red colour and spice combinations make this an ideal companion to Italian or Spanish-style pasta dishes, soups, stews and casseroles, vegetables.
Recipe created by Chef Jason Ring
A Chef for over 20 years, won Young Chef of the Year 1993 and the Innovation and Marketing Award in 1998 and 2002.
Jason trained under Anton Edelman and worked alongside Andrew nutter at the Savoy Hotel, He also trained At inn On The Park for Bruno Lobert and worked for Mark Hix and Des Macdonald at the Ivy when the restaurant hit the heights of fame in 2000.
Jason is the youngest Executive Chef of the 1000 seater restaurant, the Hogan Lovells International London ..setting standards in Londons contract catering scene, assistant to Michelin star chef David Cavalier.
Method
- First mix the Garlic & Vegetable Oil in a container or dish and leave to infuse for an hour.
- Combine the Mr Wolf’s Spices ( 2 Teaspoons of Mr Wolf’s La Rossa & 1 Teaspoon of Mr Wolf’s Pink pecker ),Mustard and Coriander in the same bowl then place the two chicken supreme’s into the mixture and leave for a hour or overnight.
- Preheat oven to 190c and taking a saute or frying pan able into a oven, place on hob/induction hob at a medium heat leaving for 3 mins to get hot.
- Then place your supreme’s skin side down, cooking for around 5 mins till golden and crisp .Turn over add chopped bacon or Panchetta and repeat on other side, then transfer to oven and cook for 15 more mins until cooked throughout.
- Place on serving plate with juices from pan and Smoked bacon/Panchetta and Garnish with the shredded Gherkin. Serve with choice of side dish or fresh salad.
Truly wonderful
Enjoy
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