DEAN BANKS
PRIVATE CHEF
 |  |  |
|---|---|---|
 |  |
THE JOURNEY
A Life of Cooking
Dean Banks has always been passionate about cooking and started his career at the young age of 15. Growing up in a fishing town called Arbroath, famous for the Arbroath Smokie, he was set to grow into the seafood chef he has become today. Dean has travelled around the world and has visited over 40 countries. During his travels he has watched and learned from many cultures, their styles and flavours of cooking.
When he was younger, Dean trained in what is regarded as the best seafood restaurant in Britain, Rick Stein's The Seafood Restaurant. Dean's thirst for learning brought him back to Scotland to work in many of Scotland's Michelin starred restaurants to refine his techniques and skills. Dean swapped the ocean for mountains for the last few years and has lived and worked in one of the best ski resorts in the world, Verbier. Working in the best chalets in the world for the rich and famous, he was able to fund his travels and self teaching in the world's best culinary locations.
EASY RECIPES FOR YOU AT HOME
Always Delicious
SAUSAGE, RED PEPPER AND PARSLEY LINGUINE
Serves 4
Ingredients
200g linguine pasta
6 Cumberland sausages (skin removed and sliced into 1cm discs)
2 red peppers (large dice)
2 garlic cloves (finely grated)
4tbsp olive oil
250ml tomato passata
A handful of fresh flat leaf parsley
1 tsp sugar
Method1. Place a large frying pan on a medium heat along with the olive oil. Add in the sausages, red pepper and garlic and fry for 5-7 mins. Pour in the tomato passata along with the sugar and a pinch of salt. Cook for a further 10mins.
2. Fill a large pot with water and add a tsp of salt. Bring to a boil and cook pasta accordingly to instructions on the packet.
3. Once pasta has cooked strain and add to the sauce. Roughly chop half the parsley stir into pasta and serve. Place remaining parsley over the pasta.
4. Serve with a cold beer or chilled glass of wine.
CHICKEN TIKKA CASSEROLE, BLACK PEPPER RICE, CORIANDER CHIPATI
Serves 4
Prep time 45mins Cooking time 1 hour
Ingredients Chicken Tikka Casserole
8 chicken thighs
4 red onion (peeled and sliced)
4 garlic cloves (chopped finely)
3tsp tikka spice
2tsp ground coriander
2tsp ground ginger
1tsp ground cumin
2tsp sugar
2 tins of chopped tomatoes
300ml hot water
1 chicken stock cube or pot.
2 handfuls of chopped fresh coriander
Coriander Chapati
500grams all wholemeal flour
250ml cold water
40g melted butter
2 tsp whole coriander seeds (toasted)
Salt
Black pepper rice
300g basmati rice
600ml water
8 whole black peppercorns
Salt
Method1. Preheat a fan oven to 200c, place your chicken thighs into a large bowl. Add all the dry ingredients and mix well. Add the onions, garlic, stock and chopped tomatoes and stir well. Pour into a casserole dish and bake in the oven for 1 hour. (Turn your chicken after 30mins)
2. For the Chapati weigh your flour into a mixing bowl along with the toasted coriander seeds and 1 tsp of salt. Make a well and pour the melted butter and water. Mix using one hand until everything combines to make a workable dough. Place dough on a chopping board and divide into 8 pieces. Roll into small balls and using a rolling pin with some dusted flour roll out into roughly the size of your dinner plate. Heat a none stick pan until very hot. Dry fry the Chapati until cooked golden brown. (Optional brush with melted butter before serving)
3. Rinse your rice in a sieve until the water runs clear. Leave to drip dry for 5 minutes. Place into a pot along with 600ml of water, a pinch of salt and black peppercorns. Bring to the boil. Stir a few times whilst coming up to the boil. Cook for 5mins then place a right fitting lid on and leave on the side for 20mins. Pick out the while peppercorns before serving.
TipsIf your chapati dough is very wet add a little more flour. If to dry add a sprinkle of water.
To learn more about the cooking of DeanBanks, reach out today.
