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Let's get spicy! Miguel Maestre shows us how to make delicious peri peri chicken with a romesco sauce

Miguel Maestre is a Spanish-born Australian chef, restaurateur, author and television presenter. Today, Miguel is making peri peri chicken with a romesco sauce + an assortment of delicious sides. He will be appearing at the Good Food & Wine Show this weekend in Melbourne. Recipe below: Miguel's Peri Peri BBQ Chicken with Romesco Sauce Ingredients 1 large chicken, butterflied Peri Peri marinade: 5 cloves garlic 5 birds eye chillies, seeds removed, chopped 2 sprigs oregano 1 bunch basil leaves Finely grated rind and juice of 1 lemon Finely grated rind of 1 lime 3 tsp hot paprika 50ml extra-virgin olive oil Salt and black pepper Chunky Romesco Sauce 2 large red capsicums 1–2 long red chillies, or to taste 60 g (½ cup) slivered almonds, toasted and roughly chopped 1 garlic clove, finely chopped 3 tablespoons grated fresh tomato 2 tablespoons chopped flat-leaf parsley leaves 2 tablespoons red wine vinegar 1 teaspoon smoked paprika ½ teaspoon cayenne pepper (optional) 125 ml (½ cup) extra-virgin olive oil salt flakes and freshly ground black pepper Method Preheat a BBQ grill over high heat. Lay the chicken breast down on a chopping board. Using scissors, cut along one side the back bone from neck to tail. Cut along the other side and pull the back bone out. Flip the chicken over and open out, pushing firmly on the breast bone to flatten. Deeply score the chicken to get the marinade in the flesh. Set aside. To make the romesco sauce, grill the whole capsicums and chillies on hot coals or a barbecue grill, turning regularly, until the skin is black and blistered. Transfer to a board and scrape off the skin. Discard the skin, seeds and membranes and roughly chop the flesh. Place in a bowl, add the remaining ingredients and mix well. Taste and adjust the seasoning if needed. Set aside. To make the marinade, combine all the ingredients in a mortar and pestle, or food processor, and work into a semi-smooth paste. Season it generously with black pepper and some salt. Save a little marinade for brushing. Rub marinade all over and under the skin of the chicken until well coated. Place the chicken, skin side up on the grill. Reduce the heat to medium and cook for 30 minutes. Brush the skin with some of the remaining marinade and turn skin side down. Cook for a further 5 minutes or until just cooked through. Remove from the grill and set aside to rest for 5 minutes. Cut the chicken into 8 portions and place on a serving board and serve with romesco sauce. Lettuce Salad with buttermilk dressing & pangrattato Ingredients 4 baby cos lettuce handful of celery leaves 4 soft-boiled eggs, peeled and quartered 50 g (½ cup) shaved parmesan anchovies, to garnish (optional) Pangrattato 2 tablespoons olive oil 60 g (¾ cup) fresh breadcrumbs pinch of salt flakes 1–2 tablespoons finely chopped flat-leaf parsley, thyme and/ or oregano leaves finely grated lemon zest, to taste Buttermilk Dressing 250 ml (1 cup) buttermilk 125 g (½ cup) mayonnaise 1 teaspoon lemon juice ½ teaspoon sweet paprika 1 teaspoon dijon mustard ½ teaspoon salt flakes freshly ground black pepper 1 teaspoon chopped chives Method Cut the lettuce into quarters, then wash and refresh in iced water with the celery leaves for 2 minutes. Set aside to dry on paper towel. For the pangrattato, heat the oil in a frying pan over medium heat. Add the breadcrumbs, season with salt and cook, stirring, until the crumbs have absorbed the oil. Stir in the herbs and cook for another 2 minutes or until the crumbs are golden. Season to taste with lemon zest, then tip into a bowl. To make the dressing, mix together the buttermilk and mayonnaise in a bowl. Add the remaining ingredients, then taste and adjust the seasoning if needed. To serve, place the cos and celery leaves on a plate, cut-side up. Top with the eggs, parmesan and anchovies, if using. Drench with the dressing and sprinkle the pangrattato generously over the top. Serve immediately. Crispy Parmesan Potatoes Ingredients 1kg kipler potatoes 50g unsalted butter, melted and cooled 2/3 cup finely grated parmesan Paprika Salt 1 tsp smoked paprika ½ tsp freshly ground black pepper 2 tbs salt flakes Method Preheat oven to 180 degrees fan forced Place the potatoes in cold salted water and bring to the boil over medium high heat. Simmer and cook until just tender. Drain then halve the potatoes lengthways. Grease the base of a roasting dish or lay down some baking paper if the pan sticks. Drizzle with the butter then scatter over the parmesan evenly. Lay down the potatoes cut side down so they are almost touching. Place in the oven and roast for 40 minutes or until the parmesan is deep golden and the potato tops are also starting to colour. Remove and cool for 5 minutes before removing with a spatula. Mix the paprika salt ingredients together and sprinkle over the potatoes to serve. Grilled Corn On The Cob with Chipotle Mayo & Manchego Cheese Ingredients 6 corn cobs 1 pinch salt 1 tbsp olive oil 100g manchego chese, finely grated 1 tsp smoked paprika 1 lime, quartered Make Chipotle Mayo 1/2 cup Kewpie mayonnaise 1 chipotle chili in adobo, finely chopped lemon, rind finely grated, juiced 1 lime, rind finely grated, juiced salt and pepper Method Remove the husks and silks from the corn and cook in simmering salted water for 10 minutes or until tender. Drain well. Stir he kewpie mayonnaise, chipotle chili, lemon, lime, salt and pepper in a bowl and mix until well combined. Heat the BBQ grill, cut each cob in half, brush with olive oil, season and cook over medium heat until nicely charred.