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 The hilarious Dai Henwood joined us in the nzgirl kitchen to cook a classic favourite – roast chicken with crispy potatoes, broccoli and his very own ‘special gravy’.
Back from filming a new series of Roll the Dai in the Australian Outback, Dai had a few crazy stories to share.
A few included a German tourist who’s crocs melted in the heat while climbing Ayers Rock; and a drunken, racist pilot who flew Dai in his doorless helicopter. Ever wondered where he finds such randoms? “The crazy people usually crop up if you go to the wrong bar in the right pair of stubbies,” he laughs.
So, we wanted to know what the deal with the Outback is... Dai says that since the first series of Roll the Dai around New Zealand was so successful, and seeing as he couldn't really go back and tour New Zealand all over again, he figured, 'why not Australia?'
“No one else who has done TV shows touring New Zealand, has gone to Australia,” he says. “We wanted to do the whole country but that would’ve taken a year and the outback is so stereotypical of Australia.” So off he trudged, accompanied by a camera crew and a trusty tour guide named Stretch, on a six week adventure that saw him travel from Darwin to Uluru.
Now back in his hometown, Dai says he cooks for his partner every night! This roast chicken meal with his own blend of special gravy is a concoction he devised just last week and according to Dai, “Just as a good hearty pub meal should be.”
We thought it was absolutely delicious – full thumbs up from the nzgirl team! And although we were a little dubious at first of 'Dai's Special Gravy', turns out it was amazing and definitley one of a kind! Check out how to make it for yourself here... This is a just little taste of the outrageously funny Dai, for more check out Roll the Dai: Outback premiering Monday July 7 at 9.30pm on C4. Ingredients Beef stock Capsicum Courgettes Chicken breast Crushed garlic Onion Black pepper Salt Broccoli Baby potatoes
Steps
1: Chop potatoes into cubes. Pour sunflower oil on and add a sprinkling of salt. Place on a roasting tray and cook in the oven on 225 degrees. Potatoes take the longest to cook at about 50 minutes, “so get those potatoes in early,” says Dai.
2: Dice courgettes, capsicum and onion for Dai’s special gravy. Pour into an oiled frying pan and heat on the stove on high. Cook for approximately 45 minutes. Dai swears that his special gravy "changes people’s lives and blows people’s minds…”
3: Place garlic (with shells on) in oven for a light roasting. “This gives the gravy a nice little tang,” he says in an oh so Jamie Oliver fashion. Take it out after about ten minutes, de-shell and finely dice.
4: Pour stock, along with the garlic into the frying pan that has the zucchini, capsicum and onion.
5: Prepare the pot for broccoli by filling it with water and allowing to simmer on low heat on the stove.
6: Brush more stock onto chicken and sprinkle on some pepper and salt. Put chicken on tray and pour oil on it. Place in the oven with potatoes and cook for about 30 minutes.
7: Chop broccoli and place in pot with boiled water. Heat for 15 minutes and then drain.
8: Everything will finish cooking at different times, so keep watch. Once cooked, pour the gravy onto the chicken, tumble potato pieces into a bowl and lay steaming broccoli onto a plate. 
9: Take to admire your creation. As Dai says “Food should be a feast for the eyes...” Then tuck in and enjoy!
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