Chicken and Poultry Dishes
Tea Smoked Duck Breast with Bok Choy and Asian Mushroom Pancakes
In this recipe duck breast are smoked in East Asian aromates and then pan-fried for a
crispy skin. They are served with bok-choy, pickled cucumber and shitake mushroom pancakes.
4 Portions
Prep: 10 minutes
Cook: 15 minutes
Steamed Breast of Turkey in Parma Ham with a Spinach and Ricotta Farce
This is an Italian inspired dish created for a Thanksgiving meal. A pleasant change from the traditional roast, the turkey breasts are accompanied with pumpkin gnocchi and cranberry sauce.
8 Portions
Prep: 20 minutes
Cook: 1 hour
Duck Egg Pasta with Wild Mushrooms and Confit of Duck
Duck eggs make a deliciously rich pasta and here we accompany it with a selection of wild mushrooms and confit duck. If you don't want to use duck confit, shredded duck cooked duck meat from a roast will do. For those of you who haven't made fresh pasta before you are in for a treat as homemade pasta has a much lighter texture than commercial pasta.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
King Scallops with Confit of Duck on a Papaya and Green Bean Salsa
This unusual combination of flavours makes a simple but sophisticated dish to serve at
a dinner party or simply for two. The textures and flavours complement each other
creating an exciting and mouthwatering meal. Don't be scared to try preparing confit of
duck as it easy once you know how and it lasts for ages making it a great standby dish
or a prepare in advance for a dinner party. (confit is best made at least a week in advance
but is still delicious eaten on the day it is prepared).
6 portions
Prep: 20 minutes (plus confit of duck preparation
Cook: 10 minutes
Herb Roasted Chicken Breast
Whenever I plan to cook chicken breast, I always buy a whole chicken. If you learn to
take the breast off the chicken carcass you get extra meals from it. Alternatively, you
can purchase chicken breasts already trimmed and ready to cook from your butcher or
supermarket.
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Chicken Breast with Parma Ham, Sage and Mozzarella
Chicken breast are perfect pillows for filling with many different flavours. Cheeses that melt well such as emmental, gruyere, stilton and mozzarella all work well. The flavours used here are very much Italian and I like to serve it with pasta and a green vegetable or salad leaves like rocket, watercress or baby spinach.
6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Vietnamese Garlic Poussin
Game birds are very popular in the North of Vietnam where they have much less choice in ingredients as the South. This recipe is often prepared with quail which you can easily use this recipe for if you prefer, you will need one to two quails per person.
6 Portions
Prep: 15 minutes
Cook: 30 minutes
Pigeon Terrine
Pigeon terrine, a dish that's both rustic and refined, is perfect for those seeking a unique and flavourful appetiser. Though its popularity may ebb and flow, terrine offers a timeless elegance, especially when crafted with tender pigeon breast. I created this recipe after I was given several pigeons from the local farmer. It yields a light yet satisfying terrine that pairs beautifully with Melba toast, making it an ideal starter for any occasion.
1 litre terrine (8-12 Portions)
Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours
Chicken Satay
Chicken satays our simple but delicious, cook on the barbecue or under the grill. The
longer you marinate them of course the more flavour they will absorb but they still
taste great when cooked at the last minute. There are millions of different satays
through out the world, this recipe is just an easy combination of peanut butter and
coconut milk.
6 Portions
Prep: 15 minutes (plus 30 + minutes marinating)
Cook: 5 minutes
Balsamic Breast of Chicken with Salad of Pesto New Potatoes and a Baby Spinach Salad
A refreshing and delicious dish. Most of this dish can be prepared in advance leaving only the final cooking of the chicken breast and the assembly of the dish on the evening. Leaving out all the the last minute panic that goes with entertaining.
2 Portions
Prep: 15 minutes
Cook: 30 minutes
Steamed Truffle Chicken
I love the intensity in flavour the truffles infuse in the chicken and any flavour
lost simply adds to the sauce. Unlike most of my recipes this one is only for 2
portions, an indulgent recipe to serve for a special occasion. Steamed chicken results
in succulent white flesh, with a light and tender texture.
2 Portions
Prep: 10 minutes
Cook: 1 hour
Fillet of Hare on Mash and Sauteed Spinach with Parsley and Game
Sauce
Hare fillet has an amazing taste and texture. The flavour is similar to venison but
smoother in texture. It is ashamed that hare is usually associated with warming stews
and other slow cooking dishes. In fact hare fillets are as easy to prepare and cook,
also delicious accompanied with pasta, gnocchi or even a salad.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Galantine of Chicken
Galantine of chicken makes an impressive dish hot or cold. I have preference for it
cold accompanied by cold asparagus and new potatoes or a simple salad but of course it
is just as delicious served hot. Deboning the chicken may seem complicated but is rather
simple when you know how, but make sure the chicken is really cold when you
start.
How many Portions
Prep: 45-60 minutes
Cook: 1 hour and half
Spicy Turkey Burritos
Burritos are soft flour tortillas that are filled and then wrapped. Marinated and chargrilled turkey strips are accompanied by a corn salsa and guacamole to make an economical and delicious meal for any time of the year. Turkey unfortunately is usually only reserved for the thanksgiving table, turkey meat is delicious when treated properly.
6 Portions
Prep: 15 minutes plus at least 30 minutes marinating
Cook: 15 minutes
Confit of Duck
Here is an easy step by step way to successfully prepare confit of duck with ideas for variations.
Chicken Sugar Cane Skewers
This is an aromatic mixture of East Asian herbs and spices with minced chicken. The mixture is cooked on skewers of sugar cane which adds flavour. Sugar cane can be purchased fresh or frozen from East Asian grocers. These make a great starter, lunch or light dinner.
4-6 Portions
Prep: 15 minutes
Cook: 10 minutes
Red Duck Curry
Red curry paste can be quiet spicy so to reduce the heat we use pineapple pieces. This
is a very simple recipe and can be served very casually but can also be easily smartened
up for a dinner party. This recipe also works well with the addition of peeled king
prawns.
4 Portions
Prep: 15 minutes
Cook: 15 minutes
White Steeped Poussin on Mango Salad and Asian Mushroom Noodles
This is a delicious way to cook poultry, as it creates a silken white flesh, which is
tender and moist. The poussin is delicious with ginger and spring onion sauce.
6 Portions
Prep: 20 minutes
Cook: Cooking Time 20 minute
Grouse, Traditionally Roasted
Young grouse is delicious roasted its tender rich breast is meat is almost like eating a smooth good pate.
4 Portions
Prep: 20 minute
Cook: 30 minutes
Spicy Peanut Ostrich Kebabs
These kebabs are totally unrelated to satay kebab, they are encrusted in a dry peanut mixture and simply grilled or barbecued with a mouth watering result.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
Orange Roast Mallard with an Orange Sauce
Mallard makes a perfect dish for two, as each one weighs around 1 kg each. When you
purchase them be sure to cook them as soon as possible, as I have found from experience
that they go off very quickly, so check them when you buy them. Orange works very well
with wild duck, I add a little cointreau to intensify the flavour of the orange.
2 portions
Prep: 15 minutes
Cook: 30 minutes
Turkey Quesadillas
This is an easy and tasty dish which is great for lunch or a light dinner. Most shops now sell soft flour tortillas which make this a quick dish to prepare.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Kangaroo Surf and Turf Kebabs
Kangaroo is the ultimate Australian meat. It isn't a gimmick it is in fact a high quality meat that is tender, full flavoured, low in cholesterol and fat. Kangaroo is usually sold vacuum packed, it can be found in some supermarkets in the UK and in supermarkets and specialist shops in Australia. If you can't find kangaroo, use ostrich or a beef
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Roasted Citrus and Saffron Turkey with a Jewelled Couscous Stuffing
Citrus butter under the skin of the turkey ensures a moist and succulent turkey, of course the flavour of the butter can vary in winter a wild mushroom butter is excellent (the butter is also delicious with chicken). A saffron glaze provides a rich colour and flavour to the bird, while the couscous absorbs its juices for a scrumptious accompaniment. The beauty of this recipe is that it is tasty served hot or cold, in hot weather it seems pure madness to have a meal of hot heavy food. Save yourself the nightmare of getting everything ready on time for your christmas dinner, prepare the meal the day before and serve a feast of cold turkey.
8-12 Portions (dependant on size)
Prep: 40 minutes
Cook: 2 1/2 - 3 hours (allow 18-20 minutes per 450g)
Barbecued Pandan Chicken
Pandan chicken is a dish where chicken pieces are marinated in coconut milk and spices and is then deep fried. In this recipe I barbecue the chicken which I find even more delicous. To make a vegetarian version simply replace the chicken with tofu or you could try cauliflower. Pandan leaves are sold at East Asian food stores fresh or frozen.
6 Portions
Prep: 20 minutes plus marinating time
Cook: Cooking Time 15 minutes
Galantine of Mallard
Small mallard (wild ducks) make an
ideal dinner for two, being an unique and delicious dish for a romantic evening. In this
recipe, I am preparing the mallard as a galantine, which means that the bird is de-boned
and then stuffed with a farce. Once cooked, the gallantine can be served hot or may be
refrigerated and served cold.
2 servings
Prep: 45 minutes-1 hour
Cook: 40 minutes, 10 minutes resting
Ragout of Baby Vegetables with Rabbit Confit and Polenta Croutons
Rabbit legs prepared as a confit is my favourite way of enjoying them. Anyone who thinks of rabbit as a tough meat which should only be eaten in stews will be pleasantly surprised in the tenderness and flavour of the meat, when prepared in this manner.
4 Portions
Prep: 15 minutes plus the time preparing the confit
Cook: Cooking Time 45 minutes
Spicy Venison Steaks on Butternut Squash Mash
Venison meat is succulent and rich in flavour but not over powering. A good Venison
fillet steak makes a delicious meal on any occasion. Make sure you don't over cook the
venison or you will end up with a tough and far less tasty meal.
6 Portions
Prep: 10 minutes (plus 15 minutes marinating)
Cook: venison 5-8 minutes, mash 10-30 minutes (according to cooking method)
Steamed Breast of Chicken with a Ricotta Farce
Steaming is a great way to cook food without the use of oil or other fats. Skinless chicken breast steam beautifully and as long as they are not over cooked the meat will remain tender and moist. To add flavour to the chicken while steaming in this recipe I add lime zest and ginger to the boiling water below it. As the main steps of this recipe are done in advance this makes a great recipe for serving to a number of people.
6 Portions
Prep: 20 minutes
Cook: 10-15 minutes
Pigeon Breast on a Celeraic Rosti with a Blackberry Sauce
Pigeon breast is not as popular as it once was, which is a real shame. It has a delicate flavor, which is not gamey. Served on a rosti, this dish is a great delight.
4 Portions
Prep: 15 minutes
Cook: 45 minutes (includes pigeon stock)
Citrus Turkey with a Sage and Wild Mushroom Farce
The wild mushroom farce in this recipe is placed under the skin. To do this you need to loosen the skin between it and the breast and leg so that you can push the farce between it. This infuses the breast with flavour and also helps to keep it moist.
6-8 portions
Prep: 20 minutes
Cook: 3 hours
Chicken and Seafood Paella
Paella originated in Valencia, the truly original Paella is made up of ingredients that are easy to obtain local ingredients, such as green vegetables, snails and eels. This is just my version, you may vary the ingredients as you desire, adding different seafood or you may wish to add diced pork.
6 Portions
Prep: 30 minutes
Cook: 30 minutes
Pot Roasted Garlic and Tarragon Chicken
Pot roasted chicken maintains a beautifully moist and succulent chicken. This recipe
calls for 15-20 garlic cloves which may seem like a lot but when cooked slowly they lose
their bitterness and have a much milder flavour.
4-6 Portions
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Roast Goose with Apple Stuffing
Goose makes a great dish for Christmas instead of turkey. I don't like to stuff the goose itself because of its large size, instead a fill apples with the stuffing. Purchase the goose the day before cooking or freeze it at once and defrost in the fridge for 24-36 hours before cooking.
8 Portions
Prep: 30 minutes
Cook: 2 hours
Malaysian Chicken Curry
This is one of the most fantastic chicken curry recipes. To prepare the chicken you
will need to cut it into 16 pieces with the bone in. Of course if you like you can
purchase chicken pieces but it works best with a selection of cuts eg. breast, legs,
thighs and wings.
6 Portions
Prep: 30 minutes
Cook: 20 - 25 minutes
Chicken Balls in Simmering Sauce
Chicken is very popular with the Japanese and has been part of their cuisine for far
longer than red meat. This dish can be prepared with other varieties of mince but
chicken is most commonly used. You may add a little minced white fish or pork to the
chicken mince to vary the flavour. These balls can be served with a soy sauce based
sauce or in a soup or on skewers as part of a yakitori selection (see recipe).
Prep: 15 minutes
Cook: 10 minutes
Chicken and Fenugreek Curry (Methi)
Fenugreek infuses a deliciously aromatic flavour that it is hard to resist. You can buy fresh Fenugreek from Indian and Chinese stores, you can also find it at farmers and fresh vegetable markets. This curry is quick to prepare but is even better if you start a day before and marinate the chicken overnight. I like to make double the amount needed so I can have half of it a few days later when the flavours are well infused and is even more tasty than the first time.
4-6 Portions
Prep: 30 minutes (plus 2 hours or overnight marinating)
Cook: 45 minutes
Buttermilk Chicken
Chicken marinated in buttermilk, coated in spiced flour and deep-fried is a classic dish loved by many. So much better than greasy, salt-ridden chicken from Kentucky!!!. The trick is to fry the chicken and place in the oven to keep it crispy while you cook the rest of the pieces.
4-6 Portions
Prep: 10 minutes plus 2 hours or overnight marinating
Cook: 15 minutes
Tandoori Poussin with Cucumber Raita
Poussin basted in a tandoori style marinade makes an amazingly yummy dish especially
when cooked on the barbecue.
6 Portions
Pot Roasted Chicken with a Tarragon Sauce
Pot roasted chicken is a simple one pot meal with elegance. The chicken and vegetables
infuse each other with flavour, leaving you with mouthwatering tender chicken.
4-6 Portions
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Venison Surf and Turf with Salsa Verde on a Warm Salad of New Potatoes and Baby Spinach
Surf and Turf is one of the staples of many a restaurant in Australia. It can be ordered in Returned Servicemen Clubs to some of the best restaurants in town. My take is to incorporate a European twist to the recipe by using venison for the 'turf'.
6 Portions:
Prep: 10-15 minutes
Cook: 20 minutes
Duck Curry with Coconut and Banana
This is an unusual duck curry with the addition of banana and cashew nuts. The flavour
of the spices penetrate the duck, enhancing the flavour of the meat.
4 - 6 Portions
Prep: 20 minutes
Cook: 20 minutes
Sesame Five Spice Quail Eggs with Wasabi Creme Fraîche
Deep-fried quail eggs in a crisp coating of sesame seeds make tasty morsels when entertaining.
The Wasabi Creme Fraîche can be made mild or strong to suit, which adds to the flavour of these tasty
little morsels.
24 Quail Eggs
Prep: 15 minutes
Cook: 5-10 minutes
Aromatic Grouse on Bok Choy with Spring Onion and Plum Whisky Sauce
I love grouse traditionally roasted but this recipe comes a very close second. While
this recipe isn't quick to prepare the results will make your mouth water. This recipe
also works well with pigeons but of course reduce the cooking time accordingly. I like
to serve 1/2 a grouse per portion but if they have a really good appetite you can of
course serve one per guests
6 Portions
Prep: 40 minutes plus 2-24 hours hanging
Cook: 1 hour and 30 minutes
East Asian Infused Roast Partridge on Bok Choy with Root Vegetable Coriander
Dauphinoise
I absolute adore the flavour of partridge, it is less gamey than most game birds with
a flavour similar to quail but larger. Partridge makes an excellent dish for a couple or
a small group of people, and is a very tasty main for a dinner party.
6 Portions
Prep: 20 minutes
Cook: 30 minutes
Chicken Mole
This is a national dish of Mexico, which is prepared for special occasions for large
parties of people and is timely and costly to prepare. It is usually made from turkey
and feeds 10-12 people but in this recipe I use a chicken which serves 4-6 people and is
far more available than whole turkeys at this time of the year. But keep it as a stand
by for Thanks Giving or Christmas for something different. You will need a selection of
dried chillies for this recipe.
4-6 Portions
Prep: 30 minutes
Cook: 3 hours
Jerk Chicken on Pineapple and Corn Salsa
This is a really spicy dish and best not served to guests who don't like chilli but those who do will love it. Chicken breast can be very dry so be careful not to overcook but of course there is nothing worse than undercooked chicken.
6 Portions
Prep: 20 minutes plus jerk seasoning preparation time
Cook: 20-25 minutes plus 20 minutes for the corn (optional)
Barbecued Thai Quail
Quails are delicious, small and full of flavour. In this recipe they are coated in a
spicy sauce and barbecued, alternatively you can roast them in the oven.
Soy and Ginger Barbecued Chicken on Bok Choy and Sweet Potato
The Asian recipe for Soy and Ginger Barbequed Chicken is easy and quick to prepare and is very tasty. It well worth the effort.
Prep: 15 minutes plus 2 hours marinating
Cook: 10 minutes
Paper Fried Chicken
In this recipe aromatic chicken is deep fried in parcels of rice or flour paper and then eaten paper and all. Rice paper can be found in the sweet baking section in many supermarkets and both rice and flour paper can be purchased in East Asian grocers. It is a very simple dish to prepare but brings great satisfaction.
4-6 Portions as a starter or part of a Chinese meal or as a canape
Prep: 10 minutes
Cook: 5 minutes
Barbecued Turkey with Herbs and Citrus Butter
Turkey cooks beautifully over a slow barbecue, creating a moist and succulent bird.
By removing the ribs and breast bones from the bird it allows it to cook evenly so that
the breast isn't dry and chewy, it also means a third of the cooking time.
6-8 portions
Prep: 20 minutes
Cook: 3 hours
Scottish Surf & Turf
Scottish fresh produce make this a very special dish by using the best Aberdeen Angus fillet steak and freshly caught lobster. The steak and lobster are simply cooked with a little olive oil and are accompanied with a little watercress.
4 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Pigeon and Wild Mushroom Salad
Pigeon breast meat is moist and succulent, delicious in a warm salad.
4 portions
Prep: 5-10 minutes
Cook: 10-15 minutes
Venison Curry
This curry is aromatic and rich. The venison after slow cooking is tender and takes on
the flavours of the spices while maintaining its own taste. This curry is a mixture of
dried spices and a masala style paste. A little yoghurt smoothes out the heat of the
curry.
4-6 Portions
Prep: 20 minutes
Cook: 1 hour and 30 minutes -2 hours
Rabbit Terrine
Terrines are often thought of as difficult to prepare and cook but really they are
simple. Terrines are really just a meat loaf cooked in a bain-marie (a bed of
water).
8-12 Portions
Prep: 45 minutes plus 6-12 hours marinating
Cook: Cooking Time 1 1/2-2 hours
Smoked Whisky Mallard Breast
Mallards are wild ducks which are the most common duck in the Northern
Hemisphere, and has been introduced into New Zealand, Australia and several
South American countries. Their flesh is richer than the farmed variety and
far less fatty. Cured in whisky and lightly smoked keeps the meat succulent
and moist.
4 portions
Prep: 15 minutes plus 2 to 12 hours marinating
Cook: 15 minutes
Poached Chicken Breast in Parma Ham with a Ricotta and Basil Farce
These breast are full in flavour and tender from slow poaching. Wrapping the breast in
cling film, "Glad Wrap" for the antipodean readers, protects the filling and parma from
losing its taste.
4 Portions
Prep: 15 minutes
Cook: 18 - 20 minutes
Roast Breast of Turkey with an Apple and Chestnut Stuffing
Turkey Breast, chestnuts, bacon, parsley, sage, garlic, onion and breadcrumbs. Brussel
sprouts glazed with honey, Roast pumkin wedges.
6 Portions
Prep: 30 minutes
Cook: 60 minutes
Ostrich Steaks with Roquefort and Chilli Gambas
Ostrich fillet is rich with succulent, tender meat. Gambas are extra large prawns which when butterflied are brilliant for grilling with a well flavoured butter.
6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Pot Roasted Tarragon Chicken with Apple and Pear
Tarragon makes a delicious accompaniment to roasted chicken and the apples and pears
make the dish a warming dish on cool nights.
4-6 Portion
Prep: 20 minutes
Cook: 2 hours
White Cut Chicken
As long as a can remember I have loved Chinese whole cooked chicken dishes, these include soy chicken, white cut and roast chicken among others. One of the best things about this chicken dish is the texture of the chicken, silky smooth with tender but firm meat. This is a simple dish to prepare but results in the most superb and versatile meal.
4-6 Portions
Prep: 10 minutes
Peking Duck
This has always been one of my favourite dishes. In Australia when you order it the
waiter will bring a whole duck on a trolley and slices of crispy skin to be eaten with
the pancakes, cucumber and spring onion. The rest of the meat is prepared in your choice
of dishes. While in Britain you get aromatic crispy duck with pancakes where you shred
the meat and skin together and eat it with the pancakes (this dish is more a confit of
duck than Peking Duck) and is actually Sichuan Crispy Duck, which is steamed and then
deep fried and is accompanied by lettuce and spring onions rather than pancakes.
4-6 Portions
Galantine of Goose
Galantine of goose makes an impressive dish hot or cold. Deboning the goose may seem
complicated but is rather simple when you know how, but make sure the goose is really
cold when you start.
8-10 Portions
Prep: 45-60 minutes
Cook: 1 1/2 hours
Crumbed Breast of Chicken in White Sauce on Spinach with Pine Nuts
This is an interesting Spanish dish. Breast of Chicken are coated in a thick white sauce and then crumbed, other version of this preparation include prawns ad rolled ham.
Prep: 30 minutes
Cook: 40 minutes
Venison and Mushroom Pie
This is a comforting late Autumn dish that makes the best of the seasons ingredients. Venison pie is easy to prepare but it does take time with overnight marinating and slow long cooking.
Prep: 30 minutes plus at least 4 hours marinating
Cook: 2-3 hours
Herb Roasted Chicken Breast
Whenever I plan to cook chicken breast, I always buy a whole chicken. If you learn to
take the breast off the chicken carcass you get extra meals from it. Alternatively, you
can purchase chicken breasts already trimmed and ready to cook from your butcher or
supermarket.
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Yakatori: Grilled Skewered Chicken, Vegetables and Quail Eggs
This is one of Japans favourite street foods. It is usually prepared with the chicken legs but other parts of the chicken are also used including wings and even the liver. A selection of vegetables and quail eggs can also prepared as part of a yakatori selection.
Prep: 20 minutes
Cook: 20 minutes
Duck Breast with a Blueberry Port Sauce
Duck Breasts are a wonderful dish, and with Blueberry Port sauce you get a very enjoyable meal.
6 Portions
Prep: 10 minutes plus 1-3 hours marinating time
Cook: 10 minutes
Pappardelle with Hare Sauce
Hare is a wonderfully rich meat and makes a delicious meal on cold winter nights. In
the dish the meat is cooked slowly in red wine so that is tender and easily shreds from
the bone. It is then made into a delicious pasta sauce to serve with freshly cooked
pappardella. For a milder flavour you can use rabbit instead.
4-6 Portions
Prep: 30 minutes
Cook: 2 hours & 20 minutes (plus marinating overnight, optional)
Rabbit in Parma Ham with Scallops on Taglioni
Rabbit, sadly, is an under rated meat in Britain but it is often found and eaten in many of the countries top restaurants. All that is needed is a little know how and rabbit can make one of the most delicious meals. The fillet from the saddle of the rabbit is tender, with a texture in between chicken breast meat and pork fillet and only needs to be cooked for a short period of time. While the leg is tougher and is delicious cooked slowly, my favourite way to cook is in as a confit (slowly cooked in goose or duck fat).
4 Portions
Prep: 15-20 minutes
Cook: Cooking Time 30 minutes
Steamed Pandan Chicken
In this recipe the chicken is first marinated in coconut and Thai spices, it is then wrapped in pandan leaves and steamed. The result is aromatic and tender morsels of chicken. Pandan leaves impart an aromatic flavour similar to vanilla, they can be purchased fresh or frozen from East Asian Grocers. This dish also barbecues wonderfully when the weathers right.
Prep: 20 minutes plus 5-8 hours marinating
Cook: 20 minutes
Roast Crown of Turkey with Legs Ballontine
This recipe is complicated but with all the hard work done in advance it makes for an impressive and perfectly cooked Christmas dinner. The legs and breast will take about the same time to cook, the gravy is made simply from the roasting juices and the stuffing is in the legs which you just slice to serve.
8-10 portions
Prep: 1 hour
Cook: 2-3 hours
Chicken Congee
Chicken congee is the Chinese chicken soup recipe. It is often eaten for breakfast or for a simple late meal. With a few condiments this dish can be made into something a little special, but it is important that you begin with a good flavoured stock to really make it tasty.
6 Portions
Prep: 15 minutes (plus 2 hours for soaking the rice)
Cook: 2 hours
Honey and Whisky Pigeon Breast on Polenta and with a Baby Spinach, Orange and Walnut Salad
Pigeon breast have a rich and smooth flesh like a good pate. They are ridicuosly well priced for their quality and are well worth purchasing. Pigeon breast make an excellent starter or a light main when entertaining.
4 Portions
Prep: 20 minutes plus 1 hour marinating
Cook: 10 minutes
Truffled Roast Chicken
Thin slices of truffles tucked under the chicken skin with a little parsley and garlic infuses the chicken with a delicious flavour. This chicken is excellent served hot or cold and makes an excellent addition to a Summer picnic. This month we suggest an accompaniment of Italian Salad and the very 70s garlic bread as part of a picnic.
Prep: 15 minutes
Cook: 1 hour and 30 minutes
Smoked Whisky Mallard Breast
Mallards are wild ducks that can only be hunted during the game
season. Their flesh is richer than the farmed variety and far less
fatty. Cured in whisky and lightly smoked keeps the meat succulent
and moist.
4 Portions
Prep: 15 minutes, plus 2 to 12 hours marinating
Cook: 15 Minutes
Duck Legs with Olives and Tomatoes served on Polenta Wedges
Duck legs have the most amazing flavour and when cooked slowly in stock the meat is
tender and simply shreds from the bone.
6 Portions
Prep: 5 minutes
Cook: 1 1/2 hours
Spanish Roast Chicken with Almond and Pine Nut Breast
This chicken is simply roasted with the Spanish Sherry, spices and herb and nut mixture pressed under the skin of the breast to moisten and flavour the meat. A gravy is prepared simply from the juices at the base of the pan.
Prep: 20 minutes
Cook: 1 hour and 30 minutes
Partridge Breasts with Haggis
Partridge meat has a magnificent flavour that is highly prized by many cooks and chefs. Haggis makes a tasty farce for these tasty breast wrapped in thin streaky bacon with sage. Served with an apple sauce on parsnip rostis this dish makes a very handsome meal when entertaining or on a special occasion. Ask your butcher or game dealer to remove the breast from the partridge and keep the carcass for the stock or simply do it yourself.
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Chicken Terrine
Terrines make a great addition to a picnic or alfresco dining, it also makes an
excellent prepare ahead starter for a dinner party. This terrine has the addition of
soft dried fruit and a little pear liquor to give it a lift in flavour. Of course as
always for the taste of chicken use free-range or organic chickens and remember to keep
the terrine cold until ready to serve (best to avoid sore tummies.)
8-10 Portions
Prep: 20-30 minutes
Cook: 1 hour
Smoked Ostrich Carpaccio with Truffle Oil
Ostrich is farmed throughout Scotland and England. It is an excellent meat and like kangaroo is low in cholesterol and fat. Unfortunately the ostrich industry is presently suffering as the meat has not had the popularity that farmers and investors were hoping for. The meat like kangaroo is becoming harder and harder to purchase as more supermarkets and butchers fail to supply it to the public. The meat has a flavour similar to venison and is tender. I purchased my smoked ostrich from the recent farmers market. If you are unable to find smoked ostrich, smoked venison makes a great substitute.
4 Portions
Prep: 5 minutes