John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Quinoa, Sesame and Coconut Chicken Nuggets

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Serves 4 / Prep 10 minutes / Cooking time 20 minutes

Ingredients

6 free-range chicken thigh fillets

4 tbsp coconut oil

3 eggs

1/2 cup coconut flour35109-1_n

2/3 cup quinoa flakes

2/3 cup white sesame seeds

2/3 cup dessicated coconut

1/2 bunch parsley, finely chopped

2 lemons, finely zested then cut into wedges

1 tsp sea salt

1/2 tsp white ground pepper

Steps

1. Line a baking tray with baking paper (Preheat oven to 200 degrees celsius if baking nuggets).

2. Cut chicken thigh fillets into 6 or 8 pieces, depending upon the size of “nugget” you want.

3. Whisk eggs in a bowl.

4. Place quinoa flakes, sesame seeds, dessicated coconut, parsley, zest of both lemons, salt and pepper in a large mixing bowl. Toss through with a fork to combine.

5. Place coconut flour in mixing bowl. Add chicken pieces and toss through flour until all pieces are coated well with flour.

6. Pick up each nugget, one at a time by a corner and dip in egg, completely coating as quickly as possible.Let excess egg drip off nugget and place in mixing bowl with quinoa and coconut crumb mixture and toss to coat, pressing down gently so the coating sticks. Place on baking tray.

7. Repeat with each nugget (you can actually do a few at a time in the coating mix).

8a. If baking, placing in preheated oven for 8-12 minutes until cooked through.

8b. If pan-frying, heat coconut oil in frying pan over medium-high heat. Fry nuggets in oil for about 2-3 minutes each side until browned and crispy.

9. Serve with lemon wedges and salad.

(Body+Soul.com, 2012)

Leftover turkey banh mi

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Ingredients

  • 1 teaspoon low-salt soy sauce
  • 1 tablespoon white wine vinegar
  • 4 tablespoons leftover chicken liver pate
  • optional:
  • 1 fresh red chilli
  • olive oil1028_1_1421669577
  • 190g leftover cooked turkey , preferably brown meat
  • 1 lime
  • 2 tablespoons sweet chilli sauce
  • 2 medium baguettes
  • 1 clove of garlic
  • 3 cm piece of fresh ginger
  • sea salt
  • extra virgin olive oil
  • 2 tablespoons mayonnaise
  • ½ a small bunch of fresh coriander
  • 1 carrot
  • ½ cucumber
  • ¼ of a white cabbage
  • sesame oil

Method

Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

(Jamie Oliver, 2012)

Yoghurt-Marinated Roast Chicken

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  • One whole chicken
  • 2 cups plain full-fat or low-fat yogurt
  • 3 medium cloves garlic, chopped051108023-01-yogurt-roasted-chicken-recipe_xlg
  • 1 large shallot, chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 1 Tbs. cracked black peppercorns
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.

In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

(Fine Cooking, 2012)

Quail And Smoked Sausage Christmas Gumbo

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This is a great way to enjoy quail. The gumbo can be served either with a whole quail in each bowl or with the meat removed from the bones and shredded. Either way, it is delicious!

INGREDIENTS

  • 3/4 cup vegetable oil
  • 1 cup bleached all-purpose flourQuail and Smoked Sausage Christmas Gumbo
  • 2 cups chopped yellow onions
  • 1 cup seeded and chopped green bell peppers
  • 1/2 cup chopped celery
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 3 bay leaves
  • 8 quails
  • 2 teaspoons minced garlic
  • 10 cups Chicken Stock
  • 450 g smoked sausage, cut crosswise into 1/4-inch-thick slices
  • 1/2 cup chopped green onions (scallions), green parts only
  • 2 tablespoons finely chopped fresh parsley leaves

DIRECTIONS

  • Combine the oil and flour in a large nonstick saucepan over medium heat. Cook, stirring constantly, until the roux mixture is dark brown, the color of chocolate, 30 to 35 minutes.
  • Add the onions, peppers, celery, salt, cayenne, and bay leaves. Cook the vegetables, stirring often, until they are soft and tender, about 10 minutes.
  • In a medium size saute pan, brown the quail on all sides. Add the quail and the garlic to the pot. Add the stock and sausage. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the quail are very tender, about 1 1/2 to 2 hours.
  • Skim off any fat that rises to the surface of the gumbo and discard. Remove the bay leaves. Stir in the green onions and parsley. Serve immediately with steamed white rice.

(Emerils.com, 2012)

Festive Eggnog

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Serves 8

  • 3 cups (700ml) whole milk
  • feature-header171 cup (240ml) heavy or double cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 5 eggs, separated (can buy in a dozen of half a dozen)
  • 2/3 (130g) cup granulated sugar
  • 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.
(Jamie Oliver, 2013)