Karen Martini’s One-pot Chicken Dinner

September 28, 2015 by admin

Who hates having all those dishes to wash after a delicious meal, well Karen Martini has devised the perfect one pot Chicken dinner!

Braised chicken with dutch creams, speck and tarragon

INGREDIENTS

extra virgin olive oil

150g speck, cut into fat batons

1.6kg organic chicken, cut into eight pieces

salt flakes

freshly ground black pepper

8 small eschalots, peeled and cut in half

6 cloves garlic, smashed, skin on

HP-Epicure-aw-20140414104142867396-620x0 3 large Dutch cream potatoes, peeled and cut in 2cm discs

100ml sherry vinegar

500ml quality chicken stock

3 sprigs tarragon

2 fresh bay leaves

6 sprigs thyme

METHOD:

1. Preheat your oven to 180C fan-forced or 200C conventional.

2. Heat a wide, heavy-based pot over medium heat (a French oven is ideal for this), add a splash of oil and half the speck, and fry briefly. Season the chicken pieces really well with salt and pepper and add half the chicken to the pot. Brown well all over and remove from the pan along with the speck. Repeat with the remaining speck and chicken.

3. Remove the second batch of chicken from the pot and toss in the eschalots and garlic (with a splash of oil if the pot is too dry) and cook for about four minutes or until starting to brown, remove and set aside with the chicken.

4. Add the potatoes to the pot and cook, stirring, until starting to brown, season.

5. Return the chicken, speck and eschalots to the pot. Add the vinegar and stir, picking up any caramelisation off the pot with your spoon. Simmer for one minute. Add the stock, tarragon, bay leaves and thyme and bring to a simmer. Cover and cook in the oven for 25 minutes.

6. Put the pot back on the stovetop, remove the cooked chicken and reduce the liquid. The potatoes will probably take a little longer than the chicken, so just remove them once they are tender. Take the liquid down to a lightly thickened, saucy consistency. Check the seasoning and adjust if necessary. You can now place the chicken and potatoes on your serving plate and spoon over the sauce or add them back to the pot and take it straight to the table. Serve with a leafy green salad.

Serves 4-6

(Karen Martini, {Good Food}, 2014)

Wild Boar Ragu

September 21, 2015 by admin

It’s time to share an Italian inspired Game Meat recipe from one of our customers Charles from Cha’s Kitchen!

INGREDIENTS

500g Wild Boar (Diced)
100g diced pancetta (rind removed)
1 brown onion finely chopped
2 large carrots finely chopped
2 celery sticks finely chopped
1L Vegetable stock
1 bottle dry white wine
800g cherry tomatoes
Parpadelle
Parmesan

METHOD

1. In a heavy based pan sweat off the onion, carrots and celery in olive oil over a low heat until they become translucent(very soft), don’t allow them to get any colour. Remove from the heat and set aside.
2. In the same pan brown the boar and season with salt. Once browned well set aside.
3. add the pancetta and cook until the fat begins to render, set aside.
4. Deglaze the pan with the white wine and reduce.
5. Add the sofritto(celery, onion, carrot), boar and pancetta. Add the stock and simmer gently on a low heat for 3-4 hours.
6. In a separate pan, heat some olive oil and add the cherry tomatoes until they begin to break down. Add to the other pan and fold in. Continue to simmer for another hour.
7. That’s it! Serve with parpadelle and some good Parmesan cheese.

(Chas’s Kitchen, 2015)

Persian Sweet & Sour Stuffed Quail

September 18, 2015 by admin

Try this favourite from hit channel 10 cooking show “Good Chef, Bad Chef”.

Ingredients

3 tbsp ghee
1 teaspoon saffron threads
½ cup olive oil
½ onion, chopped
1 knob ginger, finely chopped
2 cloves garlic, crushed
1 cup dried cranberries, chopped
1 cup, prunes, seeded, chopped
½ cup, dried sour cherries, chopped
½ cup dried apricots, chopped
1 granny smith apple, peeled, cored & chopped
¼ tspn cinnamon, ground
½ tspn ground cardamom
¼ cup walnuts, chopped
¼ pistachios, chopped
1 ½ tbsp pomegranate molasses
1 stick celery, chopped
1 carrot, chopped
4 x 500g quail

Saffron rice steamed, pomegranate, pistachio & herbs

Method

Pre heat the oven to 200°C
Melt 3 tbspn of ghee in a fry pan over a medium heat
Add the garlic & onion & cook for 4 minutes until golden brown
Add the fruit & spices & walnuts & cook for 2 minutes (until fragrant)
Add the saffron water & cook until the dried fruit is slightly softened
Stir in the pomegranate and saffron, season & allow to cool.
Pat the spatchcock dry making sure the cavity is also dry.
Fill the cavity with the mixture & secure
Lay the carrot, cellery and ½ chopped onion in the baking dish and place the spatchcock on a greased baking pan & brush with the remaining ghee
Bake for 45 mins (or until cooked thru) basting half way thru
Serve with saffron rice

Click on the shop now button to be taken to our website, where you can order all your poultry and gamemeat needs ONLINE, you can also have them delivered! Who didn’t say shopping can’t be easy and convenient?

(Good Chef, Bad Chef, 2013)

Spanish Chicken with Chickpeas and Peppers

September 14, 2015 by admin

We have taken this recipe idea off one of our customers magazine “Second Helping”.

Ingredients

4 boneless chicken thighs cut into thirds or 1 kg of chicken pieces on the bone (chicken chops)

50gm jamon (Spanish ham) or prosciutto

100 gm jarred roasted red peppers

16 pitted green olives

1 small brown onion IMG_0004-1024x1024

1 400gm tin diced tomatoes

1 400gm tin chickpeas

1 clove garlic

2 fresh bay leaves

3 big sprigs flat leaf parsley

1 lemon, zest and juice

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

75ml white wine

olive oil

sea salt

freshly ground black pepper

Method

Season the chicken pieces and brown thoroughly in a wide, heavy based pan over a high heat. This should take about 10 minutes, but you don’t have to stand around waiting.

Whilst the chicken is doing its thing, crush the garlic, finely dice the onion and slice the jamon into 1cm strips. Add all of these to the pan along with the bay leaves and spices. Fairly soon the scent of spices will be wafting through the air telling you it’s time to add the zest and juice from the lemon. Deglaze the pan with the wine, making sure you scrape up any of the tasty bits stuck on the bottom. Add the drained chickpeas and tomatoes and reduce the heat to medium low. Stir though so that everything is well combined. Cover and leave to simmer until chicken is cooked through. For the boneless thighs this will take another 15 minutes or so. For bone-in chicken allow another 30. Add the olives for the final five minutes.

Always check your chicken before serving. Times will vary depending on the size of the pieces you are using and the heat of the pan.

Garnish with chopped parsley and serve with fresh sourdough bread.

(Second Helping, 2014)

Mushroom Pizza with Quail Egg

September 9, 2015 by admin

Try out this recipe using our fresh quail eggs.

Prep: 30 min / Cook: 25 min / Servings: 8

Ingredients
1/4 cup (1/2 stick) butter
1 cup shiitake mushrooms, sliced
1 cup chanterelle mushrooms, sliced
2 cloves garlic, finely chopped
2 sheets puff pastry dough
Salt and freshly ground black pepper
1/4 cup chopped chives
1 or 2 eggs, beaten for egg wash
8 quail eggs, raw, fresh in shell

Directions
Heat butter in a saute pan and cook shiitake and chanterelle mushrooms with garlic until tender. While mushrooms are cooking, roll out pastry dough on a board. Season mushrooms with salt and pepper, remove from heat, stir in chives, and set aside.

Preheat oven to 375 degrees F.

Using a circle cutter, cut out 8 (3-inch) diameter dough circles and place on a baking sheet. (You can also cut into 3 by 3-inch squares). Place a spoonful of mushrooms on each pastry circle. Brush edges of dough with egg wash. Bake for 6 to 8 minutes, then pull out the baking sheet and crack a quail’s egg in the centre of each “pizza” Bake 8 minutes more until egg is cooked to sunny side up.

(Robert Irvine – Food Network, 2007)

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