John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Chicken Sang Choy Bow

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Quick and easy dish – with a hint of asian flavours!

  • Serves 6
  • 30 minutes cook

Ingredients

  • 2 tsp peanut oil
  • 2 tsp sesame oil
  • 1medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp ginger, grated
  • 500g chicken mince
  • 2 tsp soy sauce
  • 2 tsp hoisin
  • 1 tbsp oyster sauce
  • 1 tbsp lime juice
  • 200g bean sprouts, trimmed
  • 2 green onions, chopped finely
  • 1/2of a 230g can water chestnuts, sliced thinly
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 1 long red chilli, chopped finely
  • 10 large iceberg lettuce leaves, trimmed and washed
  • 2 tsp toasted sesame seeds, optional

Steps

  1. Heat wok, add both oils, stir-fry onion, garlic and ginger until soft.
  2. Add chicken mince and continue to cook until meat is cooked through and well browned.
  3. Add combined sauces and lime juice, toss to combine and simmer 1-2 minutes. Toss through remaining ingredients to heat and spoon mixture into lettuce cups to serve, garnish with sesame seeds, if using.
  4. Use witl of leaves as the lettuce cup for cocktail/finger food.

 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?

(Foodtolove.com, 2012)

 

Syrian Chicken with Ginger, Lemon & Saffron By Karen Martini

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We have another amazing recipe from our friend and customer Karen Martini!
serves 4 mains
difficulty easy
prep time 20mins (approx.)
total time 1hr (approx.)
INGREDIENTS
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground turmeric
100 ml extra virgin olive oil
2 brown onions, thickly sliced
100 grams ginger, cut into matchsticks
5 cloves garlic, peeled and crushed with the side of a knife
2 small red chillies, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
½ teaspoon cumin seeds
5 sprigs thyme, leaves only
1 lemon, juiced and zested
2 tablespoons honey
100 grams currants
2 tablespoons vegetable stock powder
½ bunch coriander, leaves only
couscous or rice, to serve

METHOD

Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat.

Heat the olive oil in a large heavy-based saucepan over high heat. Add the chicken and brown on all sides. Remove from the pan and set aside. Add the onion, ginger, garlic and chilli to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.

Return the chicken to the pan and add the lemon juice and zest, honey, currants, stock powder and enough water to just cover the chicken.

Cover with a lid and simmer over medium heat for 10 minutes. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced.

Stir in the coriander and serve with couscous or 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?

(Karen Martini, 2012)

Duck, fig, walnut and pinot

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We love seeing customers enjoying our products – check out this recipe for a romantic night in!

Ingredients (for two to share by candlelight)

2 duck breasts
10 walnut kernels, lightly toasted and rubbed with a dry cloth
3 ripe figs, quartered
mixed salad leavesduck-salad-4

For the marinade
3cm fresh ginger, peeled and grated
2 cloves garlic, crushed or grated
1 tbsp honey
1 tsp ground cumin
1 tbsp soy sauce
1 tbsp peanut or vegetable oil

For the dressing (these days, for convenience, we use our vinaigrette dressing instead and it works equally well)
1 small brown shallot, finely chopped
1 tbsp red wine vinegar
2 tsp Dijon mustard
60ml olive oil
¼ tsp caster sugar
1 tbsp finely chopped walnut kernel
2 tsp finely chopped parsley
2 tsp snipped chives
salt and pepper

Method

  1. Preheat oven to 125C (fan-forced). Using a metal skewer, prick and pierce the skin of the duck, with no more than ½ cm between each prick mark. Place breasts skin-side DOWN on a grill-rack sitting in a pan with 1cm of water in the bottom. Bake for 1 hour and remove from oven.
  2. Combine the marinade ingredients in a bowl and mix until smooth. Brush all surfaces of the duck with the marinade, put breasts and any leftover marinade in a suitable container, cover and refrigerate overnight or for at least four hours. Remove from fridge at least 30 minutes before step 3 and brush off any excess marinade.
  3. Preheat oven to 175C. Place breasts skin-side UP on a grill placed on the top shelf and bake for 25 to 30 minutes or until skin has turned a deep golden brown. Rest breasts while you prepare the other salad ingredients.
  4. To make the dressing, put shallot, vinegar, mustard, oil and sugar in a jar, put lid on jar and shake vigorously for about 10 seconds. Add chopped walnut, parsley and chives and briefly shake to combine. Adjust seasoning.
  5. Combine leaves, fig and walnut kernels in a large salad bowl. Slice duck breast, place over salad and spoon over about half the dressing. Toss gently to combine and serve immediately.

Need to grab a few things? Why not shop online now – we can even deliver!

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(Rick and Maggie Food Travels, 2013)

Duck, mandarin & chestnut ragu by Karen Martini

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Now that spring is nearly here, why not try some duck?

This is a recipe from on of our customers, celebrity chef Karen Martini

serves 6 mains
prep time 45mins (approx.)
total time 2hrs 15mins (approx.)

INGREDIENTS:

salt and pepper
20 chestnuts
60 ml extra virgin olive oil
1 brown onion, dicedHERO_RP000060_DuckMandarinRagu (1)
6 cloves garlic, peeled and sliced
1 bay leaf
4 mandarins, zested and juiced, plus extra mandarin segments for garnishing
2 leeks, finely sliced
2 medium carrots, finely diced
4 celery stalks, finely diced
5 sprigs thyme
300 ml verjuice
2 teaspoons allspice
approximately 1 litre chicken stock
1 bunch cavolo nero, washed and chopped
100 grams pasta per person
parmesan cheese, to serve

METHOD:

Preheat the oven to 220C.

Trim the duck marylands of excess fat and cut them into thigh and drumstick. Season the duck generously with salt and pepper. Roast the duck pieces on an oven rack for 15 minutes to render away some of the fat and turn the skin crisp and golden. Remove from the oven.

Score the chestnuts. Boil a pot of water and cook the chestnuts for 15 minutes. Remove one at a time and peel off both layers of skin. Slice and set aside.

In a large heavy-based pot, add the oil, onion, garlic, bay leaf and a little salt. Gently sweat over medium heat, then add the zest, leek, carrot and celery. Stir well then cook over medium heat for 15 minutes or until golden.

Add the thyme, duck, verjuice, mandarin juice and allspice and simmer for 5 minutes. Add enough stock to cover well and simmer for a further 40 minutes until the duck is about to fall off the bone.

Cook the pasta according to packet instructions, if using.

Remove the duck from the pot and add the cavolo nero. Continue cooking over medium heat for about 20 minutes, to cook the cavolo nero and reduce the sauce a little. Tear the duck meat from the bones while it’s still warm, skin and all but no gristle, and return to the sauce.

Season the ragu with lots of pepper. Add the chestnuts and the cooked pasta or gnocchi, if using. Add some peeled mandarin rounds and offer parmesan cheese grated at the table.

Need to grab a few things? Why not shop online now – we can even deliver!

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Rabbit au Vin

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Let us take you on a French inspired adventure in your kitchen!

Prep time: 20 mins / Cooktime: 2 hours – 2 hours 30 minutes / Serves: 6 people

INGREDIENTS:

2 onions, thinly sliced

2 celery sticks, thinly sliced

300g carrots, thickly slicedrabbit au vin

200g pack unsmoked bacon lardons

3 wild rabbits, jointed into shoulders, legs and saddle pieces

2 tbsp plain flour, seasoned well

25g butter, plus a knob

450g shallots

1 tbsp olive oil

600ml full-bodied red wine

400ml chicken stock

2 bay leaves

few thyme sprigs, plus extra to garnish

300g button mushrooms

METHOD:

  1. Soak the shallots in boiling water for 5 mins, drain, then peel – this makes it a lot easier to remove the skins. While they are soaking, slice the rest of the vegetables. Heat a large, wide flameproof casserole dish, then add the lardons. Fry for 5 mins or until the fat has run from the meat, then tip in the vegetables and cook for 10 mins until golden and starting to soften. Tip into a bowl.
  2. Toss the rabbit meat with the flour, then tap off the excess. Heat half the butter and oil in the dish, then brown half the rabbit for 10 mins until golden all over. Add a good splash of water, scrape around the dish and tip the juices into a jug. Repeat with the second batch of rabbit, but use the wine to deglaze the pan this time, letting it reduce by about a third.
  3. Add the rabbit and the vegetables to the wine, pour in the stock, stir in the herbs and bring to a simmer. Cover, leaving just a small gap for steam to escape, then simmer for 1½-2 hrs or until the meat falls away from the bones. If you like a thicker sauce to your stew, you can lift out the meat and vegetables and boil the sauce to thicken it a little. To finish, heat the knob of butter in a frying pan and cook the mushrooms with salt, pepper and a few thyme leaves over a high heat until browned. Spoon these over the stew, sprinkle with thyme leaves and bring to the table.

 

Need to grab a few things? Why not shop online now – we can even deliver!

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