John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Chinese Poached Chicken with Black Sesame Paste and Spring Onion Oil

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Try this recipe from Sara Oteri – Masterchef Contestant 2014!

Ingredients

Poached Chicken:

Black Sesame Paste:

Spring Onion Oil:

Mushrooms:

Garnish:

Method

  1. Place all poaching liquid ingredients into a saucepan and bring to the boil. Once boiling, reduce to a simmer and lower chicken into liquid. Simmer gently for 15 minutes then turn off heat. Cover pan and leave sit for 10-15 minutes until cooked through.
  2. Place all of the ingredients for the black sesame paste into a blender and blitz to a smooth paste. Pass through a sieve, season and set aside.
  3. Place all ingredients for spring onion oil in a blender and blitz until smooth. Pass oil through a sieve with muslin, season and set aside.
  4. For the mushrooms, cook in the vinegar and oil for 45 seconds. Season and set aside.
  5. Remove chicken from the poaching liquid and allow to rest for 5 minutes. Cut on an angle in 1cm thick pieces.
  6. Spoon sesame paste onto a plate, place chicken on top and finish by drizzling spring onion oil around the plate. Garnish with mushrooms and fresh chilli.

(Sara Oteri, Masterchef 2014)

Grilled Chicken Tacos

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INGREDIENTS

  • 1 medium onion, cut into wedges, keeping root intact
  • 2 garlic cloves, finely chopped
  • 500g skinless, boneless chicken thighs
  • 1 tablespoon cumin seeds, coarsely crushed51175340_grilled-chicken-tacos_1x1
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black peppers
  • 8 corn tortillas, warmed (for serving)
  • 2 avocados, sliced (for serving)
  • Tomato Salsa Verde (for serving)
  • Cilantro sprigs, sliced radishes, and lime wedges (for serving)

PREPARATION

1. Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.

2. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Tomato Salsa Verde, cilantro, radishes, and lime wedges.

(Curtis Stone, 2013)

Quick Chicken Piccata

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Prep: 10 minutes / Cook: 15 minutes / Ready in: 25 minutes

Ingredients

4 skinless chicken breast fillets 

cayenne pepper, or to taste

salt and ground black pepper to taste

all-purpose flour for dredging

2 tablespoons olive oil812047

1 tablespoon capers, drained

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water

3 tablespoons cold unsalted butter, cut in 1/4-inch slices

2 tablespoons fresh Italian parsley, chopped

Directions

  1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
  7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

(All Recipes.com, 2012)

Chicken, leek and mushroom pie by Karen Martini

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Karen Martini takes us on a tastebud journey with family favourite, but still delicious and mouthwatering.

 

INGREDIENTSScreen shot 2015-10-12 at 5.27.33 PM

6 chicken thighs, skin on, bone in

Salt flakes

Freshly ground pepper

Extra virgin olive oil

1 litre chicken stock, hot

3 cloves garlic, finely chopped

2 leeks, finely sliced

65g butter

450g large pine or field mushrooms, carefully cleaned, finely diced

3 sprigs thyme, leaves only

40g plain flour

2 tbsp double cream

2 tsp heaped dijon mustard

1 handful flatleaf parsley, chopped

2 handfuls frozen peas

1 thick piece (about 375g) puff pastry

1 egg, whisked

1 small onion

METHOD:

1. Season the chicken thighs and brown, skin-side down, in a little oil in a large pan over medium heat – about 8 minutes. Flip over and add the hot stock. Simmer gently for 25 minutes or until the thighs are cooked.

2. Remove the cooked chicken and strain the stock. Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). Return the stock to the stove and reduce to about 400 millilitres.

3. For the filling, add about 50 millilitres of oil to a frying pan and cook the onion, garlic and leeks for about 10 minutes over a slow heat to caramelise and soften.

4. Add 25 grams of the butter, the mushrooms and the thyme and cook for a further 5 minutes. Season with salt and pepper.

5. Preheat the oven to 190 degrees fan-forced or 210 degrees conventional.

6. In a medium pot, melt 40 grams of butter over a medium heat until starting to sizzle, add the flour and stir to make a roux. Cook for 1 minute, stirring all the time, then add the strained stock. Cook for 2 to 3 minutes at a simmer, whisking constantly – it should be smooth and thick.

7. Take the sauce off the heat and leave to cool a little. Whisk in the cream and mustard, and add the mushroom mix, parsley and peas. Tear or chop the chicken and add to the mix. Combine thoroughly, and check and adjust the seasoning – the mix will be quite thick but luscious.

8. Cut the pastry sheet three centimetres larger than your pie dish to make a pastry pie lid. Brush the edge of the dish with the egg, tip the filling in and drop the lid on, crimping to seal. Decorate with the pastry scraps. Make an incision in the top to release steam and brush with egg. Bake for 30-35 minutes or until golden and puffed.

Serves 4

(Karen Martini, 2013)

Chicken Tikka Masala

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INGREDIENTS:

 

METHOD:

Step 1: Soak 8 wooden skewers in cold water for 20 minutes.

Step 2: Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken from John Cester’s Poultry & Game Meat in the marinade, then cover and refrigerate for 15 minutes.

Step 3: Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.

Step 4: Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.

Step 5: Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.

Step 6: Serve the skewers with coriander dressing and cucumber salad.

 

(Taste.com, 2011)