John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Roasted Quail with Miso Sweet corn Puree and Blackberry Vinaigrette

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Recipe by: Sara Oteri – Masterchef Contestant

Serves: 4

Ingredients

Sweet corn Puree:

2 tbsp butter

1 shallot, finely chopped

1 clove garlic, finely chopped

3 corn cobs

200ml chicken stock

1 tbsp miso paste

Quail:

4 whole quail

1 tsp coriander seeds, toasted and crushed

salt and pepper, to taste

Corn Kernels:

1 corn cob

Blackberry Vinaigrette:

150g blackberries

2 tbsp  red wine vinegar

1 tsp caster sugar

Method

Preheat oven to 180°C

To make the sweet corn puree, place butter in a saucepan and set over medium heat to melt. Add shallot and garlic and cook until translucent. Cut corn from cobs and add to saucepan.

Fry for 5 minutes, add stock and miso paste and cook until tender. Transfer to a blender and process until smooth. Pass through a sieve and set aside, keeping warm.

To prepare the quail, remove legs, preserving breasts on the crown. Remove the wings at the joint. Place grapeseed oil in a frypan and set over high heat. Season legs and breasts with coriander seeds, salt, and pepper and fry breasts in frypan until well coloured, about 3 minutes on each breast. Add legs and cook for 1 minute until golden.

Transfer frypan to the oven and cook for 4 minutes, until legs are cooked through. Remove legs and set aside. Return pan to oven to cook breasts for a further 3-4 minutes until cooked through.

Remove from oven, remove from pan and set aside, covered, to rest.Return quail frypan to high heat. Add corn cob and cook until golden on all sides. Remove corn cob from pan and cut kernels off.
Set kernels aside.

To make the blackberry vinegar, add blackberries to the frypan and toss to coat in quail cooking oil. Add red wine vinegar and sugar and toss until sugar has dissolved.To serve, place some corn puree on the serving plates.

Carve quail breasts from the crown and add to the plates, with the legs. Add corn kernels and drizzle with blackberry vinaigrette

(Masterchef.com.au, 2013)

Modern Bush Tucker (Crocodile Kebab)

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Ingredients:

400g Crocodile meat –  cut into 2 cm cubes
40 ml Orange Juice
200 ml Chicken Stockcroc-kebab-1
30 ml Honey
5 gm Ginger – grated
30 ml Macadamia Nut oil
10 gm corn flour
Salt and Pepperberry to taste

Method:

Thread meat onto bamboo skewers, place in flat dish, season with salt and pepperberry, pour orange juice over it and allow to marinate in the fridge for an hour.

Heat oil in a frying pan and sauté crocodile until cooked through, set aside and keep warm.

Combine residual orange juice, honey, ginger, chicken stock, and corn flour in a saucepan.

Bring to boil, reduce heat and simmer for 2 minutes.

Place skewers on plates and spoon sauce over.

(Fabulous Ladies Wine Society, 2013)

Five spice duck salad with juicy mango and pomegranate

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Serves 2
Cooks In 20 minutes
Difficulty Super easy

Ingredients211_1_1439300067

  • 1 large duck breast
  • 1 teaspoon Chinese five spice powder
  • 1 pomegranate , halved
  • 3 spring onions , trimmed and sliced
  • 1 sprig fresh coriander , leaves picked
  • a few sprigs watercress
  • ½ ripe mango , peeled and cut into chunks
  • ½ lime , juice of
  • sesame oil , to drizzle
  • 1 little gem lettuce

Method

This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.

Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.

Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

(Jamie Oliver, 2014)

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)