All posts tagged Chicken

Chicken Livers

Chicken Livers

Ingredients

  • 300g chicken livers trimmed of sinew
  • 1 French shallot sliced
  • 1 garlic clove sliced, plus one clove halved
  • 50ml sherry
  • 1tsp grainy mustard
  • 200ml veal jus
  • 2 tbsp flat parsley roughly chopped
  • Crusty bread
  • Small handful of rocket

Method
Cut bread into slices, drizzle with olive oil & either bake or chargrill.

Heat a frying pan, add a little oil. Add livers & seal, add shallots and sliced garlic, cook 2 min.

Deglaze with sherryand add mustard. When sherry has evaporated add veal jus.

Finish with chopped Parsley.

Rub the cooked bread with the remaining clove of garlic.

Serve livers over the bread with rocket.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Chicken livers

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Chicken Bisteaya, Tomato & Pomegranate Molasses

Chicken Bisteaya, Tomato & Pomegranate Molasses

Ingredients

For the bisteaya

  • 1 chicken breast diced
  • I onion diced
  • ½ tsp fresh ginger
  • I clove garlic crushed
  • Pinch ground coriander
  • Pinch ground cumin
  • Pinch saffron
  • 150ml chicken stock
  • 100ml cream
  • 3 eggs, whisked together
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • Filo Pastry
  • 1 pinch ground cinnamon
  • Icing sugar
  • 1 tbsp blanched almonds

For the salad

  • 3 tomatoes skinned and squeezed of seeds
  • 1 small eggplant diced
  • 1 red onion thickly sliced
  • ¼ cup Flat parsley picked
  • 1 tbsp pomegranate molasses
  • Olive oil

Method

Bisteaya

  • Sweat diced onion grated ginger and crushed garlic until soft. Add the spices and then the chicken.
  • Cook stirring for 2 minutes then add the stock, bring to the boil & reduce slightly. Add cream & bring to the boil.
  • Add eggs and immediately stir all ingredients together.
  • Remove from heat when it has thickened stir herbs through and spread onto a tray to cool.
  • Spread a sheet of filo out and brush with clarified butter.
  • Add another sheet on top. Cut 4 strips from the short side and the remaining piece into 4 squares.
  • Put a spoonful of mixture onto the end of one strip. Roll up then place in the centre of one square. Gather & tuck the filo to make a round.
  • Brush with melted butter & sprinkle with flaked almonds.
  • Bake for 15 min.  When golden dust with a mixture of cinnamon and icing

Salad

Meanwhile, sprinkle eggplant & red onion with sea salt & olive oil and roast until softened.

Blanch & peel the tomatoes, half and squeeze the pips out. Chop roughly.

Toss together with the picked flat leaf parsley and a sprinkle of pomegranate molasses.

 

Prepared by:

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

Honey Soy Noodles with Chicken

Honey soy noodles with chicken

Recipe by Nutrition Australia

Ingredients

  • 300g chicken thigh fillets, thinly sliced
  • 450g fresh Hokkien noodles
  • 1 tablespoon Olive oil
  • 1 onion, cut into thin wedges
  • 2 sticks of celery, sliced diagonally
  • 1 large carrot, cut into strips
  • 1 red capsicum cut into strips
  • 1 head of broccoli cut into small florets
  • 1/2 tablespoon cornflour
  • 1/2 cup water

Stir fry sauce

  • 2 tablespoons salt reduced soy sauce
  • 1 tablespoon oyster sauce
  • 3cm piece of fresh ginger, peeled, finely grated
  • 1 clove garlic, crushed
  • 1 teaspoon honey

Method

Step 1

To make the stir fry sauce combine soy sauce, oyster sauce, ginger, garlic and honey in a bowl. Add chicken and mix well. Cover and refrigerate whilst preparing other ingredients.

Step 2

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain and set aside.

Step 3

Heat oil in wok or frypan and add the marinated chicken pieces. Stir fry for 2-3 minutes or until browned. Transfer to a bowl and cover to keep warm.

Step 4

Add onion to wok and stir fry for 1 minute or until onion has softened. Add celery and carrot. Stir fry for 2-3 minutes. Add capsicum and broccoli and stir fry for a further 2 minutes until all vegetables are just tender. Add remaining sauce mixture and stir through.

Step 5

Return chicken to wok and stir though. Blend cornflour with water and add to the pan with the noodles. Stir fry for 1 minute until heated through.

 

Nutrition Australia ACT

P: 02 6162 2583 F: 02 6162 2586

E:act@nutritionaustralia.org

www.projectdinnertime.org

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 chicken Breasts, skin on
  • 30g Black Truffle
  • 100g Butter
  • I tbsp. chopped parsley
  • I shallot, finely diced
  • 100ml White wine
  • 100ml Chicken Stock
  • 100ml Cream
  • Handful of Kale or Cavlo Nero

Method:

  • Finley slice 6 slices of Truffle
  • Grate the remaining truffle with microplane and mix with 30g softened butter and chopped parsley
  • Spread butter under the skin of chicken. Place slices on top of butter but under skin.
  • Season chicken breast with salt & pepper.
  • Heat a frying pan and melt a knob of butter with a tbsp. of oil. Place chicken into pan skin-side down and cook until golden. Turn over and put into oven at 180C
  • Melt butter in and sweat shallot gently. Add white wine and reduce by 2/3. Add chicken stock & reduce by ½ . Add cream and bring to boil. Check sauce for seasoning.
  • Cook kale gently in butter.
  • Serve kale topped with chicken & cream sauce

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

 www.rgt.com.au

__________________________________________________________________________________________________________________

Chicken Breast with Fresh Black Truffle

Chicken Brest with Fresh Black Truffles

Ivonne Nathan of forchefs

Ingredients:

  •  2 Hillside Pastured Farm Chicken Breasts
  • 1 rasher Free Range Bacon cut into lardons
  • 50g Black Truffle
  • 100g French shallots quartered lengthways
  • 4 cloves garlic sliced
  • 250g swiss brown mushrooms, sliced
  • 50 ml verjus
  • 150 ml brown Chicken Stock
  • 100 ml Cream
  • ½ bunch fresh basil
  • A knob of butter
  • Salt & pepper
  • Oil for cooking

Method:

  • Heat a fry pan, add oil
  • Season chicken breasts with salt & pepper and add to pan. Fry until golden then turn & do the same on the other side
  • Meanwhile heat a heavy based saucepan, add 1tbsp oil and fry lardons until crisp then add shallots & garlic and fry until coloured. Add chicken to the saucepan.
  • Use the fry pan that the chicken was cooked in- add butter & fry mushrooms for 3 minutes.
  • Add verjus & reduce slightly, add stock & cream.
  • Pour sauce over the chicken breasts & simmer gently for 10-15 min
  • Add tarragon just before serving, Adjust seasoning.
  • Shave truffle over.

P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au  www.forchefs.com.au

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485

 

Charcoal Chicken & Coleslaw

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

  • Whole chickens size 25+ or Chicken breast with wing and skin on

Marinade

  • Peanut oil
  • Onion
  • Garlic
  • Chili
  • Cajun spice
  • Paprika
  • Red wine vinegar
  • Honey
  • Passata
  • Barbecue sauce
  • Dried oregano
  • Salt and pepper
  • Bourbon
  • Liquid smoke

Coleslaw

  • Savoy cabbage
  • Carrot
  • Celery
  • Spanish onion
  • Walnuts
  • Capers

Dressing

  • Mayonnaise
  • Buttermilk
  • Sugar
  • Lemon juice
  • White wine vinegar
  • Salt and pepper
  • Xanthan gum


Method:

– To make the marinade, heat oil in a saucepan and cook diced onion until soft and translucent. Then add the diced garlic and chili, Cajun spice, paprika and cook for a further 2 minutes until fragrant, making sure you don’t burn anything and then de glaze your pan with the bourbon. Now you can add the vinegar, barbecue sauce, molasses, oregano, liquid smoke, salt and pepper. Bring to the boil, reduce heat gently and reduce until thickened.
– Chill in cool room, when cool blitz in thermo until entirely combined. Store in cool room until needed.
– De bone your chickens into sauté cuts, keeping the skin on and taking as many bones out as possible. Put into bags and vac with enough marinade to completely surround the chicken.
– Cook at 67 degrees for one and half hours then ice bath immediately after.
– To make the coleslaw, shred both cabbages with a mandolin and julienne the carrot, celery and Spanish onion, put into a bowl.
– Make your dressing by combining all ingredients in thermo and blitzing until fully combined and emulsified, making sure its not too thick. Taste and adjust seasoning. Pour dressing over coleslaw mixture and mix to evenly coat all ingredients, add finely sliced shallots taste again for seasoning, then store in cool room. Make a few hours before needed, minimum of two hours.

Asian Fresh Spring Rolls

Recipe by Karen McGuire of The Gods Cafe ANU

Ingredients:

  • 50g rice vermicelli noodles
  • 20 round (20cm diameter) rice paper sheets
  • 300g cooked chicken tenderloins thinly sliced
  • 2 cucumbers cut into matchsticks
  • 1 carrot cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • 20 mint leaves
  • 20 coriander leaves

Dipping sauce

  • 200ml hoisin sauce
  • 1 tbls sugar
  • 50 ml water


Method:

– Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
– Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 15gm of sliced chicken along the centre of the rice paper sheet. Add a little of the noodles, cucumber, carrot, peanuts, a mint leaf and a coriander leaf. Fold in the ends and roll firmly to enclose filling. Repeat to make 20 spring rolls.
– Arrange on a platter with the dipping sauce and serve.