Chicken Sang Choy Bow
2 tsp olive oil
2 cloves garlic, crushed
2 spring onions, chopped finely
1 Tbsp chopped coriander root (or powder)
11/2 tsp grated ginger
500g chicken, minced
Lettuce leaves or betel leaves
1 tsp sesame oil
1 Tbsp soy sauce
1 tsp chilli powder or paste
2 Tbsp coriander leaves, chopped finely
1 Tbsp chopped mint leaves
1 Tbsp freshly squeezed lime juice
Sprigs of coriander
2 small red chillies, remove seeds (unless you like it hot)
MethodA recipe from Cree Monaghan, veterinarian.
Separate the lettuce leaves and wash. Chill to keep crisp.
In a saucepan over a medium heat with the olive oil, fry the garlic, spring onions, coriander root and ginger for a few minutes until soft. Add the chicken and continue to cook for a few more minutes until the meat is soft. Do not overcook. Add the sesame oil, soy sauce, chilli powder, coriander and mint leaves and lemon juice. Cook for a few more minutes.
Remove the lettuce leaves from the refrigerator. Spoon a little of the meat mixture into each leaf. Top with coriander leaves and sliced chillies.
Serving suggestion: Eat with fingers wrapping the lettuce leaves around the meat mixture.
Leftovers: Mixture may be thickened with a little cornflour and used with noodles as a ragu.
Handy Hint: Best to use minced chicken thigh meat.
8 skinless chicken thigh pieces
2 or 3 Tbsp flour in bowl for dusting
1 large egg lightly beaten with pinch of salt
Breadcrumbs (preferable day old bread, rather than packet) about 1 cup
1 large onion, finely sliced
2 Tbsp olive oil (or other frying medium low in saturated fat)
500g fresh apricots (or 1 large can Australian apricot halves (825g) drained)
100ml fruity white wine
250ml chicken stock
1 tspn minced ginger
1 tspn minced garlic
1 tspn Dijon mustard
Few small pieces of butter for topping (optional)
MethodTry for free-range chicken. It may also be done with pork or veal chops but will need longer cooking.
Dip chicken pieces in the flour, shake off surplus. Dip in beaten egg and then in the breadcrumbs. Shake off excess crumbs.
Fry pieces in 1 Tbsp or so olive oil until browned, about 3 minutes each side. Reserve any oil in pan.
Remove chicken from pan and put in shallow baking dish.
Cut apricots in half and chop up all except eight halves.
In the pan used to brown the chicken, cook the onion slices in 1 Tbsp oil until soft, about five minutes at medium heat.
Put in all other ingredients except the eight apricot halves.
Stir and reduce over high heat until you have a sauce of syrupy consistency.
Pour sauce over pork pieces.
Top with remaining apricots, sprinkle lightly with breadcrumbs, dot with butter (if using), season with black pepper and place in oven at 160C for 40 minutes or until golden brown.
Serving suggestion: Serve this dish with creamy mashed potatoes and a salad of watercress with a celeriac remoulade.
Chicken Pistachio Meat Loaf with Caramelised Onion
Chicken Pistachio Meat Loaf
750g chicken thigh meat, minced or finely chopped
Cup of breadcrumbs (preferably freshly made) + extra if required
50g pistachio nuts, roughly chopped + 25g or so whole pistachios
2 large eggs, lightly beaten
1 medium onion, finely chopped
1 small carrot, grated
1 tsp mixed spice
1 tsp black pepper
Salt to taste
4 or 5 juniper berries, finely chopped (optional)
1 Tbsp brandy (optional)
5 or 6 lean bacon rashers
1 Tbsp extra virgin olive oil
2 large onions, finely sliced
2 tsp sugar
1 Tbsp balsamic vinegar
Pan juices from above
MethodA very simple meat loaf. Lightly spiced and flavoured with pistachio. It's a perfect spring lunch. Serve hot or cold. Chicken may be substituted with the same quantity of pork and veal mince. Although I add a little juniper and brandy, this may be omitted.
Chicken Pistachio Meat Loaf
Preheat oven to 180C.
In a large bowl mix minced chicken, breadcrumbs, chopped nuts egg, onion, carrot, spice, pepper, stock, and juniper berries and brandy (if using).
Oil a terrine dish or rectangular non-stick bread tin (app. 23cm) or other oven proof dish and put in a layer of bacon rashers. Add half the chicken mixture, packing it in well.
Sprinkle with a layer of whole pistachios.
Add remaining chicken mixture.
Cover with layer of bacon rashers.
Cover dish with aluminium foil and bake for 1 hour in 180C oven. Remove foil 10 minutes before loaf is cooked.
Remove loaf from tin and allow to rest for 5 minutes. Pour any juices into the caramelised onion (see below)
Fry onion slices in olive oil with sugar.
When browned, add balsamic vinegar and pan juices a little at a time.
Remove from heat when caramelised and serve with meat loaf.
Chicken with Parmesan Herb Crust
4 (2 whole) chicken breasts, skinned and boned
8 Tbsp fresh white breadcrumbs
85g grated parmesan cheese
1 Tbsp chopped basil
1 Tbsp chopped oregano
1 Tbsp chopped parsley
31/2 Tbsp milk
2 Tbsp olive oil
55g unsalted butter
Salt & pepper
MethodBoned and skinned chicken breasts can be treated like veal escalopes, emerging from their brief cooking perfectly moist and tender, the crisp crust a nice contrast to the moist interior. You can get your butcher to skin, bone and beat out the chicken for you; if buying from a supermarket, do it yourself.
If preparing the chicken yourself, skin the breasts, trim off any residual fat or cartilage and put them, one at a time, between sheets of cling film and, with a rolling pin, beat out gently into thin escalopes.
Put the breadcrumbs, parmesan and herbs in a bowl. Season with 1/2 tsp salt and 1/4 tsp pepper. Mix together well. In another bowl, whisk the egg, then whisk in the milk.
Pass each flattened breast through the egg mixture, allowing excess to drip back into the bowl, and then press it into the coating mixture, first one side and then the other. Press down with the palm of your hand to ensure an even coating and transfer the breasts to a tray, not touching (if they sit on top of each other they tend to go soggy).
Put 1 tbsp of the oil in a large frying pan over a medium heat. When hot, swirl in half the butter and, as it sizzles, carefully lay in 2 chicken pieces. Give them 2-3 minutes on each side.
Keep warm in a low oven while you cook the others. Alternatively, use 2 pans and cook in tandem.
Maggie Beer's Perfect Roast Chicken
The best 2kg chook you can find. Maggie uses Barossa Chook
Squeeze of 1 lemon (1/4 lemon)
1 cup of breadcrumbs
250g onions (3 medium onions) (cooked right down in olive oil)
60 mls Extra Virgin Olive Oil
2 slices of traditionally smoked belly bacon (40g) – Maggie uses Black Pig
Half a head of Australian garlic (optional)
½ (herbs) cup of picked fresh herbs (rosemary and thyme)
¼ (quarter) cup hazelnuts
2 chicken livers (cleaned)
¼ (quarter) cup dried cherries (or cranberries)
100ml of verjuice
Extra olive oil and flake salt for rubbing
MethodIf using garlic, peel and gently sauté in smallest pan possible in a little extra virgin olive oil until cooked through, creamy and burnished.
Cook off onions in olive oil until golden.
Roast the hazelnuts on a roasting tray in a hot oven. Then rub off the skins by putting the nuts in a tea towel and rubbing.
Sear belly bacon in a hot pan. Quickly sear two whole livers.
Rest the bacon and the livers out of pan. Take out connective tissue and cut the livers into inch chunks.
Add herbs to onion and cook for just a minute.
Make stuffing by mixing this cooked herb, onion with all other ingredients, adding the liver pieces last. Add extra oil if necessary to loosely bind it all together. Leave the stuffing to cool.
Pre heat the oven to 200C
Clean the chook. Wipe skin of the chook, dry out the cavity and give a good squeeze of the lemon into the cavity. Fold the wing tips under the bird. Stuff the chook. Rub the chook with olive oil and salt.
Put on trivet or low and rack place in a low sided baking tray. This will help the bird cook evenly. Cover the breast with a strip of foil to protect it from drying it out. The experienced cook needn’t do this step as they can tell how the chook is cooking by feel and therefore can minimise the risk of over cooking it.
Place the chook in the oven at 200C. Look at it after 40 minutes. Remove foil. Oil breast with 2 tbsp olive oil. Drizzle with 1/3 cup of verjuice. Turn oven down to 180C. Add a little water to base of pan so adding verjuice doesn’t burn.
Return to oven 30 minutes. Test the bird with a skewer at thickest point to see if any pink juices running.
Remove the chicken from the oven and turn it over to breast side down. Leave to rest for 20 minutes minimum but 30 minutes even better. Cover loosely with foil, it will help to keep temperature.
Remove the fat from the roasting pan and then heat just the juices to reduce. Add a little more verjuice if the sauce needs more acidity.
The bird after resting should test at 68C at thickest part. Carve and serve with the reduced pan juices and the stuffing.
Maggie's Magnificent Bird Roasting Tips
Make sure you bring the birds up to room temperature before cooking.
Pre-heat the oven and make sure that the oven rack is at the right level for the bird.
Use proper breadcrumbs. Ideally homemade using proper bread like unsliced sourdough. Make the stuffing the night before. Don’t refrigerate but keep in a cool place.
Always turn your wings so the tips are under the bird. This will help the breast cook more evenly.
The resting period is vital as the chook continues to cook through in this period as well as relax the meat. Resting of the bird to serving poultry room temperature has so much more flavour than cooked in advance and refrigerated.