SOUS VIDE DUCK BREAST WITH ORANGE SAUCE

SERVINGS: 2
INGREDIENTS
2 duck breasts
1 teaspoon of olive oil per bag
1 spring thyme per bag
Salt and pepper to taste
30g Honey
3 Oranges (Zested, segmented and juiced)
2 Tbsp Red Wine Vinegar
200ml Chicken Stock
30g Butter
1 Star Anise
1 Tbsp Cornflour
INSTRUCTIONS
1. Preheat the water bath to 58°C.
2. Score the duck skin with a sharp knife to make sure the fat renders and makes
the finished dish look very professional.
3. Lightly season the duck breasts and place in individual vacuum bags with a little
olive oil, thyme, and any additional flavours you may want to marinade, then seal.
4. Place the bags in the preheated water bath to cook for 45 minutes.
5. Once ready, cut open the vac pack and pat it dry the duck breast to remove any
excess moisture. Reserve juice in the bag for the sauce.
6. Heat a non-stick frying pan over a medium heat and fry skin-side down until crisp.
7. Rest the duck breast for at least five minutes.
8. In the meantime, return the reserved juice onto the same pan to a high heat and add
the butter.
9. When the butter is foaming add the star anise, chicken stock, red wine vinegar,
honey, orange zest and orange juice, keeping back 1-2 tablespoons. Reduce the
sauce over a high heat by at least half.
10. Whilst the sauce is reducing mix together the cornflour with the orange juice and
mix to form a slurry.
11. Stir the cornflour slurry through the sauce to thicken slightly.
12. Add the orange segments and stir to heat slightly.
13. Finally, carve the duck breast adding any resting juices to the sauce and serve
topped with sauce.

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BUTTERMILK FRIED QUAIL
SERVINGS: 4
INGREDIENTS
8 quail butterflied and backbone removed
2 cups buttermilk
2 tablespoons mixed chopped fresh herbs i.e. oregano, thyme, and parsley.
2 teaspoons paprika
1 tablespoon garlic powder
1 teaspoon cayenne
2 cups plain flour
1 tablespoon salt
3 cups vegetable oil
INSTRUCTIONS

1. Cut the quail in half or spatchcock them.

2. Mix the buttermilk with the all the spices, seasoning and herbs. Coat the quail with
the mixture and set aside in a covered container.
3. Pour the oil into a large pan - a big cast iron frying pan or Dutch oven is ideal - and
heat over medium-high heat. You want the oil to almost submerge the quail halves.
4. Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don’t
shake off the buttermilk or anything, just leave it there.
5. Let the oil heat until it is about 160°C get the quail coated in plain flour.
6. Fry gently for about 4 to 5 minutes. Turn the quail over and fry for another 3 to 4 minutes.
7. Fry in batches, so just leave the unfried quail in the colander until you are ready to
flour them up and fry them. Don’t let the floured pieces sit.
8. When the quail are good and fried, let them rest on a rack set over a paper towel to
drain away any excess oil. Dust it with salt to adjust seasoning if required.
9. Serve with mashed potatoes or coleslaw or cornbread or a simple toss salad or
any choice of accompaniment to suit the dish.

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CHICKEN LIVER PATE
SERVINGS: 5
INGREDIENTS
500g chicken livers
1L Full cream milk
225g butter diced
2 shallots finely chopped
3 spring thyme leaves finely chopped
50 ml cognac
75 ml thickened cream
3 clove garlic crushed
½tsp salt and pepper or to taste
INSTRUCTIONS
1. Trim any membrane and gristle, rinse, and soak chicken liver in milk for 1 hour to
remove any blood impurities.
2. Once strained Heat a knob of butter in a frying pan over a medium heat. Add the
shallot, thyme, and garlic to soften.
3. Turn up the heat to medium-high, add the livers and sauté for a couple of minutes
until browned approximately 6-8 minutes, or until just cooked through. When cut
open, it should be moist but no longer bloody (a little tinge of pink is fine)
4. Add the cognac to the pan to deglaze and boil until reduced to a couple of tablespoons.
5. Tip into the food processor, add the cream, salt, and blend until smooth. Keep 100g
butter and add the rest, then blend again. Taste for seasoning and adjust if necessary.
6. Pass through a sieve into desired serving dishes and chill in fridge.
7. Melt the remaining butter and pour on top, Sprinkle over the orange zest or thyme
leaves to decorate then refrigerate until set for about 1-2 hour.
8. Serve with slices of toasted bread and cornichon pickles.

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SZECHUAN CHICKEN
SERVINGS: 2
INGREDIENTS
1 whole chicken (Size 9)
4 ginger slices
2 green onions
1 tablespoon Chinese cooking wine
1 tablespoon Peanuts toasted and crushed
1 teaspoon White sesame seeds toasted
For chili oil
2 slices of ginger
2-star anise
1 teaspoon cumin
2 bay leaves
2 tablespoon chili flakes
1.5 teaspoon Sichuan peppercorn or powder
1.5 teaspoon Chinese five spice powder
1 tablespoon sesame seeds
1 cup vegetable oil
For the Sauce
4-6 tablespoons of above chili oil
2 tablespoon black vinegar
1 tablespoon sesame oil
2 tablespoon cooking wine
½teaspoon sugar
pinch of salt
1 tablespoon light soy sauce
2 garlic cloves minced
½tablespoon minced green onion
½tablespoon Minced coriander
INSTRUCTIONS
For chili oil
1. In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and
sesame seeds.
2. In a pan, add bay leaves, cumin, ginger slices, and star anise, pour in around 1 cup
of oil and heat until hot over low heat until flavours get infused.
3. Discard all the spices and pour the hot oil directly to the powder mixture in the small
bowl.

1. Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-
4 slices of ginger and cooking wine. Then pour enough water to cover the chicken.
2. Bring to a boil, turn down to medium heat and continue poaching for around 8
minutes or up to 15 minutes depending on the size of chicken.
3. Turn off the fire, cover the lid and let the chicken stay in the liquid for around 20 minutes.
4. Take the chicken out of poaching liquid, carve or cut to chunks, and lay in a serving bowl.
5. In a pot, combine all the ingredients for the sauce, while adding 4 to 6
tablespoons of prepared chili oil and bring the sauce to boil.
6. Toast peanuts and white sesame in pan until they release aroma and then crush.
7. Pour the hot sauce over the chicken, garnish with toasted peanuts and white
sesame seeds and serve.

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SRI-LANKAN CHICKEN CURRY
SERVINGS: 6
INGREDIENTS
1 whole chicken skinned, deboned & cut to curry pieces (Size 12)
2 – 3 tbsp coconut oil
1 onion red sliced
4 garlic cloves minced
1 inch ginger minced
6 – 7 curry leaves or 2 bay leaves
2 ½ tbsp roasted Sri Lankan curry powder
1 cinnamon stick
½tsp salt plus more to taste
1 tsp chili powder
1 tbsp paprika
2 regular green chilies cut lengthwise
3 Roma tomatoes cut into cubes
2 tsp brown sugar
2 tsp apple cider vinegar
½cup coconut milk
½cup water

1. Clean the chicken by skinning, deboning, and trimming any excess fat then
cut to boneless curry pieces.
2. Heat the coconut oil over medium heat in a large saucepan and add onion, garlic,
ginger to cook until softened.
3. Add curry powder, chili powder, paprika, cinnamon, curry leaves and mix to
combine and cook for a few minutes until you start to smell the spices.
4. Add the chicken, green chili peppers, salt, Roma tomatoes, sugar, and mix to coat.
Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make
sure the chicken or the spices don’t burn.
5. Add coconut milk, water, vinegar, and bring the curry to a boil.
6. Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes,
stirring occasionally. Season with salt to taste.
7. If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer
the curry for a further 10 minutes or longer. This step is optional, but it will allow the
water to evaporate and the gravy to thicken.
8. Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.

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STUFFED CHICKEN BREAST WRAPPED IN BACON
SERINGS:2
INGREDIENTS
2 boneless chicken breasts
4 tablespoon spreadable cream cheese
1 clove garlic minced
2 tablespoon jalapenos finely chopped
salt & pepper to taste
25gm cheddar cheese
6 slices streaky bacon
2 tablespoon Cajun seasoning
INSTRUCTIONS:
1. Preheat the oven to 190°C.
2. In a small bowl, combine cream cheese, garlic, jalapenos, salt & pepper.
3. Butterfly chicken breast and use a meat mallet to pound it to make it flat, even, and
easy to roll.
4. Place flattened chicken breast on several layers of cling film.
5. Add cream cheese mixture and cheddar cheese to each chicken breast.
6. Roll the chicken breast tightly wrapping around the cheese stuffing using cling film to
give it a nice log shape for roasting. Let it rest and set in fridge for half an hour.
7. Cut open cling film and roll slices of bacon around each chicken breast.
8. Dry rub Cajun seasoning over the bacon and roast in a greased baking pan for
35-40 minutes or until cooked through.

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BRAISED TURKEY MEATBALLS
SERVINGS: 4 (22-24 BALLS)
INGREDIENTS
Turkey Meatballs
100gm panko breadcrumbs
100ml milk
2 large eggs
2 tablespoon grated parmesan cheese
1 tablespoon parsley chopped
1 tablespoon dried oregano
1 teaspoon salt
500gm ground turkey lean meat
Tomato Basil Sauce
1 tablespoon extra-virgin olive oil
2 garlic cloves finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoon tomato paste
2 cans crushed tomatoes
1 tablespoon basil plus a handful of torn basil
leaves Season to taste

1. In a large bowl, combine breadcrumbs, milk, egg, cheese, parsley, oregano, and salt.
Stir until everything is well mixed.
2. Add the ground turkey and mix everything until combined.
3. Wet your hands, then shape the mixture into 1-inch balls.
4. Spray cast iron pan with oil and heat it. Grill, sear, and get nice crust on the
meatballs on all sides.
5. Transfer the meat balls to a plate or baking sheet.
6. In a large saucepan heat oil then add the garlic and red pepper flakes.
7. Stir in the tomato paste and cook, stirring frequently, until the colour changes
from bright red to orange, about 2 minutes.
8. Add the crushed tomatoes, a generous pinch of salt and bring to boil.
9. Add chopped basil, then taste for seasoning. Adjust with additional salt if needed.
10. Gently drop the meatballs into tomato sauce and continue to simmer. It’s okay for
the sauce to partially cover the meatballs.
11. Cover the pan and braise for 20 minutes. Gently rock the pan to stir the meatballs in
the sauce.
12. Check and cook for an additional 5 to 10 minutes or until the meatballs are
completely cooked through.
13. Serve over zucchini noodles or spaghetti squash. Garnish with scattered torn
basil leaves.

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ROAST CHICKEN
INGREDIENTS
1 Whole chicken size 12-14
1 lemon halved
1 head garlic, cut in half crosswise
1 bunch thyme
Salt and pepper
For Brine
1500ml water
120gm sugar
140gm salt
4 cloves garlic
6 shallots, rough chopped
1 bay leaf
12 peppercorns
2 springs sage and thyme leaves
INSTRUCTION
1. Place all ingredients for brine in a pot and bring to the boil.
2. As soon as it boils take it off the heat and cool the brine thoroughly in the fridge.
3. Once cold add the chicken and let it brine fully submerge for 2-3 hours, weighing
down if necessary.
4. You can brine the chicken up to 24 hours depending on the intensity of flavour you
want but remember leaving it too long will also make it salty so be mindful of
seasoning it later.
5. Take the chicken out of the brine, rinse and pat dry.
6. Set the oven at 195°C.
7. Inside and outside the chicken, lightly season with salt, pepper, and message with
olive oil.
8. Stuff the cavity of chicken with bunch of thyme, both halves of lemon, and all the garlic.
9. Tie the legs together with kitchen string and tuck the wing tips under the body of
the chicken.
10. Set up a roasting tray and roast the chicken for 45 minutes to 1 hours depending on
the size or until cooked thoroughly. Check using thermometer.
11. Once ready let it rest in a roasting rack for 5-10 minutes before carving.

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RECIPE PRESENTATION EXAMPLE PERFORMANCE
EVIDENVE
SOUS VIDE DUCK Duck, wet
BREAST WITH marination, sous
ORANGE SAUCE vide

BUTTERMILK Brining, feathered

FRIED QUAIL game, deep frying

CHICKEN LIVER Poultry offal,

PATE soaking, sauteing,
trimming

SZECHUAN Chicken,
CHICKEN Poaching,
responding to a
special customer
request

SRI-LANKAN Stewing, de
CHICKEN CURRY boning

STUFFED Stuffing, rolling,

CHICKEN BREAST barding, trussing,
WRAPPED IN roasting.
BACON

BRAISED TURKEY Grilling, Braising

MEATBALLS

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ROAST CHICKEN Brining, Trussing

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