AUSTRALIAN POULTRY FORUM™

My stomach rumbles every time I read these recipes YUM!!!



Raf

Do you have so recipes for guinea fowl and their eggs my first thoughts are to just treat them like chicken but that may over cook them

Petite Poulet’s Secret Chrismas Shortbread Recipe

Makes 24

Ingredients:

250g softened unsalted butter
1/3 cup caster sugar
¼ cup rice flour
2 ¼ cups plain flour
1 tablespoon extra caster sugar


Method:

1. Preheat oven to 150ºC / 130ºC fan forced. Grease oven trays, line with baking paper.
2. Beat butter and sugar in mixing bowl with electric mixer until smooth. Stir in sifted flours. Knead dough on
floured surface until smooth.
3. Roll dough out on floured surface until it is approximately 5mm thick, using a 5cm round floured cookie cutter cut
shortbread out. Place about 3cm apart on oven trays.
4. Sprinkle shortbread with extra caster sugar. Bake 25 minutes or until firm. (Fan-forced approximately 20 minutes
with the lower temperature.) Cool on trays.

Excellent PP. I am going to try that the first opportunity I get.

I do have a soft spot for shortbread yum!

Is there a recommended cooking time, I would like to try the recipe and would this work with multigrain bread instead?

Cherry and Cheese Strudel

Serves 4-6

Ingredients:

1 jar of 680g Morello sour pitted cherries drained
250 grams fresh low-fat ricotta
1 tablespoons caster sugar
I teaspoon of pure vanilla essence
6 sheets filo pastry
Cinnamon Sugar
Melted butter
Icing sugar to dust
Serve with lashings of whipped cream and Vienna Coffee...

Method:

1. Preheat oven to 180°C or 160°C fan forced.
2. Place the cherries, ricotta caster sugar and vanilla essence in a bowl and stir until well combined.
3. Place the filo sheets on a clean work surface. Brush a sheet of filo with melted butter. Top with another filo sheet and brush with butter again. Repeat with remaining filo sheets.
4. Spoon the cherry and ricotta mixture along centre of the filo pastry stack. Fold in sides and roll up tuck in the ends.
5. Line a baking tray with non-stick baking paper. Place the strudel on the tray and brush top with butter and sprinkle with cinnamon sugar. Bake for 45 minutes or until golden.
6. Allow to cool.
7. Place strudel serving plate. Dust generously with icing sugar.

Mum's Tandoori Feast

Tandoori Chicken

Serves 4-6

Ingredients:

1.25 kgs skinless chicken thigh fillets or breast fillets or a combination
½ teaspoon saffron strands
1 tablespoon boiling water
4 cloves garlic peeled and chopped finely
1 tablespoon finely chopped ginger
I small onion peeled and quartered
Juice of one lemon juice
450 ml Greek style natural yoghurt
½ teaspoon chilli powder
1 teaspoon paprika
1 ½ teaspoons garam marsala
2 teaspoons salt
2 tablespoons ghee
Lime wedges to serve

Method:

1. Cut 2 long slits on the meaty part of each thigh and 4 long slits on each breast fillet. This allows the spices to permeate.
2. Spread chicken onto large platter. Sprinkle half the salt and ¾’s of the lemon juice. Rub the salt and lemon juice into the slits, stand for 20 minutes.
3. Soak saffron strands in hot water for 10 minutes, and then put strands into blender with garlic, ginger, quatered onions and remaining lemon juice. Blend until smooth. Then add the chilli powder, paprika, garam marsala and yoghurt blend until you have a smooth paste.
4. Rub the tandoori marinade into the chicken, making sure it goes into the slits.
5. Cover and marinade overnight.
6. Pre heat oven to 200°C.
7. Take the chicken out remove excess marinade and place on shallow baking tray in a single layer. Melt ghee spoon over the chicken pieces.
8. Roast for 20 minutes. Turn over chicken pieces over and baste with ghee and pan juices.
9. Cook for a further 20-25 minutes or until cook through.
10. Serve hot with lime wedges, naan and raita.

NB: Can be cooked in a Kettle BBQ using charcoal as fuel. Or a traditional tandoor!

Garam Marsala

1 tablespoon cardamom seeds
5 cm cinnamon stick
1 teaspoon cumin seeds
1 teaspoon cloves
1 teaspoon black pepper corns
¼ of a nutmeg

Place all ingredients into a clean coffee grindr and grind for 30-40 seconds until all the spices are finely round. Store in an air tight small jar away from direct heat and sunlight.

Naan

Makes 6 large naans

Ingredients:
150ml warm milk
2 teaspoons caster sugar
2 teaspoons dried yeast
450 grams plain flour
½ teaspoon salt
1 teaspoon baking powder
½ cup melted ghee
150 ml Greek style natural yoghurt
1 large egg, lightly beaten

Method:
1. Put milk in bowl, add 1 teaspoon of caster sugar and the yeast. Stir to mix; set aside for 15-20 minutes or until yeast mixture is frothy.
2. Sift flour, salt and baking powder into a large mixing bowl. Add the remaining teaspoon of sugar, the yeast mixture and melted ghee, yoghurt and egg. Mix and form a ball of dough. On a clean working surface knead for 10 minutes until it has a satin texture. Form back into a ball and place back into a lightly greased bowl. Cover with clean damp tea towel and set aside in a warm place for 1 hour or until dough has doubled.
3. Preheat oven to 200°C and place a heavy baking tray in the oven to heat.
4. Knead the dough again and divide into 6 equal balls. Cover the balls with a clean damp tea towel whilst working on each naan. Roll a ball into a tear shape naan about 25 cm lengths by 12 cm width. Remove hot baking tray and put 2 nanns onto it. Immediately put them back in the oven for 3 minutes until they puff up, turn over and repeat with the same side.
5. Wrap the naans in a clean dry tea towel to keep warm.
6. Reapeat making all the naans this way and serve hot.

NB: Can be cooked in a Kettle BBQ using charcoal as fuel. Or a traditional tandoor!

Cucumber and Mint Raita

Serves 4-6

Ingredients:

600ml Greek style natural yogurt
6 inch cucumber peeled and coarsely grated
2 tablespoons finely chopped fresh mint leaves
½ teaspoon roasted cumin seeds
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon fresh ground black pepper

Method:
Put the yogurt in a bowl whisk until smooth and creamy. Add all the other ingredients, mix well and cover and refrigerate until ready to serve.

Mango and Almond Kulfi (Indian Ice cream)

Ingredients

300ml full cream
1 tin condensed milk
1 tin evaporated milk
100 grams almond meal
400 tin gram mango puree
1 teaspoon rose water essence

Method:

In a large mixing bowl, combine full cream, condensed milk, evaporated milk, almond meal and rose water essence. Using a hand mixer, mix the mixture half way into setting. Pour into kulfi moulds or an air tight container, garnish with silvered pistachios, seal the container and put in freezer to set.

NB: Kulfi moulds can be purchased at Indian food stores, alternatively a clean honey bucket or ice cream container can be used.

That sounds sensational! I've had dinner and yet my mouth is still watering.

Two Q's.

What is the difference between condensed milk and evaporated milk?
What is the Kulfi mould made of? It looks like aluminium with a screwtop lid.

Answers:

1. This a short cut version that my mum makes, her mum makes a more traditional kulfi which is very complex takes hours to make, and personally both taste just about equally the same to me. You really need to use both the sweetened condensed and evaporated milks and a thickened full cream. The sweetened condensed milk helps the mixture thicken naturally in the freezer and also by using the sweetened condensed milk you don't have to add sugar. Evaporated milk,(commonly known by it's brand name as Carnation Evaporated Milk) has 60% of the water removed which makes the combination richer and makes the process a lot quicker.

2. Yes these are aluminium moulds with a screw top lid, these particular ones came from England. They also come in plastic. You could also use ice cream moulds.

You can also use pistachio meal instead of almond meal.

Hope this has been of some help.

Bon appetite!