AUSTRALIAN POULTRY FORUM™

Chicken with samfaina

Chicken
1 free range chicken, cut in 4 pieces
Salt and freshly ground pepper
1 tsp chilli flakes
100mL extra virgin olive oil
Juice of 1 lemon
Extra virgin olive oil to finish
1 tbsp chopped parsley

Samfaina
2 medium eggplants
2-3 tbsp olive oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
2 anchovy fillets
2 medium zucchini, cut into 1.5cm dice
3 small capsicums
(2 red, 1 green), roasted, peeled and cut into strips
4 tomatoes, seeded and roughly chopped

Method
For chicken: Preheat oven to 200C.

Season chicken pieces with salt, pepper and chilli and drizzle with extra virgin olive oil. Roast for 1 hour or until golden brown.

For samfaina: While chicken is roasting, make the samfaina. Turn eggplants frequently over an open gas flame until charred all over. Try not to break the skin as you turn them. Remove to a plate to cool slightly. Half eggplants, scoop out the flesh and cut into strips, avoiding charred skin.

Heat the oil in a heavy-based pan and add the onion and garlic. Cook for a few minutes until softened and golden. Add the anchovies, zucchini and capsicum, season with salt and pepper and cook over a low heat for 10 minutes, then add the tomatoes and cook a further 5 mins. Add eggplant, remove from heat and season to taste.

When the chicken is done, remove from oven and add the samfaina to the roasting pan with the chicken and stir to combine all the juices and flavours. Return pan to oven to cook a further 5 mins.

To serve
Drizzle with lemon juice, extra virgin olive oil and finish with chopped parsley.

Serve hot or warm.

Serves 4-6.

Christmas In July

Eggnog
Serves 4

Ingredients:
3 eggs, separated
1/2 cup caster sugar
1/2 teaspoon pure vanilla essence
500ml full cream milk
300ml thickened cream
120ml brandy(rum or whiskey)
1 teaspoon ground nutmeg
Garnish with freshly grated nutmeg

Method:
1. In a large mixing bowl, beat egg yolks with sugar until well mixed, stir in vanilla essence, milk, and brandy, stir in ground nutmeg.
2. In a clean mixing bowl, whisk egg whites until soft peaks are formed,and gently fold thoroughly into egg yolk mixture.
3. Gently fold cream into egg mixture and refrigerate until cold.
4. Serve in mugs or tall glasses. Garnish with freshly grated nutmeg.

Cheers!

Best made and chilled 1/2 hour before guests arrive.

Christmas in July

Roast Goose with Sage and Onion Stuffing and Roasted Goose Fat Potatoes

Serves 6-8

Roast Goose

Ingredients:
5kg goose with giblets
¼ cup of melted better
½ teaspoon dried sage
Finely grated rind of 1 orange
½ teaspoon butter
Freshly ground sea salt and pepper

Method:
1. Preheat oven to 220°C.
In a bowl combine the butter, sage, finely grated orange rind ½ teaspoon butter and freshly ground sea salt and pepper.
2. Stuff the goose with the Onion and Sage stuffing. Rub the butter mixture evenly all over the goose, then truss.
3. Place the goose on a large roasting pan. Roast for 30 minutes. Reduce heat to 180°C and cook for 2 ½ hours.
Baste with pan juices every 30 minutes.
4. Halfway through cooking time, skim off goose fat and reserve.
5. When the goose is cooked, test with a skewer, the juices should run clear and there should be no pink meat inside.
6. Remove and place on a serving platter, cover with foil and keep warm. Rest goose for 20 minutes before carving.

Sage and Onion Stuffing

Ingredients:
3 large onions finely chopped
500 grams fresh breadcrumbs
Finely grated zest of 1 lemon
4 tablespoons fresh sage chopped
3 tablespoons fresh continental parsley chopped
Freshly ground sea salt and black pepper
1 large egg, beaten

Method:
In a large bowl mix together the onions, breadcrumbs, lemon zest, sage, parsley, sea salt and black pepper. Add beaten egg and combine well to bind stuffing mixture together

Gravy

Ingredients:
4 rashers bacon chopped
Goose giblets
1 small onion finely chopped
1 carrot finely chopped
2 celery stalks finely chopped
2 bay leaves
6 black pepper corns
¼ cup plain cup
Goose fat
4 1/2 cups pan juices

Method:
1. Skim fat from pan juices.
2. Fry bacon, giblets, onions, carrots and celery in a little reserved goose fat until gold brown.
Add 1 ½ cups of pan juices and bring to a boil and simmer for three minutes. Pass through sieve.
3. Return strained liquid to heat, stir in flour, cook for 1 minute, remove from heat and gradually stir in the remaining pan juices. 4. Return to heat stir constantly until gravy boils and thickens.
5. Pour into gravy boat.

Roasted Goose Fat Potatoes

Ingredients:
1.5 kg potatoes peeled
Goose fat
Sea salt

Method:
Quarter potatoes, place potatoes into a saucepan with salted cold water and bring to a boil for 5 minutes. Drain the potatoes in a colander. Sprinkle sea salt over potatoes. Heat reserve goose fats in a separate roasting pan add potatoes turn to coat evenly. Place in oven with goose and roast for 1 hour or until golden brown, turning the potatoes once.

Madeleines

Ingredients:
3 eggs
¼ cup caster sugar
½ teaspoon orangeflower water or orange essence or finely grated rind of 1 orange
60g soft butter
½ cup plain flour
Icing sugar for dusting

Method:
Preheat oven to 180°C
Butter a 12 to 24 hole Madeleine baking pan.
Beat eggs and sugar until mixture is pale. Stir in orange flower water, essence or finely grated orange rind and butter. Sift in flour and gently fold in.
Fill moulds ¾’s full with batter.
Bake for 15 minutes or until Madeleines have risen and are lightly golden brown.
Cool slightly before turning out on to a wire rack to cool.
Dust with icing sugar before serving with coffee.

Fish Cakes

INGREDIENTS:
180g can of tuna
1 egg
½ cup creamed corn
¾ cup of boiled rice
¾ cup of cold mashed potato
½ cup tasty cheese, grated
1 finely diced onion
1 tablespoon of dried parsley
1 tablespoon of lemon juice
salt and pepper to taste
¼ cup of plain flour

METHOD:
Mix all the ingredients together, except the flour and shape into cakes.
Coat the cakes in flour.
Heat oil in frypan and gently fry cakes until golden brown.
Serve with sweet chilli sauce and salad.

Hello,

Does anyone have a recipe for Pan Yan Pickle out there?

I knew an elderly English lady who used to make it; sadly she died and took her secret recipe with her.

Thanking you.
Hens and Hobbits

Pan Yan Pickle

450g Granny Smith apples peeled cored and minced
450g Dates minced
450g Sultanas minced
355mls Malt vinegar
450g Soft brown sugar
2-3 Tsp Madras curry powder
Salt and pepper

Stir all the ingredients together and leave for 24 hours.
Put into clean sterilised jars.
Tastes better if stored for at least 2 weeks in a cool dry place.
More curry powder may be added to taste.
Makes about 7 x 225g jars.

Yum to all these recipes

Thank you very much, Lazy, for the recipe.
Hens and Hobbits

Black Forest Choc Ripple cake

Serves 8

Ingredients

• 1 tablespoon cocoa sifted powder, sifted
• 2 teaspoons icing sugar mixture
• I teaspoon of Kirsch or Cherry Brandy
• 2 ½ cups thickened cream
• 415g can pitted black cherries in syrup, drained
• 250g packet Arnott's Choc Ripple biscuits
• Dark chocolate curls, to decorate

Method

1. Put the cocoa, kirsch (or cherry brandy) half the sugar and 1 ½ cups cream in a bowl. Using an electric mixer beat until stiff. Finely chop ¾’s of the cherries and fold through cocoa mixture.

2. Spread 2 tablespoons cream mixture along a plate. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering cream mixture and biscuits to form a log. Spread remaining cream mixture over top and sides of log. Cover loosely with foil and refrigerate overnight.

3. Just before serving, use an electric mixer to beat remaining cream and sugar until stiff. Spread cream mixture over top and sides of log. Top with remaining cherries. Decorate with chocolate curls. Slice on an angle to create striped effect.