Recipes

SITHCCC012 Prepare poultry dishes

Contents
Chicken
# 133 Chicken schnitzel..................................................................3
# 134 Roast chicken.......................................................................4
# 135 Chicken in filo pastry............................................................5
# 136 Coq au vin.............................................................................6
# 137 Chicken satay.......................................................................7
# 138 Barbecued chicken wings....................................................8
# 139 Thai green curry....................................................................9
# 140 Tandoori murgh...................................................................10
# 141 Chicken liver pâté...............................................................11
Turkey
# 142 Mexican turkey steaks with mole poblano.........................12
Duck
# 143 Braised ballotine of duck....................................................13
# 144 Duckling stir-fry with walnuts.............................................14
Other poultry
# 145 Breast of guinea fowl with madeira jus..............................15
# 146 Devilled quail.......................................................................16
Modern Australian
# 368 Tea-smoked quail with ginger mandarin dipping sauce....17
# 369 Southern finger lickin’ chicken with maple caramel..........19
# 370 Duck hiding eight treasures with pickled vegetables.........20
# 371 Malaysian spice pickled chicken with coconut lace..........22

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Copyright 2019
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648 062 and may not be used or reproduced in whole or in part without the prior written consent of Didasko. All rights
reserved.
V1.1
Chicken # 133

Chicken schnitzel
(paner a l’anglaise)

Yield: 1 portion
Ingredients Quantity
Chicken breast, size 12 1
Flour enough to coat
Egg wash enough to dip
Breadcrumbs enough to coat
Oil 50 ml
Butter 15 g

Step Method

1 Using a meat bat, flatten out the chicken breast to an even thickness, about 5 mm.
2 Flour, egg-wash and crumb the chicken (paner).
3 Place the butter and oil together in a heavy-based frying pan and heat until the cooking
medium is hot. Dropping a few crumbs into the pan and seeing if they sizzle can test this.
4 Place the crumbed breast into the pan, best side down first, and fry until golden brown.
5 Turn the chicken, using a pair of tongs to avoid piercing the flesh, and continue to fry until
a golden brown colour is reached on that side.
6 Remove the cooked chicken from the pan and place on absorbent paper to drain.

Note
• Lemon is a common garnish for crumbed items.
• Heat control is important to prevent the chicken from becoming soggy or burnt.

© 2019 Didasko Digital

Chicken # 134

Roast chicken
Yield: 4 portions
Ingredients Quantity
Chicken, dressed, size 16 1
Butcher’s string approximately 1 m
Carrot 80 g
Celery 80 g
Onion 80 g
Cooking oil 70 ml
Salt and pepper trace
Paprika, sweet 15 g
Thyme, fresh 1 to 2 sprigs

Step Method

1 Preheat the oven to 210 °C.

2 Cut the carrot, celery and onion into a mirepoix and spread over the bottom of a suitable
sized roasting dish.
3 Remove the neck and place it in the pan with the mirepoix. Remove any remaining
intestines from inside the chicken, wash out with water and dry thoroughly.
4 Trim away excess fat and skin from around the neck and the tail vent.
5 Season the inside of the chicken with pepper and salt and the sprig of thyme.
6 Truss the chicken neatly and tightly into shape using the butcher’s string.
7 Place the trussed chicken on its back on the mirepoix, brush all over with oil and
seasoning and sprinkle with paprika. Pour the remaining oil into the roasting dish.
8 Place the chicken into the hot oven and cook for about 1 hour, basting about every 10 to
15 minutes. To test if it is cooked, tilt the chicken so that the internal juices run out of the
tail vent. If the juices are pink it will require more time, if the juices are clear it is cooked.
9 Remove the string then place on a tray and cover to allow it to rest and to stay warm.

Note
• Other herbs and flavourings can be added or substituted as desired.
• The chicken can be stuffed with forcemeat or bread and herb-based stuffing. This will
increase the cooking time.

© 2019 Didasko Digital

Chicken # 135

Chicken in filo pastry

Yield: 1 portion
Ingredients Quantity
Breast of chicken, size 10 1
Asparagus spears 2
Camembert 30 g
Pepper and salt trace
Filo sheets 2
Unsalted butter, melted 40 g

Step Method

1 Preheat the oven to 185 °C.

2 Blanch and refresh the asparagus in boiling salted water.
3 Trim the breast and remove any skin, bones and fat.
4 Lay the breast on a cutting board and open it out a little using a knife. Season the opening.
5 Trim the asparagus in length to a little shorter than the chicken and lay the spears
lengthwise in the small incision.
6 Cut the cheese into small pieces and place on top of the asparagus.
7 Fold the filled breast over lengthwise to form a neat bundle.
8 Lay one filo sheet on a bench and paint the surface with melted butter. Lay the second
sheet on top and gently squeeze out any trapped air. Butter half the surface of the top
sheet and neatly fold the pastry in half.
9 Place the filled chicken breast on the pastry. Bring the two long edges together and fold
them down. Neatly fold the ends to seal and form a parcel.
10 Place on a lightly greased baking tray and brush the surface of the parcel with butter.
11 Bake in the oven for about 20 minutes.

Note
You can use other fillings, depending on personal taste.

© 2019 Didasko Digital

Chicken # 136

Coq au vin
Ingredients Quantity
Chicken, size 16 1
White bread 4 slices
Clarified butter 150 ml
Slab bacon 120 g
Butter 50 g
Baby pearl onions, peeled 12
Button mushrooms, wiped and trimmed 16
Cooking oil 30 ml
Garlic, crushed 1 clove
Yield: 4 portions Red wine 160 ml
Brown beef stock or chicken stock 160 ml
Thyme, finely chopped sprig
Bay leaf half
Butter, softened 20 g
Flour 10 g
Chopped parsley 20 g

Step Method

1 Cut the chicken into 8 pieces using the sauté cut method and set aside under
refrigeration until required.
2 Cut each slice of bread into even heart shaped croutons. Heat the clarified butter in a
clean fry pan and shallow fry the croutons on both sides until golden brown. Drain well
and set aside.
3 Make lardons by cutting the bacon into even sized batons about 2 cm long x ½ cm x ½
cm. Place the lardons in a pan and cover with cold water. Bring to the boil and drain well.
4 Heat 50 g of butter in a sauté pan and add the lardons, baby onions, and mushrooms.
Sauté quickly to colour and then remove.
5 Add 30 ml of oil to the sauté pan and increase the heat to high. Place the chicken pieces
into the pan and brown them evenly on all sides. When the chicken is almost done, add
the crushed garlic and continue to brown.
6 Remove the chicken from the sauté pan and place it into a suitably sized saucepan.
Place the sautéed lardons, mushrooms and onions into the pan with the chicken. Add the
bay leaf and chopped thyme.
7 Drain the fat from the sauté pan and deglaze with the red wine. Pour the wine over the
chicken and add just enough stock to cover the chicken.
8 Bring the liquid to the boil, cover, and cook on the stove over very low heat until the
chicken is tender, about 30 minutes.
9 Remove the chicken, mushrooms, onions, and lardons from the cooking liquid and
arrange neatly in four individual earthenware service dishes. Keep warm.
10 Degrease the cooking liquid and then place over high heat and simmer until the liquid has
reduced by about one-third.
11 Mix the 20 g of butter with 10 g of flour to make a beurre manié. Beat the beurre manié
into the boiling liquid, a little at a time, to thicken the sauce lightly. Strain the sauce
through a chinois and pour over the chicken.
12 To finish, sprinkle chopped parsley over each portion and garnish with a crouton.

© 2019 Didasko Digital

Chicken # 137

Chicken satay
Yield: 2 portions
Ingredients Quantity
Bamboo skewers 6
Chicken breast, size 12 1
Rice, steamed 160 g
Onion, finely chopped 1
Peanut oil 20 ml
Peanut butter, crunchy 130 g
Chicken stock 250 ml
Garlic, crushed 1 clove
Salt 5g
Sugar 5g
Dark soy sauce 40 ml
Lemon juice 30 ml
Coconut milk as required

Step Method

1 Soak the bamboo skewers in cold water for 1 hour so they don’t burn when cooking.
2 Cut the chicken breast lengthwise into six even strips and thread each piece onto the end
of a skewer.
3 Mix the soy sauce, garlic and lemon juice together and marinate the chicken skewers in
the mixture for 1 to 2 hours.
4 To make the sauce, place the peanut oil into a pan, add the onion and cook until it takes
on a light brown colour.
5 Put the peanut butter and stock into the pan and stir over a gentle heat until combined.
6 Remove from the heat and add the salt, sugar and chicken marinade. Adjust the sauce to
a thick pouring consistency with the coconut milk.
7 To serve, cook the chicken skewers on a char grill, heap the steamed rice onto two
heated plates and place three skewers of chicken on top of each mound of rice.
8 Pour a little of the satay over each and garnish as desired.

Note
• You can add chilli to the marinade to give a little more bite if desired.
• Other meats can also be used in this recipe.
• Chicken skewers are also suitable for hot cocktail foods with the sauce served separately.

© 2019 Didasko Digital

Chicken # 138

Barbecued
chicken wings
Yield: 10 portions
Ingredients Quantity
Chicken wings 700 g
Honey 30 ml
Ketchup manis, sweet soy sauce 50 ml
Sambal oelek, chilli paste 20 g
Sesame oil 15 ml
Garlic, crushed 2 cloves
Ginger root, finely chopped 20 g
Curry powder pinch

Step Method

1 Remove the wing tip from the wings and discard. Cut through the joint of the wing bone
to give two pieces.
2 Using your boning knife, scrape and pull the flesh and skin down to one end of the wing.
For the sections with two bones, remove the small bone by twisting.
3 Make a marinade by mixing all the other ingredients together in a bowl and add the wings
to marinate for 2 to 3 hours.
4 To cook the wings, remove them from the marinade and place them on a preheated
barbecue plate or char grill.
5 Put the marinade into a pan and boil to reduce and thicken. This should be served
separately as a dipping sauce.

© 2019 Didasko Digital

Chicken # 139

Thai green curry

Yield: 4 portions
Ingredients Quantity
Chicken breasts 800 g
Coconut milk, chilled 750 ml
Thai green curry paste 60 g
Lime leaf 1
Salt to taste
Fish sauce 15 ml
Green chillies, finely chopped 7g
Fresh basil, finely chopped 15 g
Fresh coriander, finely chopped 10 g

Step Method

1 Cut the chicken breast into 5 cm strips.

2 Remove coconut milk from refrigeration and spoon off 250 ml of the thickest part of the
coconut milk. This will be the cream that has risen to the top and become firm. Pour the
250 ml of coconut cream into a large heavy-based saucepan and bring to the boil while
stirring constantly.
3 Lower the heat and continue cooking to reduce to about one quarter of the original amount.
4 Add the curry paste and fry in the rich oily cream for about 5 minutes, stirring constantly.
5 Add the chicken strips to the pan and cook them over medium low heat, stirring
frequently and turning them for about 10 minutes.
6 Pour in the remaining coconut milk, lime leaf, salt, and fish sauce and stir until the
sauce comes to the boil. Turn the heat down and allow to gently simmer uncovered for
20 minutes. In this time the sauce should become rich and oily.
7 Stir in the chopped chillies and herbs and simmer for a further 5 minutes.
8 Serve the chicken curry on a bed of boiled or steamed jasmine rice. Garnish with
fresh coriander.

Note
The strength of this curry can easily be adjusted to suit by adding or reducing the amount of curry
paste and chillies in the sauce.

© 2019 Didasko Digital

Chicken # 140

Tandoori murgh
(Spiced indian chicken)

Yield: 4 portions
Ingredients Quantity
Chicken legs (thighs and drums)
from size 16 chickens 4
Saffron threads 1/2 g
Boiling water 20 ml
Fresh ginger, finely chopped 15 g
Garlic, peeled 2 cloves
Cumin seeds 10 g
Coriander seeds 10 g
Lemon juice 15 ml
Chilli powder pinch
Paprika 10 g
Garam masala 15 g
Salt 5g
Yoghurt, plain 200 g
Ghee or clarified butter 10 ml

Step Method

1 Remove the skin from the chicken and separate the thighs from the drumsticks. Cut off
the knucklebone from the drum. Make deep slits in the flesh of the chicken to allow the
spicy marinade to penetrate. Dry the chicken pieces with a clean dry kitchen cloth.
2 Soak the saffron threads in the boiling water for about 10 minutes to allow the bitter-
sweet flavour to be drawn out to infuse the water.
3 Place the water, saffron, ginger, garlic, cumin seeds, coriander seeds and lemon juice into
a blender and blend until a smooth paste is obtained.
4 Scrape the paste out of the blender bowl and place into a kitchen bowl. Add the chilli,
paprika, garam masala, salt and half of the yoghurt to the paste and mix all ingredients well.
5 Rub the spicy marinade all over the chicken, especially in the slits made in the flesh. Cover,
place under refrigeration and leave to marinate for several hours or preferably overnight.
6 To cook, pre-heat the oven to 200 °C. Put the ghee into a roasting pan and heat in the
oven to melt and cover the base of the pan. Place the marinated chicken side by side in
the pan and spoon a little of the melted ghee over the meat.
7 Roast in the oven until the chicken is cooked and lightly coloured. Turn the meat over several
times throughout the cooking time and periodically baste with the pan juices and ghee.
8 Serve one thigh and one drumstick per portion. Arrange the portions neatly on plates and
serve with a dollop of yoghurt on top of each portion.

Note
This dish should be accompanied with steamed or boiled rice and unleavened Indian bread such
as chapattis, parathas, or naan roti.

10

© 2019 Didasko Digital

Chicken # 141

Chicken liver pâté

Yield: 5 to 6 portions
Ingredients Quantity
Lard 40 g
Streaky bacon, roughly diced 100 g
Onion, chopped 60 g
Chicken livers 300 g
Garlic, crushed 1/2 clove
Thyme, dried pinch
Bay leaf 1
Red wine 100 ml
Orange juice 50 ml
Butter, cold blocks 150 g
Brandy 30 ml
Thickened cream 50 ml
Pepper and salt to taste

Step Method

1 Heat the lard in a frying pan and add the bacon and onion. Sauté for 3 to 4 minutes. Add
the chicken livers and garlic to the pan and continue sautéing to seal the livers, taking
care not to cook them through.
2 Place the sautéed ingredients into a small roasting dish or deep pan. Add the thyme,
bay leaf, red wine, and orange juice to the sautéed ingredients and place the dish into
an oven pre-heated to 180 °C. Allow to cook for 15 minutes or until the liquid in the dish
becomes clear.
3 Strain the pan liquids into a saucepan, place on the stove and reduce until they become
syrupy. Pour the syrup back over the livers.
4 Place the cooked ingredients into a food processor and blend to a fine paste. While the
mixture is blending, add small blocks of cold butter a little at a time so that it evenly
blends into the paste. Place the blended mixture into a basin and allow to cool to about
blood temperature.
5 Add the brandy and cream and mix in well. Correct the seasoning.
6 Pour the pâté into individual timbale moulds. Tap the filled moulds firmly on the bench
several times to remove any air bubbles trapped in the pâté. Refrigerate for several hours
to allow the pâté to set.
7 To remove the pâté from the mould, run a thin-bladed knife around the inside edge of the
timbale to loosen the pâté from the side. Taking care not to get the pâté wet, place the
timbale into a container of hot water for a couple of seconds, remove, and then shake the
mould to turn out the pâté.
8 Serve the pâté on a bed of lettuce, accompanied with crackers, rye bread, or toast.

Variations
Duck or goose livers can be used in the same way. The flavourings used in this recipe can be
altered to produce different tastes.

11

© 2019 Didasko Digital

Turkey # 142

Mexican turkey steaks

with mole poblano
(Spicy chilli and chocolate sauce)

Yield: 4 portions
Ingredients Quantity
Turkey steaks cut from the breast 4 x 150 g
Freshly ground black pepper as required
Olive oil 20 ml
Chilli (red) 1
Chilli (green) 1/2
Ingredients Quantity
Chilli (jalapeno) 1/2
Tomato concassé 30 g
Onion, roughly chopped 1/2
Garlic, peeled 1/2 clove
Roasted peanuts 10 g
Raisins 2g
Ground cinnamon pinch
Ground aniseed pinch
Ground cloves pinch
Sugar pinch
Toasted sesame seeds 5g
Unsweetened cocoa/chocolate powder 10 g
Chicken or turkey stock 100 ml

Step Method

1 Sprinkle the turkey steaks on both sides with a little freshly ground black pepper and half
of the olive oil (10 ml). Rub the oil and pepper into the meat, cover with plastic wrap, and
set aside.
2 Very finely chop the chillies. Make a paste by mixing the chillies, tomato concassé and
olive oil together. Set aside.
3 In a food processor, blend the onion, garlic, peanuts, raisins, cinnamon, aniseed, clove,
and sugar until a second smooth paste is achieved.
4 Heat a suitably sized heavy-based frypan on the stove. Place the turkey steaks into the
pan to seal. When steaks browned on all sides, remove from the pan and set aside.
5 Add the paste made from the chilli, tomato, and oil to the pan and cook for approx. 1
minute, stirring continuously with a wooden spoon.
6 Add the second paste to the pan with the chillies and sprinkle in the toasted sesame
seeds. Bring the sauce to the boil, reduce the temperature, and cook on a low heat.
7 Dilute the unsweetened cocoa with a little of the stock to make a slurry. Pour this into the
sauce and continue to simmer very slowly. Use a little extra stock to thin the consistency,
if required.
8 Return the sealed turkey steaks to the pan and continue cooking gently until the meat is
cooked through and tender.
9 Arrange the steaks on service plates. Correct the consistency and seasoning of the
sauce and then spoon a little over each portion.
10 Garnish the plates with a salad made from avocado, tomato, onion, and salad greens.

Note
Cooking chocolate may be used in place of unsweetened cocoa powder to give a sweeter flavour
and smoother consistency.

12

© 2019 Didasko Digital

Duck # 143

Braised ballotine of duck

Yield: 4 portions
Ingredients Quantity
Duck legs, skin on 4 x 300 g
Butter 25 g
Shallots, finely chopped 30 g
Bacon, finely diced 20 g
Carrot brunoise 20 g
Celery brunoise 20 g
Fresh white breadcrumbs 60 g
Beaten egg 1
Salt and pepper to taste
Cooking oil 25 ml
Mirepoix, small dice 120 g
Red wine 50 ml
Tomato paste 15 g
Brown duck stock 500 ml
Beurre manié 50 g

Step Method

1 Carefully remove the bone from the thigh and drumstick of the duck legs. Chop and
reserve the bones for later use. Trim the boned-out legs to remove cartilage, sinews,
and tendons.
2 Melt the butter in a pan and sweat the finely chopped shallots, bacon, carrot, and celery
until soft. Transfer the mixture to a bowl and allow to cool.
3 Bind the cooled mixture with breadcrumbs and just enough beaten egg to make it into a
soft but not wet consistency. Season with pepper and salt.
4 Spread the duck legs out, skin side down, and fill the bone cavity with the stuffing. Fold
the legs to the original shape to enclose the filling. Truss and secure the rolled legs with
butcher’s string.
5 Heat the oil in the pan used to sweat the stuffing ingredients and seal and brown the tied
duck legs. Remove from the pan.
6 Add the mirepoix and chopped bones to the pan and cook until well browned. Deglaze
the pan with the red wine and reduce to about one third of its volume. Stir in the tomato
paste and stock. Bring to the boil and thicken lightly with beurre manié.
7 Place the stuffed legs in the pan, ensuring liquid comes only half way up them. Bring
to the boil and continue cooking uncovered in the oven at 180°C for about 45 minutes.
Periodically baste the legs with the braising liquid to give the legs a glaze.
8 Remove the legs from the pan and set aside in a warm position. Strain the braising liquid
into a clean pan, degrease, season, and adjust consistency if needed. Keep the sauce hot.
9 To serve, remove the strings from the ballotines, slice neatly, and serve on hot plates.
Pour the sauce around or over the sliced meat and garnish as desired.

13

© 2019 Didasko Digital

Duck # 144

Duckling stir-fry
with walnuts
Yield: 4 portions
Ingredients Quantity
Boneless duck breasts, raw 500 g
Green capsicum 80 g
Red capsicum 80 g
Spring onions 140 g
Cornflour 15 g
Soy sauce 45 ml
Shelled walnut pieces 50 g
Ground ginger pinch
Cayenne trace
Chicken or duck stock 120 ml
Peanut oil 30 ml

Step Method

1 Remove all fat and skin from the duck breasts. Cut into strips approx. 3 cm long x
½ cm x ½ cm.
2 Cut the red and green capsicum into long strips. Wash spring onions and remove roots
and any withered parts from the green tops. Cut into 2½ cm long pieces and combine
with the capsicum strips.
3 Mix the cornflour and soy sauce together in a small bowl and stir until smooth.
4 Gather the remaining ingredients and have everything ready before starting to cook,
because cooking only takes a minute or two.
5 Heat half of the oil in a wok or large sauté pan until very hot and starting to smoke.
6 Add the prepared vegetable strips and stir-fry rapidly until the vegetables soften slightly
and gain a little colour. Remove from the pan.
7 Add the remainder of the oil to the pan and again get it very hot. Add the duck strips and
stir-fry until the meat is sealed and lightly coloured. If the meat sticks to the pan, use a
wooden spoon or spatula to loosen.
8 Add the walnut pieces, ginger and cayenne and continue stir-frying.
9 Pour in the soy sauce and cornflour slurry and the stock. Stir to deglaze the pan and
bring to a simmer.
10 Return the vegetables to the pan and simmer until they are heated through.
Correct seasoning.
11 Serve immediately with boiled rice or Asian noodles.

14

© 2019 Didasko Digital

Other poultry # 145

Breast of guinea fowl

with madeira jus
Yield: 4 portions
Ingredients Quantity
Guinea fowl breasts, skinless 4
Cooking oil 40 ml
Butter 20 g
Shallots, finely chopped 50 g
Garlic, crushed 1 clove
Mushrooms, finely chopped 250 g
Salt and pepper to taste
Clarified butter 80 ml
Onions, finely diced 80 g
Madeira 450 ml
Brown stock 500 ml
Chervil, washed and roughly chopped as needed

Step Method

1 Remove all fat and skin from breasts and trim to neat even shapes.
2 Heat half of the cooking oil in a heavy-based fry pan and seal the breasts for 1 minute on
each side. Cool and refrigerate.
3 Pour off any excess oil from the pan and heat the butter in the same pan. Sweat the
shallots and garlic until soft. Add the chopped mushrooms and cook until dry. Season
and cool.
4 Make a shallow incision down the length of each sealed breast. Lightly press some of the
mushroom duxelle into the incision and on top of each breast.
5 Place the filled breasts onto a lightly greased oven tray and coat each with a little clarified
butter. Cook in a pre-heated oven at 180 °C for about 20 minutes or until just cooked.
6 While breasts are cooking, make the sauce by heating the remaining oil in a clean
saucepan. Sauté the diced onion (and any available bones from the birds) until golden
brown. Pour off excess fat and deglaze the pan with madeira. Reduce the liquor to syrup.
Add the stock and reduce by about 50 per cent, skimming often. Adjust seasoning and
strain into a clean pan. Return to the boil.
7 To serve, neatly place the cooked breasts whole or sliced onto hot plates. Pour the jus
over the breasts and garnish with chopped chervil.

Note
Pheasant can be used in place of guinea fowl if desired.

15

© 2019 Didasko Digital

Other poultry # 146

Devilled quail
Yield: 4 portions
Ingredients Quantity
Whole quail 8 x 150 g
Salt and pepper as required
Olive oil 30 ml
English mustard 20 g
Cayenne pepper pinch
White wine, dry 70 ml
Fresh white breadcrumbs 45 g
Melted butter 50 ml
Onion, finely diced 160 g
Black pepper, freshly ground 2g
Bay leaf 1/4
Thyme sprig
Vinegar 15 ml
Demi-glace 300 ml
Butter, cold blocks 25 g

Step Method

1 Split the quails down the backbone and open out to the frogged position. Break the
breastbones with the palm of your hand and skin-truss the legs using the tail skin.
2 Season the birds and brush with oil. Place them on a hot grill and cook on both sides
until slightly underdone. Remove from the heat; allow to cool slightly. When cool enough
to handle, remove breast and rib bones from the inside of the birds. Lay the quails on a
kitchen tray with the skin facing uppermost.
3 Mix the English mustard and cayenne with half of the white wine. Brush the skin surface
of the quails with the mustard mix and sprinkle with breadcrumbs and melted butter. Set
aside while making the sauce.
4 Place the onion, pepper, bay leaf, thyme, white wine and vinegar into a pot, bring to the
boil and reduce until almost dry. Add the demi-glace to the reduction, simmer for 5 to 10
minutes and strain into a clean pan.
5 Mix cold butter into the sauce a little at a time, correct seasoning and consistency, and
finish with cayenne pepper.
6 To serve, warm quails in the oven and then gratinate under the salamander.
7 Place two quails per serve on heated service plates and coat with the devilled sauce.
Garnish as desired.

Note
Squab or spatchcock can also be used. However, one bird per serve is sufficient, as the birds
are larger.

16

© 2019 Didasko Digital

Modern Australian # 368

Tea-smoked quail with

ginger mandarin dipping
sauce 1/2
Yield: 4 portions
Ingredients Quantity
Dried mandarin peel, pieces 2
Sichuan pepper 1 tbsp
Fresh ginger 30 g
Sea salt flakes 2 tbsp
Dipping sauce Quail, jumbo sized, butterflied 8
Mandarins 5 Long-grain rice 180 g
Garlic clove 1 Oolong tea leaves 2 tbsp
Fresh ginger 30 g Brown sugar 90 g
Caster sugar 30 g Star anise 2
Soy sauce 2 tbsp Cinnamon quills 2
Chinkiang vinegar 2 tbsp Vegetable oil 50 ml
Spring onion 1

Step Method

1 Peel and finely grate the ginger. Using a pestle and mortar, pound the mandarin peel and
Sichuan pepper till finely ground.
2 Add the ginger and salt and combine. Rub the quail well with the paste. Cover the quail
and refrigerate for 1 hour to develop the flavours.
3 Scatter the rice, tea, sugar, star anise and cinnamon in a disposable foil roasting tray and
place an oiled wire rack on top (elevate it by resting on small metal dariole moulds).
4 Brush the excess curing mixture from the quail and place the quail in a single layer on the
wire rack. Top with an inverted disposable foil roasting tray of the same size.
5 Cover the edges with foil and crimp to seal well. Place the trays over medium heat and
cook until smoke appears, reducing the heat to low, and smoke for 5 minutes. Remove
from the heat and stand for 5 minutes without removing the lid.

Dipping sauce

1 Segment 3 mandarins, remove the white membrane and coarsely chop the flesh.
Squeeze the juice from the remaining two mandarins.
2 Peel and finely chop the garlic.
3 Peel and finely grate the ginger.
4 In a small saucepan combine the mandarin flesh, juice, ginger, garlic and sugar. Bring to
a simmer over medium heat and cook until thick (4-5 minutes). Remove from the heat
and stir in the soy sauce and vinegar. Set aside.

17

© 2019 Didasko Digital

Modern Australian # 368

Tea-smoked quail with

ginger mandarin dipping
sauce 2/2

Step Method

To cook quail

Heat the oil in a wok or large frying pan over medium-high heat. Add the quail in batches, skin-side
down and cook for 1 minute until browned. Turn and cook for another minute.

To serve
Finely chop the spring onions on an angle. Add to the dipping sauce. Serve the quail hot with a
separate bowl of ginger mandarin dipping sauce.

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© 2019 Didasko Digital

Modern Australian # 369

Deep south finger lickin’

chicken with maple
caramel
Yield: 4 portions
Ingredients Quantity
Chicken drumsticks 12
Buttermilk 600 ml
Vegetable oil for deep frying
Cumin, ground 2 tsp
Paprika, ground 2 tsp
Cayenne 1 tsp
Maple caramel Thyme, dried 1 tsp
Maple syrup 250 ml Salt 2 tsp
Bourbon 40 ml Plain flour 150 g
Paprika 3 tsp Pepper to taste
Sea salt 2 tsp Salt to taste
Red wine vinegar 2 tbsp Lime wedges to serve

Step Method

1 Combine the chicken and buttermilk in a bowl or plastic container, cover and marinate it
in the refrigerator.
2 Drain the chicken well and pat dry with paper towel. Allow to sit at room temperature for
30 minutes to ensure you don’t drop the oil’s temperature too fast, and the chicken cooks
evenly.
3 Heat the oil in a deep-fryer or a large, deep saucepan to 180 °C. (To test, dip a wooden
chopstic or handle of a wooden spoon into the oil – if it bubbles steadily, it is the right
temperature. Alternatively, you can drop a popcorn kernel in – it will pop when the oil hits
the right temperature).
4 Pour the flour, spices, thyme and salt in a bowl and mix well. Rub the drumsticks well
with the spiced flour mixture.
5 Deep-fry the chicken in batches (don’t overcrowd), turning occasionally, until golden and
cooked through (8-10 minutes). Drain on paper towel and season to taste.

Maple caramel

1 In a large saucepan, simmer the maple syrup over medium highy heat until it caramelises
(10-15 minutes).
2 Taking care, as caramel will spit, carefully stir in the Bourbon and remove from the heat.
3 Stir in the paprika and salt, then the vinegar.

To serve
Plate the chicken, drizzle with the caramel and serve hot with the lime wedges and extra caramel
in a bowl on the side.

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© 2019 Didasko Digital

Modern Australian # 370

Eight treasure duck

with pickled radish and
cucumber 1/2
Yield: 8 portions
Ingredients Quantity

Pickle
Radishes 8
Telegraph cucumbers 2
Sea salt flakes 1 tsp
Caster sugar 1½ tsp
Garlic clove 1
Light soy sauce 1 tbsp
Chinkiang vinegar 1 tbsp
Chiu Chow chilli oil 2 tsp
Duck
White sticky rice 300 g
Dried shiitake mushrooms 4
Dried black fungus 15 g
Dried prawns 10 g
Peanuts 100 g
Vegetable oil 1 tbsp
Lap cheong 2
Firm tofu 100 g
Fresh ginger 20 g
Canned water chestnuts 10
Spring onions 2
Shaoxing wine 60 ml
Sichuan peppercorns 1½ tsp
Duck, boned 1 x 2 kg
Salt to taste
Chrysanthemum leaves to serve

Step Method

Duck

1 Soak the rice in cold water overnight.

2 Soak the mushrooms in warm water for 20 minutes. Drain and squeeze dry, then coarsely
chop and set aside.
3 Soak the dried prawns in cold water for 20 minutes. Drain, chop and set aside.
4 Drain the rice and steam until tender (15-20 minutes). Set aside.
5 Boil the peanuts for 3 minutes, drain and cover with a tea towel. Rub the skins off the
peanuts with the tea towel. Dry roast in a wok. Set aside.
6 Dice the lap cheong. Peel and julienne the ginger. Drain and dice the water chestnuts.
7 Dice the tofu. Thinly slice the spring onions. Crush the Sichuan peppercorns using a
pestle and mortar and set aside.
8 Heat the oil in a wok until smoking, add the tofu, ginger, lap cheong and stir-fry till golden
(1 minute). Add the mushrooms and prawns and stir-fry for 10 seconds.
9 Add the peanuts, water chestnuts, spring onions, Shaoxing and soy sauce and stir to
combine. Add the sticky rice and a ¼ teaspoon Sichuan pepper. Stir to combine, remove
from the heat and set aside to cool.

Recipe continued on following page

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© 2019 Didasko Digital

Modern Australian # 370

Eight treasure duck

with pickled radish and
cucumber 2/2

Step Method

10 Preheat the oven to 200 °C. Line an oven tray with foil.
11 Place the duck skin-side down on the bench, press the rice mixture into a log shape on
the duck. Fold the duck over to enclose the filling. Tie with kitchen string and place on
the prepared tray.
12 Sprinkle with the remaining Sichuan pepper, season with salt and roast, basting
occasionally, until golden and cooked through (45 minutes to 1 hour). Rest for 20
minutes.

Pickle

1 Quarter the radishes. Halve the cucumber lengthwise and remove the seeds and slice
thickly. Peel the garlic clove and finely chop.
2 Combine the radishes and cucumber in a bowl with 1 teaspoon sea salt flakes and set
aside for 20 minutes. Drain, then add the remaining ingredients. Stir to combine.

To serve

Plate the duck and scatter with the chrysanthemum leaves. Serve the pickles in a separate bowl.

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© 2019 Didasko Digital

Modern Australian # 371

Malaysian spice pickled

Coconut lace roti jala
Plain flour 320 g
Salt ¼ tsp
Eggs 2
Coconut milk, thin, in can 400 ml
Ghee, melted for brushing
chicken with coconut
lace roti jala 1/2
Yield: 4 portions
Ingredients Quantity
Red chillies, small, dried 10
Coriander seeds 2 tbsp
Cardamom pods 4
Cinnamon quill ½
Cloves, whole 2 tsp
Turmeric, ground 1 tsp
Cumin seeds 2 tsp
Nutmeg, finely grated 1 tsp
Salt 1 tsp
Chicken pieces, on the bone 1.2 kg
Golden shallots 10
Ginger, fresh 30 g
Garlic cloves 5
Lemongrass stalks 2
Ghee 120 g
Chicken stock 375 ml
White vinegar 80 ml
Caster sugar 45 g
Salt to taste
Pepper to taste
Fresh mint sprigs to serve
Fresh coriander sprigs to serve

Step Method

1 Soak the red chillies in warm water for 10 minutes.

2 In a hot pan dry-roast the coriander seeds (about 1 minute). Remove the seeds from the
cardamom pods.
3 Use a mortar and pestle or a small spice grinder to grind together the coriander seeds,
cardamom seeds, cinnamon, clove, turmeric, cumin and nutmeg. Add the teaspoon of
salt and mix to combine.
4 Coat the chicken pieces well in the spice mixture and set aside for 30 minutes to season
the meat.
5 Peel and thinly slice the shallots. Peel and finely chop the ginger and garlic. Using the
white part only, finely chop the lemongrass.
6 Squeeze the excess water from the chillies and process with the shallots, ginger, garlic
and lemongrass to a paste in a small food processor or use a pestle and mortar.
7 In a large, deep frying pan, heat the ghee over medium heat, add the paste and stir-fry
until fragrant (4-5 minutes).

Recipe continued on following page

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© 2019 Didasko Digital

Modern Australian # 371

Malaysian spice pickled

chicken with coconut
lace roti jala 2/2

Step Method

8 Add the chicken and fry till browned all over (10-12 minutes).
9 Add the stock and simmer for another 15 minutes until the chicken is cooked through.
10 Add the sugar and vinegar, season to taste and keep warm.

Coconut lace roti jala

1 Lightly beat the eggs. Shake the can of coconut milk well. In a bowl, combine the flour
and salt, make a well in the centre and add the eggs and coconut milk and whisk to a
thin batter. (The batter should drizzle from a spoon. If it is too thick, add a little extra
coconut milk or cold water.)
2 Heat a frying pan over medium-high heat and brush it with ghee.
3 Dip your hand in the batter, then drizzle the batter into the pan from your fingers to create
a lace pattern. Alternately, you can use a squeeze bottle filled with the batter, drizzling it
quicky. Fry for 2-3 minutes until just golden on the bottom.
4 Turn and lightly cook the other side. Transfer to a plate and repeat for each pancake.
5 When cool, fold the pancake in half and half again.

To serve
Plate the pickled chicken, top with the mint and coriander sprigs and serve a lace with a lace
pancake.

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© 2019 Didasko Digital