Creative Portfolio

By: Yevgeni Alexis E. Torres

Cooking Methods to
be used

• Dry Heat Cooking

Method
• Moist Heat Cooking
Method
 Chicken Duck

Poultry Animals Turkey Squab

Guinea
Goose
Fowl
Recipes
Honey Garlic • Split chicken breast in
Chicken half – so 2 breasts makes
4 pieces;
Breast • Dust chicken with flour
(gives the chicken a slight
crust so the sauce clings
to it better!)
• Sear chicken, add butter,
garlic, vinegar, soy sauce,
honey.
• Simmer until the sauce
thickens. Turn chicken to
coat in the amazing honey
garlic sauce.
 • Preheat an oven to 350 degrees F (175
degrees C). Line a turkey roaster with
long sheets of aluminum foil that will
be long enough to wrap over the
turkey.
Juicy • Stir together the parsley, rosemary,
sage, thyme, lemon pepper, and salt in
a small bowl. Rub the herb mixture
Thanksgiving into the cavity of the turkey, then
stuff with the celery, orange, onion,
and carrot. Truss if desired, and place

Turkey the turkey into the roasting pan. Pour

the chicken broth and champagne over
the turkey, making sure to get some
champagne in the cavity. Bring the
aluminum foil over the top of the
turkey, and seal. Try to keep the foil
from touching the skin of the turkey
breast or legs.
• Bake the turkey in the preheated oven
for 2 1/2 to 3 hours until no longer
pink at the bone and the juices run
clear. Uncover the turkey, and
continue baking until the skin turns
golden brown, 30 minutes to 1 hour
longer. An instant-read thermometer
inserted into the thickest part of the
thigh, near the bone should read 180
degrees F (82 degrees C). Remove the
turkey from the oven, cover with a
doubled sheet of aluminum foil, and
allow to rest in a warm area 10 to 15
minutes before slicing.
 • Preheat the oven to 180°C/gas mark 4
• Boil a lemon in a pan of boiling water for 10
minutes. Once soft, pierce the lemon and place
in the cavity of the guinea fowl along with a
handful of fresh thyme, some salt and pepper.
This will help keep moisture in the bird during
roasting and impart a wonderful flavour
• Cut an onion into quarters and crush a couple of
garlic cloves. Place them in a roasting tin
Guinea Fowl • Cut an onion into quarters and crush a couple of
garlic cloves. Place them in a roasting tin
Roasted With • Cover the bird in foil and roast for 25 minutes
per 450g. After this time, remove the tin foil
Lemon and roast for a further 20–25 minutes to allow
the skin to crisp up. It is cooked once the juices
run clear when you pierce the thickest part of
the thigh. Like chicken, guinea fowl must not be
served rare
• Once cooked, remove your bird to a plate and
cover with foil to rest for 10 minutes before
serving
 • Set up the grill for indirect grilling.
• Place a large drip pan in the center and preheat the grill on high, then
reduce the temperature to medium-low when the duck is placed on the
grill.
• Arrange charcoal pieces on either side of the drip pan and allow them
to burn until medium-hot (coals will mostly be covered in ash). Tip:
You can also place the duck on a roasting rack inside of a disposable
aluminum pan instead of using a drip pan separately.
• Remove defrosted duck from bag. Remove orange sauce packet (if
included), giblets and neck from interior. Save giblets and neck for
making stock or discard. Remove excess fat from body cavity and neck.

Grilled Duck
Rinse duck inside and out under cool running water. Pat duck dry.
With a large sharp fork, prick the skin all over (approach at an angle),
being careful not to pierce the meat (if meat is pierced, it will dry out).
• Mix the salt, pepper and paprika. Rub the duck inside and out with
the spice mixture. Stuff the orange quarters, whole head of garlic (top
trimmed) and cut celery pieces into the cavity of the duck. Fold the
neck skin under, covering the cavity. Secure with a skewer.
• Place the duck, breast side up, on a rack over the drip pan. Cover the
grill and cook the duck for 1-1/2 hours. (If using a charcoal grill, add
10-12 prelighted coals per side every hour.)
• Flip and cook for an additional hour.
• Transfer duck to a cutting board and let stand 15 minutes. Remove
oranges and celery from cavity and throw away. Remove head of
garlic; roasted head of garlic can be used as a great spread for bread.
• Carve duck and serve.

•
 • Pre-heat oven to 450
• Beat together 1 stick of butter, shallots, thyme
leaves, lemon zest, sea salt and several grinds of
freshly ground pepper in a mixing bowl until
smooth. Divide into 4 portions.
• Using a couple of fingers, carefully loosen each
squabs skin attached to the breast and legs,
then work in 1 portion of the butter mixture,
spreading it over the breast meat and in
between the legs. Stuff the squab's cavity with a
thyme sprig, tie its legs together with kitchen
string. Sprinkle the Kosher salt and more
Simple Roasted pepper over the squab. Repeat with the other
squab.

Squab • Heat remaining 3 tablespoons butter and the

olive oil in a heavy skillet over medium-high
heat until the foam subsides. Brown the squab
on all sides, then transfer to a roasting pan and
roast 15 to 20 minutes. Use an instant-read
thermometer to check the internal temperature
of the breast without touching bone. At 145 F,
remove the squab from the oven and let rest 5
minutes before serving. (If the temperature is
not at 145 F, continue to roast 5 minutes.)F.
 • Calculate the cooking time: cook for 10 mins at 240C/fan
220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20
mins per kg for medium-rare, 32 mins per kg for more well done,
plus 30 mins resting.
• If the goose is ready-trussed, then loosen the string and pull out
the legs and wings a little – this helps the bird cook better.
• Check the inside of the bird and remove any giblets or pads of
fat. Using the tip of a sharp knife, lightly score the breast and
leg skin in a criss-cross. This helps the fat to render down more
quickly during roasting.

Roasted Goose •

•
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine
sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine
sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
• Stuff the zested fruit and a small handful of parsley, thyme and
sage sprigs inside the bird and set aside for at least 15
mins. Can be done up to a day ahead and kept refrigerated.
• Heat oven to 240C/fan 220C/gas 9.
• If you want to give the bird a nice golden skin, brown in a
large frying pan (or a heavy-based roasting tin), using a couple
of tbsp olive oil. Holding the bird by the legs (you may like to use
an oven glove), press it down on the breasts to brown.
• Once browned, place the bird in the roasting tin. Drizzle with 3
tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
• Roast for the calculated time, turning the heat down after 10
mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is
starting to brown too much.
• Every 30 mins or so, baste the bird with the pan juices, then
pour off the fat through a sieve into a large heatproof bowl. You
will end up with at least a litre of luscious fat – save this for the
potatoes and other veg.
• At the end of the cooking time, leave to rest for at least 30 mins,
covered loosely with foil. The bird will not go cold, but will be
moist and much easier to carve.
 That’s all
Thank you