Warm Quail Salad

Ingredients:

• Cous cous                               50g
• Honey                                     1tblsp
• Lettuce tatsio                           50g
• Mint                                        2 sprigs
• Orange                                    1
• Quail jumbo                             1
• Sumac                                     1tsp
• Sunflower seeds                      1 tsp
• Yogurt natural                       2 tblsp
• Oil                                          1 tsp
• Seasoning                                to taste

Method:

1. Zest then segment the orange keeping the juice from the unused pulp and pith.
2. Make dressing by mixing the leftover juice and zest of the orange,1 tspchopped mint,yogurt,honey ad seasoning.
3. Make marinade from half of dressing.
4. Add oil to after half for salad dressing.
5. Debone quail as instructed .Once flat boned place in marinade for 1/2 hr min.
6. Cook cous cous.
7. Lightly toast sunflower seeds in a pan with oil to warm.
8. Cook quail on char-grill/grill plate/salamander.
9. Breast should be slightly pink.Rest for 5 min in a warm area.
10. Mix cous cous with orange segments,seeds,dressing torn mint leaves and tatsio lettuce.Place halved quail on top or present,as you prefer.

Chicken Kiev

Ingredients:

• Chicken breast
• Garlic butter
• Crumbing station

Method:

1. Clean and trim breast.
2. Make a hole in the centre of breast,insert butter.
3. Crumb breast,make sure incision is sealed.
4. Deep fry,make sure chicken is cooked,finished in oven if necessary.

Chicken Schnitzel

Ingredients:

• Chicken Breast                             1
• Breadcrumbs                                to coat
• Eggs                                             1
• Milk                                             1/4 cup
• Flour                                            to coat
• Lemons                                        2 wedges
• Oil vegetable                                1 tblsp
• Butter                                           10g
• Green beans                                 10 beans
• Red capsicum                               Julienne
• Vinaigrette                                    as required
• Butter                                           30g

Method:

1. Remove skin from breast fillet(supreme) then remove chicken tenderloin from the breast.
2. Gently beat out so the fillet is 5mm thick overall with a flat sided mallet,between two sheets of gladwrap.
3. Flour lightly and then egg wash with milk and eggs whisked together. 
4. Place immediately into crumbing mix and coat well with breadcrumbs.
5. Heat black iron pan then add oil,butter and then crumbed breast.
6. Turn over when golden brown with a moderate to low heat while cooking.
7. Serve with beurre noisette on a bean salad with lemon wedge.

Arancini

Ingredients:

• Arborio rice                                 100g
• Onion brown                                25g
• Garlic crushed                              1 clove
• Olive oil                                       1 tblsp
• White wine                                   30ml
• Ham                                             40g
• Eggs                                              1
• Mozzarella Cheese                        50g
• Parmesan Dried                             35g
• Chicken stock weak                      400ml
• Breadcrumbs                                 to coat
• Milk & Egg for egg wash               to coat
• Flour                                             to coat
• Parsley chopped                            for color
• Seasoning

Method:

1. 1.Sweat onion and garlic in the olive oil and add rice and cook for further 10 min.
2. Add the white wine and hot stock in at 1/3 at a time until the rice is tender(Al Dente).
3. Season to taste.Allow to cool.
4. Cool on a flat tray then add the grated parmesan,mozzarella,basil and ham(diced).
5. Add 1 beaten egg to the mixture and roll into desired shapes.
6. Place through a crumbling set and deep fry.

Kofta & Tahbouleh

Kofta


Ingredients:

• Butter                                          10g
• Chilies red bullet finely chopped      1/4
• Cumin ground                              1 tblsp
• Curry powder                              1 tsp
• Eggs                                            1
• Lamb minced                              120g
• Onion fine brunoise                     60g
• Pine nuts chopped                       2 tblsp
• Bread crumbs                              20g

 Tahbouleh


Ingredients:

• Bourghal                                   50g
• Mint finely chopped                   2 sprigs
• Parsley finely chopped               1 tblsp
• Lemon juiced                             2
• Olive oil                                     1/2 cup
• Tomato finely diced                    3
• Spanish onion brunoise               1/2

Season to taste

Method:

1. Soak bourghal in cold water until soft.
2. Chop parsley,mint and then mix all tahbouleh ingredients together in a bowl.
3. Dice onions and sweat in butter.Cool then add all kofta ingredients together.
4. Roll into shapes and place on an oiled tray.Put in an oven at 180C for 15 min.

Tandoori Chicken Salad

Ingredients:

• Basmati rice                            1 dariole mould full
• Chicken breast                        200g
• Yogurt natural                         1+1 tsp
• Paste tandoori                         1 tsp
• Coriander                               20g
• Cucumber continental              1/6
• Lettuce iceberg                        1/6
• Tomato                                    1/4
• Onion red/Spanish                    20g
• Mint                                         2 sprigs
• Pappadams                              1

Method:

1. Mix Tandoori paste with 1 tblsp yogurt(you can add other spices such as turmeric,cumin,coriander and paprika if you wish to improve the flavor).
2. Coat chicken in the mix and set aside in the fridge to marinade.Cook chicken.Rest.
3. Make rice pilaf and set aside.
4. Mix other 1 tblsp of yogurt with 1 tblsp of brunoise cucumber,1 pinch of chiffonnade mint and seasoning.To form a Raita(you can add other products such as lemon,turmeric,cumin,coriander and paprika if you wish to change the flavor).
5. Make a salad from lettuce,onion,tomato,mint,cucumber and coriander leaves.
6. Dress salad appropriately.Serve salad with rice,raita,chicken and pappadams.

Vegetable Filo

Ingredients:

• Mustard seeds black                                 1 pinch
• Oil extra virgin                                           1 tbs
• Curry powder                                           1/2 tsp
• Onion thin sliced                                        60g
• Carrots julienne                                         100g
• Peas                                                          150g
• Potato diced                                              150g
• Pumpkin butternut diced                            250g
• Sesame seeds                                            1 tsp
• Stock                                                        1 cup
• Zucchini halved and sliced                          150g
• Filo pastry

Method:

1. Heat oil in pan and cook onion,mustard seeds and curry powder over medium heat until onion is soft.Add vegetables and cook for 3 min,stirring well to combine.
2. Add stock and cook uncovered for 20-25 min or until vegies are soft and liquid has evaporated.Remove from pan,cool completely.
3. Preheat oven to 220 degrees.
4. Place 1 sheet of filo pastry on flat surface,lightly brush with oil and top with 2 more sheets,brushing each with oil as you go.
5. Place half mix along 1 edge,with 2 cm border at each end.Fold in ends and roll up to enclose.Repeat using remaining pastry and filling.
6. Place rolls on baking paper and spray with oil and sprinkle with sesame seeds.
7. Bake for 20 min or until crisp and golden.Serve cut into slices.