Recipes

The Whole Chook Demo. Recipes – by Mark McNamara

Chicken Soup with Wiechs Noodles

Ingredients

  • 1  chicken carcass

  • 1 carrot

  • 1 stick celery

  • 2 onions

  • 1 bay leaf

  • 6 peppercorns

  • 2ltr water

  • 2 sprigs thyme

Method

Place all other ingredients in a pressure cooker, Close and seal vessel, bring to pressure and cook following safety instructions for 30 minutes. (can be simmered in a regular pot but will need to cook for 2-3 hours on very low)

After cooking time is complete, follow your appliances safety procedures to reduce pressure and only open when fully depressurised.

Strain through a fine filter, allow to settle for 10 minutes and remove as much fat as possible from the surface and reserve for later use (see below)

Pluck some shreds of chicken from the bones for soup garnish

Chicken, Pumpkin & Potato Curry (mild)

Ingredients

  • 2 tblsp Carmella’s Malaysian Curry Powder
  • 2 tsp salt
  • lime/lemon – juice of
  • 75ml vegetable oil
  • 8 – 12 whole baby potatoes
  • 2 sprigs curry leaves
  • 1 stick cinnamon
  • 2 whole cloves
  • 1 piece star anise
  • onions – sliced
  • 2 cloves garlic – crushed
  • 4cm piece ginger – grated
  • 2 stalks lemongrass – chopped
  • lime leaves – shredded
  • 1 teaspoon fish sauce
  • 200ml coconut milk
  • 700ml water
  • ½ tblsp sugar
  • ½ small butternut pumpkin

Method

Toss chicken pieces in the curry powder, salt, turmeric and lime juice.

Heat oil in a frying pan and fry the potatoes, until lightly browned. Remove from the pan and set aside.

In the same pan fry the curry leaves and whole spices. When browned, add the onions and cook gently until lightly golden.

Add ginger, garlic, lemongrass, lime leaves and onions to the pan. Fry them until fragrant and richly golden and the oil is starting to split out.

Add the chicken pieces to the pan along with the sugar, coconut milk and water and bring to a simmer.

Return the potatoes to the pan. Add the pumpkin and simmer until all ingredients are tender and the sauce has thickened

Check seasoning, add a little more lemon juice salt and sugar to taste, transfer to a serving dish and sprinkle with fresh Coriander and fried shallots to garnish

Chicken, Katsu and Kohlrabi Slaw

Ingredients

  • 2 Chicken breasts
  • ½ cup seasoned flour
  • 2 eggs – beaten
  • 1 cup panko crumbs
  • 1 tsp mustard
  • 1 tblsp Domain Day white balsamic
  • ½ cup Collett & Miels Fathers Favourite Sauce
  • 100ml Barossa Gold olive oil
  • 50g butter1 recipe   Kohlrabi slaw (following recipe)
  • 2 tblsp   Kewpie mayo

Method

Slice the chicken breasts into thin slices and flatten slightly, dredge through seasoned flour, then beaten egg and finely the panko crumbs.

Mix the mustard with the vinegar and Fathers Favourite Sauce and set aside.

In a heavy pan, heat the oil and add the chicken. Fry the chicken until lightly golden then turn the chicken and repeat until golden on both sides. Then add the butter to the pan and turn the pieces well then remove from the pan

Place the chicken katsu on the kohlrabi slaw and drizzle with the brown sauce and kewpie

Kohlrabi Slaw

Ingredients

  • 2 heads kohlrabi – peeled and shredded
  • 1 tsp salt
  • ½ red onion – finely chopped
  • 1 carrot – finely shredded
  • 1 tblsp parsley – chopped
  • 2 tblsp white balsamic vinegar
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seed

Method

Mix the salt with the shredded kohlrabi, kneed well and let it sit for 20 minutes, squeeze the kohlrabi to remove any excess water and place the drained kohlrabi in a bowl.

Add the onion carrot and parsley and mix well. Add the vinegar and sesame oil and toss together. Check the seasoning, adding salt and pepper if needed. Stir in sesame seeds and serve as above.