Wednesday, 8 May 2013

Birds Of A Feather..and all that jazz

Hi peeps!

Let's talk birds. Chicken, Duck, Pigeon, Ostrich, many, many scrumptious recipes for these delicious beauties! Thanks to BBC Food for these gorgeous bird recipes!

Ostrich with Creamy Mushrooms and Red Wine Sauce:

For the ostrich
- 1 tbsp olive oil
- ½ onion, chopped
- 1 clove garlic, chopped
- 175g/6oz ostrich fillet
- salt and freshly ground black pepper

For the red wine sauce
- 125ml/4fl oz red wine
- 25g/1oz butter

For the creamy mushrooms
- dash olive oil
- 100g/3½oz mixed mushrooms, sliced
- 1 clove garlic, chopped
- 150ml/5fl oz double cream
- 2 tsp wholegrain mustard
- dash white wine
- salt and freshly ground black pepper

For the Bombay potatoes
- dash olive oil
- ½ onion, chopped
- 1 clove garlic, chopped
- 1 sweet potato, cut into cubes
- ½ tsp cumin seeds
- ½ tsp paprika
- pinch chilli flakes
- salt and freshly ground black pepper

1. For the ostrich, heat the olive oil in a frying pan, add the onion and fry for 3-4 minutes, or until softened. Add the garlic and fry for one minute, then add the ostrich and fry until golden-brown on all sides. Remove the ostrich and set aside to rest for five minutes, then slice.
2. For the red wine sauce, pour the red wine into the pan used for the ostrich, place over a high heat and simmer until the volume of liquid has reduced by half and thickened slightly. Add the butter and stir until well combined.
3. For the creamy mushrooms, heat the olive oil, add the sliced mushrooms and fry for 3-4 minutes or until turning golden-brown. Add the garlic and fry for one minute. Stir in the cream, mustard, white wine, and season with salt and freshly ground black pepper. Leave to simmer for 6-8 minutes, or until the liquid has reduced slightly.
4. For the Bombay potatoes, heat the olive oil in a frying pan and fry the onion until softened, then add the garlic and fry for one minute. Add the sweet potato, spices, salt and freshly ground black pepper and fry for 6-8 minutes or until the sweet potato is golden-brown and tender.
5. To serve, place the Bombay potatoes onto a serving plate, top with the creamy mushrooms and then the ostrich slices. Drizzle over the red wine sauce and serve.

Quail Mulligatawny

- 300ml/10fl oz chicken stock
- 1 tbsp fresh thyme leaves
- 1 garlic clove, chopped
- 4 whole quail
- 2 tbsp vegetable oil
- 25g/1oz butter
- salt and freshly ground black pepper
- 2 onions, peeled and chopped
- 1 Granny Smith apple, peeled and grated
- 2 tbsp mild curry powder
- 2 tbsp plain flour
- 400ml/14fl oz tin coconut milk
- 25g/1oz sweet potato, peeled and cut into 1cm/½in dice
- 50g/1¾oz red lentils, cooked
- 4 onion rings, breadcrumbed and deep-fried, for garnish
- 1 small bunch fresh coriander, leaves chopped

1. For the quail, place the chicken stock, thyme and garlic into a pan over a medium heat and bring to a simmer. Add the quail and simmer for 2-3 minutes.
2. Remove the quail with a slotted spoon and drain on kitchen paper, reserving the stock for the soup.
3. When cool enough to handle, use a sharp knife to carefully cut the whole quail breasts away from the bone and then cut the legs away from the body.
4. Heat a frying pan until hot and then add the oil and butter. When it begins to foam, season the quail breasts and legs with salt and freshly ground black pepper and place them, skin-side down, in the pan. Fry the quail for 3-5 minutes, or until there is moderate resistance when the thickest part of the breast is squeezed and the legs are crisp and golden-brown.
5. Remove the meat from the pan and leave to rest in a warm place for five minutes.
6. Meanwhile, melt the remaining butter in a pan and add the onions, apple and a pinch of salt. Cook for 3-4 minutes, or until the onions are soft but not brown, then add the curry powder and flour and cook for two more minutes, stirring frequently.
7. Deglaze the pan with the reserved stock, scraping the bottom of the pan with a wooden spoon to remove the sediment. Simmer for two minutes and then pass through a fine sieve into a clean saucepan.
8. Add the coconut milk and sweet potato to the pan and simmer for about ten minutes or until the sweet potato is cooked and the soup is thick. Add the cooked lentils, season to taste with salt and freshly ground black pepper and heat through.
9. To serve, spoon the lentils and sweet potato into each dish. Place the quail legs on top followed by the quail breasts, then pour over the soup and garnish with the deep fried onion rings and chopped coriander.

Chinese Roast Duck

2 ducks
140g caster sugar
6 star anise seeds
large piece ginger , sliced
small bunch spring onions , roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar

The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.

In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.

To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Thanks for joining me today. For tomorrow we've got some odd and wonderful flavours and ideas to consider! Thanks again to BBC Food for the amazing tasty recipes.

Its sticky finger licking good, peeps!
Chef Shants xxxxx

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