Poultry - Duck, Porcini Ragu, Quail Medallions, Roasted Chicken |
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Duck and Porcini Ragu with RigatoniDuck and Porcini Ragu with Rigatoni Ingredients 4 duck breasts, skin on 1 onion, peeled and diced 1 carrot, peeled and diced 2 celery stalks, diced 3 bay leaves ½ cup porcini mushrooms, soaked in boiling water 1½ cup red wine ½ cup port 2 cups chicken stock 1 x 400gr tin chopped tomatoes 4 sprigs thyme 1 pkt San Remo Rigatoni ½ cup flat leaf parsley, chopped Method Place a large deep pan on medium to high heat, place the duck breasts into the hot pan, skin side down ... Read on Quail Medallions in Paprika Cream SauceQuail Medallions in Paprika Cream Sauce with Garlic and Mushrooms Quail Medallions in Paprika Cream Sauce with Garlic and Mushrooms – A delicious, indulgent meal, with fresh beans and mushrooms perfectly suited to the season. Ingredients 400g Game Farm Quail Medallions 240g mushrooms, sliced 2 cloves of garlic, roughly chopped 1 medium sized brown onion, diced 4 teaspoons paprika (season to taste) 400ml cream 40ml vegetable oil 40g butter salt and pepper to taste 4 serves of... Read on Chicken and Slow Roasted Tomato SandwichChicken and Slow Roasted Tomato Sandwich with Basil Aioli Serves 4. Ingredients 8 slices Helga's Quinoa and Flaxseed bread 8 roma tomatoes, halved 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar Salt and freshly ground black pepper 1/3 cup good quality aioli 3 tablespoons roughly chopped basil 1 bunch rocket, leaves trimmed 2 cooked chicken breast fillets, shredded Method 1. Preheat oven to 120 deg C. Place the tomatoes cut side up on a baking tray ... Read on |
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