Poultry Soup

Cream Of Chicken Soup With Vegetables

Cream Of Chicken Soup With Vegetables
  • 1.5 L Chicken Stock
  • ¼ cup Rice
  • ¾ cup chopped Onion
  • 1 tblsp Butter
  • ¾ cup Celery cut in thin strips
  • 3 tblsps Flour
  • ½ cup Carrots, cut in thin strips
  • ½ cup Cream
  • Salt and Pepper to taste
  1. Bring chicken stock to boil adding rice, vegetables and seasoning. Cook for 15 minutes or until rice and vegetables are tender. Heat butter in a small pan, stir in flour, remove from heat and slowly add little of chicken stock mixture, stirring until well blended. Stir into the hot soup. Bring soup to the boil and boil for 2 minutes stirring constantly. Add cream just before serving.


Game Poultry

Duck A L Orange

Duck A L Orange
  • ½ cup orange marmalade
  • ½ cup dry white wine
  • Mandarin sections to garnish (optional)
  • 1 duck
  • 1 tsp salt
  • 2 cloves garlic, unpeeled 2 peppercorns
  • 2 unpeeled oranges, quartered
  1. Salt inside of duck. Place garlic, peppercorns and orange quarters in cavity. Truss and place in large Open Roaster. Pour wine over duck. Roast according to size. Remove fat every ½ hour. Fifteen minutes before serving, spread duck with orange marmalade. Return to oven for 15 minutes longer. Garnish with mandarin sections if liked.
  2. Roasting time: 20-25 minutes per 500g
  3. Oven temperature: 180°C.
  4. Test with a thin skewer or fork and if any red juice appears it needs longer. Duck needs to be well cooked.



Wok-fried Chicken in Soy Honey Ginger and Sesame

Wok-fried Chicken in Soy Honey Ginger and Sesame
  • 4 dried shitake mushrooms
  • 1 packet Lilydale stir fry chicken strips
  • 1 tablespoon corn flour
  • 2 tablespoons olive oil
  • ¼ cup of honey
  • 3 tablespoons light soy sauce
  • 2 tablespoons thick dark soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons Chinese wine or dry sherry
  • 1 tablespoon finely grated ginger
  • 3 garlic cloves, chopped
  • 1 tablespoon Chinese five-spice powder
  • ½ teaspoon sesame oil
  • 1 bunch spring onions cut in to batons
  • 1 tablespoon toasted sesame seeds
  • 1 bunch green asparagus, peeled & blanched
  • Jasmine rice to serve four
  1. ) Soak shitake mushrooms in water for at least three hours prior to cooking, retaining 2 tsp of water for cooking. Discard the stems and cut the caps into 1cm pieces.
  2. ) Toss stir fry strips and corn flour into a plastic bag, seal and shake well until chicken is nicely coated. Heat olive oil in a hot wok until hot.
  3. ) Cook chicken in three batches, stir-frying each for one minute or until browned. Remove and set aside.
  4. ) Add mushrooms to the wok with the honey, light soy sauce, dark soy sauce, oyster sauce, rice wine, ginger, garlic, five-spice and sesame oil. Bring to boil and cook for one minute.
  5. ) Add reserved mushroom water and bring to boil. Add the chicken and onions and cook until heated through.
  6. ) Meanwhile, add the asparagus to a saucepan of boiling water, cook for 1 minute or until tender, then drain.
  7. ) Serve sprinkled with the sesame seeds. Serve asparagus with the chicken and rice.
Recipe by Luke Mangan For Lilydale Select Free Range Chicken The Luke Mangan Lilydale Free Range Dining Rub range will be available from March 9 in selected Coles, Thomas Dux, Harris Farm Market and David Jones Food Halls throughout New South Wales, Queensland, Victoria, and the ACT.



Turkey Slowcooker Pot Roast

Turkey Slowcooker Pot Roast
  • 3 medium potatoes, peeled and quartered
  • 2 cups sliced carrots
  • 2 celery sticks, sliced
  • 1 medium onion, peeled and quartered
  • 3 garlic cloves, peeled and quartered
  • ½ cup chicken stock
  • 2 - 3 turkey drumsticks or two large shanks
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon pepper
  1. In a slow cooker, combine the vegetables and stock. Place drumsticks over vegetables. Sprinkle remaining ingredients over.
  2. Cover and cook on LOW for 5- 6 hours. Nice served with couscous.



Thai Meatloaf

Thai Meatloaf
  • 1 kg chicken mince
  • 1 cup corn flakes (can be substituted for gluten free corn flakes)
  • 4 spring onions sliced
  • 1 TBLS finely grated fresh ginger
  • 2 TBLS fresh chopped coriander
  • 1 egg, lightly beaten
  • 2 TBLS fish sauce
  • ⅓ cup sweet chilli sauce (gluten free can be substituted)
  1. Preheat oven to 180 C.
  2. Put the chicken, cornflakes, spring onions, ginger, coriander, egg, fish sauce and 2 TBLS of the sweet chilli sauce into a bowl and mix to combine. Spoon the mixture into a greased 10cm x 23cm (4in x 9in) non-stick loaf tin and press down firmly. spread the remaining chilli sauce over the loaf and bake for 30 - 40 mins or until tender. Drain off any excess liquid. Serve the meatloaf hot or cold with salad or vegetables or on slices of thick cut mixed grain bread with Asian salad leaves.



Tandoori Chicken with Tagliatelle

Tandoori Chicken with Tagliatelle
  • 200 grams chicken fillet
  • 2 t Tandoori paste Marinade
  • 2 t Shallots
  • 1 Garlic clove
  • ½ t fresh chilli (optional)
  • ½ cup fresh cream
  • 200 g Tagliatelle
  • Olive Oil
  1. Blanch paste (10 minutes in boiling water).
  2. Refresh under cold water.
  3. Slice the chicken into thin strips. Marinate in Tandoori Saute in hot Olive Oil then place into bowl.
  4. Put aside Boil water (salted optional) and cook Tagliatelle for 8 minutes or until al dente.
  5. Heat a clean fry pan – Saute shallots, garlic & fresh chilli.
  6. Add cream cooked pasta and chicken to the fry pan
  7. Reduce and then serve.



Slow Roasted Garlic And Lemon Chicken

Slow Roasted Garlic And Lemon Chicken
  • 1 head garlic separated, but not peeled.
  • 3 tbsp of olive oil
  • small handful of fresh thyme
  • 10 pieces of chicken
  • 2 lemons cut into ⅛ths
  • 150ml of white wine
  • Pepper
  1. Mix ingredients (other than wine and pepper) together in roasting pan. Sprinkle over wine and pepper, Cover tightly with foil and cook in oven at 160 C for 2hrs.
  2. Remove foil, increase temperature to 200 C for 35-40 mins until lemons scorched and chicken brown.



Slow Cooker Chicken

Slow Cooker Chicken
  • 1 onion roughly chopped
  • 3 garlic cloves roughly chopped
  • 2 teaspoons of chicken stock powder (gluten free such a Massel)
  • 1 tablespoon brown sugar
  • 2 tablespoons gluten free soy sauce
  • ½ cup of chinese cooking wine or white wine
  • Chicken pieces (however many you need)
  1. Put above in the crockpot with enough water to cover the chicken.
  2. Cook on low for 8 hours or high for 4 hours.
  3. You can add vegetables in the last couple of hours. Potatoes, carrots, sweet potato, parsnip and pumpkin all work well.
I have made this before and reused the liquid for soup by returning any leftover chicken or bones to the pot. Then added extra salt and some rosemary. Also can add risoni for the last hour before serving. We had the meal last the whole weekend doing this.



Roast Chicken

Roast Chicken
  • Dripping or oil
  • 1.5kg chicken
  • 2 cups fresh breadcrumbs
  • ½ tsp salt
  • pinch pper
  • 1 onion
  • 1 egg
  1. Stuffing
  2. Combine breadcrumbs, herbs, salt, pepper, and finely chopped onion in a bowl.
  3. Beat egg lightly and mix in.
  4. Fill the chicken loosely with the stuffing. Secure the opening with small skewers.
  5. Heat a small amount of oil or dripping in a baking dish.
  6. Add the chicken and baste well.
  7. Roast in a moderately hot oven for 30 minutes
  8. Baste well and move the chicken around so it doesn't stick.
  9. Continue cooking until tender, about 1.5 hours.
  10. Baste every 15 minutes with pan juices.
  11. To test if it's cooked pierce with a skewer at the second joint. The juice should be clear, not pink.
  12. Drain and make a gravy with the pan juices.



Provencal Herb Chicken Casserole

Provencal Herb Chicken Casserole
  • 1 large onion, halved, thinly sliced
  • 2 celery sticks, cut into 2cm-thick slices
  • 4 garlic cloves, crushed
  • 250g button mushrooms, sliced
  • 2 x 400g cans crushed tomatoes
  • 1 litre chicken stock
  • 150g frozen peas
  • 40g kalamata olives
  • 1 teaspoon provencal herbs (thyme, sage, rosemary, parsley & chives)
  • ¼ cup torn basil leaves
  • 500g peeled kipler potatoes (or similar)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper for seasoning
  1. ) Preheat oven to 180°C.
  2. ) Heat oil in a non-stick frying pan over medium heat. Add chicken legs and cook until browned, turning occasionally. Transfer to a large ovenproof casserole dish.
  3. ) Add the onion and celery to the frying pan and stir for five minutes or until softened.
  4. ) Add the garlic and mushrooms and stir for one minute or until softened.
  5. ) Add the tomatoes, stock and olives and bring to the boil.
  6. ) Add the chicken. Cover the dish with tight-fitting lid or foil, and bake for 30 minutes or until the chicken is tender.
  7. ) Add the peas, provencal herbs and basil leaves, then return to the oven for another five minutes.
  8. ) Meanwhile, cook the potatoes in a saucepan of boiling water until tender, then drain well. Transfer to a bowl and add the extra oil. Toss together, crushing them a little, while remaining chunky. Serve with the chicken sprinkled with basil if desired.
  9. ) Spoon casserole into a large serving bowl. Sprinkle some fresh torn basil leaves on top. Serve potatoes on side.
Recipe by Luke Mangan For Lilydale Select Free Range Chicken The Luke Mangan Lilydale Free Range Dining Rub range will be available from March 9 in selected Coles, Thomas Dux, Harris Farm Market and David Jones Food Halls throughout New South Wales, Queensland, Victoria, and the ACT.