Recipes

Ingredients

• 380 gr M&J sliced sweet chilli chicken (supplied pre-cooked)
• 2 Spinach wraps
• 2 Roasted red capsicum (marinated over night in extra virgin olive oil and garlic)
• 1 bunch of baby rocket lettuce
• 100 gr sour cream
• 1 small garlic clove crushed
• Salt & pepper to taste

Instructions

• Lay the bread flat on the plate
• Cover with red capsicum and spread the rocket lettuce on it, but leave one third uncovered
  to allow the wrap to be rolled and overlapping (similar process to sushi)
• Get the chicken on top
• Mix the sour cream with garlic salt and pepper & spoon mixture it over chicken
• Roll the wrap and get a napkin around, to give additional stability

Ingredients

• 600 gr M&J sliced chicken Teriyaki flavour
• 500 gr soba noodles, blanched
• 1 punnet snow peas sprouts
• 4 birds eye chilli (Decoration only)
• 2 Cayenne chillis sliced
• 1 bunch Bok Choi
• 2 spoons sesame oil
• 2 garlic chopped
• ½ 1cup of chicken stock
• Teriyaki sauce

Instructions

• Prepare bamboo steamer basket over pan with water and a spoon of sesame oil for bock choi, add cleaned and segmented bock choi
• Heat wok pan until smoking hot, add oil, garlic with sliced chicken
• Add chilli sprouts and noodles with the chicken stock
• Season with teriyaki sauce to taste
• Keep it moving until serving temperature is reached
• Serve bock choi on side

Ingredients

• 4 Chicken Supremes 200 gr each
• 50 gr Bush tomatoes
• 200 gr Peeled Roma tomatoes
• 1 dl Fresh cream
• 1 Bunch green asparagus
• 8 Chats potatoes
• 50 gr Unsalted butter
• 100 Spanish onions chopped
• 2 Garlic cloves chopped
• 2 Table spoons of verjus to enhance flavour palette of sauce
• 2 table spoons extra virgin olive oil
• Sea salt and peppermill to taste

Instructions

• Create tomato sauce with the Roma and bush tomatoes using extra virgin olive oil, Spanish onions and garlic finishing off with cream
• Season the chicken Supremes both sides with sea salt and pepper, heat butter in the pan and seal chicken both sides
• Add potatoes and continue cooking in oven at 200 degrees
• Shortly before finish blanch off asparagus and toss in butter just before serving

Ingredients

• 800 gr Chicken thigh skinned and de-boned
• 1 Bunch marjoram
• 1 Bunch rosemary
• 1 Bunch chives
• 2 dl chicken stock
• 1 Kg Nicola potatoes
• 1 Large onion in rings
• 4 Truss tomatoes
• 2 Table spoons olive oil
• 50 gr Unsalted butter
• Sea salt and pepper to taste

Instructions

• Cut potatoes in discs and panfry in butter until golden, remove from pan
• Add olive oil to butter in pan and add seasoned chicken to color both sides
• Get stock with bunches of herbs (tie herbs with butchers twine for easy removal after cooking) in ceramic or metal dish add chicken and potatoes with onions in layers
• Cover with aluminium foil to seal in the perfumes and cook in oven at 180 degrees
• Before serving sprinkle chives over dish

Ingredients

• 4 Duck Maryland1 Lt Duck stock
• 1 Small onion
• 2 Oranges
• 2 Pepper-berries
• 1 Bunch Broccolini
• 50 gr Unsalted butter
• ½ dl olive oil
• 1 Shallot
• 800 gr Kipfler potatoes
• Sea salt and pepper mill to taste
• Pinch of sugar

Instructions

• Reduce Duck stock to glace and add juice from one orange and pepper-berries
• Reduce further to requested consistency strain pepper berries out & add julienne of one orange and shallots just before serving
• Cut Kipfler potatoes and onion into discs and panfry until golden brown
• Pan-fry seasoned duck legs both sides and finish off in oven at 220 using a lid to cover pan
• Blanch Broccolini in salted water with some butter and a pinch of sugar