Poultry dishes

Method:
Melt butter and oil, add bacon, cook 2 minutes or until soft, cool. Add remaining ingredients and salt and pepper to taste, mix well.Stuff your Turkey with the nut stuffing filling the Turkey cavity and cook as per normal cooking guidelines.

Garland apples:
Combine apple wedges, honey and ginger, add to baking dish about 10 minutes before the turkey is cooked.

Cranberry and orange sauce:
Combine all ingredients in a small pan, simmer stirring occasionally, for 30 minutes. A jar of whole cranberry sauce can be used in place of fresh or frozen cranberries but delete the sugar.

Method:
Mix all salad ingredients together in a bowl you wish to serve this in, then place to the side. Place chicken in frying pan with a drop of oil. Add salt and pepper to taste. Fry until cooked, remove and place on chopping board. Slice chicken into long strips and place on top of salad prepared earlier. Mix a small amount of mayonnaise with sweet chili sauce (The amount depends on your own preference, if you don't want it to spicy only use a small amount of the sweet chili sauce). Drizzle over salad and serve.

Method:
Heat a non-stick fry pan over a medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain. Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice. Heat frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under the grill for 1 minute each side or until golden. Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

Method:
Preheat the oven to moderate 180 degrees Celsius. Put the potatoes in a greased ovenproof dish, brush all over with a little oil and bake for 30 minutes, or until cooked. Turn the potato once or twice during baking. Allow to cool. Remove the skin from the chicken, pull the flesh from the bones and roughly chop the meat. Wash the spinach, put in a large pan, cover and steam for 2 minutes to wilt slightly. Drain and allow to cool, then squeeze out the moisture and chop. Mix the chicken and stir in the feta, parmesan and basil. Season with salt and pepper to taste. Brush a 24cm diameter non-stick pan with a little oil. Arrange half the potato slices over the base and spread half the chicken mixture on top, then repeat the layers. Season the beaten egg and pour over the top. Arrange the tomato quarters on top. Cook over low heat for 25 minutes, or until the centre is almost cooked. Take care not to burn the base. Heat the frittata under a grill for 7 minutes, or until set. Cut into wedges to serve.

Method:
Heat the paella pan or a large frypan then add 2 tbsp of the olive oil, the chicken and chorizo. Season well with salt and pepper and cook until quite brown all over. Remove the chicken and chorizo to a bowl.

For the sofrito:
Add the rest of the oil to the same pan and, when hot, add the onion. Cook over a medium heat, stirring occasionally until the onion has softened and is golden. Now add the garlic, cook for a few minutes then add the capsicum and cook for a further 5 minutes until lightly coloured and softened. Now add the tomatoes, season liberally with salt and pepper and cook slowly until the sofrito has reduced and there is no liquid left. Add about 1/2 cup of water and continue to cook until the liquid has again reduced. This should all take about 45 mins and can be done ahead of time. The sofrito should have a concentrated flavour and pulpy consistency.

For the paella:
While the sofrito is cooking, gently heat the saffron in a small pan for a few minutes, until it changes colour and becomes fragrant. Be careful as it burns easily. Remove from the heat, crush with the back of a spoon and add to 2 tbsp warm water. Add the chicken, chorizo and paprika to the finished sofrito and cook, stirring for a couple of minutes. Add the water or stock, the beans and rosemary and bring to the boil. Taste the mixture. It should be very tasty - if not, add salt. Now add the saffron and liquid and the rice and bring to the boil. Stir briefly then turn to a low heat. Do not stir any more. Cook the paella for 15-18 minutes or until the rice is plump and almost soft; it should be a little resilient. Now turn the heat to high and cook for a couple of minutes. Any remaining liquid will boil away and a crust will form on the bottom of the pan. Remove from the heat and cover with a tea-towel or cloth for 10 mins, then remove the tea-towel and allow to rest for another 5-10 mins before serving. Squeeze over the lemon juice and sprinkle with chopped parsley. Serve directly from the pan.

Method:
Combine chicken, garlic and 2 tablespoons each if the soy and oyster sauces in large bowl. Cover and refrigerate 3 hours or overnight. Place noodles in large heatproof bowl, cover with boiling water. Stand for 5 minutes, drain. Heat half of the oil in wok or large frying pan. Stir-fry undrained chicken, in batches until browned all over and cooked though, remove from wok. Heat remaining oil in wok, stir-fry brown onion until soft Add broccoli, corn, capsicum and zucchini, stir-fry until vegetables are just tender. Return chicken to wok with combined remaining sauces and stock, stir-fry until sauce boils. Remove wok from heat, add noodles, baby bok choy, bean sprouts and onions.

Method:
Preheat oven to 180 degrees. Place flour and salt and pepper into plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook stirring, for 1 minute. Combine water and soup., Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour, or until chicken is cooked through. Remove lid. -Sprinkle with cheese. Bake, uncovered for a further 10 minutes or until cheese is melted.

Method:
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken. Sauté until barely cooked through, about 4 minutes. Sprinkle on half the salt and all the pepper. Remove chicken from pan. In the same pan, sauté onion and capsicum for 2 minutes then add broccoli and zucchini until tender, 4 minutes. Sprinkle with remaining salt. Add garlic; sauté 30 seconds. Add tomato and oregano. Cook 1 minute. Return chicken to pan. Sprinkle with vinegar; heat through and serve with rice or your favourite noodles.

Method:
Heat a large pan (with a close-fitting lid) and spray with olive oil. Season chicken with the black pepper, and place in the pan without overcrowding. Add onion, carrot and pumpkin, and cook until tender. Add half the stock and simmer over low heat, slightly uncovered, adding more stock as needed. Do not overcook the chicken. Transfer the chicken to a serving dish, add sage to the pot and cook for two minutes. Spoon the vegetables around the chicken and pour the sauce over. Garnish with extra sage and walnuts.

Method:
In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside. Heat the oil in a wok or large frying pan over a high heat. Add the garlic and chilli and stir-fry for 30 seconds to release the flavours. Add the chicken and five-spice powder and stir-fry for 3-4 minutes until the chicken has coloured all over. Add the red capsicum,carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender. Remove from the heat, stir in the chopped coriander and serve immediately.

Method:
Heat the olive oil in a large saucepan over medium heat and cook the chicken, onion and sweet potato in 2 batches, turning occasionally, for 5-10 minutes or until browned and just cooked. Remove and keep warm. Bring the chicken stock just to the boil in a separate saucepan. Reduce heat and hold stock at a gentle simmer. Add the butter, rice and garlic to the large saucepan and stir over medium heat for 1-2 minutes or until the rice is well coated with butter and looks slightly glassy. Add a ladleful (about 1/2 cup) of the simmering stock and stir over medium heat until liquid is absorbed. Continue to add simmering stock, a small ladleful at a time, stirring constantly and allowing stock to be absorbed before adding more. Start tasting after about 18 minutes - it will probably take about 20-25 minutes to cook. Cook until the rice is tender but firm to the bite and risotto is creamy Remove from the heat and stir in the Parmesan and 1/2 the parsley and then season with salt and pepper. Gently fold through the chicken, onion and sweet potato. Serve immediately, sprinkled with remaining parsley.

Method:
Put the potatoes in a saucepan of lightly salted boiling water. Bring back to the boil, then reduce the heat and simmer for 7 minutes. Add the carrots and simmer for a further 5 minutes. Drain and leave until cool enough to handle. Meanwhile, place the chicken breasts in a shallow dish. Mix together the oil, lemon juice and 1 tablespoon of the chopped fresh tarragon (or 1 teaspoon dried) with a little salt and pepper. Drizzle this over the chicken and turn to coat. Cover and set aside to marinate in the refrigerator while preparing and cooking the vegetables. Preheat the oven to 190°C. Peel and thinly slice the carrots. Thinly slice the carrots. Whisk the sour cream into the stock, then stir in the garlic, spring onions and half the remaining fresh tarragon or remaining 1 teaspoon of dried tarragon. Roughly layer the potatoes and carrots alternately in a lightly greased, shallow ovenproof dish, spooning a little of the sour cream mixture over each layer. Finish with potato slices covered with the last of the sour cream mixture. Cover the dish with foil and bake for 35-40 minutes. Arrange the chicken on top of the potatoes and re-cover with foil. Bake for 25-30 minutes until the chicken is cooked through (the juices will run clear when the chicken is pierced with a skewer). Scatter over the remaining tarragon.

Method:
Bring a large saucepan of lightly salted water to the boil. Add the noodles and boil for about 6 minutes, or according to the packet instructions, until soft. Meanwhile, make up the lemon juice to ½ cup (125ml) with water, if necessary, then blend with corn flour in a bowl or jug until smooth. Stir in the stock, soy sauce and sugar, then add the lemon zest and chilly flakes. Set aside. Heat a wok or large frying pan over a high heat. Add the cashew nuts and stir for about 1 minute until browned in places. Tip them out and set aside. Return the wok to the heat and add the oil, swirling it around to coat the sides. Add the onions and garlic and stir-fry for 3 minutes or until tender. Add the chicken pieces and stir-fry for 2-3 minutes until the chicken is cooked through and begging to brown. Pour in the reserved lemon-flavored sauce and add the broccoli florets and ginger. Bring to boil, then cover and simmer for 4-5 minutes until the broccoli florets are tender but still crisp. Drain the noodles well, then add them to the wok. Use two large forks to mix them in with the other ingredients. Scatter the coriander and cashew nuts over the top, then serve.

Method:
Combine the chicken breast, stock, sherry and the bouquet garni in a large flameproof casserole or deep frying pan. bring to boil. Lower heat, cover, poach chicken for about 20 minutes, skimming off foam that forms as necessary. Meanwhile, cut all the vegetables into bite sized pieces. After chicken has been poaching for 20 minutes add all the vegetables to pan. Cover cook until vegetables are tender and chicken juices run clear when breasts are pierced with the tip of a knife, about 6 minutes. Discard bouquet garni. Spoon the pan juices and vegetables into large, shallow serving bowls. Top with chicken, whole or sliced as you prefer. Sprinkle with parsley and serve.

Method:
Heat oil in large pan, cook chicken uncovered until browned both sides and cooked through. Remove from pan cover to keep warm. Add onion and garlic to same pan cook stirring until onion is soft. Stir in wine. Bring to the boil and simmer uncovered until liquid is almost evaporated. Add cream and cheese, simmer uncovered for about 5 minutes or until sauce thickens slightly. Add silverbeet, stir until silverbeet just wilts. Top chicken with sauce.

Method:
Preheat the oven to 190 degrees Celsius. Heat oil in a flameproof casserole dish or deep frying pan, add the onion and garlic and cook, stirring for 2 minutes over a medium heat. Add the mushrooms and cook for 3-4 minutes until lightly coloured, stirring frequently. Stir in the eggplant and cook for 2 minutes, then add the tomatoes and stir over a medium heat for 2 minutes to combine. Reduce the heat and leave to simmer for 15 minutes until thick. Stir in the basil and season to taste. If using a flameproof casserole dish, lay the chicken in the sauce. Alternatively arrange the chicken in a single layer in a deep ovenproof baking dish or casserole dish and spoon the sauce over the top. cover and bake for about 25 minutes or until the chicken is thoroughly cooked. Towards the end of the cooking time, preheat the grill. Uncover the chicken and sprinkle the cheese over the top of the dish. Put the dish under the grill for 1-2 minutes until the cheese is melted and bubbling.

Method:
Place noodle into a heatproof bowl. Pour over boiling water cover and stand for 5 minutes or until noodles are tender. Drain and set aside. Heat a wok or large pan over medium to high heat until hot. Ad 2 tsp of oil and eggs. Swirl eggs around wok to form a thin omelette and cook for 1 minute or until just set. remove omelette and roughly chop. Add 2tsp oil to wok and heat over high heat until hot. Add chicken and stirfry for 2 minutes or until browned. Remove and set aside. Add remaining oil to wok and heat until hot. Add carrot, zucchini, capsicum and bok choy and stirfry for 1 minute. Add noodles, chicken, kecap manis and omelette and stirfry for 2 minutes. remove from heat, at this stage add bean sprouts and toss well to combine. Spoon into serving bowls and serve.