Sponsor Recipes: Bannockburn Free Range Chickens
See the recipes below for some of the delicious creations you can make with Bannockburn Free Range Chickens.
Vietnamese Inspired Chicken Soup
- 1 large piece cassia bark
- ¼ nutmeg, split
- ½ cup ginger, finely sliced
- 5 garlic cloves, crushed
- 2 coriander roots, split
- 1 tsp cracked white peppercorns
- 5 whole star anise
- 1 dried chilli, whole
- 5 spring onions
- ¼ cup palm sugar
- 1 large onion, sliced
- 1 cup shao xing wine
- 25g goji berries (optional)
- 1 Bannockburn Free Range Chicken, size 16
- Flat rice noodles, Lime wedges, Extra fresh chilli (topping)
- Fresh red chilli, thinly sliced and ½ cup chopped coriander
- 5 shallots, finely diced and 2 tomatoes, diced
- ¼ cup soy sauce, ½ cup hoisin sauce and ½ cup oyster sauce
- Place cassia bark, nutmeg, ginger, garlic, coriander root, white peppercorns, star anise, chilli, green parts of spring onions, palm sugar, onion, shao xing wine, goji berries and chicken in just enough water to cover.
- Bring to boil and poach on very gentle heat with lid on for 40 mins. Once chicken has cooked and been allowed to cool, remove meat from bones and shred.
- To make paste, slice white part of spring onion thinly and place in bowl. Add fresh red chilli to taste, followed by coriander, shallot, tomato, soy, hoisin and oyster sauces, then mix together.
- Cook rice noodles according to instructions.
- To serve, put hot noodles in large bowl and top with chicken. Add 2 tbsp of paste, then ladle hot soup stock over.
- Squeeze lime wedge over and top with fresh chilli.
Chicken Curry with Thai Basil & Peanuts
- Curry Paste
- 4 long green chillies
- 1 tbsp chopped ginger
- 1 stick lemongrass
- Zest 1 lime
- 2 bunches coriander, leaves & root chopped
- 6 red shallots, finely chopped
- 4 tbsp garlic, finely chopped
- 10 white peppercorns
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- ¼ tsp mace
- 500mL coconut milk
- 1 tbsp palm sugar
- 2 tsp fish sauce
- 2 tbsp unsalted peanuts, roasted & crushed
- 200g Bannockburn Free Range Chicken fillets*
- 3 tbsp julienned ginger
- 4 kaffir lime leaves, shredded, 1 long red chilli, julienned and 1 bunch Thai basil
- First make curry paste by blending ingredients in food processor.
- Heat coconut milk in large wide pan over medium–high flame. When hot, add 4 tbsp of curry paste and fry over medium heat until fragrant, stirring regularly.
- Season with palm sugar and fish sauce, add 1 tbsp of finely ground peanuts and fry for a minute or two more. Add a dash of cold water then add chicken pieces, ginger, lime leaves and chilli. Simmer gently for approx. 3–5 mins, or until chicken is cooked, and stir in half of the basil leaves.
- Serve with steamed rice and garnish with remaining peanuts and Thai basil leaves.
- *Quick curries like this are traditionally made using thigh fillets, as the meat will have a silkier texture with the shorter cooking time. Breast fillets can be substituted if thigh fillets are unavailable; alternatively, you can ask your butcher to bone out the thighs for you.
Chicken Fajitas with Guacamole
- 2 tbsp chopped coriander leaves
- 2 tsp finely chopped garlic
- 1 tsp ground cumin
- ½ tsp dried oregano
- 60mL olive oil
- 60mL lime juice
- 4 Bannockburn Free Range Chicken breasts, skin removed & cut into
- 1 red onion, finely sliced
- 1 red capsicum, julienned
- 1 medium carrot, julienned
- 1 corn cob, kernels removed
- Oil for frying
- Salt flakes
- Freshly ground black pepper
- 1 punnet cherry tomatoes, halved
- 8 soft tortillas
- 1–2 hot birdseye chillies, finely sliced
- Sour cream
- Combine all marinade ingredients and pour over chicken pieces. Leave chicken to marinate for 3–12 hours.
- In a bowl, combine sliced red onion, capsicum, carrot and corn kernels.
- Drain marinade from chicken and season with salt and lots of freshly ground black pepper. Heat large frying pan or grill plate.
- Add a splash of oil and cook chicken pieces until coloured nicely and cooked through (approx. 2–3 mins). Remove to plate and keep warm.
- Cook vegetables for a few minutes, seasoning as you go with sea salt and freshly ground black pepper. Add cherry tomatoes at last minute and let them gently warm through.
- Put the chicken and vegetables on serving dish.
- Serve with warm tortillas, guacamole, hot chilli and sour cream.
- 1 large ripe avocado
- Juice 1 lime
- ½ red onion, finely diced
- 1 garlic clove, finely chopped
- 1 long green chilli, finely chopped
- 2 tbsp chopped coriander
- Salt flakes
- Freshly ground black pepper
- In a mixing bowl, place avocado and lime juice and roughly mash together.
- Add onion, garlic, chilli, coriander to avocado bowl and mix to combine. Season mixture with salt and freshly ground black pepper to taste.
- If making in advance, keep in refrigerator until ready to assemble with Chicken Fajitas (recipe above).
- 3 tbsp olive oil
- 1 Bannockburn Free Range Chicken, jointed into 8 pieces
- Salt & pepper
- 1 stick celery, diced
- 1 carrot, finely diced
- 1 large brown onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tbsp cumin
- 1 tbsp coriander
- ¼ tsp ginger
- ¼ tsp cinnamon
- Pinch saffron threads
- 400g ripe tomatoes, peeled
- 1 bay leaf
- 2 sprigs thyme
- 500mL chicken stock or water
- 1 tbsp mild honey
- 2 tsp harissa, or to taste
- 1 cup pitted green olives, halved
- 8 wedges Japanese pumpkin, peeled & roasted until just tender, 1 tbsp julienned preserved lemon, 1 cup coriander leaves and steamed couscous, to serve
- Preheat oven to 180˚C.
- In large pot, heat splash of olive oil. Season chicken pieces and brown in batches, remove to plate, then add diced vegetables.
- Cook over low–medium heat for 15–20 mins or until completely soft and translucent but not brown.
- Add garlic and cook for 2 mins, then add spices and increase heat to medium and stir for 2 mins, then add chicken, tomato, bay leaf, thyme and enough stock or water to cover.
- Bring to boil, then reduce heat to low and simmer very gently for approx. 45 mins or until meat is very tender.
- Skim any fat that has settled on the surface, then add honey, harissa, olives, roast pumpkin and preserved lemon and season to taste with salt and pepper. Scatter with coriander leaves and serve immediately with steamed couscous on the side.
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