SITHCCC012 Poultry Preparation and Recipes

SITHCCC012
Prepare poultry dishes 1
SITHCCC012 Prepare poultry dishes
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4520-V1 0517 SITHCCC012 Prepare poultry dishes 2
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Acknowledgements
Amended by: Garry Blackburn, Mark Zelman Written by: Professional Cookery Instructors,
Angliss Culinary Academy DTP/Production: Carolyn Copperwaite
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SITHCCC012 Produce poultry dishes 4520-V1 0517 3
Table of Contents William Angliss Institute 5

Theory Notes 6
Poultry 7
Speciality poultry and game birds 9
Purchasing 11
Cleaning, trimming and preparing poultry and game birds 12
Cooking Styles 15
Storing poultry 16
Recipes 18
Chicken Kiev 19
Demi-Glace-Convenience 19
Chicken Chasseur 20
Chicken Wings 20
Spice Rubbed Chicken Steak with Raita 21
Raita 21
Chicken Breast filled with Spinach Roasted Capsicum and Feta 22
Chicken Ballotine 23
Grilled Half Baby Chicken with Lemon Ginger Marinade 24
Grilled Duck Breast with Sour Cherry Sauce 25
Corn Flour Wash 25
Spiced Duck Salad 26
Turkey Fillet filled with Raisins and Apple 27
Grilled Quail with Roasted Sweet Potato Salad 28
Chicken Fillet Filled with Thai Butter 29

Duck Confit 29
Duck Breast Asian Style 30
Quail Poêler – Boned 31
Quail Roll 32
Grilled Duck Breast with Sautéed Brussel Sprouts and Lentil Sauce 33
Roulade of Quail 34
Caramelised Parsnip 35
Crisp Skin Pigeon with Green Tea Soba and Seared Spring Onion Sauce. 36
Green Tea Soba Noodles 37
Seared Spring Onion Sauce 37
Emu Steak with a Sour Cherry Sauce 38
Salsa 38
Emu Egg 39
Chicken Galantine 40
Duck Liver Parfait 42
Chicken Curry Nyonya Style 43
Quail Galantine 44
Corn Salsa 45
Bibliography 46
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Theory Notes
PoultryPoultry can be classified as domestic birds or fowl grown for human

consumption.Domestic animals have had control breeding for selection of specific traits
done to them over manygenerations. Traits such as making them tame and easy to handle,
large ratio of meat to bone, fastgrowing and healthy breeding stock.Game birds are also
classified as poultry as most are now farmed for human consumption. Mostgame birds
would be classified as ‘speciality poultry’.
Types of poultryChickenDomesticated birds harvested at 4 to 12 weeks old depending on

the weight required. They areharvested for slaughter over many weeks to thin out the
population and lessen the stress inthe sheds.There are many breeds of Chicken such as
Australorp, Sussex, Araucana, Barnavelder, Australiangame, Silkies, Wyandotte and many
more.The standard chicken used for egglaying is ISA brown.Chickens may be classified in
many ways dependant on feed and environmental conditions such as;
Caged (battery) • When egg laying chooks are past 2 years and not producing daily they may
be sent off to be sold as a boiling fowl.Barn reared • Chooks reared under cover in large
rooms, free to roam with many others no restrictions on amount of chickens per space.Free
range • Open air access to land for a minimum of 2 hours a day after 21 days of life. The
space per bird or birds per hectare change depending on the company's requirements. This
means chickens may also be able to forage for food and have a better quality of life. No
antibiotics given.Organic • No foods that are treated with pesticides, chemicals, or artificial
man made drugs/antibiotics, their environment they live in also must be certified as organic.
No GM (genetically modified) food allowed. They take longer to grow and have a denser
richer meat with more flavour and less fat. After 10 days of life they must have outdoor
access to green vegetation. And there is a maximum density of chickens allowed per hectare
of green pasture.RSPCA approved • These chickens have a set welfare standards for living.
Grain-fed • Grain feed such as wheat are often considered higher in flavour as they have
more concentrated in the dried grains they eat, rather than grasses.Corn-fed • A diet high in
corn has given these chickens a yellowish colour to their skin and higher percentage of a
softer less brittle fat. This is thought to produce a moister more tender chicken.
Turkey (Dinde)Domesticated by the Aztec Americans and introduce to Europe. It has a mild
coarse grained flesh,with large muscle groups. Through special domestic breeding programs
they are now very fastgrowing large birds. Broad breasted white and bronze turkeys are the
main breeds.Due to the size that hybrid Turkeys can now be farmed, the yield increase is
growing larger inproportion to the size of the birds. They can grow to 6kg in 10 weeksTurkey
meat cuts are now readily available as: drumstick, chops (cross cut of drumstick),
mince,buffet breasts, tenderloins and breasts. Meat is often cooked and sold as cold cuts or
processed intosandwich meat, hams, sausages.Legs are full of pin tendons and require
removal, they take longer and higher temperatures to cook sooften are cooked separately
as slow cooked or wet dishes. Brining the turkey breast helps addmoistureCooking turkey is
usually done in 2 separate parts. The breast or buffet breast is often sealed andslow roasted
or suos vide cooked till moist and tender. For a large turkey the legs are usually
cookedseparate in a braise or stew. Leg meat is often cut up and cooked as mince or dice as
it has a fullerflavour with more connective tissue.
Duck (Canard)Ducks have been bred for food all over the world with the different species in
cultures such as Egypt,Roman, Chinese and then Central America.Duck is rich in iron, high in
protein and vitamin B complex, and a source of Omega-6. Duck isconsidered red meat due
to the high myoglobin content in the blood absorbing more oxygen whenworking the
muscles for flight.The species of duck greatly affects the quality of eating and style of
cooking.The main breeds for meat production are;Muscovy is noted for its thick lean breast
and dark meat and is fed on grains and grassesAylesbury is a variety of Pekin that has a
delicate flavour and whiter fleshPekin has firmer flesh and robust species with a higher fat
contentRouen are slow to mature and have dark flesh, similar to a MallardThere are many
other breeds but most have been interbred to ensure fast healthy growth rates.When
cooking Duck there are 2 main ways of cooking.1. The carcass is either separated into legs
and breast.The legs are cooked either as a slow wet dish braised, stewed or confit style
which is cooking thepre-salted leg meat under duck fat at a low temperature for a long time.
Once confit, they are oftenstored under fat to keep for extended periods of time.The
breasts are pan fried, roasted or grilled a quick cooking method med-rare to well done
usingresting to help achieve a tender product. The skin is often cooked directly on a heat
source to renderout the excess fat to provide a crispy skin. Magret is a French cooking term
and is half duck breastcooked like a steak.
2. The whole duck is cooked often slow cooked or twice cooked.The whole bird may be
cooked in master stock, steamed, braised or slow roasted. This is usuallydone at a lower
temperature such as 100°C to ensure the bird is cooked through without too muchshrinkage
or drying out. Once the bird is cooked it is dried, seasoned and either deep fried or
roastedat a high heat to render the fat and make the skin crispy.
Poultry Sizes and growthHens, domesticated fowl or chooks are all names for Chickens.
Pullets are young non-egg layingfemales. Hens usually describe females and roosters
describe males.Weights are set at every 100g of bird is a size usually going up in 200g
increments. i.e. 1.2kg bird is asize 12. 1.6kg bird is a size 16.Purchasing of game birds
however, does vary. Game birds or feathered game is purchased inindividual units or by the
kilo because of the birds’ random weight.
Name French term Size Weight Age
Spring chicken Poissin 4-5 400 – 500g Young bird 4-6 weeks
Small chicken Poulet de grain 6 –10 600g – 1kg 9 - 12 weeks old
Chicken (roasting) Poulet 10 - 20 1 – 2kg 12 - 40 weeks old
Castrated cockerel Capon 27 - 45 2.7 - 4.5kg
Boiler Poule 20 - 35 2 – 3.5kg Older birds over 40 weeks
Turkey Dinde 35 - 140 3.5 to 14kg 14 - 20 weeks
Duck Canard 16 - 28 1.6 to 2.8kg 6 - 16 weeks
No Hormones are NOT allowed to be given to chickens in Australia by law.Antibiotics are

sometimes added to help prevent diseases and promote bird muscle growth.
Probiotics,essential oils, organic acids, some medicinal plants can be used as an alternative
to those antibiotics.Due to improved breeding, chickens have made massive growth rate
increases. This is partially due toimproved feed requirements, better health and animal
husbandry practices as well as animal welfare.
Speciality poultry and game birdsSpecialty poultry are birds that might be for special
occasions or seasonal celebrations.Not normally available from the average poultry outlets
and might need to be sourced from specialistgrowers or suppliers.In the past game birds
used to be wild birds hunted and killed for eating purposes. In modern timesmost game
birds have been domesticated and bred for the market, but mainly used in restaurants.True
game birds are not allowed to be served and sold in food outlets as they do not meet
healthregulation and legal requirements.
Types of speciality poultry and game birdsMost game birds are sold with their heads intact
to show species. But are otherwise plucked anddrawn, sometimes feet and offal are not sold
with the bird.Most game birds gain the flavour of the food source that represents the
majority of its diet. Forexample wild birds that eat a lot of bugs near pine forests can have a
pine taste.All these birds produce eggs that are richer and more flavoursome than duck eggs
as they produceless per year, but vary in size according to the size of the bird.Indigenous
game only available for sale from sustainable wild harvestMutton bird Otherwise known as
Short tailed shearwaters, Harvested in Tasmania as part of the indigenous cultureWild duck
Many varieties of duck available only to shooters such as Teals, Hardhead, Mountain, Pacific
Black, Pink-eared and Wood Ducks.Indigenous game farmed for saleEmu Very large land
based bird with rich dark meat high in iron compared to beef, very lean in fat with a full
flavour. Many meat cuts that range from tough to very tender most muscle groups are in
the 500g to 2kg rangeIntroduced game farmed for saleGuinea fowl Native to sub Saharan
Africa and India, this bird is very similar eating to free range chicken. Available from 800g to
1.2kg frozen as only produced in the 10’s of thousands in Australia.Pheasant Native to China
and introduced to Europe, this is a flavour cross between chicken and with duck but drier
and delicate, often require barding or a moist cooking method. They range round 1 to 1.5kg
mark for and adult at around 16-18 weeks.Partridge Native to Europe, Asia and the Middle
east. Smaller firm fleshed version of a pheasant with a moister texture and plumper breasts.
Protected animal but is still farmed for sale. Killed at around 20-22 weeksSquab/ Pidgeon
Young squab are firm, fine grained, moist meat, older birds can be stringy and dry. They are
killed at 1 month old and full sized before they start to fly. Often cooking the dark meat to
med to well done. Weighing dressed at 350 – 675g in weight.Goose/ Geese Larger birds that
have a light coloured meat with coarse texture. Force feeding of geese to produce Foie gras
(enlarged livers) is banned in Australia. Fairly lean depending on the age and species. Killed
at around 3 months and weighing dressed at 2.5 to 5.5kg in weight. Hard to obtain in
Australia as there is a limited supply.Quail Native to China and introduced to Europe. Small
firm fleshed lean meat with a light game taste similar to farmed ducks. Fast cooking
methods and marinades are popular. They grow quickly and get to 150-250g dressed for
sale. Stubble quail are still wild hunted in Victoria
PurchasingPoultry can be purchased fresh, frozen or any multitude of processed ways.When

buying your chicken FRESH. Quality points to look for are:• Skin colour – Bluish pink (may
vary for some game varieties)• No bad odour – clean fresh smelling• Firm plump meat –
pliable, bounce back when pressed• Feel moist - not slimy or sticky or dry patches• No
bruising, blemishes or marks• No feathers• No broken limbs• Breast bone cartilage tip
should still be flexible• The fat on the carcass should be white in colour (unless corn fed)•
No evidence of thawing, freezer burn or ice
How is poultry available for purchaseTerms used to describe some cuts can be
misleading.Try to use the correct term when describing specific cuts.Examples:Breast is
actually the fillet.Maryland in Australia it is a cut of whole chicken leg. In other countries it is
the name of a dish that isbased off an US state Maryland fried chicken recipe, different
variations exist in many countriesSuprême is the fillet with first wing bone attached or “best
cut”Kiev cut is the same as the supreme, skin may be removed and wing bone
FrenchedBallotine is boned and stuffed chicken legGalantine is whole chicken, boned and
stuffedSpatchcock is a young spring chicken cut down the back pressed flat in preparation to
cook whole.
Order SpecificationsMake sure your supplier knows your preferences and have a product list
made with product codes toensure you get what you order every time. Talk with your
supplier and keep in contact so you can findout market trends and keep ahead of changes in
market availability, so prices stay low and quality isachieved• Skin on/off• Bone in/out•
Feed type• Age and sex• Weight or Size
• Giblets left in, or feet, head, neck still attached.• Packaging requirements• Delivery
temperatures below 5°C
Portioning of Birds Whole
Half – leg and breast
Sauté cuts – 8 to 12 pieces
White meat Dark meat Buffet breast Leg (quarter) Whole breast and wing (breast quarter)
or Maryland or Kiev cut or Supreme
Breast / Fillet Wing Drumstick Thigh or Thigh chop Fillet Drumettes Tenderlion Wingette
Wing tips
Special cuts = Spare ribs, neck, feet, Cockscomb, carcass/frame/bones Meat can be Diced,
stripped or minced
OFFAL or Giblets• Livers• Heart• KidneysEnsure all offal if bright in colour, no green. Free
from bad odour and not sticky or withexcess blood.
Cleaning, trimming and preparingpoultry and game birdsToday poultry can be bought in
many different ways. It is readily available pre-portioned, cut intospecific cuts, marinated,
on skewers and so on.However it is necessary for cooks to know how to clean and trim
poultry correctly. Poultry is portionedinto different cuts depending on the requirements of
the cooking method and the menu item.Due to the Australian slaughtering processes
poultry does not need to be washed before cooking. Ifnecessary just wipe off with a damp
cloth.
Poultry are now purchased fully cleaned, gutted and drawn. Plucking may have to be done
to removeexcess feathers.Cleaning and preparing game birds is carried out in much the
same way as for poultry.
TrimmingTrimming is done by looking over the poultry cut and feeling it. See if you can
notice any of thefollowing things and remove them• Bone fragments• Cartilage pieces•
Blood clots• Vein clusters• Sinew• TendonsSinews must be removed from poultry such as
turkey, goose, older duck/chicken and most gamebirds. In the case of large birds such as
turkey sinew can be in the form of pin tendons like thin bones.And small birds will have
silverskin surrounding muscle groups that will not cook out and mustbe removed.
DeboningBoning knives are used to work around the bones freeing bones from sinew that
holds the musclegroups to the bone. In all poultry the same bone structure and muscle
groups exist they just may be ofdifferent sizes and shapes. Boning knives need to be kept
razor sharp to cut tough sinew withoutforce to prevent injury. They are often ridged but are
thin to allow easy access around bones.Poultry shears are also used, these are large kitchen
scissors with high tensile stainless steel, foreasy cleaning they often come apart. Scissors are
easier to handle if the poultry is hot and fatty andless likely to lose control. They cut through
bones easily and can be used to portion a chicken intosauté cuts or quarters in
seconds.Birds can be flat boned, which means to cut open and pressed flat for easy acess to
remove bones.or Tunnel boned where the cook uses a boning knife to work along each
bone to remove themkeeping the bird and skin intact for easy stuffing and trussing.
MincingMincing is the process by which poultry is trimmed of all sinew cartliage and bone,
then cut intomanageable pieces and freed of any bone. The meat is then passed through a
mincing machine or amincing attachment fitted to a commercial mixing machine. Course or
fine holed disks can be fitted tothe mincer.Warning: When fitting mincer attachments to
mixing machines, make sure you have followed themanufacturer’s procedures
correctly.Before switching on: Check that the securing nut is firmly in place. If unsure about
how to operatethe mixing machine correctly, refer to the manufacturer’s ‘Safe Operating
Procedures’. Ask for trainingbefore use
TrussingA technique used to keep the poultry shape, for easy portioning, even cooking and
hold in stuffing andfarces. There are three main techniques;1. Use string, netting or wire to
tie up the bird without cutting the presentation skin area2. Use skewers to pin flesh
together3. Cutting skin to push leg bones though to hold shape as it cooks and the skin
shrinks.
MarinatingDone to improve flavour, extend shelf life, add colour, tenderise texture, change
taste or improve it.Different marinades are used for different poultry.Light fleshed poultry
such as chicken quail and turkey lend themselves to citrus, fresh floral spicesand herbs with
oils and vinegars, even light white wines.Darker fleshed poultry need richer flavours like
dried earthy spices such as ground turmeric andJuniper berries, red wine and beers, acids in
darker vinegars and sugars. Sauces such as Tabascoand Worcestershire.
StuffingIs used to bulk out the product, add flavour or increase it, absorb moisture and help
in even cookingof the bird. Often using force meats (other minced meats), bread, citrus,
herbs, offal, fruit and nuts.Usually rolled in the centre of a boned bird or pushed into the
chest cavity of a whole bird tobe roasted.
White meat vs Dark meatAny bird that has to work muscles hard for flight or ground
movement may have a darker colouredmeat. This can be due to the breed, age of the
animal, if it is breeding and full of hormones, the sexand mainly due to how much blood is
present in the muscle and how high the myoglobin content is.Myoglobin is a reddish-brown
protein responsible for storing oxygen in the muscles.Leg muscles tend to have a higher fat
and myglobin content than breasts, in most birds it isconsidered dark meat. This means it
has a stronger flavour and requires a longer or wet cookerymethod to ensure it is
tender.White meat in intensive farmed poultry is not used as much. These muscles use
stored glycogen as aform of energy. Glycogen does not need fat or oxygen so little
myoglobin is present, thus the meat isoften pale in colour.
Cooking StylesMethods and associated cuts and types of poultry Methods Associated cuts
Types of poultry
Braising Whole Turkey Large legs Goose, Turkey, Emu Forequarter Emu
Stewing Dark meat, Partridge, Pheasant Saute cuts Chicken, Guinea fowl, Duck, Squab Thigh
or drumstick Chicken, Guinea fowl, Duck
Deepfrying Breast meat Guinea fowl, Pheasant, Duck, Chicken Small birds Quail, Squab,
Partridge,
Grilling Breast meat Goose, Turkey, Emu, Chicken, Guinea fowl, Duck, Squab, Pheasant,
Quail, Squab, Partridge Small birds Quail, Squab, Partridge, Large muscle cuts Goose, Turkey,
Emu
Poaching Breast meat Goose, Turkey, Emu, Chicken, Guinea fowl, Duck, Squab, Pheasant,
Quail, Squab, Partridge Large muscle cuts Goose, Turkey, Emu
Roasting, Whole Goose, Turkey, Emu, Chicken, Guinea fowl, Duck, Squab, Poele Pheasant,
Quail, Squab, Partridge Spatchcock Spit roasting
Sautéing Breast meat Guinea fowl, Pheasant, Duck, Chicken Large muscle cuts Goose,
Turkey, Emu Thigh or drumstick Chicken, Guinea fowl, Duck
SaucesThese can be made from poultry trimmings and stocks, using carcasses of poultry or
game once theyhave been portioned and removed from the frame. The often breaking
down theClassic garnishes for Game are: berries, cherries, herbs, native plants and fruits,
spices such asAllspice, juniper and mace.Classic stews were sometimes thickened with
blood, this is not allowed in Australia due to the foodlaws. This is often referenced as a
“Civet”.
HISTORICAL and cultural origins of different poultry dishesOur present day chickens date
back to the wild red and grey jungle fowl Gallus Gallus found in theIndian sub continent.In
1996 Europe chicken consumption overtook beef and veal, due to links to mad cow
disease.It is the second most eaten meat in the world, deferring to pork.This is a small range
of classic poultry dishes available
Classic dish Historical origin Classic dish Historical origin country country
Coq au Vin French Peking Duck Chinese
Duck à l'orange French Lemon Chicken Chinese
Foie Gras French Salt and pepper Quail Chinese
Duck confit French Butter Chicken India
Chicken Cacciatore Italy Oritang (soup) Korean
Chicken Karaage Japan Long Island Roast American Duck
Green Chicken Curry Thailand Turducken American
Schnitzel German Beer butt Chicken Australian
Storing poultryFresh poultryPieces or cuts should be stored wrapped or packed in clean

plastic a clean plastic bag then placed ona clean tray. These should then be place in a
refrigerator at 1-3°C, where they can be kept forapproximately 3 to 4 days. They should be
on a low shelf so they are coldest and cannot drip onproducts below.Freshly killed whole
poultry is best stored on flat trays with damp clean cloth placed on top for aircirculation and
to prevent drying out for up to 7 days. Or poultry can be stored in a cool room with85%
humidity.Game birds should be kept for a less than 3 days unless hanging for
aging/tenderising.All stored poultry should be labelled and dated for easy identification
away from other raw productssuch as meat and fish and also cooked produce to prevent
cross contamination.Salmonella and E. coli are a hazard with handling poultry, cross
contamination between raw andcooked poultry is to be avoided at all times. E coli will die
above 68°C so it is recommended to cookall poultry above 75°C to ensure no bacteria is
alive after cooking.
Freezing poultry and game birdsWhen freezing poultry and game birds, ensure that each
piece is individually and well wrapped orvacuum packed.Store in freezer until required at a
temperature of (-18°C and -24°C) for no longer than threemonths.Never freeze poultry in
bulk. Spread out to freeze in single layers and when frozen, store in freezerboxes or crates
with correct labelling and use by dates.• All game birds can be stored the same as poultry.•
Once any food item is thawed for use, it should NOT be re-frozen.
Terminology associated with poultry and game birds Name Explanation
Drawing Removal of intestines
Brace A pair (male and female)
Singeing Burning off excess feathers/hairs
Trussing To tie up, so as to hold birds together
Giblets Insides (offal) – heart, liver, kidney, neck and lites
Larding To insert strips of fat, normally speck, into the meat with a larding needle
Barding To cover the whole bird or piece of meat with thin slices of fat. This is done to help
keep the lean meat moist and to minimise drying during cooking.
Rolling Is a technique used to truss a piece of meat in a cylinder to hold it for even cooking
and portioning
Basting Coating the bird in fat to help crisp and colour the skin and seal in juices when
roasting
Recipes
Chicken Kiev
Ingredients 1 Chicken Supreme 60 g Butter 1 clove Garlic ½ Lemon juice 10 g Parsley

chopped Crumbing set (flour, egg/milk and breadcrumbs)
Method• Prepare the compound butter, from garlic parsley and lemon juice• Shape into
cylinder shaped piece• Skin the breast and carefully remove the fillet• Clean away the flesh
around the wing bone, ensuring that the bone stays attached to the breast. Lightly flatten
both the fillet and the breast, between plastic using a meat mallet• Place a piece of
compound butter on the breast, cover the butter with the fillet and draw up the flesh.
Ensure that the butter and fillet is completely enclosed• Chill in the fridge• Double crumb
through the crumbing set and chill again• Deep fry at 170ºC for approx 5 minutes or until
golden in colour• Place in oven at 170ºC on wire rack for approx 8 minutes or until cooked•
Drain well on absorbent paper• Serve. Do not cutNote:Cooking time in the oven may vary
due to temperature fluctuation within individual ovens
Demi-Glace-Convenience
Ingredients 20gm Demi-glace sauce powder 250ml Water
Method• Weigh powder into a bowl• Measure water• Place 150 ml water into a pot and
bring to the boil• Mix remaining 100ml water with powdered demi-glace in bowl and whisk
till lump free.• When the water in pot has boiled remove from the heat and whisk in demi
slurry• Return to the heat and bring sauce back to the boil.• Remove from heat, reserve for
future use
Chicken Chasseur
Ingredients ½ Chicken, cut for sauté 15 ml Oil 20 g Onion, chopped 25 g Bacon, lardons 40 g
Mushrooms, sliced 30 g Tomato concassé 40 ml White wine 1 sprig Tarragon 80 ml Demi-
glace Parsley, finely chopped for garnish
Method• Flour and fry chicken in a pan until brown. Place aside• Next add onions and
bacon sweat a little, and then add mushrooms and concassé• Deglaze with wine, add
tarragon and demi-glace and bring to boil• Last add chicken cover and cook in oven 180°C
until tender• Remove chicken keep warm reduce sauce to coating consistency• Remove
tarragon• To serve, arrange on plate and sprinkle with parsley
Chicken Wings
Ingredients 2 Chicken wings and flesh off cuts from chicken carcass
Marinade• Combine garlic, ginger, lime, sambal oelek, soy sauce and sugar
Method• Remove wing tip and discard. Slide flesh and skin down towards the thinner end to
expose both bones being careful that the flesh remains attached• Remove the thinner bone.
French attached bone and trim the knuckle• Prepare a seasoned stuffing from the off cuts
and stuff the pocket (you will only need a small amount)• Marinate the wings for 15-20
minutes. Grill or pan fry. Serve hot and garnished
Spice Rubbed Chicken Steak with Raita

Ingredients 1 Chicken Leg (drumstick and thigh) ¼ tbs Paprika ¼ tsp Garlic powder ¼ tsp
Ground black pepper 1 8 / tsp Dried thyme 1 8 / tsp Fresh rosemary, finely chopped 1 8 / tsp
Dried oregano 1 8 / tsp Salt
Method• De-bone chicken leg• Combine all the spices• Rub spices into chicken and under
skin, using approx 3/4 of the spices• Grill the chicken, being careful that you do not allow
the outside coating to burn• To serve, slice the chicken and serve with Raita
Raita
Ingredients 20 g Cucumber grated (skin removed, no seed and squeezed) 50 g Yoghurt pinch
Spice rub ¼ tsp Mint, finely chopped
Method• Combine all ingredients
Chicken Breast filled with Spinach Roasted Capsicum and Feta
Ingredients
Chicken 1 Chicken breast 20 g Baby spinach 1 Red capsicum (2/3 for sauce) 20 g Feta Black
pepper 10 ml Olive oil ½ clove Garlic SeasoningSauce 2 3 / Red capsicum 1 Tomato 15 ml
Olive oil pinch Oregano 2 ml Balsamic vinegar 20 ml White wine 50 ml Chicken stock
Seasoning
Method
Chicken• Roast capsicum and peel• Prepare a pocket in the chicken breast• Heat oil in a
saucepan• Sweat garlic• Add to the finely chopped spinach let heat collapse spinach and
cool• Finely dice 1/3 capsicum and crumble feta• Combine with cold spinach. Season with
pepper• Place the mixture into the pocket of the chicken• Seal chicken breast skin side
down turn over and cook in oven approx 15 minutes• Let rest. Slice and serve with sauce
Sauce• Roughly chop skinned and seeded tomato and roasted capsicum• Place in fry pan.
Drizzle with olive oil and oregano• Toss in pan to heat through• Roast in a hot oven until
tomato and capsicum collapse and take on some colour approx 10 minutes• Deglaze with
white wine and vinegar. Add stock. Bring to boil and puree• Correct seasoning and serve
with chicken
Chicken Ballotine
Ingredients 1 Chicken leg (drumstick and thigh) 100 g Mirepoix 60 g Chicken meat, minced
25 g Breadcrumbs (fresh) 5 Pistachio nuts, peeled, cut in half ¼ Egg ¼ tsp Parsley, chopped ¼
tsp Garlic, crushed Salt and pepper
Sauce 5g Tomato paste 25 ml White wine 100 ml Chicken stock 5g Flour
Method• Tunnel bone chicken leg• Mix stuffing ingredients together (make sure it’s moist)
and fill the leg, secure with toothpicks• Seal leg in a frypan, place on a mirepoix and roast at
180°C• Serve with Jus Roti made from pan juices
Grilled Half Baby Chicken with Lemon Ginger Marinade
Ingredients ½ No.10 chicken 1 clove Garlic 5g Ginger 40 ml Olive oil 40 ml Lemon juice ¼ tsp
Dried chilli 15 g Parsley, chopped ¼ tsp Paprika Salt and pepper
Method• Bone chicken as per demo• Finely chop garlic, ginger and parsley• Add oil, lemon
juice, chilli, paprika, salt and pepper• Add chicken and marinate for approx 2 hours• Place
chicken on wire rack. Cook at 200°C in oven until just cooked, approx 15 minutes•
Remember to baste with excess marinade• When cooked, remove rib bones, breast bones
and thigh bone• Serve
Grilled Duck Breast with Sour Cherry Sauce
Ingredients 1 Duck breast 15 g Butter 10 g Onion, finely diced 15 g Sugar 15 ml Kirsch 30 ml

Cherry juice 30 ml Chicken stock, lightly thickened with corn flour wash 30 g Sour cherries
Method• Score the fat side of each duck breast diagonally in both directions, making
diamond shapes, at 2 cm intervals• Season duck breast with salt and pepper. Rest• Seal
duck breast skin side down in hot pan, approx 6 minutes (make sure skin is crispy)• Turn
over. Cook approx 3 minutes. Remove from pan and let rest
Sauce• Heat butter in a fry pan. Add onion and sugar and cook gently until the sugar
caramelises• Deglaze with Kirsch. Add cherry juice and chicken stock. Reduce by half• Add
cherries and simmer for a minute to infuse flavour• Slice duck breast• Place sauce on a
warm plate• Present duck on top of sauce and serve
Corn Flour Wash
Ingredients 5g Cornflour 15 ml Water
Method• Weigh cornflour, place into bowl• Measure water and tip into cornflour.• Swill
until cornflour is dissolved
Spiced Duck Salad

Ingredients
Duck 1 Duck leg 1 tbs Fish sauce 1 cm Galangal 1 Lemon grass 3 Lime leaves 200 ml Coconut
milk
Salad ½ Apple, julienne 15 g Green beans, sliced finely 15 g Chinese cabbage, chiffonnade 2
Red chillies, de-seeded and chopped finely¾ bunch Thai basil 20 g Peanuts, roasted and
crushed
Dressing ¼ Red chilli 15 ml Fish sauce 15 ml Lime juice 15 g Palm sugar 10 ml Tamarind paste
Method• Rub duck leg with fish sauce. Let sit for 30 minutes (ideal to leave for few hours)•
Place in an ovenproof dish with galangal, lemon grass and 2 lime leaves and pour the
coconut milk over the top• Next place in an oven at 180°C and cook for two hours or until
the duck is well cooked and the meat falls from the bone• When cooked place the duck leg
into a clean container, remove the thigh bone and place back in the oven to crisp• In a
mixing bowl, combine all salad ingredients with the remaining lime leaf cut into thin strips•
Last, mix all the dressing ingredients together and toss through the salad• Serve the hot
crispy duck leg with the salad. Do not forget to garnish the dish
Turkey Fillet filled with Raisins and Apple
Ingredients1 portion Turkey fillet portion 3 slices Prosciutto 20 g Raisins 20 g Dried apple3
leaves Sage 70 g Chicken mince Seasoning Chicken stock
Method• Soak raisins and apple for approx 15 minutes• Cut raisins in half and dice apple•
Combine chicken mince with finely chopped sage, raisins and apple. Season• Flatten turkey
as per demo• Spread with farce• Roll up• Wrap chicken in prosciutto then in Glad Wrap•
Poach in chicken stock• Let rest in Glad Wrap for 2-3 minutes• Remove Glad Wrap• Place in
hot pan• Crisp up prosciutto• Rest for 2-3 minutes, then slice and serve
Grilled Quail with Roasted Sweet Potato Salad
Ingredients 1 Quail 20 ml Olive oil ½ Lemon zest and juice pinch Cumin Seasoning 125 g
Sweet potato 25 ml Olive oil 1 Spring onion 60 g Red capsicumfew sprigs Coriander pinch
Cumin 5 ml Red wine vinegar
Method• Split quail from the back and remove all bones except leg and wing bones•
Marinate in olive oil, lemon juice, zest, cumin and seasoning• Set a side• Cut sweet potato
and red capsicum into 1 cm cubes• Sprinkle with cumin, olive oil and seasoning• Roast until
tender• Let cool slightly• Add thinly sliced spring onions, vinegar and coriander• Keep
warm• Seal of quail in hot pan• Finish under salamander• Serve on top of warm salad•
Drizzle with leftover dressing
Chicken Fillet Filled with Thai Butter
Ingredients 1 Chicken fillet (skin off) 50 g Butter to taste Chilli paste, coriander, lime juice,
ginger Coconut and breadcrumbs
Method• Mix butter with all herbs and spices• Flatten out chicken breast between two
pieces of plastic wrapage• Place butter in the middle and fold sides tin to create a parcel
(make sure there are no holes)• Place in a fridge to set approx 1 hour• Crumb in the
coconut/breadcrumbs mixture and deep fry
Duck Confit
Ingredients 1 Duck leg Lard and oil 1 clove Garlic Thyme Bay leaf Allspice Juniper berries
Method• Place fat in pot and bring to the simmer, then add all spices and herbs• Rub duck
leg in salt, and place into fat• Make sure the duck leg is completely submerged in fat•
Slowly cook at 95°C for about 2 hours (until tender)• Store in fat. Can be served hot or cold.
To serve hot re-heat in fat or on the grill or pan fry
Duck Breast Asian Style
Ingredients 50 g Duck breast 1 lt Water 200 ml Soy 10 g Ginger 3 Star anise 3g Five spice
Maltose Rice vinegar
Method• Prepare stock with water, ginger, star anise, five spice, and soy• Bring to the boil
and add duck, cook for 30 seconds (to tighten skin)• Melt maltose with rice vinegar (about
equal amounts of each)• Brush this on the duck very liberally. Hang duck to dry for as long
as possible (3-4 hours)• Take the breast of the bone and prick the skin with a skewer• Grill
on a French grill skin side down first. DO NOT OVERCOOK
Quail Poêler – Boned
Ingredients 1 Quail (fully boned) 100 g Mirepoix 40 ml Butter 15 g Raisins (soaked in

Curacao)30 ml of each White stock and cream
Farce 2 Dried apples, chopped 3 Dried apricots, chopped 30 ml Curacao 15 g Onion, diced 30
g Breadcrumbs (fresh) ½ Egg ½ tsp Tarragon, chopped pinch Salt and pepper
Method
Farce• Soak chopped fruit in triple sec for a minimum of 15 minutes. Sweat onion in some
butter, add fruit and alcohol and flambé. Place all ingredients a bowl and mix well
Dish• Bone the quail and fill with the farce• Heat butter in a pan suitable for Poêleing and
fry the mirepoix• Add the quail cover tightly and cook in oven 180°C for about 15 minutes•
Remove the lid and cook for further 5 minutes to slightly colour the quail• Then remove the
quail from the pan, place the pan on the stove and slightly reduce• Deglaze with stock, add
raisins pre-soaked in Curacao, reduce then add cream• Reduce to correct coating
consistency, check seasoning before serving
Quail Roll
Ingredients 1 Quail 20 g Onion, diced 20 g Carrot, diced 20 g Celery, diced Olive oil 3 Juniper
berries 10 g Sugar 80 ml Red wine 10 ml Red wine vinegar 200 ml Chicken stock 1 Duck
breast meat ½ clove Garlic ½ Egg white 1 sprig Thyme leaves 20 ml Cream 100 g Puff pastry
Method• Bone the quail completely, keeping it intact• Brown the quail carcase with the
mirepoix, olive oil and juniper berries• Add sugar then deglaze with vinegar and red wine,
simmer for 15 minutes• Strain trough a fine strainer, reduce further to a sauce consistency,
and check seasoning• In a food processor pulse the duck meat to a rough mince then add,
garlic, thyme and egg white, season and blitz to a smooth consistency• Remove from the
processor and fold in the cream• Place the boned quail on a sheet of plastic wrap skin side
down, spread your mixture in the middle• Roll up using the plastic wrap into a sausage
shape making sure the stuffing is completely enclosed in the quail, then tie both ends of the
plastic wrap• Simmer in water for 15 minutes. When cooked let cool• Roll out the puff
pastry about 3 mm thick, wrap cold quail in the pastry and let set in a fridge• When set
place on a greased tray, egg wash and bake at 200°C until golden brown• To serve, cut in
half on an angle, arrange on a plate with sauce and garnish
Grilled Duck Breast with Sautéed Brussel Sprouts and Lentil Sauce
Ingredients 1 Duck breast 20 gm Shallots, fine dice 1 Brussel Sprout 10 gm Bacon, cut into
julienne batons ½ Roma tomato, prepared into tomato concasse, 1 cm dice 1 tsp
Chiffonnade of continental parsley 1 tsp Brunoise of each: carrot, onion, celery 10 gm Lentils
Du Puy 1 tsp Olive oil 100 ml Chicken stock
The DuckScore the fat side of the duck breast diagonally in both directions, making diamond
shapes at 1 cmintervals. Season with salt and pepper.
The LentilsSweat the brunoise in oil for 2–3 minutes. Add the lentils and continue to cook
for a further 2 minutes.Cover with chicken stock and cook until al dente, adding more
chicken stock if required. (approx. 20mins). Check for seasoning and allow to cool.
The Brussel SproutUsing a paring knife, trim the base off the brussel sprout to allow the
leaves to be removedindividually. Wash all the leaves and then blanch in boiling salted
water for one minute. Refresh iniced water and drain well once cold. Cover and refrigerate.
The BaconCut the bacon into short julienne and place all into a pot and cover with cold
water. Place over highheat and bring to a boil. Simmer for 1 minute and strain. Cover and
refrigerate.
To Serve• Fry the bacon and shallots in a small amount of oil .• Add the brussel sprout
leaves and continue to sauté for 1 minute (no colour).• Season all with a small splash of
vinegar and a pinch of sugar.• Reheat the lentils in a small amount of chicken stock. Add the
tomato concasse and parsley and gently warm through. Finish with a knob of butter and
season with salt & pepper.• Seal the duck breast, skin side down, in a medium hot pan,
approx. 6 mins.• The skin should be golden and crisp. Turn over and cook approx. 2
minutes.• Remove from the pan and allow to rest.• Arrange the brussel sprout leaves as a
bed in the middle of the plate.• Slice across the duck breast and fan the meat over the
leaves.• Drizzle around with the lentil sauce.
Roulade of Quailwith a chicken and proscuitto farce, on creamed spinach with caramelised
parsnip
Quail 1 Quail, completely boned through the back 1 slice Proscuitto, sliced paper thin 60 gm
Chicken mince ½ tsp Continental parsley leaves, chopped ¼ tsp Sage leaves, chopped fine
Seasoning ¼ Lemon, zest finely grated ½ tsp Olive oil
Method• Saute 40 gm of the chicken mince in the olive oil over medium heat until cooked.
Season and remove. Drain and cool.• Add the remaining chicken mince and combine well.•
Add parsley, sage and lemon zest. Check seasoning.• Lay the quail out onto a sheet of glad
wrap approx. 30cmx30cm, skin side down with legs closest to you.• Season flesh with a little
cracked pepper and cover with sliced proscuitto.• Place the farce across the centre of the
bird and roll the quail legs up and over the farce and continue to roll into a cylinder shape.•
Roll the lot in the gladwrap. Tighten like a bon-bon and tuck the ends under.• Steam for 5
minutes only. Remove from the gladwrap and rest 5 more minutes. Dry well.
Spinach 5 ml Virgin olive oil 10 gm Shallots, finely diced 2 gm Garlic, finely chopped 5 gm
Continental parsley, chopped 60 gm Spinach, baby, washed 10 ml Chicken stock 10 ml
Double cream, 45% fat. Seasoning
Method• Sweat shallots until cooked and translucent in the oil. Add the garlic and sweat for
another minute more.• Add the spinach over high heat to wilt down. Add parsley and cook
for a further 2 minutes, then add the cream and stock, and bubble for 2-3 minutes.•
Remove from the heat, season and puree until fine.
Caramelised Parsnip
1/2 Parsnip 10 ml Olive oil 1 tsp Butter, unsalted 1/2 tsp Vinegar, “Forum”, Cab. Sav. 1/2 tsp
Castor sugar
Method• Peel the parsnip and cut into half lengthways. Remove the core and cut into
batons approx. 5x1x1 cm.• Lightly steam until just tender and then sauté over high heat in a
little olive oil and the butter.• Sprinkle with the sugar and a pinch of salt and continue to
sauté until lightly golden. Deglaze with the vinegar and remove from the heat.
To Serve• Heat 10 ml oil in a sauté pan and fry the quail roulade until golden and crisp on all
sides. Ensure the quail has warmed through internally. Remove and rest.• Warm the
spinach and check the seasoning. Place into the centre of the service plate; flatten with the
back of a spoon. Arrange the parsnip batons on the plate.• Trim the ends of the cooked
quail and slice into 3.• Position around the spinach, and garnish with a little dressed salad.
Crisp Skin Pigeon with Green Tea Soba and Seared SpringOnion Sauce.
The Pigeon 1 Squab pigeon, 400 gm, head and feet still attached 75 ml Mirin 300 ml Honey 3
Tbsp Dark Soy 1 Tbsp Ginger, grated 1 small Chilli, red½ bunch Coriander, stalks and roots 2
Onions, chopped2 cloves Garlic, sliced 600 ml Chicken stock 50 ml Vinegar, red 60 ml Oyster
sauce 20 ml Sesame oil 50 ml Sake 1 tsp Salt
Method• Combine all ingredients in a small pot and bring to simmer. Simmer for 5 minutes
and skim the surface. Remove from the heat and strain.• Return to the heat and bring the
temperature to 90°C.• Tie the pigeon around the neck with string approx 30 cm long and
blanch in simmering water for 20 seconds. Remove and refresh in cold water.• Lower the
pigeon into the stock and poach for 3 minutes. Remove from the liquid, drain well and put
aside.• Force cool the liquid marinade and when cool, return the squab, cover and
refrigerate 1 hour.• Remove the squab and drain of excess liquid and allow to dry
uncovered for 2 hours hanging or standing up to allow all liquid to drain out. (Well
ventilated area is best).
Green Tea Soba Noodles
Ingredients 10 gm Cha-soba noodles Salt Water

Method• Cook noodles in boiling, salted water according to instructions.• Refresh, drain,
lightly oil and refrigerate.
Salt and pepper dipPlace 1 tsp Szechuan peppercorns in a heavy cast iron pan and dry roast
until very fragrant. Grindand combine with ½ tsp salt.
Seared Spring Onion Sauce
Ingredients 1 Spring onions, chopped finely 3 tsp Ginger, finely chopped 3 tsp Garlic, finely
chopped 20 ml Light vegetable oil 15 ml Light soy sauce 5 ml Rice wine A drop Sesame oil
Method• Mix spring onion, ginger and garlic in a bowl.• Heat oil until smoking point and
instantly pour into the bowl. Stir.• Add the remaining ingredients.
To Serve• Deep fry the squab in oil, 180°C until deeply golden in colour. Drain well.• The
skin should be crisp and the flesh pink. Remove the breasts and legs, bone out the thigh
bone and serve half a bird per person.• Curl a portion of noodles onto the middle of the
plate. Prepare the seared spring onion sauce and spoon over the noodles.• Place the pigeon
over the noodles and sprinkle with a tiny dusting of the prepared salt and pepper mix. Top
with some slivered spring onion curls.
Emu Steak with a Sour Cherry Sauce
Ingredients 150 gm Emu steak 15 gm Butter 10 gm Onion, finely diced 15 gm Sugar 15 ml

Kirsch 30 ml Cherry juice 30 ml Chicken stock, lightly thickened with corn flour 30 gm Sour
cherries
Method• Trim the steak of fat and sinew and season with salt and pepper.• Sear on both
sides in a hot pan and cook to medium rare. Remove and rest.• Heat the butter in a frying
pan and sweat the onion. When soft, add the sugar and cook gently until the sugar
caramelises. Deglaze with the kirsch, add the cherry juice and chicken stock and reduce to
sauce consistency. Add the cherries and warm through.• Place the steak on a warmed plate
and garnish over and around with the cherry sauce.
Salsa 20gm Onion, Spanish, diced finely 1 Roma Tomato, finely diced ¼ tsp Coriander, fresh,
chopped Black Pepper, cracked or ground Balsamic Vinegar Mustard Seed oil, Pungent
Method• Finely dice the onion and the tomato• Place in bowl and add chopped coriander
Emu Egg
Ingredients 150 g Emu meat (finely diced) 35 g Speck (diced) 1 clove Garlic (crushed) 15 g
Onion (diced) 10 g Black Olives (pitted) 10 g Capers 1 sprig Thyme
4 Quail eggs 100g Chicken mince 10g Breadcrumb, fresh Salt Pepper 1tsp Coriander, fresh,
chopped 1/2tsp Sambal Olek, (minced chilli) 1 Egg 25g Flour 50g Breadcrumbs, fresh
Method• Boil the quail eggs in the shell, blanch in cold water• Mince emu and speck
together in oscar• Place into s/s bowl and add rest ingredients• Mix thoroughly all the
ingredients together. This takes a while to work the proteins enough to form a homogenous
mass that will bind together• Divide into 4 portions, flatten and set aside, covered, keep
chilled• Mix the chicken mince with the breadcrumbs, coriander, chilli, salt and pepper•
Divide into 4 portions, flatten and chill, keep covered• Take 1 quail egg and place on top of
chicken pattie and encompass egg with mince so all is covered• Take this and place onto
emu mince and encompass with emu mince mixture• Pass through crumbing set and allow
to rest on plate in fridge uncovered• Repeat with remaining egg• Deep-fry until golden
brown, time will vary, depending on size• Alternatively they can be dry baked in oven at
200ºC for approx 15mins• Internal temp of 75ºc for chicken• Serve on warm plate with
spicy salsaRemember: When probing do not probe centre, just off centre as the egg should
be the centre.
Chicken Galantine 1 Chicken, No.12
To Bone the Chicken• First: Check around the neck & in the cavity to remove any unwanted
pieces of fat, oesophagus, etc• Trim the bird: It is necessary to remove the feet and the wing
tips at the elbow, to facilitate further boning• Cut through the skin along the backbone:
Turn the chicken over onto the breast. Working from the neck to the tail, cut the skin along
both sides of the back bone• Loosen the wings at the shoulder: Locate the joint with your
fingers and cut through with a small knife on both sides.• Loosen the legs at the thigh joint:
Pop the thigh bone out of the pelvic socket on both sides• Loosen the carcass: With a sharp
knife, cut along and around the rib cage to remove the meat• Remove the breast bone:
Special care is needed here for the breastbone joins directly onto the skin. The skin must not
be damaged during this stage so hold the breast bone up, well away from the skin while you
cut.• Cut around the wing bone: From the inside, cut through the ligaments around the
knuckle of the bone. Scrape the meat off the bone & pull the bone through holding the meat
firmly in place.• Cut around the thigh bone and drumstick bone: Deal with the leg bones in
the same way as the wings.• Even out the meat: Move the meat around to ensure there is
full coverage over the skin. Refrigerate.
The Farce 100 gm Trimmed chicken meat 100 gm Lean pork 150 gm Pork fat Pinch Pate salt,
white pepper 1 tsp Rosemary, chopped 1 tsp Sage, chopped 20 gm Pistachio nuts, blanched
& skinnedEnsure the meat stays well chilled during this process. Cut all the meat and fat into
strips andcombine with remaining ingredients, except the nuts.Mince the meat through the
medium mincing blade and then the fine mincing blade and chill. Push theforcemeat
through a sieve, combine with the nuts and refrigerate. Check for seasoning and adjust
ifnecessary.

To AssemblePosition the meat as a rectangle over a sheet of glad wrap, leg end closest to
you.Sprinkle with Pate salt.• Stuff the chicken: Make a cylinder shape with the farce and
place across the meat• Seal the chicken: Fold the leg end up and over the farce, firm gently
and continue to roll up. Ensure all farce is contained & shape to an even, thick roll.• Wrap
the galantine and truss: Wrap firmly in the glad wrap but not too tightly. Seal both ends with
a knot and truss the roll at 2 cm intervals. Weigh the roll.• Poach the galantine: Prepare
chicken stock and bring to 80°C. Place the roll into the hot stock ensuring it is fully
submerged. Check the temperature often with a thermometer to maintain 80°C. Cook for 40
minutes per kilo and leave to cool in the stock.
To FinishThe Galantines will be cooled and stored and then frozen by the instructor for later
use in buffetclasses in Angliss Institute restaurants.If you were to be in the position to finish
your galantine, this is how you would be doing it.When cool lift from the stock, and carefully
remove all the wrapping.Rinse under warm water, wipe dry and cover with a light aspic or
chaudfroid sauce.
Pate salt 1 Tbsp White peppercorns 1 Tbsp Coriander, ground 12 gm Thyme, fresh 12 gm
Basil, fresh 1 Tbsp Cloves, ground1.5 Tbsp Nutmeg, ground 2 Bay leaves 1 Tbsp Allspice,
ground 1 Tbsp Mace, ground
25 gm Spice mix : 500 gm SaltThis is sufficient for the whole class
Duck Liver Parfait
Ingredients 200 gm Duck livers 1 Egg 35 ml Cream 25 ml Madeira 25 ml Port 25 ml Cognac

Pinch Salt, White pepper 110 gm Butter, unsalted, softened
Method• Preheat the oven to 150°C• Trim the livers of all sinew, threads, fat etc and cover
with the alcohol.• Marinate for 1 hour and then drain the alcohol into a small pot. Bring to a
simmer & reduce by half. Pass through a fine sieve and cool.• Puree the livers in a food
processor. Add the egg and blend until fully incorporated and smooth and then add the
reduced alcohol. Pass all through a fine sieve.• Place the liver puree back into the cleaned
food processor and blend with the butter until smooth and then the cream, blending
thoroughly into the mix• Season with salt & pepper.
To Cook• Take 4 plastic ramekins, oil lightly.• Pour in the custard and gently tap on the
benchtop to expel any air bubbles. Cover with gladwrap and place into a bain-marie with
hot water to ¾ the height of the mould.• Place into the oven and bake until just firm in the
centre. Test with a skewer and it should come out clean. Time to be discussed in class.•
Remove from the oven and lift the terrine from the water.• Pour some clarified butter into
the top of the small terrines.• Place into coolroom to cool.• Best to allow the parfait to set
overnight in the refrigerator before turning it out. To turn out, hold a hot tea towel to the
outside of the dish. The heat will loosen the parfait.• Heat a sharp knife under hot water,
wipe dry and cut the terrine into 1 cm slices.• Serve with sour dough melba toast.
Chicken Curry Nyonya Style
Ingredients 100 ml Coconut Cream 1/2 Cinnamon Stick 2 Cloves 3 Curry Leaves 1 Star Anise
2 Chicken Leg and thigh pieces on the bone 1 chicken breast sauté cut 2 Desiree Potatoes
Pinch Caster Sugar and Salt
Malay Curry Paste 5 large Chillies dried red - soaked in boiling water for 30 minutes 3
Shallots red 2 Garlic cloves 2.5 cm Ginger 1.25 cm Galangal chopped fine 2.5 cm Turmeric
fresh 1.5 tbsp Coriander ground ¼ tsp Cumin ground ½ tsp Fennel seeds 3 Cashew nuts 1 tsp
Soy sauce light 1 tbsp Oil canola
Method• In a food processor process the ingredients for the curry paste with the oil until a
smooth paste is formed. Alternatively use a mortar and pestle• Roast the spice paste over a
medium heat in a pot until it becomes fragrant and aromatic.• Add 80ml of the coconut
cream, curry leaves, cloves, cinnamon and star anise.• Cook and stir until the oil has risen to
the surface, the paste reaching coating consistency• French drumsticks removing cartilage
cap, cut breast on bones in 2 portions• Add the chicken pieces and allow these to cook and
seal in the paste for 3-4 minutes• Add the salt, sugar and potatoes• Add just enough water
to keep the chicken moist• Cover and cook over a gentle heat until the chicken is tender•
Remove the chicken pieces and place in a bowl• Add the remaining 20ml of coconut cream
and stir through• Simmer sauce to reduce until the desired consistency is achieved
• Taste and adjust seasoning if required• Return the chicken pieces to the sauce and heat
through• Serve the curry garnished with fresh coriander.
Quail Galantine
Ingredients 1 Quail 30g Chorizo Sausage diced 40 gm Chicken mince ½ tsp Continental
parsley leaves, chopped ¼ Orange zest finely grated To taste Seasoning ½ tsp Oil Salt &
Pepper
Method• Cut a slit down the back bone of the quail• Bone as demonstrated• Ideally you
should be left with the skin and flesh intact• Place the boned quail skin side down on a
sheet of glad wrap• Prepare the stuffing by mixing till all ingredients to bind• Season quail
and place stuffing on the meat and roll to form a sausage.• Secure at the edges to reshape
into quail• Seal in pan then place in oven at 180°C to roast.• Remove when firm to touch
bounces back and internal temperature above 70°C• Rest 5 min in warm area and make
corn salsa• Slice on an angle and serve with corn salsa.
Corn Salsa
Ingredients ½ Cob of Corn 10 g Red Onion ½ Roma Tomato 20 g Chorizo 30 ml Olive Oil 10
Red Wine Vinegar Seasoning
Method• Cut the chorizo into a 6mm dice• Remove kernels off the cob• Cut the red onion
into a very fine brunoise• Cut the tomato into 6mm dice to match the corn and chorizo•
Sauté chorizo on a moderate heat in a dry pan, the rendered fat will fry the chorizo• Fry
chorizo until crispy, drain on paper towel• Stir-fry corn in a tiny amount of oil until
blistered• Mix all ingredients together then add the olive oil and vinegar.
BibliographyFood Standards Australia and New

Zealandhttp://www.foodstandards.gov.au/Poultry CRC – a joint venture established and
supported under the Australian Government’s cooperativeresearch centre’s (CRC)
program.http://www.poultrycrc.com.au/Poultry Hub. (2017). Meat Chicken farm sequence,
Pheasant, Quail, Squab, Game birds, Commercial poultry.http://www.poultryhub.org/
Recommended readingGraham Dark, Deirdre McLean & Sarah Weatherhead, 2003Kitchen

Operations – The Professional Cook’s BookPublished by TERTIARY PRESS; 12 – 50 Norton
Road, Croydon, VIC 3136, AustraliaH.L. Cracknell & R.J. Kaufman, Revised Third Edition,
1999Practical Professional CookerPublished by The Macmillan Press Ltd, United
KingdomPhilip Dowel, Anthony Bailey, Elizabeth Ortiz, Helena Radecka, 1980The Book of
IngredientsMermaid Books, Seventh Impression, 1990; Penguin Books Australia Ltd,
Ringwood, Victoria, AustraliaCersani, Kinton and Foskett, 1995Practical Cookery, 8th
EditionPublished by Hodder and Stoughton; London, United KingdomLoukie Werle,
1997Australasian IngredientsPublished by Gore and Osment Pty Ltd, Rushcutters Bay, NSW
2100, AustraliaShirley Cameron, Suzanne RussellCOOKERY The Australian Way, 7th Edition,
2006Macmillan Education Australia
Activity Research and complete the list below to include how supplied, price per kilo and
cuts available for the listed poultry and speciality poultry.
Product How supplied Price $/kg Cuts available
Chicken
Duck
Turkey
Quail
Wild duck
Pheasant
Emu
Ostrich
Mutton bird
Pigeon
SITHCCC012 Produce poultry dishes 4520-V1 0517 49Vocational Education and Training
Student Evaluation of Subject and Teaching (SEST)Course Year Semester
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The questions below focus on how the unit / subject and teaching contributed to your
learning. Pleasecircle the number closest to your views. WAI is committed to the principle of
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Student evaluation of unit / subject
It was explained what was expected of me to be successful in 1. 1 2 3 4 this unit / subject.

The course materials and resources in this unit / subject 2. 1 2 3 4 were helpful in directing
my learning. The assessment tasks in this unit / subject were relevant to 3. 1 2 3 4 the topic.
Information about the assessments for this unit / subject was 4. 1 2 3 4 clearly explained to
me. The spread of assessments throughout the semester was 5. 1 2 3 4 appropriate. Written
assessments were marked and feedback provided to 6. 1 2 3 4 me on time. There was a
good balance between practical activities and 7. 1 2 3 4 theory in this subject.Student
evaluation of teaching
8. The teacher interested in my success in this unit / subject 1 2 3 4
9. The teacher was knowledgeable about this unit / subject 1 2 3 4 The teacher made the
unit / subject as interesting as 10. 1 2 3 4 possible 11. The teacher explained the
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this 12. 1 2 3 4 unit / subject
13. If needed, the teacher(s) was/were always available to help 1 2 3 4

14. Overall, I was satisfied with the teaching of this unit / subject 1 2 3 4
Student Evaluation of Subject and Teaching Author: Dr Larry Foster Date: 13 April 2016
4520-V1 0517 SITHCCC012 Prepare poultry Page 1 of 2dishes 50 Vocational Education and
Training
15. The best aspects of this unit / subject were:
16. How could the teaching of this unit / subject have been improved?
What Happens Next?
The results from this questionnaire will be summarised and will contribute to a Unit /
Subject Evaluation Report.
The Unit / Subject Evaluation Report will be circulated between staff for comments and
recommendations as part of a continuous improvement process. Any changes made will be
made available next semester in the Unit / Subject Outline under “Adjustments from
Student Evaluation”.
Thank you again for your time and thoughts.
Student Evaluation of Subject and Teaching Author: Dr Larry Foster Date: 13 April
2016SITHCCC012 Produce poultry dishes 4520-V1 Page 20517 of 2 William Angliss
InstituteABN 66 266 583 978RTO No. 3045CRICOS Provider No. 01505MHigher Education
Provider HEP 9534555 La Trobe StreetMelbourne Victoria 3000 4520-V1 0517AustraliaT +61
3 9606 2111F +61 3 9670 1330
www.angliss.edu.au

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SITHCCC012

Prepare poultry dishes 1

SITHCCC012 Prepare poultry dishes

Student’s Name: Student No.:

Teacher’s Name: Contact No.:

4520-V1 0517 SITHCCC012 Prepare poultry dishes 2

Cover Image: © William Angliss Institute

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Table of Contents William Angliss Institute 5

Speciality poultry and game birds 9

Cleaning, trimming and preparing poultry and game birds 12

Spice Rubbed Chicken Steak with Raita 21

Chicken Breast filled with Spinach Roasted Capsicum and Feta 22

Grilled Half Baby Chicken with Lemon Ginger Marinade 24

Grilled Duck Breast with Sour Cherry Sauce 25

Corn Flour Wash 25

Spiced Duck Salad 26

Turkey Fillet filled with Raisins and Apple 27

Grilled Quail with Roasted Sweet Potato Salad 28

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Chicken Fillet Filled with Thai Butter 29

Duck Breast Asian Style 30

Quail Poêler – Boned 31

Green Tea Soba Noodles 37

Seared Spring Onion Sauce 37

Emu Steak with a Sour Cherry Sauce 38

Duck Liver Parfait 42

Chicken Curry Nyonya Style 43

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In addition to over 1000 international students enrolled at William Angliss Institute in

Unit CompetencyRefer to www.training.gov.au for more information on the unit.

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SITHCCC012 Produce poultry dishes 4520-V1 0517 7

PoultryPoultry can be classified as domestic birds or fowl grown for human

Types of poultryChickenDomesticated birds harvested at 4 to 12 weeks old depending on

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Name French term Size Weight Age

Small chicken Poulet de grain 6 –10 600g – 1kg 9 - 12 weeks old

Chicken (roasting) Poulet 10 - 20 1 – 2kg 12 - 40 weeks old

Castrated cockerel Capon 27 - 45 2.7 - 4.5kg

Boiler Poule 20 - 35 2 – 3.5kg Older birds over 40 weeks

Turkey Dinde 35 - 140 3.5 to 14kg 14 - 20 weeks

Duck Canard 16 - 28 1.6 to 2.8kg 6 - 16 weeks

No Hormones are NOT allowed to be given to chickens in Australia by law.Antibiotics are

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SITHCCC012 Produce poultry dishes 4520-V1 0517 11

PurchasingPoultry can be purchased fresh, frozen or any multitude of processed ways.When

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Portioning of Birds Whole

Half – leg and breast

Sauté cuts – 8 to 12 pieces

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Coq au Vin French Peking Duck Chinese

Duck à l'orange French Lemon Chicken Chinese

Foie Gras French Salt and pepper Quail Chinese

Duck confit French Butter Chicken India

Chicken Cacciatore Italy Oritang (soup) Korean

Chicken Karaage Japan Long Island Roast American Duck

Green Chicken Curry Thailand Turducken American

Schnitzel German Beer butt Chicken Australian