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Meat and Poultry Recipes

Crocodile Skewers with a Cashewnut satay sauce

Cooking/Preparation Time
40 minutes
1 Crocodile Fillet, cut into even pieces
Salt and Freshly Ground Black pepper
1/2 lemon juice
2 tsp of Olive Oil
1 clove of garlic, peeled and crushed
2 tbsp crunchy peanut butter
110g unsalted Cashew nuts, crushed
1 lime or lemon juice
1/2 tin of coconut milk
Fresh chillis, chopped, to taste
splash of soy sauce
approx 8 - 12 bamboo skewer sticks for assembling
Soak the bamboo sticks in water for 10 minutes to stop them burning. Generously season the chopped up crocodile fillet. In a bowl mix together 1/2 lemon juice, 1-2tbsp of soy sauce, 2 tbsp of Olive oil and the garlic; and pour over the meat and leave to marinade for for at least half an hour. In the meantime make the satay sauce by adding the peanut butter, the cashew nuts, 1 lime or lemon juice, half tin of coconut milk, the chillis and the soy sauce into a small saucepan and simmer gently for 5 minutes. Preheat a barbeque, grill or griddle pan until very hot. Place the pieces of meat onto the skewers and cook for a few minutes either side until they are cooked all the way through. Ensure not to over cook them as the meat becomes very dry, rather like chicken. Serve the skewers with the warm dipping sauce.

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Roasted Stuffed Quail with Fresh Figs

Cooking/Preparation Time
2 Hours
For the Stuffing:
1 medium onion, finely chopped
2 sticks of celery, finely chopped
1 large garlic clove, finely chopped
50g unsalted butter
1/3 cup of demi glace
2 tbsp of chopped fresh tarragon
1 tbsp of balsamic glaze
60g of chopped walnuts
120g of soft dried mission figs, stems discarded and finely chopped
1 cup of coarse breadcrumbs
salt and pepper

For the Figs and the sauce:
50g of unsalted butter
1 punnet of fresh figs, stems discarded and cut into quaters
1/4 cup of finely chopped shallot
1 cup of dry red wine
1 1/3 cups of demi glace
1 teaspoon of cornstarch
2 tbsp of Balsamic glaze
salt and pepper

For the Quail
12 semi boneless quail
100g of butter
2 tbsp of vegetable oil
salt and pepper
Make the Stuffing:
Place the onion, celery and garlic in a pan and cook over a moderate heat until softened and pale and golden. Add the demi glace and boil, stiring occasionaly, until most of the liquid is reduced, about 3 minutes. The stir in the tarragon, balsamic glaze, walnuts, dried figs, the breadcrumbs and the salt and pepper. Spread the mixture on a plate and leave to cool.

Prepare the Figs and make the sauce:
Heat the butter in pan until melted and bubbling, but be careful not to burn it. Add in the figs cut side down and cook for a few minutes, without turning until browned. Remove the figs and set aside before adding your shallot and stir until they are softened and golden brown. Add in the wine and a few of the fig halves and boil, stiring and mashing the figs, until the wine is reduced to a syrup, about 5 minutes. Stir in the demi glace and bring to the boil. Stir in the cornflower into the vinegar until it is dissolved, before adding it into the sauce, whisking to incorporate. Boil the sauce for a further 2 minutes before removing from the heat and straining it through a sieve pressing on the discarded solids to remove all flavour before discarding them.

Preparing the Quail:
Rinse the quail inside and out before patting dry. Stuff each quail with the stuffing pressing and shaping it to fill out the breast. Tie the legs together and then close the cavity using toothpick skewers. Preheat an oven to 350F. Cover the quail in salt and pepper before melting the butter and oil in a pan and browning off each quail on all sides, roughly about 10 minutes per quail. Remove the sticks from the quail before placing in a roasting tin, breast sides up and cook for 10 - 15 minutes. For the last 2 minutes of the roasting add in the remaining figs into the roasting pan. Meanwhile heat up the sauce until simmering and add 50g butter, whisking unti incorporated. Remove the quail from the oven, pour any juices into the sauce, before serving by placing each one with the figs onto each plate and drizzling over the sauce.

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Japanese Style Seared Wagyu Beef with Shallots and Porcini Oil

Cooking/Preparation Time
15 minutes
200g of Rump Wagyu Beef
Halen Mon Pure White Sea Salt
20g Chopped Shallots
20g Porcini Oil
Handful of chopped Chives
110ml Soy Sauce
45ml Rice Vinegar butter
25ml Lemon Juice
Season the beef well before heating a searing pan to a very high heat and adding your wagyu meat and searing for approximately 1 minute on each side before removing and leaving to rest. The beef should be rare with a pink centre and not overcooked. Once cooled, gently slice the beef in thin slithered pieces and arrange on each plate. In a bowl mix together the soy sauce, rice vinegar and lemon juice until combined. Slice up the shallots very finely before scattering over the beef followed by the chopped chives. Pour the mixed sauce over the beef before drizzling with Porcini Oil.
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Crispy Duck Breasts with a Pear and Green Peppercorn Sauce

Cooking/Preparation Time
40 minutes
4 Magret Duck Breasts
1 firm ripe Bosc pear
3/4 cup of apple juice
1/2 tsp of corn starch
2 tbsp of Calvados or Armagnac
1 tbsp green peppercorns, crushed lightly
1 tbsp demi glace
1 tsp of fresh thyme leaves
Season the duck breasts well before heating up a pan and then place the duck breasts skin sides. Cook breasts for about 20 mins, or until the skin is crisp and mahogany-coloured, draining the fat as it is rendered by carefully pouring it off. Then turn the breasts over and cook the meat side for about 2 minutes and then transfer the breasts to a plate and keep warm. While the duck breasts are cooking, peel the pear and cut it into 1/4inch dice. Pour off all but a tbsp of fat from the pan and saute the pear in this until browned, about a minute. In a measuring cup stir together the apple juice and the corn starch. Add the calvados or armagnac into the pan with the sauteing pear before adding in the apple juice mixture, the peppercorns, the demi glace and the thyme and simmer for a couple of minutes, stiring until the sauce has thickened. To serve, slice up the duck before spooning the sauce over them and garnish with a few thyme sprigs.
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Authetic Kangaroo Hotpot

Cooking/Preparation Time
2 1/2 hours
500g Diced Kangaroo Steak
1 large onion sliced
3 peeled cloves of garlic, crushed
200g Pumpkin, cut into large chunks
4 carrots, chopped
2 potatoes, peeled and chopped
1 cup of red wine
10 stalks of fresh rosemary and 10 stalks of fresh thyme, leaves plucked from the stalks
A couple of handfuls of chopped flat leaf parsley
2 cups of Beef Bouillon
1 tbsp of tomatoe paste
In a preheated Caserole pan pour in 1 tbsp of olive oil. Add the onions, garlic, and carrots and saute until the onions are transparent. Add in the diced kangaroo and seal before coating it in a little flour. Once the meat is browned and coated in a little flour, add the wine, the rosemary, the thyme and some of the fresh parsley; and allow to simmer for a couple of minutes before adding the stock, tomato paste and pumpkin. Place in a slow oven (about 170C) and cook slowly for 1 1/2 hours. After this time, remove from the oven and season. If the stew needs to be thicker coat some cubes of butter in flour before whisking it into the stew. Serve with plenty of fresh herbs.
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Bacon wrapped Quail stuffed with Goats Cheese

Cooking/Preparation Time
2 1/2 hours
4 whole quails, rinsed and patted dry
1 1/2 tsp of Halen Mon Pure White Sea Salt
1/2 tsp of freshly ground black pepper
1/2 cup of extra-virgin Olive Oil
1/4 cup of fresh thyme leaves
8 cloves of garlic, peeled and halved
16oz of soft goats cheese
16 sprigs of fresh rosemary
16 strips of American style dry cured streaky bacon
Season each quail inside and out with salt and pepper. Transfer to a large bowl before adding in the oil, garlic and thyme; toss the birds in the mixture to combine. Cover and refrigerate for at least an hour. Preheat the oven to 500F. Stuff each cavity of the quails with a mixture of the goats cheese and rosemary, even excess marinade, and tie the legs together loosely with kitchen string. Wrap 2 pieces of bacon around each quail, breast side up to a lined roasting pan. Roast for about 15 minutes.
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