Pictured left Zac Poulier and his team of skilled chef's at Stillwater.
Stillwater at Crittenden's Game Terrine 500g Venison Rump 1 Farmed Rabbit 400g Kangaroo 2 Wild Duck Legs 2 Chicken Legs 5 Asparagus Spears 5 Long Batons of Carrot 1 Leek 50g Butter 200g Duck Fat 5 Black Peppercorns 2 Sprigs Fresh Thyme 2 Fresh Bay Leaves 1 Star Anise 200g Serrano Ham 200g Chicken Stock 2 Leaves Galantine Salt White Pepper METHOD Trim the Rabbit Chicken Duck legs and add to the duck fat with the peppercorns, fresh herbs and star anise, cook in the oven 140C for 2 hours, take out of the fat leave to cool and flake the meat of the bone.
In a hot pan sear the Venison and the Kangaroo to med rare, and leave to rest foe 20 mins then slice into nice pieces.
Blanch all the veg for 4 mins leaving a nice bite to the veg cooking the bigger veg for a few mins longer.
Soak the galantine in cold water for 5 mins then drain of the water, Warm the chicken stock up and dissolve the galantine in the stock.
To finish line the terrine mould with cling flim, then start to layer up the terrine starting with flaked meat, then the venison Kangaroo veg and so on repeating the process onto you go over the top of the mould, seasoning each layer, Cling film the mould and set a heavy board on top to press and leave over night, next day slice with the cling flim on to keep the shape on the plate then remove the cling flim.
Serve with fresh buttery brioche and any nice pickled chutney Aromatic Spices Mediterraneo Snapper INGREDIENTS SERVES 4 100ml extra virgin olive oil 4 x 160g snapper fillets, skin scored 3 tablespoons of Aromatics Mediterraneo Blend 1 tablespoon of plain flour 1 cup 250ml White Wine Juice of 1 lemon 20g unsalted butter Roasted or Steamed Potatoes and Steamed Green Beans to serve.
METHOD Preheat oven to 200 C.
Heat oil in a large ovenproof frying pan over a medium heat.
Combine Aromatics Mediterraneo Blend with flour and toss the fish fillets through it.
Dust off excess.
Cook the fish skin side down for 1-2 minutes.
Turn each fillet over and cook for a further 1-2 minutes until lightly golden.
Add wine, lemon juice and butter and allow to bubble for 2 minutes.
Transfer pan to the oven for 3 minutes or until fish is just cooked.
Remove pan from the oven, and then remove the fish from the pan.
Keep the fish warm for the next few final minutes.
Return the pan which contains the liquid to the stovetop and bring it to the boil cook reduce the liquid sauce for approx 3 minutes.
To serve place beans in the centre of a plate, place fish on top of the beans and the potatoes on the side.
Drizzle liberally with the sauce.
Note The perfect accompaniment to this dish is a fresh green salad tossed with 2 tablespoons Aromatics Crunch Blend and 2 tablespoons extra virgin olive oil ..
Enjoy.
Recipe by Aromatics Discover a World of Spices.
Yabby Lake Chicken and Chardonnay Pie.
INGREDIENTS 4 free range chicken breast fillets, diced into 1 cm cubes.
1 medium onion - diced cup cream 1 bunch asparagus cut into 1 cm lengths.
1 cups Yabby Lake Chardonnay Fresh tarragon 1 tbsp cornflour Olive oil 25 g unsalted butter Salt and pepper Puff pastry METHOD Saut the onion in the oil and butter until golden and caramelised, then add the chicken, stirring until coated in the butter onion mixture and saut for a further 2 minutes.
The secret is not to overcook the chicken.
Add the chardonnay and simmer for 3 minutes.
Then add the fresh tarragon and asparagus, then the cream.
Continue cooking for another minute.
Mix the cornflour with a little water and add to the simmering mixture.
Add more if you like it thicker Season the mixture with the salt and pepper.
Cut rounds out of puff pastry and brush with egg-wash.
Bake in a hot oven for 7 or 8 minutes on an oiled tray.
Put the chicken mix in ramekins or ceramic bowls and top with the puff top.
Serve with fresh greens and chunky spuds www.gdlife.com.au 67