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Game at Home

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Eva’s hard boiled Quail Egg Curry

Eva’s hard boiled Quail Egg Curry

Ever wonder what types of recipes the Game Farmers cook at home for their family? Well here is one by the lovely Eva in our accounts team, for all to enjoy!

The Gourmet Team would love to see what you create for family and friend using Game Farm products. If you would like to feature your recipe on our website please send through to marketing@gamefarm.com.au

Hard boiled Quail egg curry

Serves 4-6

Ingredients:
100ml olive oil
3 large brown onions halved and sliced
5 cloves garlic chopped
100 gms fresh ginger cut into matchsticks
2 tsp mustard seeds
2 large red chillies chopped (optional)
2 tsp tumeric
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp five spice powder
2 tbspn sugar
1 400gm can chopped tomatoes
1 cup chicken stock
150 gm chopped kale (or you could use baby spinach)
1 cup plain yoghurt
2 packets game farm quail eggs, hard boiled
1 bunch coriander
steamed rice

Heat oil in heavy based saucepan over medium heat. Add onions garlic and ginger and cook for 5 minutes.
Add mustard seeds and a large pinch of salt, and stir. Then add all the spices and sugar (and chilli if using) and cook for one minute.
Add tomatoes andstock, stir and simmer over low heat for 10 minutes.

Add spinach and yoghurt and cook for further 10 minutes.

Add eggs, check seasoning.
Stir through coriander leaves and serve with steamed rice and dollop of extra yoghurt or sour cream

Get your Game @ Castle Hill Farmers & Fine Food Market

Get your Game @ Castle Hill Farmers & Fine Food Market

Up for an early start at Castle Hill Farmers Market this Saturday?

Come  and experience the superb produce direct from local farmers located throughout the Hawkesbury region.  Freshly ground coffee, french pastries, an abundance of freshly grown fruit and vegetables, lovely artisan breads and so much more, and be sure to pop by our stand as we have a special treat for all to enjoy and great deals to stock up on for these chilly winter nights.

Game Farm will be regulars at the markets on the 4th Saturday of every month. Hope to see you all there.

Market times are 8am – 12 noon.

For information on market dates, click through to Hawkesbury Harvest www.hawkesburyharvest.com.au

 

 

 

 

Spatchcock Cassoulet, a variation on a classic

Spatchcock Cassoulet, a variation on a classic

With winter just around corner our guest Chef Andrew Duggan from ‘The Practical Chef’  has prepared this delicious and hearty Spatchcock Cassoulet for all to enjoy!
Andrew’s career highlights are long and vast and include working throughout  leading Australian & International Hotels and Airlines. During his international tenure at the Hyatt Carlton Tower the Park Room restaurant was awarded a Michelin Star.
We thank Andrew for joining the Game Farm team and sharing this tasty and simplistic recipe with us.

Ingredients
5 Spatchcock cut into halves
3 rashers of streaky bacon sliced into thin strips
1 chorizo cut into small dice
3 onions chopped
2 cloves of garlic chopped
1.2kg chopped tinned tomatoes
1kg cooked & drained white beans
500ml chicken stock
1 bunch flat parsley (chopped leaf & stalks separately)
Olive oil
Salt & pepper

Spice rub
Pinch of paprika
Tsp of sea salt
Tsp of cracked pepper
Fresh thyme olive

Method
Rub the Spatchcock halves in the spice rub and leave to marinate for 30 minutes.
Lightly sear the Spatchcock in a little olive oil then put to one side.
In the same pan add the onions and sauté until tender then add the garlic, chorizo & bacon.
Cook gently for 5 minutes until the chorizo is cooked through then add the parsley stalks.
Add the chopped tomatoes bring to the boil for a couple of minutes add the chicken stock bring to the boil then add the white beans. Bring to the boil and lightly season.
Place into a large oven tray and then place the Spatchcock halves on top skin side up and roast in a 180°C oven for 25 minutes or until the skin is crispy & golden and the Spatchcock is cooked through.
Allow to rest for 10 minutes so that the Spatchcock soaks up extra juices and stay moist.
Dress in a deep bowl for 10 entrees or 5 main courses with a little olive oil and chopped flat parsley.
This can be cooked in individually in terracotta dishes as well.

Recipe by Andrew Duggan
“The Practical Chef”
Practical solutions for professional kitchens

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