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The perfect meal to spoil Mum with this Mother’s Day

GameFarm — Thu, 09 May 2013 08:06:42 +0000

Do you think this definition sums up your Mother?

Mother – One person who does the work of twenty, for free! - Anonymous

If your answer is yes then why not show your mum how much you appreciate her by cooking a lovely home cooked gourmet meal with Quail or Spatchcock.

Below are some of our favourites recipes which include a Mille Feuille of Quail or these fabulous new Spatchcock recipes with mexican and thai flavours.

Click below to view recipes

Mille Feuille of Quail and Potato with Wild Rocket and Aioli

Mexican Spatchcock

Thai BBQ Spatchcock

Gourmet Game now even easier to cook at home!

GameFarm — Thu, 02 May 2013 23:35:25 +0000

Recently launched into retail outlets across New South Wales, Victoria & Queensland are Game Farm’s Gourmet Quail and Spatchcock cuts designed to make cooking and serving delicious gourmet meals at home easier then ever before. We’ve applied our butchery skills to save you time and hassle in the kitchen and developed a range of cuts that are partially or fully deboned.

Introducing the range…

Boneless Spatchcock – 2 per pack.
Totally deboned spatchcock. Available at Coles.

Butterfly Quail, non-marinated – 2 per pack.
If you have never tried quail before this cut is for you! Butterflied with all back and chest bones removed. Available at Coles.

Butterfly Quail marinated in garlic & paprika – 2 per pack.
Simply open the pack, cook and serve! All the work has been completed for you. Available at Woolworths.

Quail Drumettes in piri piri – 2 per pack.
Forget the cheese platter serve Quail Drumettes. These morsels are packed with flavour and great to serve as starters with pre-dinner drinks at your next function. Available at Woolworths and Thomas Dux.

Click below to view recipes

Spatchcock Prosciutto Roll

Spatchcock poached in Chinese stock

Grilled butterflied quail with red grapes and rocket, feta and almond salad

Appetising Autumn recipes…

GameFarm — Thu, 18 Apr 2013 01:15:12 +0000

Autumn is here once more, and for many people it’s the last chance to take advantage of the weather for outdoor entertaining before the colder months set in.
Of course, the fact that Australia is situated within several different climatic zones means not everyone has to worry about winter!
It also means that a guide to Australian seasonal produce will include a wide variety of fruits and vegetables – thanks to our diverse growing regions throughout the country.
With all this wonderful produce available, now’s the time to check out our recipes. You’ll find a great selection of entertaining ideas below – try them today!

Grilled butterflied quail with red grapes and rocket, feta and almond salad

BBQ hoi in butterfly quail, vietnamese coleslaw and soy vinaigrette

Game Farm BBQ spatchcock with anchovy, autumn herbs

Capsicum team wins RSC with Jacqui Gowan’s Panfried Spatchcock & Mushroom Ragu

GameFarm — Mon, 15 Apr 2013 04:04:19 +0000

Ready Steady Cook – Episode 27 from 9/4/13 saw Chefs Jacqui Gowan from The Burlington, in North Sydney, and Darren Robertson from Three Blue Ducks, in Bronte, compete against one another in RSC 20 minute cooking challenge.

Ingredients included lamb backstrap, goats cheese, mixed tomatoes, enlgish spinash & pomoegrante for the Red Team and Game Farm Spatchcock, ricotto, eggplant, mixed mushrooms and passionfruit for the Green Team.

Jacqui Gowans amazing Panfried Spatchcock with Mushroom Ragu was triumphent on the day, winning the audience vote.

To watch the full episode or download the recipe visit http://readysteadycook.ten.com.au/8596.htm

Trussing Poultry

GameFarm — Tue, 26 Feb 2013 02:41:03 +0000

Steps 1–4
Using cotton twine tie the drumsticks together. Once you have done this run the twine under the parson’s nose and pull this up towards the drumsticks.

Step 5
Run the twine along the joint between the breast and the leg quarter down to the base of the wing.

Steps 6–8
Run the twine from the base of the wing across the back of the bird then over the wing on the opposite side. Keep running the twine over the breast and over the top of the wing the twine first went under and across the back again.

Steps 9–10
Then run the twine along the joint between the breast and the leg quarter opposite to the one in step 5.

Steps 11–14
Tie the twine off at the drumsticks.

Download our Trussing Poultry Brochure here.