Ingredients

CHICKEN BREAST

• 2 Lilydale Free Range Chicken Breasts (skin removed, but kept)
• 150ml water
• 100g ice
• 20g salt
• 10g sugar
• 1 x twig thyme
• 1 x garlic bulb
• 1 x star anise
• ½ tsp black peppercorns

CONFIT CHICKEN WING

• 3 x leeks – whites only
• Vegetable oil (for frying)

PICKLED WOODEAR MUSHROOM

• 1 x punnet woodear mushroom
• 50g butter
• 50ml apple cider vinegar
• 20g sugar
• 100g water
• 1 x twig of rosemary
• 1 x garlic clove

MUSHROOM PUREE

• 250g button mushrooms
• 1/2 onion
• 1 garlic clove

LEEK & POTATO PUREE

• 3 leeks – green only
• ½ onion – sliced
• 1 garlic bulb – sliced
• 1 twig of thyme
• 2 medium sized potatoes – peeled
• 500ml chicken stock

CHICKEN SAUCE

• 500g chicken wings
• 1 onion
• 1 eshallot
• 1 garlic bulb
• 50g mushroom
• ½ small lead
• X chicken stock
• 100ml sherry
• 50ml Pedro Ximenez
• 100g cream

CHICKEN SKIN

• 2 x chicken skins
• Salt

Method

CHICKEN BREAST

1. Trim any excess meat and fat from the chicken breast.
2. Place in a cold brine for 2 hours.
3. Remove from brine and run under water for 10 minutes.
4. Place into a saucepan of water at 80°C for 12 minutes.

CONFIT CHICKEN WING

1. Remove the larger end of the wingette bone.
2. Cover wingette with the duck fat and herbs.
3. Bake for 140°C for 1 hour and 15 minutes.
4. Remove and allow to cool before pulling out the bones and pressing (skin side down).

LEEK HAY

1. Thinly slice (chiffonade) leek in 3/4cm long strips.
2. Fry at 140°C until crispy and golden.
3. Season with salt & pepper.

PICKLED WOODEAR MUSHROOM

1. Cut mushrooms in to nice small sized pieces.
2. Sautee in butter with rosemary and garlic.
3. While mushrooms are sautéing make a pickling liquid with water, sugar and apple cider vinegar.
4. Ass the sautéed mushrooms to the picking liquid

MUSHROOM PUREE

1. Sweat down onion and garlic until soft.
2. Add mushrooms and caramelise.
3. Blend with xantham and water.
4. Season with salt and pepper.
5. Pass through a sieve to remove any bits.

LEEK & POTATO PUREE

1. Sweat everything down until soft.
2. Add stock and reduce until about 2/3 of original.

CHICKEN SAUCE

1. Roast chicken wings in the oven at 190°C for 45 minutes, stirring every 15 minutes.
2. Add chicken wings into a large pan with the vegetables and caramelise.
3. Add mushrooms to absorb excess fat.
4. Add sherry and reduce to glaze.
5. Add stock and cream and simmer.
6. Cook for 1 hour, pass through a sieve to remove any bits and reduce.

CHICKEN SKIN

1. Lay chicken skin flat on baking paper on oven tray and lightly salt.
2. Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
3. Bake at 180°C for 12 – 14 minutes until cooked through and crispy.

Place all components onto a serving plate, garnish to serve.

Here are your top tips to Gourmet Feast in the Valley – Saturday  9 & Sunday 10

Hot Weather Tips

1. It’s going to be a scorcher this weekend so make sure you slip, slop, slap, seek and slide.
2. Bring a water bottle – there’s a free water refill station available on site
3. There will be misters to help keep you cool and plenty of places to purchase cold drinks and ice-cream

Gourmet Feast in the Valley will be going ahead in all weather conditions so make sure you come prepared!

Security Checks
For security reasons, please note that you will not be allowed to bring in any food or alcohol from outside, deck chairs, large beach umbrellas or anything with a sharp tip or objects that can be used as weapons. Security will be checking bags upon entry.

Bottle and food for infants will allowed to be taken in along with picnic rugs

Tickets
Be sure to have your tickets ready to be checked and scanned on arrival!
Mobile tickets, ensure you have your brightness up so tickets can be scanned

Parking and Transport
Free parking is available on-site

Adams Coachlines will be running complimentary shuttle buses between Guildford Station and Sandalford Estate.
Saturday: Buses will be running 10:30am – 7:30pm
Sunday: Buses will be running 10:30am – 5:30pm

Other Key information
Gourmet Feast in the Valley is a cash free event and will only be accepting card payments.

PART 1: LENTIL CURRY                                                                                     

Ingredients

210g dry red lentils

1 litre vegetable stock

2 teaspoons cumin seeds

1/2 teaspoon fennel seeds

1 small cinnamon stick

10 fresh curry leaves

1 large brown onion, finely chopped

6 garlic cloves, finely chopped

6cm piece fresh ginger, peeled, grated

1 long red chilli, finely chopped

1/4 cup chopped washed fresh coriander root and stem

1 1/2 tablespoons ground turmeric

1 1/2 tablespoons Garam Masala

1 teaspoon salt

1 tablespoon tomato paste

2 x 270ml cans light coconut cream

1 tablespoon lemon juice

2 tablespoons chopped fresh coriander leaves

Method

1.In a pot of vegetable stock, bring to the boil and add the lentils and cook for 10 mins and drain and put a side.

2.Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.

3.Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and 1/4 cup cold water. Bring to the boil. Add the lentils, Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened

PART 2: TANDOORI SPICED CHICKEN                                                                                          

Ingredients

• 6 X Lilydale Free Range Chicken Breasts
• Oil for frying
  
  

Tandoori spice:

1x teaspoon salt

1x teaspoon cayenne

1x teaspoon coriander, ground

1x teaspoon chili powder

1x teaspoon garlic powder

1x teaspoon dry mustard

1x teaspoon ginger

1x teaspoon turmeric

1x teaspoon fennel

1x teaspoon cumin

1x teaspoon paprika

½ ^\cup yogurt

1x tablespoons lime juice

Method

1.Place all ingredients in blender and blend to a paste, rub all over the chicken and marinate.

2.Place chicken in the fridge and marinate for 12 hours.

3.After marination, place chicken in zip lock bag and then drop in a water bath of 67 °C and cook for 30 minutes.

4.Place in a hot frying pan and fry until cooked through until crispy.

PART 2: TANDOORI SPICED CHICKEN                                                                                          

Ingredients

Chicken skin x 6
Salt

Method

1.Lay chicken skin flat on baking paper on oven tray and lightly salt.

2.Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.

3.Bake at 180°C for 12 – 14 minutes or until crispy.

To Serve

Place lentil curry at bottom of bowl
Place chicken pieces over curry
In a sperate bowl have crispy skin like a poppadom
Scatter a bit of coriander and voila