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

Ingredients

2 cups (160g) shredded green cabbage

2 Lilydale Free Range Chicken Breast

1 cup (125g) peeled and shredded daikon

1 green onion (scallion), shredded

½ cup (160g) japanese mayonnaise.

4 sesame seed brioche buns (small)

pickled ginger

white vinegar

salt and pepper

KATSU CURRY FRIED CHICKEN

¼ cup (30g) curry powder

2 tablespoons finely grated ginger

4 cloves garlic, crushed

2 tablespoons soy sauce

¼ cup (60ml) rice wine vinegar

1 tablespoon caster (superfine) sugar

1 teaspoon cornflour (cornstarch)

½ cup (125ml) water

vegetable oil, for deep-frying

1 cup (150g) plain (all-purpose) flour

2 teaspoons baking powder

CHILI, LIME MAYO

100g mayo

50g sirachia chili sauce

1 lime juiced

Method

1.To make the katsu curry fried chicken, place the curry powder, ginger, garlic, soy sauce, vinegar and sugar in 
a medium bowl and mix to combine. Reserve ¼ cup of the mixture and set aside. 

2.Add the chicken to the remaining curry mixture and toss to coat. Set aside in the refrigerator to marinate for 30 minutes. 

3.Place the reserved curry mixture, cornflour and water in 
a small saucepan and whisk to combine. Place over high 
heat and bring to a simmer. Cook, stirring occasionally, for 6–8 minutes or until thickened. 

4.While the curry mixture is cooking, half-fill a large saucepan with the oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer. Place the flour and baking powder in a large zip-lock bag and shake to combine. Add the chicken and shake to coat. Fry the chicken, in batches, for 4 minutes or until cooked through. Set aside on paper towel to drain. 

5.Place the cabbage, daikon, onion and mayonnaise in a large bowl and mix to combine. Divide the slaw between the base of the bun halves and top with the chicken and curry sauce. Spread the remaining bun halves with the extra mayonnaise and sandwich on top of the chicken. Serve with the pickled ginger.