Poultry - Kerala (India) (Engl)

An exclusive Documentary on the various exotic and indigenous Breeds of Poultry.

India is endowed with naturally diverse plant and animal genetic resources. India
and the neighbouring countries have been referred to as the original home of Red
Jungle fowl (Gallus gallus Linn.). The present-day domestic fowl is believed to have
descended from the Red Jungle Fowl. Archeological evidence suggests that
domesticated chickens existed in China 8,000 years ago. The earliest evidence of
domestication of fowl in India is from Mohenjodaro. Accounts of cock fighting in India from 3000 years ago indicate that chicken have been part of the culture for a long time.

There is substantial evidence to show that these birds moved through Middle-East to
Europe and gave rise to present day European breeds, about 2000 years ago. It has
been documented from extensive survey that there are 20 indigenous (desi) breeds in
India.

Thanksgiving Turkey (Engl)

How To Brine A Turkey

The annual Thanksgiving nightmare: turkey that is dry as dust. With a simple brining solution and an extended soak before you begin cooking, you can save your bird (and guests) from that cruel fate!




Season A Turkey


If you want to have the most flavorful turkey on your table this year, then you need to learn how to season it. This page will walk you through the basic steps for each of these techniques, teaching you how to season a turkey so that it's moist, flavorful, and delicious.



Turkey Stuffing



Roast A Turkey



Carve a Turkey



Cranberry Sauce

Are you looking for a great cranberry sauce recipe? If turkey is the star of a great Thanksgiving dinner, then cranberry sauce is the supporting player that ties the whole extravaganza together.

Grow Your Own Drugs - Fruit (Engl)

Part 1 of 3

James Wong, Ethnobotanist and Gardener, takes us on a journey of healing, utilizing natures pantry.

Goji Berry and Chicken Soup

Ingredients:

2 tbsp dried echinacea root
200 ml water, freshly boiled
5 tbsp goji berries, fresh or dried
2 litres chicken stock (homemade or from stock cubes)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
10 cm root ginger, peeled and shredded
2 fresh medium-sized chillies, finely sliced
8 garlic cloves,chopped
extra sliced ginger and chillis, to serve 1. 1. Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
2. 2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
3. 3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
4. 4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.



2 of 3

Hops Pillow for Insomnia

For a pillow about 32 x 23 cm:
4 handfuls dried hops flowers
4 handfuls dried lavender flowers

1. To dry the hops and lavender yourself, tie them in bunches and hang upside down in a well-ventilated space out of direct sunlight for 2 weeks. Alternatively, place in a low oven (about 100C) for 30 minutes or so until dry and crispy. Strip the flowers off the larger or harder stalks.
2. Put equal handfuls of dried hops and lavender flowers into a cotton pillowcase, and seal the end.

USE: Place the pillow under or beside your head to induce sleep.




Part 3 of 3

Kiwi and Papaya Face Mask

1 kiwi fruit, peeled
juice of 1 lime
1/2 papaya
2 sachets vegetable gelatine

1. Mash the kiwi fruit through a sieve into a bowl. Add the lime juice to the kiwi mixture.
2. Scoop the seeds from the papaya, and mash the flesh on a chopping board using a fork (this makes it slightly easier to press through the sieve). Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.
3. Put the bowl with the papaya mixture over a saucepan of boiling water and stir constantly until it forms a wallpaper-paste consistency. Take off immediately and continue to stir. Add the kiwi fruit juice slowly, bit by bit, stirring all the time. Leave to cool.

USE When cool or lukewarm, apply the gel to face, avoiding the eye area, and leave for 10 minutes to 1 hour.Wash off with warm water.

STORAGE Most effective when used as soon as possible. Keeps in the refrigerator for up to 48 hours.

Syrup of Figs for Constipation

18 g dried senna pods
100 ml boiling water
8 fresh figs, quartered
100 g sugar
Juice of 1 lemon

1. Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
2. Add the figs and sugar to the senna infusion and whizz until smooth.
3. Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup - this will probably take about 25 minutes. Add the lemon juice and stir in well.
4. Take off the heat and pour the syrup into a sterilized 150 ml bottle.


USE: Shake well before use. Take 2 tsp before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain.

STORAGE: Keeps in the refrigerator for 3-4 weeks.




Saffron Egg Nog (Engl)

500ml whole milk
2 bay leaves
36 threads / 3 pinches saffron
2 strips orange rind
3 tbsp golden syrup
200ml single cream
3 eggs
150ml white rum
Grated fresh nutmeg, to serve

1. Pour the milk, bay leaves, saffron, orange rind, golden syrup and cream into a pan, and simmer gently for 10 minutes. Strain through a sieve.

2. Break the eggs into a glass heat-proof bowl, then slowly whisk in the hot milk mixture.

3. Place the bowl above a pan of boiling water and heat gently, stirring, until the mixture thickens to a custardy consistency. Then take it straight off the heat.

4. Whisk in the rum, then pour the mixture into a jug. Cool, then leave to stand in the refrigerator for at least 8 hours before serving.

5. Serve over ice with grated nutmeg.

USE: Drink no more than 1 wineglass a day.

CAUTION: Contains alcohol.

STORAGE: Keep in the refrigerator. Will last for 2 weeks.

Special Crispy Roast Chicken (Engl)

Heston Blumenthal talks through his four step Roast Chicken recipe. You'll need a pan of boiling water, a bowl of iced water and a whole chicken to get started. Delicious recipe with a scientific eye from Michelin award winning chef's BBC cookery show 'In Search of Perfection'.

Part 1



Part 2

Heston Blumenthal teaches you how to brown your meat in preparation for the perfect Roast Chicken dinner. Watch this video to also discover how to cook the perfect vegetable accompaniments for the best Sunday Roast.

Spiced Christmas Goose (Engl)

Black Bone Chicken Soup (Engl)

Chinese doctors praise this soup as being one of the most therapeutic foods you can eat in the fall and winter to strengthen the immune system.

Ingredients:

Dang Gui (Angelica Sinensis) 6 grams,
Huang Qi (Astralagus)10 grams,
Dang Shen (“Red ginseng”) 6 grams,
Gou Ji Zi (Wolfberries) 6 grams,
Gao Liang Jiang (Chinese ginger)3 grams,
Chen Pi (Aged Tangerine peel) 3grams,
White peppercorns 3 grams,
Fresh ginger 6 grams, (about 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife)
Fresh scallion 10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife
Sea salt to taste

4 cups good quality, low salt chicken broth
2 cups water
1 ¾ cups good quality Shaoxing wine or dry sherry

1.Remove any fat from around the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts of water until boiling and blanch the chicken pieces for 1 minute to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
2. Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heat-proof pot or 2-quart souffle dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just
reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425 degrees F. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top with heavy-duty aluminum foil; then cover. Place the pot in a lasagne pan or a casserole and fill with 1 1/2 inches of boiling water. Bake for 2 hours, replenishing the boiling water as needed.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for
10-15 minutes, or until piping hot.

Holiday Turkey Tips (Engl)

Stuffed Quail with Pancetta, Butternut and Leeks with Pistachio Pesto Sauce (Engl)

Gwyneth Paltrow's Cooking Lesson (Engl)

Roast Chicken, Potatoes and a farmer's market Salad.

In the video, a casual Gwyneth chats about her love of cooking and food while de-boning a chicken, peeling and parboiling potatoes and throwing together a salad using fresh, local ingredients.

Duck (Engl)

(Hong Kong Ducks Stall)

How to eat Peking Duck (Engl)

Eat like an expert: It’s polite to first serve a few slices of duck to your guests, then serve yourself. Don’t stick to just the leaner parts of the duck. Savor the skin.

The basic ingredients for wrapping the duck include crepe-like pancakes, scallions, cucumbers and a hoisin (plum) sauce. Spread a thin layer of plum sauce over a pancake. Add a few slivers of scallion and cucumber, then one or two slices of duck. Fold the bottom and side flaps of the pancake. The ingredients should poke out the open top, and you should be able to munch on the finished wrap with one hand, as you would a burrito.

Remembering Julia Child (Duck breast with chinese Spices) (Engl)

Link to the recipe:

http://www.pbs.org/juliachild/free/duckbreast.html# (1)

http://www.pbs.org/juliachild/free/duckbreast.html# (2)

Muscovy Duck Breast With Chinese Spices Recipe (Engl)

Ingredients for 4 Servings:

For the Duck Sauce:

2 tablespoons peanut oil
6 cloves garlic--peeled and cut into 1/8-inch slices
2-inch piece fresh ginger root, peeled and cut into 1/8-inch slices
2 scallions, trimmed and sliced into 3-inch pieces
2 Thai chiles with seeds, cut into 1-inch pieces
2 dried Chinese black mushrooms, softened in hot water for 15 minutes
1 quart duck broth
1 tablespoon hoisin sauce
1 tablespoon mushroom soy sauce or plain soy sauce
1 pinch five spice powder
Salt

For the Vegetables:

1 head of Napa cabbage
2 teaspoons peanut oil
Coarse salt
Freshly ground black pepper
4 baby bok choy
20 snow peas

For the Duck:

4 Muscovy duck breasts
Coarse salt
Freshly ground black pepper
3 tablespoons five spice powder
1 teaspoon peanut oil

For Serving:

1 scallion, cut at an extreme angle into very fine julienne, placed in ice water
1/4 cup sprigs of fresh cilantro

Special Equipment Suggested:

2-quart heavy-bottomed saucepan
Two 10-inch no-stick frying pans
 
Tongs

4-quart sauce pan
Bowl of ice and water

The Duck Sauce:

Pour oil into 2-quart saucepan. When hot, add garlic, ginger, and scallions. Reduce heat to moderately low and cook slowly, stirring often. Wait one minute and then add chiles. Drain mushrooms, pat dry, cut stems and discard, and slice mushrooms 1/4-inch thick. Add to saucepan after chiles have cooked for 1 minute. Cook mushrooms 6 to 8 minutes or until tender. Pour in duck stock, add remaining seasonings, and simmer until reduced by 1/3. The sauce should be richly flavored, well balanced and lightly thickened. Set aside and warm before serving.

Browning the Napa Cabbage:

While duck breasts are cooking, cut cabbage lengthwise and then cut each half into 1/4-inch thick wedges. Leave piece of the core attached to each wedge to hold it together. In frying pan over medium heat, pour in peanut oil. When hot, put in one layer of cabbage and season with salt and pepper. Let it brown lightly, and then turn over. Repeat with remaining cabbage.

Cooking the Duck:

Keep skin on the duck breasts, but trim any excess or fat. With a sharp knife, score skin of breast in a 3/8-inch crosshatch pattern. Season breasts with salt, pepper, and five spice powder, pressing seasonings onto the skin. Pour oil into sauté pan, and when hot, add breasts skin side down. Sauté over high heat for 5 minutes until skin is lightly browned. Turn and cook 5 minutes more, until meat is medium rare. Let breasts rest 10 minutes before slicing.

Preparing the Bok Choy and Snow Peas:

Drop bok choy into 3 quarts of salted boiling water for 4 minutes. In last 30 seconds, drop in snow peas. Drain and rapidly dip in and then out of ice water to stop cooking, but not to cool.

To Assemble the Dish:
Cut each breast on an angle into 1/2-inch wide slices. Carefully lift with knife blade and place on side of each dinner plate, fanning slices out. Form cabbage into a circle in center of each plate, snuggling it up to duck. Stand bok choy in center of cabbage, opening leaves slightly. Tuck snow peas into bok choy. Scatter scallion on top of vegetables and garnish with cilantro. Spoon sauce around the duck and plate. Serve immediately.

(Cloves)

Peking Duck (How it is made) (Engl)





Molasses-glazed-Duck-Salad (Engl) (Link)

http://www.wonderhowto.com/how-to/video/how-to-make-molasses-glazed-duck-salad-4278/view/

Peking Duck Rolls with Asian Plum Sauce (Engl) (Link)



 
Peking duck rolls with Asian plum sauce

Peking Duck Pancakes (Engl) (Link)


 
Peking duck pancakes


Cured Duck Breast (Engl)

Cure your own savory Duck breast with just a few ingredients. The preparation is easy. Waiting 7-10 days to dig in will be hard. Every time you look in the refrigerator, there it'll be, tempting and taunting you to "wait just a little while longer." But the wait is totally worth it!






Mixed Game Grill (Engl) (Link)

Chef at the '21' Club in New York City, Michael Lomonaco visits Julia Child in her kitchen. Lomonaco marinates quail and venison, and creates rumaki with boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these meats outside on the grill. Back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

http://video.whyy.org/video/1177722380/#


How to make Peking Duck (Beijing Roast Duck) (Engl)
 

Poultry and Game Recipes (Engl)

Game (Engl)

The term 'game' applies to wild animals and birds that are hunted and eaten, and also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer. Game falls into two categories:

Feathered game or game birds: the two-legged feathered variety, including grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon.

Furred game: four-legged, land-based game, including hare, rabbit, venison and wild boar.

(Moderne Diana-Ferdinand Keller 1872)

Roasted Partridge with Pumpkin Soup (Engl)





Roasted English Partridge With Grapes and Almonds (Engl)



Squab "a l'Orange - ( Variety of domestic Pigeon raised for its Meat)




Jean-Georges Vongerichten makes Squab "a l'Orange" with Crystallized Tamarind Sauce (Engl)



Pan Roasted Quail (Engl)

Chef David Banks from Harry's Savoy Grill in Wilmington Delaware makes a quail dish along with a foie gras dish. He incorporates many Dorot herbs in his recipe.




Corsican Wild Mushrooms and Boar Stew recipe (Engl)

Rick Stein prepares a classic Corsican Wild Boar Stew 





New Zealand Venison (Engl)


Delicious venison from New Zealand is called Cervena. Here is a little of the story.



Pot-roasted Partridge (Engl) (Link)

Chef Sonya Kidney heads to a local game dealer for a brace of partridge to pot roast with savoy cabbage and smoked bacon.

http://www.guardian.co.uk/lifeandstyle/video/2009/nov/06/pot-roast-partridge-game-recipe


Pigeon: plucking, breasting & gutting, with Mark Gilchrist (Engl)

Sporting Shooter's chef, Mark Gilchrist of Game For Everything, demonstrates how to pluck a pigeon, and either remove the breast meat or gut it so it's ready for the oven.





Stuffed Quail wrapped in Cabbage Leaves (Engl)







How to cut up a raw Chicken (Engl)


Chef Mark Ainsworth demonstrates how to cut up a raw chicken and tells ways to cook it.



 
Red roast Duck with baby Bok Choy (Engl)