The Corner Chicken Shop

Phone: 03 9329 9983

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Chicken and Vegetable Pie

Ingredients

  • 2 sheets of frozen puff pastry
  • 400g of chicken breast
  • 2 cups frozen diced vegetables2947.jpg-20150309014250-q75,dx720y432u1r1gg,c--
  • 1/2 cup corn kernels
  • 1/2 cup peas
  • 1 onion diced
  • 1 can cream of chicken condensed soup
  • 1 egg yolk

Method

  1. Lay the pastry out to defrost.
  2. Preheat oven to 180°C (160 fan-forced).
  3. In a frying pan cook the chicken until it is just done and shred while hot with 2 forks.
  4. In the same frying pan cook the onion until translucent and add the rest of the vegetables with the cream of chicken condensed soup. Add the chicken and bring to the boil.
  5. Spray a pie plate with cooking spray and place a layer of pastry in the bottom.
  6. Pour the chicken and vegetable mixture on top of the pastry and top with the second sheet of pastry.
  7. Press edges together and trim off excess pastry.
  8. Seal edges with the tines of a fork and brush the lid with egg yolk.
  9. Poke a few vent holes in the pastry with a sharp knife.
  10. Cook for 30-40 mins.

 Click on the shop now button to be taken to our website, where you can order all your poultry and gamemeat needs ONLINE, you can also have them delivered! Who didn’t say shopping can’t be easy and convenient?

(Kidspot, 2014)

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Crispy duck spring rolls with barbecue sauce

Ingredientsimg15303.1426x713

Duck spring roll filling

  • 2 duck breasts, thinly sliced
  • 3 tsp sesame oil
  • 250g of peppers, mixed, de-seeded and finely sliced
  • 1 carrot, finely sliced
  • 2 small red chillies, finely chopped
  • 2 tsp root ginger, peeled and chopped
  • 1 garlic clove, minced
  • 1 tsp soy sauce
  • 75g of mangetout, thinly sliced
  • 175g of beansprouts
  • 25g of sesame seeds
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 1 orange, zest and juice

Barbecue sauce

  • 200g of peppers, de-seeded and finely diced
  • 25g of sesame seeds
  • 25g of cayenne pepper
  • 1 small red chilli, finely chopped
  • 4 shallots, small dice
  • 20g of honey
  • 2 tbsp of red wine vinegar
  • 2 tbsp of balsamic vinegar
  • 275ml of chicken stock
  • 2 tbsp of olive oil

Spring rolls

  • 4 spring roll sheets
  • 1 egg, beaten
  • vegetable oil, for deep-frying

Method

1 Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes
  • 2 tbsp of olive oil
  • 200g of peppers
  • 25g of cayenne pepper
  • 1 small red chilli
  • 4 shallots
  • 25g of sesame seeds
2 Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm
  • 20g of honey
  • 2 tbsp of red wine vinegar
  • 2 tbsp of balsamic vinegar
  • 275ml of chicken stock
3 Start the filling by cleaning and drying the wok. Place on a medium to high heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean
  • 2 duck breasts
4 Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes
  • 3 tsp sesame oil
  • 250g of peppers
  • 1 carrot
  • 2 small red chillies
  • 2 tsp root ginger
  • 1 tsp soy sauce
5 Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean
  • 1 garlic clove
  • 75g of mangetout
  • 175g of beansprouts
  • 25g of sesame seeds
  • 1 lemon
  • 1 lime
  • 1 orange
6 Heat the deep fryer or large pot of oil to 180°C
7 Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer
  • 4 spring roll sheets
  • 1 egg
8 Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce
  • vegetable oil, for deep-frying

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Barbecue chicken and smashed potato salad

INGREDIENTS:

METHOD:

  • Step 1: Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
  • Step 2: Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
  • Step 3: Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
  • Step 4: Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

(Taste.com, 2014)

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Chicken Liver Pâté with Balsamic Figs

Ingredients

  • Salt and pepper, to season ep40_gianni_zana_unusual_flavour_combinations_chicken_liver_pate_with_balsamic_figs_1bgqrhe-1bgqrhf
  • 4 firm ripe figs, quartered
  • 1 tbs honey
  • 250g chicken livers, trimmed, sinew removed
  • 25g butter
  • FIG JAM
  • 4 large firm ripe figs, finely chopped
  • 60ml (¼ cup) dry sherry
  • 1 lemon, juiced
  • 1 tbs caster sugar
  • PÂTÉ
  • 125g butter
  • 1 red onion, finely chopped
  • 100g button mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs fresh thyme leaves
  • 250g chicken livers, trimmed, sinew removed
  • 4 tbs dry sherry
  • 200ml thickened cream
  • LAVOSH
  • 200g (11/3 cups) plain flour
  • 1¼ tsp salt
  • 50g unsalted butter, melted
  • 1 egg, beaten
  • 50ml milk
  • 2 tbs rosemary leaves
  • SALAD
  • 1 tbs olive oil
  • 2 tbs balsamic vinegar
  • 100g rocket leaves
  • 4 radicchio leaves, thinly sliced
  • 4 tbs crushed walnuts, toasted

Method

  1. (Allow +3 hours chilling)
  2. To make jam, place all ingredients in a small saucepan over medium heat and stir for 15-20 minutes or until thickened. Season well, then cool completely.
  3. To make pâté, melt butter in a frying pan over medium heat. Add onion and cook, stirring, for 2 minutes or until softened. Stir in mushrooms and garlic. Cook, stirring, for 3-4 minutes or until softened and reduced. Stir in thyme.
  4. Add chicken livers and cook, stirring, for 1-2 minutes or until just browned on both sides, but still pink in the middle. Transfer mixture to a food processor.
  5. Add sherry to same pan and simmer for 1 minute to deglaze. Cool slightly, then add to food processor. Process mixture until smooth. Add cream and process until smooth. Pass mixture through a fine sieve into a shallow dish or individual ramekins. Refrigerate, covered, for 3 hours or overnight to set.
  6. Meanwhile, to make lavosh, place flour, salt and butter in the bowl of an electric mixer with a dough hook fitted. Mix until combined. Add remaining ingredients and mix until a dough forms. Divide into 2 portions and set aside, covered, for 15 minutes to rest.
  7. Preheat oven to 160C and line two oven trays with baking paper.
  8. Roll out dough between two sheets of baking paper until 2mm thick. Cut into long thin rectangles and place on prepared trays. Bake for 8 minutes or until crisp and golden.
  9. Drizzle figs with honey and season with pepper. Cook under a hot grill until caramelised.
  10. To make salad, whisk oil and vinegar in a large bowl. Add remaining ingredients and toss to coat.
  11. Season livers all over. Melt butter in a medium frying pan over medium-high heat. Add livers and cook for 1 minute on each side or until browned. Transfer to a warm plate for 2 minutes to rest. Thickly slice.
  12. Divide pâté, livers, figs and salad among serving plates. Serve with lavosh and jam to the side.

(My Kitchen Rules, 2016)

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Veggie & Feta Slice

Try this recipe easy for lunches or breakfast – an easy way to dodge the traditional sandwich but still stay healthy!

(Freezes well)

  • Cooking Time: 50 minutes (preparation 20 minutes)
  • Serves: 6

Ingredients

  • ​1 large orange sweet potato, grated 20160219_155648
  • 2 teaspoons olive oil
  • Half a red onion
  • 1 teaspoon of chilli (if you like things a bit hotter)
  • 4 large freerange eggs
  • 2 tablespoons plain flour
  • 1/2 cup reduced fat milk
  • 2 medium-large zucchini, grated
  • 120g reduced fat feta cheese, crumbled
  • Cracked black pepper and salt, to season
  • 1 red capsicum – diced20160219_155114
  • 2 carrots
  • 200g sliced mushrooms
  • Olive oil spray
  • Green salad, to serve if desired

Method

​1. Grate the sweet potato, zucchini and carrot into a bowl.

2. Preheat oven to 190°C (170°C fan-forced). 20160219_160841

3. Heat oil in a non-stick fry pan, add onion and paprika and sauté for about 2 minutes until softened. Remove from heat.

4. Whisk eggs and flour in a large bowl until combined then whisk in milk.

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5. Gently stir in grated veggies, diced mushrooms and capsicum with two-thirds of the feta cheese then season with pepper.

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6. Lightly grease a rectangular ovenproof dish with cooking spray (can be any size you have in the cupboard). Pour mixture into prepared dish.

7. Bake in preheated oven for 35-40 minutes until set.

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8. Cut into squares to serve. Accompany with a green salad if you wish.

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(An alternative is to pour into a cupcake tray and make mini muffins – easy if your on the run)

Trading Hours

MondayCLOSED
Tuesday6am to 2pm
WednesdayCLOSED
Thursday6am to 2pm
Friday6am to 5pm
Saturday6am to 3pm
Sunday9am to 4pm

Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983