MOREE on a Plate is just around the corner, and renowned food writer, Roberta Muir, has been announced as the celebrity presenter for this year’s food and wine festival at Moree racecourse.

The world-famous cookbook author and gourmet tour leader will over the weeks leading up to Moree on a Plate share recipes with Moree Online News readers.

“I love eating all food – but usually cook simple, classic dishes,” Roberta said.

“My easy to follow recipes are all double-tested in my home kitchen using domestic appliances, so Moree Online News readers will get great results every time.”

Roberta’s recipes embrace an extensive menu, including seafood, poultry, meat, vegetarian, sweets and refreshments.

Moree Online News will plate up with two of Roberta’s poultry dishes, as featured on her website.

“I love chicken, duck and quail. They’re versatile, a great foil for other flavours, and simple to prepare,” Roberta said.

Black Pepper Butter Chicken

“This quick, tasty recipe is my version of a Punjabi dish, kali mirch murgh makhani, which literally means black pepper chicken with butter,” Roberta said.

Ingredients

1 cup natural yoghurt;

6 cloves garlic, crushed;

¼ cup grated ginger;

3 teaspoons freshly ground black pepper;

1 teaspoon cumin seeds, coarsely crushed;

650g chicken thigh fillets, cut into bite-sized pieces;

125g butter;

1 red onion, finely sliced;

Salt flakes, to taste;

2 stems (¼ cup) curry leaves;

2 teaspoons strained lime juice;

Steamed basmati rice or pilau, for serving;

Method

Combine yoghurt, garlic, ginger, pepper and cumin.

Add chicken pieces, stir well, cover and refrigerate for 2-3 hours.

Make Tomato Salad: combine all Ingredients. Set aside.

Melt 100g of the butter in a heavy-based frying pan over medium heat.

Add onion and a good pinch of salt, cover and cook for about 10 minutes, stirring occasionally, until it starts to colour.

Add chicken and yoghurt mixture and cook for 5 minutes or so over low-medium heat, stirring often, until chicken is just cooked through.

Meanwhile, melt remaining butter in a small saucepan, add curry leaves and fry until crisp.

Stir lime juice through the chicken and pour curry leaves and butter over the top.

Serve with steamed rice and Tomato Salad on the side.

“Visit the webpage and Roberta will step you through how to do this:

For a print-friendly version, go to: https://beinspired.au/recipes/black-pepper-butter-chicken/

or watch Roberta’s video here:  https://youtu.be/eTzV5cfi4O8

Tomato Salad

200g grape tomatoes, quartered;

1 Lebanese cucumber, chopped;

4 green onions, chopped;

“The yoghurt and lime juice give it a nice tang; I like Vannella natural buffalo milk yoghurt for its thickness and clean flavour. The tomato salad adds a great splash of colour and some dhal palak on the side would work nicely, too,” Roberta said.

How To Cook Duck With Crispy Skin

“Cooks often ask me how to get crispy skin on duck breasts,” Roberta said.

“Duck is delicious, versatile and very easy to cook, especially if you use my technique for cooking duck breast with crispy skin.”

Tools needed:

Sharp cook’s knife and a heavy-based frying pan.

Method

Use duck breast fillets with the skin on.

Remove duck from the fridge 30–60 minutes before cooking.

Immediately pat duck skin dry with paper towel then use a very sharp knife to cut fine diagonal score marks through the skin in a criss-cross pattern, without cutting into the meat.

Place in a small frying pan, skin side-down and set aside for 30–60 minutes to come to room temperature.

Place over medium-high heat and salt flesh generously.

Cook for about five minutes, pouring off the fat as it melts, until skin is dark golden (reserve the fat for cooking potatoes).

Turn duck over, reduce heat to medium, salt skin generously and cook for a further six to eight minutes (depending on thickness; this timing is for a 200–250g breast).

When internal temperature registers 55–60°C (130–140°F) on a probe thermometer it will be medium rare to medium.

Remove duck to a plate, skin side up, and set aside in a warm place for a few minutes before slicing or serving.

For a print-friendly version, go to: https://beinspired.au/recipes/how-to-cook-duck-with-crispy-skin/

For a full list of Roberta’s poultry recipes go to: Be Inspired Poultry Recipes

To read more about Roberta, go to: Roberta Muir named Moree on a Plate celebrity presenter

To read more about Moree on a Plate, go to: Moree prepares to plate up at Moree on a Plate

Moree on a Plate Food and Wine Festival

When: Saturday, May 10, 2025

Where: Moree racecourse

Time: 10am until 4pm

Cost: Gold coin donation

Website: https://www.moreeonaplate.com.au/

Facebook: https://www.facebook.com/MoreeOnAPlate

Instagram: https://www.instagram.com/moree_on_a_plate/?hl=en

Contact: [email protected]