• "Tell me what you eat, and I'll tell you what you are." - Brillat-Savarin

    Welcome to the unofficial Iron Chef Recipes page where you can pit your culinary skills against the invincible Iron Chefs themselves by recreating their recipes.

    The site is categorised into 'Battles' and 'Recipes'. You can view the recipes individually and create what you like, or you can emulate the epic battles that you see on the shows to experience the masters at work.

    This project has been created for the Remediation Project for Engaging Media MED104 at Curtin University and is not intended for public use.

Quail Battle

If memory serves me right, the most exciting part of French cuisine in Winter is Gibier food (Game Meat Cooking). Gibier is the French term for game birds and animals such as quail, duck, deer and rabbits. In France, hunting season begins in November and gourmets look forward to the game meat served at restaurants. … Continue reading

Quail Risotto

As made by Iron Chef Sakai in the Quail Battle. Quail Risotto Ingredients: 3 tablespoons extra-virgin olive oil 4 semiboneless quail, butterflied Salt Freshly ground black pepper 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 1 teaspoon double concentrated tomato paste 2 teaspoons finely chopped flat-leaf parsley 1 … Continue reading

Quail & Foie Gras Rolled in Cabbage

As made by Iron Chef Sakai in the Quail Battle. Quail & Foie Gras Rolled in Cabbage Ingredients: 1 lb. Fresh foie gras 4 Quail 3 each Gelatin sheets 1 piece(s) Black truffle 1 Salt and pepper 1 Truffle juice 4 C. mache 48 braised baby artichokes 3 C. fried artichoke chips 1 shaved raw … Continue reading

Quail Soup

As made by Iron Chef Sakai in the Quail Battle. Quail Soup Dried Scallop and Quail Puree Ingredients: 1/2 cup dried scallops 1 quail 1 tablespoon salt pepper 2 tablespoons cornstarch 2 tablespoons water 1 egg, lightly beaten Method: 1. Soak the scallops in warm water for 20 mins., or until they soften. Drain & … Continue reading

Roast Quail Stuffed With Wild Rice

As made by Challenger Kawasaki in the Quail Battle. Roast Quail Stuffed With Wild Rice Ingredients: 2 tablespoons butter 1/2 medium onion, finely chopped 2 stalks celery, finely chopped 2 tablespoons finely chopped shallots 2 cloves garlic, finely chopped 3/4 cup sliced mushrooms 1/3 cup dry white wine or broth 1 1/2 cups cooked wild … Continue reading

Quail Stewed in Port Wine

As made by Challenger Kawasaki in the Quail Battle. Quail Stewed in Port Wine Ingredients: 6 quail 3 tablespoons flour Salt and pepper 1 large onion, sliced 2 slices lean smoked bacon, diced 1 clove garlic, crushed 1 can (4 oz.) sliced mushrooms, drained 1 bay leaf 1/2 teaspoon leaf thyme 1/2 cup beef broth … Continue reading

Quail Terrine in Consomme

As made by Challenger Kawasaki in the Quail Battle. Quail Terrine in Consomme Quail Terrine – Ingredients: 1 pound chicken breast meat 1 pound chicken leg meat 1 chinese cabbage ½ pound lardo ½ pound pancetta pepatta, diced finely 1 cup white onion, diced 2 Tablespoons black truffle, chopped 2 Tablespoons truffle juice 2 Tablespoons … Continue reading

Sauteed Quail Salad

As made by Challenger Kawasaki in the Quail Battle. Sauteed Quail Salad Ingredients: 4 escalopes of duck liver, 50 g each 4 quails 100g chestnuts 100g gingko nuts 500 g mâche 1 dl chicken stock 1 bunch chopped fresh chives 200g mixed salad 20 g butter 2 tablespoons Balsamic vinegar 3 tablespoons olive oil 3 … Continue reading

Szechuan Soup Noodles

As made by Iron Chef Kenichi in the Noodle Battle. Szechuan Soup Noodles Ingredients: 750ml (3 cups) chicken stock 125ml (1/2 cup) water 250g sliced shiitake mushrooms 50g bamboo shoots 3 slices fresh root ginger 2 cloves garlic, crushed 2 teaspoons soy sauce Spicy fermented bean paste Prawn powder 1/4 teaspoon dried crushed chillies 250g Snapper … Continue reading

Hong Kong Style Ramen

As made by Iron Chef Kenichi in the Noodle Battle. Hong Kong Style Ramen Chicken Stock Ingredients: Large (1.6kg) free-range chicken, rinsed 1 large onion, quartered 1 leek (white part only), chopped 3 celery stalks, quartered 2 garlic cloves, bruised with side of a knife 2 bay leaves 1 tsp whole black peppercorns Method: Put ingredients … Continue reading