Dinner inspiration from Javier Codina

Javier Codina from Moda Restaurant has provided us with some dinner inspiration with his recipe for Walker Farm chicken braised in Sunshine Coast shellfish stock and orange potatoes

RFK4 Javier Codina

Chef Javier Codina

Serves 4


  • 1kg crustacean / shellfish eg tropical lobsters, crayfish, Moreton Bay Bugs, marron or Sunshine Coast prawns
  • 50ml extra virgin olive oil
  • 1 medium size carrot, diced small
  • 1 leek, diced small
  • 1 stick of celery, diced small
  • 1 head garlic, cut in half
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 tbs tomato paste
  • 100ml brandy
  • 1 litre chicken stock
  • 1 Size 18 chicken, cut into 12 pieces
  • 50g unsalted butter

blood orangesBlood orange potatoes

  • 4 large royal blue potatoes, boiled and peeled
  • 1 large golden shallot, sliced
  • 1 blood orange, zest only
  • 1 tbs fresh chopped herbs eg chervil, chives, parsley
  • 50ml extra virgin olive oil
  • Sea salt and pepper


  • 4 sprigs French tarragon leaves
  • ½ cup heirloom tomatoes, diced
  • 30ml hazelnut oil
RFK4 George Walker

The Walker Farm family


  1. Separate the shellfish heads from the tails and reserve the tails
  2. In a large pot on a medium temperature, add the olive oil and shallow fry the shellfish heads until caramelised
  3. Add all of the vegetables and aromats.  Stir for 5 minutes
  4. Stir in the tomato paste for 2 minutes
  5. Add the brandy and flame the pot
  6. Add the chicken stock and bring it to the boil
  7. Add the chicken pieces and the butter then simmer on a medium heat for 45 minutes
  8. With the lobster tails, cut them in half lengthwise, add to the pot, cover with the lid and cook for 4 minutes
  9. Remove the chicken and lobster from the pot to drain. Reserve

Orange potatoes

  1. In a large mixing bowl lightly crush the warm boiled potatoes with a fork
  2. Fold through the remaining ingredients and reserve

To serve

  1. Place the orange potatoes on the base of a plate
  2. Position the chicken and the shellfish onto the potatoes
  3. Spoon 2 tablespoons of the braising liquid over the spatchcock and shellfish
  4. Garnish with fresh French tarragon leaves, diced heirloom tomatoes and a drizzle of hazelnut oil

How delicious does that sound!

Don’t forget to come and see Javier cook this recipe in our Real Food Kitchen venue on Saturday 12 September from 2:30pm.

Posted September 10, 2015 in: Blog by Julie S