Tag: Quail

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MAIN COURSE

Barbeque marinated quail


Serve it with broccoli risotto and oyster sauce and a sweet and tangy coleslaw

BLOCK HORIZONTAL LINE

Serves 4

Quail should be serve pink in the inside therefore the cooking time is crucial.

BARBEQUE QUAIL

The marinade:
2 teaspoons/10 ml coarse salt
1 tablespoon/15 ml Sechuan peppercorns
1 medium shallot, finely chopped
4 cloves garlic
2 teaspoons/10 ml chili powder
1 tablespoon/15 ml olive oil
2 tablespoons/30 ml Shaoxing rice wine
4 quail, butterflied
¼ cup runny honey

The sauce:
1½ cup duck stock, heated
1½ cup chicken stock, heated
marinade with the solids
2 teaspoons/10 ml oyster sauce

The risotto:
2 tablespoons/30 ml olive oil
1 small shallot, finely chopped
1 cup/250 ml Arborio rice
1 cup/250 ml white wine
2 cups chicken stock
1 cup/250 ml broccoli, cooked but still crunchy
1 teaspoon/5 ml oyster sauce
½ cup/125 ml Parmesan cheese, finely grated
salt and freshly ground black pepper

The coleslaw:
2 medium carrots, peeled and finely chopped
½ small cabbage, shredded
½ red onion, finely chopped
2 spring onions, finely sliced
1 tablespoon/15 ml fresh ginger, finely chopped
1 tablespoon/15 ml Japanese mayonnaise
1 tablespoon/15 ml lemon juice
½ cup/125 ml fresh coriander

In a pestle and mortar, crush the peppercorns and salt, then add the shallot, garlic and chili powder and pound to a paste. Mix in the olive oil and rice wine and pour the mixture all over the quail. Put in a sealed container and marinade for at least eight hours.
When ready to grill, remove the quail from the marinade and wipe them clean. Sprinkle over a few pinches of salt and rub some olive oil in (to prevent it from sticking to the grill). Mix 2 tablespoons/30 ml of the marinade with the honey and use as basting when the quail is almost cooked.  The rest of the marinade will be used for the sauce.

Place the quail on a preheated barbeque grill. Cook for 3 minute on each side, then baste on the one side, cook for half a minute, then turn over and baste on the other side and cook for another half a minute. Remove the quails from the heat and keep warm for 15 minutes while preparing the sauce.

Bring the duck and chicken stock to a boil, add the reserved marinade and the oyster sauce and reduce to a light syrupy consistency. Strain and keep in a warm place.

In a medium saucepan, heat the olive oil then lightly fry the shallots. Add the rice and stir to coat until it is lightly toasted but not colored. Add the wine and cook until all the alcohol has evaporated. Add half a cup of the chicken stock, cook and stir the rice until almost all the liquid has been absorbed, then add another half a cup of the stock and repeat until all the stock has been used up. When ready to serve, mix the cooked broccoli with the oyster sauce and add to the rice with the cheese and salt and pepper. Carefully stir everything through, being careful not to break up the broccoli. The rice should be creamy and not dry. Add a little hot water to loosen the mixture if it is too stiff.

Mix all the vegetables together, then stir in the mayonnaise, lemon juice and coriander. Serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

Quail egg and prawn set in aspic molds


Serve with young salad leaves and tomato and thyme oil

Serves 4 

QUAIL'S EGG AND PRAWNS IN ASPIC

Start 24 hours before planning to serve this dish.

The aspic:
1 cup/250 ml clear fish stock, heated
4 sheets leaf gelatin, soaked in cold water and drained, or 4 teaspoons gelatin granules
1 cup/250 ml tomato water
1 teaspoon/5 ml lemon juice

The dish:
2 quail’s egg
oil for brushing the insides of the ramekins
4 small fresh dill sprigs
4 onion rings
8 small prawns, shelled, deveined, cooked and cut in half lengthwise

The garnish:
a selection of small salad leaves
tomato oil to drizzle
balsamic vinegar glaze  to drizzle

It is quite important that the stock is very clear. If the stock you will be using is not clear enough, clarify it by using the method given in the Glossary for clarifying stock.
Heat half a cup of the clarified stock and add the gelatin. Let it dissolve then add the rest of the stock and the tomato water. Leave in the refrigerator until it begins to set.

Have ready a bowl of iced water.
In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.
Take four ramekins of about 7 cm/2½ in diameter, brush the inside lightly with the oil and pour the stock with gelatin into each ramekin about 1 cm/0.4 in deep. Refrigerate for 5 minutes.
Place a dill sprig on top of the chilled aspic in the molds, place a peeled half a boiled quail’s egg (yolk side facing down) on top of the dill, then put an onion ring on top of the quail egg. Arrange four prawn halves (cut side facing up) around each the eggs, overlapping, then slowly spoon in the rest of the stock to fill the molds, taking care not to disturb the layers. Hold any of the ingredients that tends to float down with a toothpick. Refrigerate for at least 4 hours.

To serve:
When ready to serve, run the tip of a knife around the inside of the jelly, then briefly dip the bottom part of the ramekins in warm water and invert onto each serving plate. Place a bouquet of the salad leaves next to the mold and drizzle some of the tomato oil and balsamic vinegar glaze around. Serve immediately.