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     Recipes |
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QUAIL EGGS WITH TOASTED-SESAME SALT
Ingredients
 ¾
cup sesame seeds
1 tsp coarse salt
48 quail eggs
Method
Preheat oven to 350°F.
Spread seeds
evenly and toast in baking pan, stirring halfway
through, about 12 minutes. Cool and in a food
processor pulse with salt until coarsely ground.
In a saucepan cover eggs with 1" cold water and
bring just to a boil. Remove from heat and let eggs
stand covered, 7 minutes. Drain water from pan and run
cold water over. Peel eggs. Serve with salt.
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Quail & Bacon Stew with Walnuts
Ingredients
6 thick slices of fatty bacon, chopped
3 cloves of
garlic, chopped
4 quail
½ lb.
mushrooms, chopped
1 cup
walnuts or hazelnuts, chopped
10
oz English ale
¾ cup
water
3 bay leaves
salt and
pepper to taste
4 slices
coarse brown bread.
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Method
Fry bacon and garlic on its own fat in large pot. Add
quail and brown on all sides. Add mushrooms and nuts,
cook for couple of minutes. Add ale, water and bay
leaves. Add salt and pepper to taste. Bring to a boil,
decrease temperature and simmer covered for 2-2½ hours.
Place quail on bread slices, cover with rest of the
stew. Serve. |
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Method
Combine sausage meat with ricotta cheese and dried currants. Stuff
quail with this (1 tbsp each). “Fluff” gently. Brush with
butter and sprinkle with salt and white pepper. Roast at 350 degrees
for about 20 minutes.
Place figs into small sauce pot and add port wine. Simmer about 15
minutes. Remove figs from port and set aside. Continue simmering
port until reduced by half. Remove and place into a squeeze bottle.
Place peeled onions on baking sheet. Sprinkle with olive oil and
bake at 350 degrees until they begin to caramelized.
Boil potatoes until soft. Separately boil heavy cream and
butter. Transfer potatoes and hot cream into food processor and
puree until smooth. Season with salt and white pepper to taste.
Spoon tbsp potato puree alongside quail. Lean poached fig against
quail and drizzle port around.. Serve. |
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Sautéed Quail Breasts on Pesto Risotto
Ingredients
12 quail breasts
1½ cups rice
Salt and Pepper
¼ cup olive oil
1 onion, peeled and chopped
6 cups good strong chicken stock
Balsamic vinegar
1 cup of white wine
2 cloves garlic crushed |
For Pesto
50g unsalted butter
½ cup chopped basil leaves
60g pine nuts, lightly pan roasted
salt & pepper
100g grated parmesan
3 cloves garlic, crushed
60ml olive oil
some fresh basil leaves for decoration |
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Method
Bring chicken stock to the boil and reduce on simmer to approx 70%.
Heat olive oil in large saucepan. Add onion, garlic and sauté for
2-3 minutes. Add rice and stir for few minutes. Add white wine. Add
stock, one ladle at a time, and simmer over low heat.
Repeat until rice is cooked. Adjust seasoning. Set aside and keep
warm.
Place basil, pine nuts, garlic, salt & pepper into food processor.
Blend to a paste. Add parmesan and olive oil. Blend again. Stir
this into rice.
In a frying pan, melt 50g of butter. Sautee quail breasts, 2 minutes
on each side. |
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Seasonings for stuffing:
1 tbsp Oyster sauce
1 tsp
Chinese rice wine
Salt
Synthetic flavoring
1 tsp Sugar
1 tsp Sesame oil
Condiments to be served with dish:
Ketchup
Ground Japanese pepper seeds mixed with salt
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Method
Soak quail in water until most of blood is removed. Dry and
soak in marinade.
Combine liver, gizzard, mushrooms, bamboo shoot, Welsh onion and
ginger in food processor and mix them. Turn off while mixture is
still chunky. Add seasonings for stuffing.
Rinse rice and soak in water for 2 -3 hours. Drain. Combine with
mixture in bowl. Stuff each quail with these and close openings with
toothpicks.
Place stuffed quail in individual vacuum-pack cooking bags and
vacuum pack them. Heat in steam convection oven at 92Ž. Rapidly chill and store in thermostatic
refrigerator at 0 to 3 Ž.
To serve, heat in steam convection oven at 80Ž for 20 minutes.
Remove quail from its bag and dry surface. Coat surface with
potato starch and deep fry in oil at high temperature.
Serve with ketchup and ground Japanese pepper seeds mixed with salt.
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Beurre blanc:
25ml balsamic vinegar
20ml Rimfire port wine
25g sliced shallot
1 sprig of thyme
4 crushed white peppercorns
25ml cream
110g diced, chilled butter
Lemon juice
Salt and pepper |
To
prepare colcannon:
add cabbage, spring onion, shallots, crisp
pancetta and parsley to potato mash and fold through. Season with
salt and freshly ground pepper and keep warm.
To prepare sauce, place balsamic vinegar, shallots, thyme and
crushed peppercorns in saucepan and reduce to a glaze. Add cream and
bring to the boil then reduce heat.
Whisk in diced butter until full incorporated, season, mix in port,
then keep warm.
Remove quail from marinade and quickly panfry in sauté pan until
cooked.
To prepare garnish, cut out a circle of roast capsicum about 4cm in
diameter and place on plate. Place olives, then
quail egg on top of circle, finish with asparagus spears.
Place dish in warm oven for a minute for garnish to warm
through. Place colcannon in, top with quail then spoon beurre blanc
around. |
Method
Place quail in bowl with pesto and couple of lugs of olive oil and
marinate overnight. |
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Method
Preheat oven to 190°C, gas
mark 5.
Rub butter all over quail. Put knob of butter and half a cinnamon
stick inside each.
Mix ground cinnamon and cumin
and
sprinkle over quail. Put in
dish and
roast for 30 minutes.
Roll pomegranates on worktop,
pressing firmly to loosen
seeds. Cut in half and bash to knock out seeds. Arrange watercress
and mint on plates. Place quail on top,
scatter pomegranate seeds over
each and serve. |
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Ingredients for Chestnut Puree:
2 lbs. Chestnuts
¼ cup Butter
½ cup Cream
3 tbs. Molasses
3 cups Chicken Stock
(Simmer in chicken stock all ingredients for about 15 minutes. Puree
in food processor).
Method
Stuff macerated dried fruits into cavity of quail. Roast at 375-400 degrees for
10-12 minutes. Turn halfway through. Serve with chestnut puree.
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Roast
Quail with Apples and Georgia Pecans
Ingredients
2 firm apples
1 tsp olive
oil
1 carrot, peeled and diced
1 celery stalk, diced
2 shallots, diced
1 cup crumbled Corn Bread
¼ cup Chicken Broth
4 tbsp unsalted butter, melted |
2 thyme sprigs, leaves removed
½ cup pecans, lightly toasted,
roughly chopped
Kosher salt
& ground black pepper
4 boneless quail, wing tips
trimmed
1 tbsp canola or olive oil
2 cups mixed lettuce, trimmed, dried
¼ cup Balsamic Vinaigrette |
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Method
Preheat oven to 450 degrees
Quarter and core apples. Dice half of them. Thinly slice remainder
lengthwise and set aside.
In a medium sauté pan, heat olive oil over medium-high heat. Add
carrot, celery, shallots, and diced apples and sauté about 5
minutes. Transfer to bowl and add crumbled corn bread, chicken
broth, melted butter, thyme, and chopped pecans and toss thoroughly
to combine. Season with salt and pepper.
Sprinkle cavity of quail with salt and pepper, stuff
cornbread mixture inside. Season outside quail with salt and pepper
and tie legs together with kitchen twine.
Heat olive oil over high heat in heavy ovenproof sauté. Add quail
and sear, turning occasionally, 4-6 minutes. Transfer pan to oven
and roast 6-9 minutes.
In a bowl, toss lettuce with remaining apples and pecans and
just enough of vinaigrette to coat.
Remove string from quail. Arrange salad on serving plates and place
quail alongside. Drizzle vinaigrette over and serve. |
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Method
Coat quail in sauce and leave to marinate in refrigerator for 1-8
hours.
Prepare a barbecue to moderate heat. Place quail on it and cook 5-7
minutes brushing regularly with excess sauce, turn over and repeat
process. Remove and serve. |
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Make
sauce:
Simmer broth, lime juice, molasses, and scallion in a small heavy
saucepan, uncovered, stirring occasionally, until slightly
thickened, 8 to 10 minutes. Remove from heat and whisk in butter. Season with salt and pepper and keep warm.
Broil quail:
Arrange oven rack so that top of quail will
be 2" from heat, then preheat broiler.
Lightly oil broiler pan and heat under broiler until hot. Brush
quail on both sides with olive oil and broil 2" from heat,
turning once, until just cooked through, 6 to 10 minutes total.
Serve quail drizzled with sauce. |
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Heavenly Quail
Ingredients
2
quail
Marinade
1
tbsp Coriander root
15 whole White Peppercorns
2 cloves Garlic
Pinch of salt
4 tbsp Palm Sugar
3 tbsp Soy Sauce
2 tbsp Asian Coriander Seeds
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Sauce
1 small Chili
20 Basil leaves
Lime juice from one lime
1
raw garlic clove
½ bunch Coriander leaves
Peanut Oil for deep frying |
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Method
Crush Coriander root, white pepper
and garlic together in a mortar & pestle.
Combine Palm sugar and Soy sauce in a mortar & pestle then transfer
to plate.
Lightly crush Asian Coriander Seeds.
Open quail along spine, leave legs and wings intact, take out
rib cage bones. Rub coriander root mix over quail. Press quail into
soy mixture. Crust quail with crushed coriander seeds. Rest in
fridge for 3 hours.
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Deep fry quail for 5 minutes. Cut in half.
Place on plate and serve with sauce.
Sauce
Finely chop ingredients together, add
a little of oil from deep fryer. Serve in bowl on same
plate as quail. |
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Quail Egg
Parcels ( Kiew Tod Kai Nook Gata )
Ingredients
12 Quail Eggs
12 Wonton Skins
Wood Skewers
Oil for deep fry
Method
Boil quail eggs in water for 8 minutes. Remove shells and dry them.
Heat oil in deep fat fryer to 170C.
Wrap each egg up in wonton skins and skewer onto wooden
sticks.
Deep fry in hot oil for 2 minutes.
Serve with Lettuce, Cucumber, Tomato, Sweet Chicken Sauce. |
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Crispy Quails with Chile Jam and
Three-Bean Salad
Ingredients
QUAILS
¼ cup thinly sliced peeled ginger
4 garlic cloves, smashed
3 shallots, quartered
½ cup soy sauce
3 tbsp sugar
2 tbsp rice vinegar
1 tsp five-spice powder
½ tsp freshly ground pepper
8 semi boneless quails |
CHILE JAM
¾ cup water
2 oz tamarind paste
2 tbsp grape seed oil
8 garlic cloves, thinly sliced
2 shallots, thinly sliced
2 red jalapeños, seeded
& thinly sliced
1½ tbsp granulated sugar
1 tbsp light brown sugar
1½ tbsp Asian fish sauce
1 tsp ground dried shrimp (optional)
2 tbsp soy sauce
3 tbsp fresh lime juice |
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SALAD
4
oz yellow wax beans
1 cup frozen butter beans, thawed
1 cup frozen black-eyed peas, thawed
1 cup grape tomatoes, halved
1 shallot, thinly sliced
2 tbsp chopped cilantro
¼ tsp pure ancho chile powder
¼ cup grape seed oil |
Method
PREPARE QUAILS: In blender, puree ginger, garlic,
shallots, soy sauce, sugar, rice vinegar, five-spice powder and
pepper. Transfer marinade to resealable plastic bag, add
quails and seal, pressing out air. Let marinate in
refrigerator for 2 hours.
CHILE JAM: In small saucepan, bring water
to a boil. Add tamarind paste and simmer for 2 minutes, mashing
with wooden spoon to dissolve paste. Strain
through coarse sieve into small bowl, pressing on solids. |
In
medium saucepan, heat grape seed oil until shimmering. Add
garlic, shallots and jalapeños and cook over moderately high heat,
stirring, until garlic is lightly browned, about 4 minutes. Add granulated sugar and brown sugar and cook until melted. Stir in
tamarind puree and simmer until thickened, about 3 minutes.
Remove from heat and stir in fish sauce and dried shrimp.
In a small bowl, whisk 3 tablespoons of the chili jam with the soy
sauce and lime juice to make a dressing.
SALAD: In saucepan of boiling salted water, cook wax
beans until crisp-tender, 5 minutes. Using a slotted spoon, transfer beans to colander and rinse under cold water. Pat dry and cut
into 1" pieces, then transfer to bowl. Boil butter beans
and black-eyed peas for 1 minute, then drain. Add butter beans,
peas, tomatoes, shallot, cilantro and chile powder to wax beans.
Add ¾ of dressing and toss.
Heat 2 large skillets until very hot. Add 2 tbsp of oil
to each skillet. Drain quails and pat dry; add to skillets,
breasts down, and brown over high heat, turning once,
about 6 minutes.
Mound salad on plates. Top with quails and drizzle with
remaining dressing. Serve chili jam on side. |
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Chargrilled quail, betel leaves
and chu chee dressing
Ingredients
4 quail – butterfly boned
1 red banana pepper – seeded and sliced
1 green banana pepper – seeded and sliced
100g mixed leaves
-betel, baby spinach, chard
4 red finger limes – quartered
2 red shallots, shredded
chu chee dressing
Peanut oil for cooking
Seasoning to taste
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Chu Chee Dressing
1 tsp dried
chili – soaked
¼ tsp roasted coriander seed
1 tsp roasted shrimp paste
4 white peppercorns
2 Kaffir lime leaves
¼ tsp Kaffir lime zest
1 tsp coriander root – chopped
1 tsp lemongrass – sliced thinly
1 tsp galangal, chopped
1 clove crushed garlic
½ cup coconut cream
Seasoning to taste |
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Method
Heat a heavy bottomed frying pan, add little oil and place
quail skin side down. Season to taste. When evenly browned, turn
quail and continue to cook until done (approximately 5 – 6 minutes).
For the dressing:
Combine all ingredients, except coconut cream, in a mortar & pestle
(or blender), season to taste, and when puréed gradually add
coconut cream. |
Serving
Suggestion:
Combine salad ingredients, season lightly and add dressing.
Segment quail and place on salad... drizzle remainder of
dressing around plate.
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Tartlet
of Quail and Quail Eggs with Onion Confit, Summer
Truffles, Smoked Bacon, and with Wild Mushrooms
Ingredients
4 tartlets
4 quails
16 poached
quail eggs
100 g mixed
diced mushrooms with Summer Truffles
200 grams
sliced button mushrooms
Spinach
Onion
Confit
4 large
onions
50 grams
smoked bacon cut into small lardons
100 grams
whipping cream
50 grams
butter
oil
salt and pepper |
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Tartlets
250
grams plain flour
65 grams butter
1 egg yolk
60 grams water
5 grams salt
30 grams sugar
Method
Prepare dough at least 4 hours in advance. Rub butter and flour together until
mixture resembles grains of sand. Mix remaining ingredients and
add progressively. Blend until mixed, shape into a ball, wrap in
cling film and refrigerate.
Roll out pastry and line four buttered brioche moulds. Rest in
fridge, then bake for 15-20 minutes at 160C. Leave to
cool then remove tartlets from moulds. |
Onion Confit
Slowly cook sliced onions in a sauce pan with the butter and
a pinch of salt. When they are soft place in a sieve to drain off
the excess butter.
Pan fry the bacon (without colour) in oil and strain off the excess
fat. Mix the onions and lardons. Reduce the cream by half, add to
the onions and lardons and season with salt and pepper.
Cooking and finition
Roast quails at 200°C for 6 minutes. Rest 10
minutes then take meat off bones.
To poach quail eggs, carefully break them into sauce pan with
cold water and a dash of vinegar. Boil some water with a pinch of
salt and tip in quail eggs. Cook lightly and remove with a
slotted spoon and refresh in cold water.
Cook spinach and pan fry diced mushrooms in butter, salt
and pepper. Place spinach at bottom of tartlet,
mushrooms, spoon in some onion confit, then top with poached
eggs. Reheat quail meat and place on top of tartlet. |
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Method
To make spicy salt and pepper, combine ingredients and dry
fry over low heat for 2-3 minutes.
Split each quail in half down middle and clean well.
Marinate with teaspoon of spicy salt and pepper, sugar, soy and
rice wine for 2-3 hours, turning frequently.
Coat each quail piece in flour, dusting off excess.
Fill a wok to ¼ full with oil and heat oil to 190c. Fry
quail for 2-3 minutes each side, remove from wok and
drain.
Serve with lemon wedges on side. |
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