Serves 10
Stuffed quail
- 5 Quails
- 2 Banana shallots
- 2 Garlic cloves
- 200 g Mixed mushrooms
- 20 g Butter Arla®
- 250 g Minced chicken
- 80 g Double cream Arla®
- 1 Eggs
- 15 g Salt
Tear the mushrooms, finely chop the garlic and shallots. Fry mushrooms and onions golden on a high temperature, finish with butter. Cool the mixture in an ice bath. Mix the minced chicken with cream, eggs, salt and the chilled mushroom mixture. Blend well, put the filling in a piping bag and fill the quails. Place the quails on a baking sheet and bake in the oven at 110 °C to a core temp of 70 ° C. Allow to rest. Grill the quails before serving.
Tare
- 2 tbsp Unrefined sugar
- 100 ml Mirin
- 100 ml Sake
- 50 ml Soy sauce
- 2 tbsp Roasted garlic purée
Make a caramel with the unrefined sugar. Add Mirin, Sake and soy. Reduce the liquid by half. Add roasted garlic. Set aside.
Baked Shallots
- 12 Shallots
- 50 g Butter
- 2 Garlic bulbs
- 2 g Oregano flowers
- Champagnevinegar
- Salt
Peel the onions and cut off the ends (save all the cut bits for the sauce). Chop the onions according to instruction. Place the onions in a vacuum bag with the other ingredients. Vacuum seal the bag and bake in a steam oven at 85 ° C for about 30 minutes. Remove the onions from the bag and use the gas burner to char on the cut surface. Season with salt.
Mushroom crème
- 500 g Mushrooms
- 500 g Cooking oil
- Champagne vinegar
- Salt
- Cold water
Divide the mushrooms in half and “boil” in oil until they start to color. Transfer the mushrooms to a blender and blitz with a few drops of the oil. Add cold water and continue mixing until you achieve a good texture. Pour the crème into a saucepan and season with salt.
Madeira/chicken liver reduction
- 150 g Chicken liver
- 1 Banana shallot
- 3 Garlic cloves
- 5 Sprigs of thyme
- 2 Star anise
- 300 g Red wine
- 600 g Chicken stock
- 80 g Madeira
- 40 g Cognac
- 30 g Butter
- 60 g Double cream
- 20 g Ramson capers
- 1 Banana shallots (chopped)
Chop shallots and garlic, brown in a saucepan with thyme and star anise. Fry the chicken liver in a frying pan until nice and browned. Remove the chicken liver. Deglace the frying pan with red wine. Return the chicken liver and onion to the pan and bring to a boil. Add the chicken broth and reduce by half.
Strain the sauce and add Madeira, Cognac, butter and double cream. Simmer. Just before serving, add the ramson capers and the chopped shallots. Season with salt and vinegar.
Pickled chicory
- 3 Red chicory
- 100 ml Pickling liquid (1-2-3-lag)
- 1 tsp Salt
- 15 g Truffles
- Marigolds
Pick the leaves of the chicory and place them in a vacuum bag with the pickling liquid and salt. Vacuum seal the bag and leave to infuse at least 10 minutes.
