Side dish: Carrot Puree and Baby Marrow ribbons.
Ingredients:
- Quail stuffing:
- 2 cups Italian parsley
- 1 tbsp tarragon
- 1 cup button mushrooms, chopped
- 1 cup chopped streaky bacon
- 1 clove garlic, chopped
- ½ cup fresh bread crumbs
- ½ cup pine nuts
- 1 onion, chopped
- Lemon zest
- Olive oil
- Unsalted butter
- Quail:
- 3 deboned quails
- ¼ cup melted butter
- Salt and pepper
- Roasted Pork Belly:
- Seasalt
- Olive oil
- Side dish: Carrot Puree and Baby Marrow ribbons.
- Carrot puree
- 8 carrots, chopped
- 1 star anise, crushed
- Sprig of thyme
- 1 teaspoon chopped tarragon
- 50 g unsalted butter
- 1 ½ cups fresh cream
- 1 tbsp honey
- salt
- Baby Marrow ribbons
- 3 baby marrows
- 1 teaspoon chopped garlic
- Olive oil
- salt
Method:
- Quail stuffing:
- Add the olive oil and butter into a pan and slowly heat.
- Add the onions and garlic and sweat for a 2 minutes, regulating the temperature as you go to make sure you don’t discolour the onions.
- Add the bacon and the mushrooms and continue frying for 4 minutes.
- Next add the breadcrumbs, the pine nuts, lemon zest, parsley and tarragon.
- Set aside to cool.
- Stuffing the quails:
- Make sure the quails are nice and dry.
- Then make a ball with the stuffing and place inside the cavity of the quail.
- Close the cavity with two toothpicks to prevent the stuffing from oozing out.
- Brush the birds with the butter and season with salt and pepper.
- Place them into an oven preheated to 200 degrees Celsius for 25 minutes.
- After 25 minutes remove from the oven and remove the quails from the pan.
- Now deglaze the pan with the sweet wine, add the grapes and the chicken stock and reduce down to a sticky consistency. Reserve the sauce until later.
- Pork Belly:
- Cut slits into the rind of the pork belly and rub in the sea salt.
- Drizzle with olive oil and place in an oven preheated to 140 degrees celcius for 4 hours.
Side dish: Carrot Puree and Baby Marrow ribbons.
- Carrot puree
- Put the carrots into a pot together with water and salt.
- Cook until the carrots is soft, about 15 minutes.
- After 15 minutes drain the carrots properly and add them back into a pot, together with the cream,
- butter, thyme, tarragon, star anise, honey and salt.
- Cook over medium heat until the cream starts to thicken.
- Remove from the pot and put the mixture into a food processor. Process the carrots until smooth. Remove the carrot puree and keep it warm.
- Baby marrow
- Use a peeler and peel ribbons off the baby marrow.
- Heat olive oil in a pan with the garlic, toss the baby marrow ribbons through the hot oil and season with salt, keep aside.