Broccoli puree:
Break the broccoli down in to small florets keeping the stem for pickling), cook in boiling salted water until soft and drain, heat up your cream and noisette and blend all together and check for seasoning, pass and reserve in piping bags.
Peanut and lime puree:
Place all ingredients into pressure cooker and cook o full pressure for 30 minutes, while still warm drain the nuts reserving the liquid and blend the nuts adding liquid back to make a stiff paste, pass and place into piping bags for serving.
Pickled broccoli stem:
Peel the reserved broccoli stems, and slice very thinly on a mandolin, and cold pickle in a 1 part sugar, 1 part white wine vinegar and 2 parts water by vacuum packing on full pressure with enough pickling liquor to cover them stems.
Quail:
Bone 4 quails down to the crown French trimming the wings and removing the wish bone. Make sure all offal is removed. Braise the legs in reduced brown chicken stock in a water bath at 65’c for 12 hours, while still warm drain the liquid from the legs reserving the stock, remove the thigh bones and trim the top of the drum stick, bring the cooking stock back to the boil and season with lime juice and zest.
For the crown, colour all sides of the bird in hot oil and foaming butter, starting neck side down until evenly golden brown all over (will take about 3 minutes) and the place in an oven at 190’c for 3 minutes and then leave to rest until ready to serve.
To serve:
Warm the legs in the reserved cooking liquor and carve the 2 breast of each quail, season the cut side of the quail with a sprinkle of Maldon salt, pipe 3 blobs of each of the peanut and broccoli puree in a bowl, and place 2 small florets of charred broccoli on the bowl place the legs and breasts on next and sprinkle with chopped roasted peanut and deep fried crispy wild rice, add 3 slices of pickled stem and add a little of the sauce and some freshly grated lime zest to finish.