- 1. Roast Quail
- • Whole quail 4
- • Brown chicken stock 1 litre
- • Veal stock 500ml
- • Thyme 5g
- • Garlic 1 bulb
- • Butter 200g
- • Chicken leg 2
- • Pancetta 2-3 thin slices
- • Orange 1
- Chicken Jus Gra
- • Chicken Legs 20 legs
- • Thyme 30g
- • Shallot 10 single
- • White Chicken Stock 2.5 litres
- • Brown chicken stock 2.5 litres
- Pickle Liquid
- • Vinegar 400ml
- • Water 400ml
- • Sugar 400g
- • Girolle Mushroom 20 single
- Celeriac Puree
- • Celeriac 2
- • Milk 200ml approx.
- • Cream 300ml approx.
- • Xantana 10g
- • Salt 1 tsp
- • White wine 200ml
- • Cartouche 1
- Crispy sage
- • Sage 20g
- • Flour 25g
- • Cornflour 25g
- • Salt pinch
- • Sparkling water 100ml
- Brioche
- • Strong Flour 500g
- • Yeast, very fresh 33g
- • Salt 10g
- • Sugar 60g
- • Eggs 165g
- • Milk 200g
- • Butter 100g
- • Egg wash 25ml
- • Rapeseed oil, extra from greasing 25ml
- Chicken Liver Parfait
- • Eggs 4
- • Salted butter 400g
- • Chicken livers 500g
- • Sel rose 2 tsp
- • Shallots, diced 100g
- • Garlic cloves, crushed 3
- • Thyme leaves 5g
- • Rosemary leaves 5g
- • Oregano 5g
- • Madeira 200ml
- • Port 200ml
- • Red wine 200ml
- • Brandy 100ml
- • Clarified butter 200ml
- • Bacon crumb 5g
- • Chicken crumb 5g
- • Thyme 5g
- Orange Marmalade
- • Orange juice ½ pint
- • Gelatine 4 leaves
- • Orange 1
- • Carrot 1-2
- • Honey 1 tsp
- • Cider vinegar 50ml
- • Star anise 1
- • Cloves 3-4
- • Cinnamon stick 1
- • Lemon 1
- • Lime 1
- • Thyme leaves 5g
- • Whiskey 100 ml (approx)
It’s the simple things by James Devine
James Devine
2nd October 2018
It’s the simple things by James Devine
It’s the simple things by James Devine is the dish that James cooked on Great British Menu as his starter.
Ingredients
Method
Roast Quail
• Prep quail, reserve legs and trim for broth
• Poach the crown in chicken stock 3 mins
• Remove, roast until golden brown
• Finish with butter and thyme, rest further 8 minutes
• Roast chicken skin and bacon until golden brown
• Leave to dry out in a warm area – ideally overnight
Chicken Jus Gra
• Chicken Legs 20 legs
• Thyme 30g
• Shallot 10 single
• White Chicken Stock 2.5 litres
• Brown chicken stock 2.5 litres
• Place the chicken legs in a tray with shallots and thyme
• Roast at 140C for 2hours
• Cover with brown chicken and bring to the boil
• Wrap in cling film and chill overnight
• Next return to the heat and pass the liquid
• Reserve any chicken fat for later use
• Reduce jus gra until reaches desired consistency
Pickle Liquid
• Boil vinegar, sugar, water until dissolved
• Place girolles in liquid while still warm 5 - 8 mins
Celeriac Puree
• Bring cream, milk and wine to the boil.
• Add thinly sliced artichokes.
• Add one tea spoon of salt.
• Simmer mix for 30-40 minutes until tender.
• Blitz in thermomix until smooth.
• Pass and serve.
Crispy sage
• Combine flour, cornflour, salt and water
• Roll sage leaves in the mix before deep frying until crisp
Brioche
• Place salt and flour in mixing bowl.
• Combined eggs, yeast and milk and warm slightly.
• Add egg mixture to the flour, forming a dough.
• Mix softened butter and sugar.
• Combine into the dough gradually.
• Continue to mix until the dough comes from mixing bowl cleanly.
• Allow to proof for one hour before setting into moulds.
• Proof for a further 40 minutes.
• Egg wash, then bake at 180 for 30 minutes.
Chicken Liver Parfait
• Place shallot, garlic, herbs & alcohol reduction on heat.
• Reduce until alcohol syrup like.
• Blend livers, eggs salt in thermomix.
• Add cold reduction.
• Gradually add melted butter until fully emulsified.
• Pass through a fine sieve and place in mould.
• Cook in bain-marie.
• Set oven for 96degrees for 15-20 mins
Orange Marmalade
• Boil juice, vinegar, honey, cloves, cinnamon, lemon, lime, star anise, thyme
• Whisk in soaked gelatine
• Add whiskey to taste
• Finely slice and boil orange zest 5 mins, combine with mix
• Chill until set
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