- 2x whole quail from Fayre Game of Lytham
- 1x bunch Formby asparagus
- 350g x fresh broad beans
- 350g x fresh peas
- 100g x Lancashire tea
- 1 x medium white onion
- 2x sticks of celery
- ½ leek
- 5 x egg whites
- 25g x long grain rice
Lancashire Tea Smoked Quail Breast, confit quail leg, Formby asparagus, broad beans and peas, tea consomme
Lancashire Tea Smoked Quail Breast, confit quail leg, Formby asparagus, broad beans and peas, tea consomme
Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Lancashire Tea Smoked Quail Breast, confit quail leg, Formby asparagus, broad beans and peas, tea consomme recipe. This is Red Cat Restaurant's Arran Pratt's Lancashire Tea Smoked Quail Breast, confit quail leg, Formby asparagus, broad beans and peas, tea consomme recipe for his starter during Lancashire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Tea Smoked Quail and confit leg
Prepare the quail, cleaning the insides out
Confit the quail legs in goose fat slowly for 1 hour
In a gastronom tray brown sugar, rice and tea until smoking
Rub oil onto quail crown, season and place in a steamer gastronom
Place the steamer tray above the smoking mixture and cover with tin foil
Cook in the oven for 5 minutes
Take out and leave to infuse and rest until ready to serve
When serving take the quail off the bone and warm in the oven
Formby asparagus, broad beans and peas
Prepare the asparagus into pencil shape
Blanch , refresh and pod broad beans and peas
Set aside until needed, warm in the finished consommé
Tea consommé
Warm the game stock and season
Blend the onions, leeks, celery
Whisk the egg whites slightly
Add the blended vegetables to the egg white
Slowly add to game stock
When it forms a crust create a small hole and filter the stock through the egg white crust
Pass the consommé through a muslin cloth
