Pan seared Quail, braised Lancashire Gem Lettuce, Broad Bean and Girolle fricasse.

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 3rd July 2013

Pan seared Quail, braised Lancashire Gem Lettuce, Broad Bean and Girolle fricasse.

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 Pan seared Quail, braised Lancashire Gem Lettuce, Broad Bean and Girolle fricasse recipe from the Greater Manchester Heat of the North West Young Chef Competition 2013.

Ingredients

  • Quail x 3 birds
  • Baby gem lettuce
  • Giroles 100g
  • Chicken stock 1L
  • Butter x 1 block
  • Oranges x 2
  • Tarragon 30g
  • Broad beans 50g

Method

Prep the quail keeping the breast and leg as one piece. Cut the gem in half and char the face in a very hot pan. Add chicken stock, orange zest and herb stalks to pan, braise gently in the oven till slightly tender. Blanch broad beans in salted water, pop out of skins and set to one side. Sauté giroles, add broad beans at the last minute plus chopped herbs for the sauce. Take the liquor from the braised gems, emulsify with butter.