Quail and bacon bhaji

James Peck

James Peck

28th September 2017

Quail and bacon bhaji

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 quail and bacon bhaji recipe.This is my new recipe for quail and bacon bhaji. Serves 6

Ingredients

  • Quail:
  • 6 x breast, French trimmed
  • 6x confit leg, smoked lightly
  • Spiced carrot puree:
  • 2.5kg diced carrots
  • 3 blocks of unsalted butter
  • h
  • Indian asafoetida 3tbs
  • Bacon bhaji:
  • 3 x Spanish onion finely sliced
  • 700g pancetta, crispy flaked into container with onions
  • 2 x rosemary, finely chopped & toasted
  • 1x tsp onion powder
  • 1x tspn cumin powder
  • Salt & pepper to taste
  • 500g plain flour
  • Honey buttermilk foam:
  • 500ml buttermilk
  • 2 tblspns honey
  • 2tspns lecithin
  • 200ml double cream

Method

Quail:
Soak the quail breast in rum for 12 hours. Hot smoke the leg to taste, then Slowly confit the leg in duck fat at 80°C for 9 hours.
Spiced carrot puree:
Slow cook the carrots down in butter with spice, when all the carrot is cooked through blitz pass and season to taste.
Bacon bhaji:
Add all the spices and pancetta to the finely sliced onion and flour, add milk to bind, cook to order.
Honey buttermilk foam:
Bring honey & buttermilk/cream to boil. Hand blend in lecithin to create foam.