Quail and bacon bhaji

James Peck

James Peck

28th September 2017
James Peck

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


  • 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


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.