ROAST QUAIL BROCCOLI PEANUT AND LIME by Mark Poynton

Mark Poynton

Mark Poynton

24th February 2014

ROAST QUAIL BROCCOLI PEANUT AND LIME by Mark Poynton

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 Roast quail broccoli peanut and lime by Mark Poynton recipe. From the menu at Restaurant Alimentum. Photography by Rob Whitrow

Ingredients

  • Broccoli puree:
  • 2 heads of broccoli
  • 10% of the cooked weight of broccoli in double cream and buerre noisette
  • Peanut and lime puree:
  • 250g of roasted peanuts
  • 100ml lime juice
  • 250ml water
  • Pickled broccoli stem:
  • Peel the reserved broccoli stems
  • cold pickle in a 1 part sugar, 1 part white wine vinegar and 2 parts water
  • Quail:
  • Bone 4 quails

Method

Broccoli puree:
Break the broccoli down in to small florets keeping the stem for pickling), cook in boiling salted water until soft and drain, heat up your cream and noisette and blend all together and check for seasoning, pass and reserve in piping bags.
Peanut and lime puree:
Place all ingredients into pressure cooker and cook o full pressure for 30 minutes, while still warm drain the nuts reserving the liquid and blend the nuts adding liquid back to make a stiff paste, pass and place into piping bags for serving.
Pickled broccoli stem:
Peel the reserved broccoli stems, and slice very thinly on a mandolin, and cold pickle in a 1 part sugar, 1 part white wine vinegar and 2 parts water by vacuum packing on full pressure with enough pickling liquor to cover them stems.
Quail:
Bone 4 quails down to the crown French trimming the wings and removing the wish bone. Make sure all offal is removed. Braise the legs in reduced brown chicken stock in a water bath at 65’c for 12 hours, while still warm drain the liquid from the legs reserving the stock, remove the thigh bones and trim the top of the drum stick, bring the cooking stock back to the boil and season with lime juice and zest.
For the crown, colour all sides of the bird in hot oil and foaming butter, starting neck side down until evenly golden brown all over (will take about 3 minutes) and the place in an oven at 190’c for 3 minutes and then leave to rest until ready to serve.
To serve:
Warm the legs in the reserved cooking liquor and carve the 2 breast of each quail, season the cut side of the quail with a sprinkle of Maldon salt, pipe 3 blobs of each of the peanut and broccoli puree in a bowl, and place 2 small florets of charred broccoli on the bowl place the legs and breasts on next and sprinkle with chopped roasted peanut and deep fried crispy wild rice, add 3 slices of pickled stem and add a little of the sauce and some freshly grated lime zest to finish.

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.