Roasted quail, butternut squash; braised red cabbage and cinnamon by Gary Jones

Gary Jones

Gary Jones

25th January 2014

Roasted quail, butternut squash; braised red cabbage and cinnamon by Gary Jones

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 Roasted quail, butternut squash; braised red cabbage and cinnamon by Gary Jones recipe. Photography by John Arandhara Blackwell. Slow Roasted 'Les Dombes' Quail seasoned with Cinnamon. The Quail is served with cabbage, butternut puree and fondant and braised chestnut. Cipolin onion, parsnip crisp and baby beetroot finish the dish

Ingredients

  • 1 Quail, crown roasted
  • 2 - Confit quail legs
  • 5g Quail cinnamon rub
  • 20g - Butternut squash puree
  • 10g Wilted Garden kale
  • 1 - Onion Cipollina
  • 0.5g - Baby ruby beetroot
  • 1 - Braised chestnuts
  • 25g - cabbage Julienne
  • 1 - Butternut squash fondant
  • 2g - Beetroot and Port jelly
  • 1.6g Parsnip crisp, 2 pieces
  • 20g - Quail cinnamon sauce
  • Confit Quail Legs:
  • 10 Quail legs, legs, thigh bones removed
  • 0.7g Salt
  • 0.1g Ground black pepper
  • 0.5g Ground cinnamon
  • 0.1g Fresh rosemary
  • 0.1g Fresh thyme
  • 0.1g Garlic
  • 100g Duck fat
  • To finish:
  • 50g Unsalted butter
  • 1g Salt, to taste
  • 0.5g Ground black pepper, to taste
  • Quail Cinnamon Rub:
  • 25g Cinnamon powder
  • 1g Salt, to taste
  • 0.5g Ground black pepper, to taste
  • 100g Sunflower oil
  • Butternut Squash Puree:
  • 60g Unsalted butter
  • 500g Buternut squash, 2cm dice
  • 1g Salt, to taste350g Full fat milk
  • 50g Unsalted butter
  • 1g Lemon, juice
  • Onion - Cipollini:
  • 10 Cipollini onion
  • 25g Olive oil (cooking Early harvest)
  • 1g Salt
  • 0.5g Grond black pepper
  • 20g Unsalted butter
  • Baby Ruby Beetroot:
  • 10 Baby ruby beetroot
  • 5g Salt
  • To reheat:
  • 100g Water
  • 15g Unsalted butter
  • 1g Caster sugar
  • 0.5g Cabernet Sauvignon Vinegar
  • Braised Chestnuts:
  • 250g Chestnut
  • 140g White onion
  • 60g Celery
  • 100g Unsalted butter
  • 5g Salt
  • 15g Caster sugar
  • 2g Ground white pepper
  • 400g White Chicken stock
  • 40g Lemon, juice
  • 4g Fresh Thyme
  • To finish:
  • 100g Unsalted butter
  • Salt
  • Ground black pepper
  • Chestnut cooking juices
  • Cabbage Julienne:
  • 700g Hispi cabage, 1No - sliced into 5mm strips
  • 700g Water, biling
  • 40g Salt
  • 50g Unsalted butter
  • 5g New season garlic, 1/2 cloves
  • Butternut Squash Fondant:
  • 5 piece Butternut squash, slice 25mm thick
  • 25g Unsalted butter
  • 3g Fresh Thyme
  • 3g New Season Garlic
  • 1g Salt, to taste
  • 0.5g Ground black pepper, to taste
  • 3g Sherry vinegar
  • Beetroot and Port Jelly:
  • 400g Beetroot juice
  • 750g Sandermans Ruby Port, reduced by half
  • 7g Agar Agar
  • 35g Cabernet Sauvignon Vinegar
  • 35g Balsamic Vinegar, 8 year old
  • 12g Salt
  • 0.4g Ground black pepper
  • Quail Cinnamon Sauce:
  • 2000g Brown chicken stock
  • 750g Red wine, reduced by half
  • 50g Double cream
  • 125g Unsalted butter
  • 250g Banana shallot, sliced, caramelised
  • 250g Button mushroom, sliced, caramelised
  • 375g Quail bones, carcasse, chopped, caramelised
  • 250g Red wne, reduced by half
  • 187.5g Sandersons Ruby Port, reduced by 2/3
  • 250g Red wine vinegar, reduced to 50g
  • 2g Cinnamon stick
  • 0.5g Salt, to taste
  • 0.13g Ground black pepper, to taste

Method

TO ASSEMBLE IN SERVICE:
1. Place the greens along the top of the plate
2. Place the cabbage along the bottom of the plate
3. Arrange the fondant, onion, chestnut and navet along the top of the plate
4. Place the quenelle to the right of the plate
5. Place the quail on top of the cabbage.
6. Finish with parsnip crisps and micro herbs
Confit Quail Legs
METHOD:
1. Season the legs, then sous vide
2. Place in steamer for one hour at 90°C
3. Remove from bag, drain
4. Colour legs in butter, adjust seasoning and glaze with a little sauce...keep warm until required
Quail Cinnamon Rub
METHOD:
1. Place all ingredients in vita prep blender
2. Blend on high speed until smooth
3. Store in airtight container
Butternut Squash Puree
METHOD:
1. Melt butter in a heavy based pan
2. Add the butternut squash and cook until tender
3. Add the milk and cook for a further 10 minutes
4. Drain from liquid and blitz in vita prep blender using a little of the cooking liquid until smooth
5. Season with salt, lemon and butter
6. Pass through fine chinoise keep warm for service
Onion - Cipollini
METHOD:
1. Blanch onions in boiling salted water until 3/4 cooked
2. Trim neatly with sharp knife to ensure 'flat top'
3. Caramelise in a little foaming butter season to taste
Baby Ruby Beetroot
METHOD:
1. Wash baby beetroots thoroughly ensuring zero soil or dirt.
2. Sort beetroots into sizes; Small, Medium, Large and bag each variety separately.
3. Cook in a sous vide bag at 90°C steam for approx 40 min or until tender.
4. When chilled peel outer skin and Portion.
5. Reheat in beetroot emulsion
6. Drain, trim base and correct seasoning and serve
Braised Chestnuts
METHOD:
1. Sweat onion and celery in butter for 3-4 minutes without colour.
2. Add salt, sugar, pepper, white chicken stock, lemon juice, and thyme.
3. Divide chestnuts between two sous-vide bags, pour cuisson over.
4. Cook at 80°C for one hour.
5. Cool, in bags, on a tray and refrigerate until required. DATE LABEL
TO RE-HEAT BEFORE SERVICE
1. Caramelise chestnuts in foaming butter de-glaze with bag juices
2. Adjust seasoning as required
Cabbage Julienne
METHOD:
1. Melt butter in a pan; add garlic and cabbage, season with salt and pepper
2. Add boiling water just enough to barley cover, cover with a lid to speed up the process...minimise the water
3. Cook rapidly for 3-4 minutes
4. Drain on a perforated tray and blast chill liquid and cabbage separately
5. To serve...remove garlic 1/2 cloves, bring liquid to the boil, add cabbage until tender
6. Adjust seasoning drain and serve
Butternut Squash Fondant
METHOD:
1. In a flat heavy based frying pan heat the butter allow to lightly foam
2. Add the rounds and colour both sides until golden
3. Season with salt and pepper
4. Add aromats and cook at 180°C for approx 5 minutes until tender
5. Finish with Jerez vinegar.
6. Remove from pan cut out with 45mm diameter cutter and store on flat tray at room temperature ready for service
Beetroot and Port Jelly
METHOD:
1. Reduce the port by half in heavy bottomed pan
2. Add 1/3rd of the beetroot juice
3. Add the Agar. Bring to the boil and cook out above 85°C for 3-4 minutes
4. Add the remaining beetroot juice, Cabernet Sauvignon, balsamic and salt and pepper
5. Pass through fine chinoise and set a tester
6. Pour into airline containers and chill
Quail Cinnamon Sauce
METHOD:
1. In a heavy based pan bring stock to the boil and reduce by 1/4
2. Add reduced red wine, cream, caramelised bones, shallot and mushrooms
3. Simmer for 20 minutes, skimming continuously
4. Pass off and place in a clean heavy based pan
5. Bring the passed stock to the boil, add caramelised quail carcase and simmer for 15 minutes
6. Remove from stove. Add cinnamon and allow to infuse for 5 minutes
7. Pass through fine chinoise bring to the boil and add reduced red wine, port and vinegar
8. Adjust Seasoning as required

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