SMOKED QUAIL, LARDO, SPELT AND CHANTERELES by Steve Groves

Steve Groves

Steve Groves

24th February 2014

SMOKED QUAIL, LARDO, SPELT AND CHANTERELES by Steve Groves

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 SMOKED QUAIL, LARDO, SPELT AND CHANTERELES by Steve Groves recipe. Photography by John Arandhara-Blackwell.

Ingredients

  • Quail x 1(1 portion):
  • Caramelised onions: (20 portions)
  • 5 white skinned onions
  • 60g butter
  • 250ml white chicken stock
  • salt
  • Spelt: (20 portions)
  • 200g Spelt
  • 1.5ltr white chicken stock
  • 5 sprigs thyme
  • 2 carrots, peeled
  • 1 onion, peeled and cut in half
  • 2 sticks celery, washed and cut in half
  • 1 bulb garlic, cut in half
  • Chicken liver parfait: (40 portions)
  • 200ml Madiera
  • 200ml ruby port
  • 100ml white port
  • 1 shallot finely diced
  • 800g trimmed chicken liver
  • 480g eggs
  • 600g butter
  • 36g pink salt
  • Spelt granola:
  • 250ml fried spelt
  • 250ml Puffed wild rice
  • 250ml Rice crispies
  • 50g Honey
  • 50g grapeseed oil

Method

Quail:
Prep the quail by removing the wing tips and heads. Remove the legs but ensure that you keep skin on the crown itself. Remove guts and wishbone.
Seal the quail in a hot pan on all sides until golden brown. Add butter and thyme and baste the quail. Put in 180c oven for 6-7 mins.
Place whisky oak chips inside a container and set fire until smoking. Put quail in the container and add lid and rest for 6-7mins.
Carve quail keeping the wings tips on and glaze.
Caramelised onions:
Cut onions into 1cm dice, melt butter and add onions, season. Cook gently until deeply caramelised. Add stock and reduce by 2/3. Finish with parsley shiffonade
Spelt:
Place spelt and stock in a pan and bring to a gentle simmer. Add remaining ingredients, continue to simmer until tender.
Chicken liver parfait:
Mix the alcohol and shallot, reduce to around 120ml
Warm all the ingredients to 50°C, then blend at 50°C until smooth, pass and put into a terrine mould. Cook at 100°C in a bains marie until a core temperature of 63°C. Chill.
Spelt granola:
Boil the oil and honey together and then mix thoroughly with the dry ingredients. Spread onto a silicon mat and bake at 160°C for 8 mins, mix and then bake for a further 8 mins.
Serve with some sautéed chanterelles, pickled onion shells and parsley cress.