Quail, Sweetcorn, Soy & Mushroom Broth
Serves 4
Chef's Tip
Samphire can be used in season instead of asparagus.
The natural salt works really well with the dish.
Ingredients
Quail
2 whole quail (legs removed, seasoned)
400g duck fat
1 sprig thyme, sea salt
1 egg yolk, 50g plain flour, 50g fine breadcrumbs
(to panné)
Soy And Mushroom Broth
50ml grape seed oil
2 large carrots (peeled, thinly sliced)
2 sticks celery (thinly sliced)
50g shallots (peeled, thinly sliced)
200g button mushrooms (thinly sliced)
200g flat cap mushrooms (thinly sliced)
2 sprigs thyme, 1 bay leaf, 12 peppercorns
1 litre chicken stock, 100ml light soy sauce
Onions
4 baby onions (peeled)
200ml pale ale, 2 sprigs thyme
1 clove garlic (lightly crushed)
salt (pinch of)
Corn On The Cob
1 corn on the cob (cooked)
50g butter
1 sprig thyme
1 clove garlic (lightly crushed)
10ml grape seed oil
sea salt (to taste)
Sweetcorn Purée
200g fresh sweetcorn kernels
200ml chicken stock, 100ml double cream
10ml lemon juice, sea salt (pinch of)
Garnish
4 quail eggs (cooked soft for 2 minutes,
22 seconds, then peeled and seasoned)
2 large chestnut mushrooms (thinly sliced)
25g oyster mushrooms
50g peas, 12 spears asparagus (blanched)