Roast Quail, Fusion Style

CVerRies98, 4/28/00 10:06 pm

4 even sized quail
1 tsp five spice powder
1 tbs light soy sauce
2 tbs mirin
mire poix
oil

Farce:
2 chicken breasts
4 candlenuts, crushed to a ground
ground pistachio nuts
2 tbsp mirin
milk powder
1 egg white, beaten lightly
1 corriander, finely chopped
1 lemon grass, trimmed and very finely chopped ( almost powdered, but not mush)
1 clove garlic, crushed
½ chili, de-seeded and cut into brunoise (3 mm)
salt
pepper

Stir-fry:
1 bok-choy, the bottom part julienned leave the leaf as it is
4 mushroom, sliced
½ red capsicum
½ tsp finely chopped ginger
a little oyster sauce
1 tsp soy sauce

Corriander Mousse:
100 ml double cream
1 bunch corriander
a few sprigs mint
salt
pepper

Sauce:
Quail frame and trimmings
600 ml rich game stock
100 ml Shiraz or Cabernet Sauvignon
100 gr mire poix
2 tbs fish sauce
1 tbs dark soy sauce
some coriander stalks
a few chunks of cold, unsalted butter

Garnish:
8 quail eggs, hard-boiled and shelled
Hollandaise Sauce
8 Medium-sized vol-au-vent cases
finely chopped parsley
200 gr noodles
butter

First de-bone the quail, slit the meat from the back bone, working your way to the sides; do not break the skin. Sprinkle with pepper, five spice powder, a little salt, soy sauce, mirin, and oil. Leave for 4 hours or more, as convinient. To make the farce, mince the chicken breast and mix the rest of ingredients. Add milk powder and ground nuts to give it nice stiff consistency but not too heavy. Season well. Chill until ready to use.

For the sauce, brown the quail bones and mire poix in a little oil. Remove and set aside. Deglaze with red wine. Place bones and mire poix in a pot, add coriander stalks, stock and de-glazed juice. Bring to boil and skim as necessary. Simmer gently for approximately 1 ½ - 2 hours, until it reduced by half, and coating consistency. Strain the sauce and return to a clean pot. Bring to boil and add the soy sauce and fish sauce, place the pot half-off-the heat and when a thick skin forming, skim it. Season to taste.

To make Coriander Mousse, blanch the coriander leafs and mint sprigs in boiling water for a few seconds. Refresh in iced water. Finely chop them. Whip the cream and add the herbs to it. Mix well and chill.

When ready to roast the quail, stuff the body of each quail with equal quantities of farce. Secure all the gap with toothpicks. Lift the legs up and tie with a string. Brush with oil and roast on a mire-poix at 200 C degrees for 25 minutes, until golden brown.

To finish the preparations, stir fry the vegetables as usual and season. Whisk the cream again. Boil noodles and toss with butter. Reheat sauce and add chunks of unsalted butter; do not boil. Fill 4 vol-au-vent cases with almost all mousse. Stuff the rest of vol-au-vent cases with mousse just on the bottomand fill with quail eggs. Mask each of quail eggs with hollandaise sauce, and with a torch brown them lightly then sprinkle with chopped parsley. When quails are cooked, remove the toothpicks and string.

To serve, on a warmed plate place buttered noodles and on top of it add stir-fry. Quail on top and pastry cases on the left side of the plate. Pour 2 tbs sauce on the right side and serve the rest of of sauce separately.



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