Five spiced double cooked quail with poached pears meyer lemon relish
Quail
Bone quails whole marinate in Chinese five spice for 24 hours.
Steam quails for 3 minutes and blast chill
Meyer lemon relish
6 each meyer lemons
2 cup white wine vinegar
1/2 cup water
1 cooking apple
4 garlic cloves crushed
2 onions
safron pinch
1 tbsp horseraddish
2 tbsp ginger
1 tsp sea salt
2 cup castor sugar
Zest lemons and reserve juice lemons, then place zest juice water and
Vinegar in a non metallic bowl for 24 hours.
Mince all ingredients in robo coup and place on simmer reduce to chutney
Like consistency
Poached Pears
5OO ML of red wine pinot noir is good
1 stick of cinnamom
1 star anise
3 white pepper corns
125 grams of sugar
3 coriander seeds
1 clove
Method
Place all ingredients in pot and simmer allowing all flavours to infuse then add 2 -3 pears peeled leave core in poach slowly do not boil you want a firm texture not soggy.
Dish Presentation
Place quail into hot fryer and fry till skin is golden takes about 2-3 minutes take out and finish in oven for about 4 minutes
Take pears out of poaching liquid and slice into equal segements the lay 1 piece of crispy prosciutto then place crispy quail on top
Then add a small t-spoon of relish on top of quail
Salad garnish
Pick some fresh mint chervil and dill toss in olive oil and a little lemon juice.
The recipe has come from David Spanner, Executive Chef at Livebait Manchester.
Livebait seafood and fresh fish restaurant is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square right in the heart of Manchester’s city centre. The restaurant dedicates its menu mainly to fish and seafood dishes and executive chef, David Spanner is intent on showcasing the true beauty and simplicity of fresh fish. The restaurant boasts an excellent wine and champagne list fit to accompany any seafood feast.
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