Quail with colours of autumn (sweet potato puree, beetroot glazed shallots + wild mushroom)

Diana's main course recipe from the two course challenge

Ingredients


  • 1 quail
  • 1 large sweet potato
  • 1 parsnip
  • 1 orange
  • 100 g butter
  • 50 g selection of wild mushrooms
  • 3 x beetroot
  • 50 ml vegetable oil
  • 2 sprigs of thyme
  • 1 bayleaf
  • 4 shallot
  • 1 medium onion
  • 1 white wine vinegar
  • 500 ml chicken stock (for poaching quail)
  • 50 g lardoons finely chopped
  • 25 ml cream
  • 100 ml madeira
  • 1 chicken wing
  • 5 cardamom pods
  • salt
  • pepper

Method

  1. For sweet potato puree:
  2. Peel 1 onion, finely chop
  3. Peel + finely chop sweet pot
  4. Add 1 tbsp veg oil to medium saucepan
  5. Then add onion + sweet potato and sauté gently until soft- 10 mins
  6. Cover with lid and stir occasionally
  7. Add 5 crushed cardamom pods to infuse
  8. Slowly add 200g butter when all vegetables are soft
  9. Put mixture in blender and add 20ml cream and 30ml chicken stock
  10. Blend for 2 mins until smooth. Check for seasoning (salt, pepper, squeeze of orange juice)
  11. Pass it through a fine sieve and cover it with cling film until serving
  12. Beetroot juice glazed shallots:
  13. Peel and quarter shallots length wise
  14. Add 2tbsp of oil to frying pan and place shallots cut side down with a sprig of thyme
  15. Caramelize them for 5 mins, then add 150ml of beetroot juice.
  16. Blend 2 finely chopped beetroot in a blender and pass it through a fine sieve
  17. Reduce, beetroot juice to glaze consistency, (2 mins)
  18. Add 50ml chicken stock and reduce it down to 2 mins
  19. Add 100ml madeira to pan and then reduce it until syrup consistency(3 mins)
  20. Set aside
  21. Quail prep and chicken wing prep:
  22. Take the legs off the quail and clean it inside. You will need the whole crown of the quail
  23. Heat 400ml of chicken stock and infuse it with 1 sprig of thyme + a bay leaf
  24. In the meantime take the drumstick end of a chicken wing and trim the meat
  25. Cut the end of the bone, so you end up with a lollipop shape
  26. Poach quail crown for 2 mins and poach the lollipop for 6 minutes
  27. Set them aside and season them while hot
  28. Before serving crispen up the skin in a hot pan for 2 minutes and then let rest
  29. Beetroot + parsnip crisps:
  30. With a mandolin, slice the beetroot into thin circles
  31. Peel parsnip into strips with vegetable peeler
  32. Pre-heat the deep-fat fryer/ or shallow pan of oil to 180?c and drop the vegetables in
  33. It should take 1-2 mins until they are crisp and golden
  34. Mushrooms and bacon:
  35. Sautee lardoons in 1 tbsp of oil and crisp them up with a sprinkle of finely chopped thyme and black pepper
  36. With a slotted spoon, take out the crispy bacon bits and using the sane oil , sautee the mushrooms quickly ( only takes 30secs)
  37. Season with salt


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