- 1 quail per person
- 500 ml chicken or game stock
- 200ml full fat milk
- 100g leek (white part only)
- 1 garlic bulb
- 2 egg yolks plus 1 whole egg
- salt & white pepper
- asparagus – 2 spears per person
- prosciutto (or jamon serrano) – 1 slice per person
- sage – 3-4 leaves per person
- 50g hazelnuts – roasted and roughly chopped
- hazelnut oil – 60 ml
- white wine vinegar 20 ml
- Custard: cut the garlic bulb in half and season, wrap in tin foil and roast at 180 for approx. 30 mins until soft. While this is roasting finely chop the leek and cook gently in butter until softened. Add 200 ml full fat milk and roasted garlic. Heat the milk gently and allow garlic and leek flavour to infuse for 5-10 mins. Strain the milk and seaon with salt and white pepper. Whisk the 2 egg yolks and whole egg and add the warm milk slowly, return to a clean pot and stir continuously until the custard has thickened. Pour the custard into buttered ramekins and place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are set. Cover and set aside until serving.
- Asparagus & prosciutto: blanche asparagus spears for 2 mins. Cut the spears off neatly and roughly chop the stalk. Finely slice the prosciutto and sage leaves if large (if small leave whole). Cook the asparagus, prosciutto and sage in butter on a medium heat for 2-mins until sage and prosciutto is crispy. Put on kitchen towel to drain excess butter & check for seasoning.
- Hazelnut dressing: roast hazelnuts in the oven at 180 for approx. 10mins or until browned. Rub off the skin with a towel and roughly chop. Combine hazelnut oil and vinegar and add chopped hazelnuts. Check seasoning.
- Quail: remove the legs and set aside (not needed for this recipe but can be frozen for future use). When cooking the quail bring the stock to a gentle boil and season. Cook the quail for 2 mins, remove and pat skin dry & season. Melt some butter in a frying pan, add the quail and cook on each side for 1- 2mins basting continuously with butter. Remove the quail and allow to rest for 2 mins while plating up.
- Plating: run a knife around the inside of the custard mould to loosen it, place the serving plate on top flip over to turn the custard out. It should sit in the middle of the plate (similar in appearance to a crème caramel). Spoon the asparagus and prosciutto around the custard, slice the quail breasts off the bone and lean them against the custard, one on top of the other to create height in the dish. Spoon over the hazelnut dressing and garnish with some small sage leaves.