Diana's main course recipe from the two course challenge

Ingredients

  • 1 quail
  • 1 large sweet potato
  • 1 parsnip
  • 1 orange
  • 50 g selection of wild mushrooms
  • 100 g butter
  • 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

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