Quail Season is only weeks away!

Quail & Spring Lamb in Tofu skin with Quail Crackling

Served with
Parsley & Olive Oil Pesto topped mash, baby carrots and caramelized plains wild artichokes. Sauce Duo of Quail glaze and Vinni Cotta Emulsion

Accompanying Wine or Beverage:
Ceravolo – Estate Grown Sangiovese 2002

Quail & Baby Lamb Roulade

4 x 190gm Quail
300gm Baby Lamb Loin
100 gm med. spinach leaves
1 lt. Master Stock (rich stock)
4 sheets Dried Beancurd skin
Flour for dusting

* Remove skin from quail carefully to retain in 1 piece
* Bone breasts, chop legs & bones (keep separate)
* Trim Lamb & divide into approx 8 x 40g portions
* Blanche spinach, refresh & drain. Wrap each lamb & quail fillet in spinach. Form 2 of each into a roulade and tightly wrap in plastic film. Pierce a number of holes in the roulade.
* Bring Master Stock (2 parts stock to 1 part meat) to a simmer in a small pot. Add roulades and bring back to the boil. Immediately cover & set aside to cool to luke warm.
* Remove roulades, unwrap plastic and dust in flour. Wrap in briefly soaked bean curd skin. Dust in flour again.
* Deep fry 180 deg C for 3 mins

Quail Crackling
4 full quail skins
salt
white pepper

* Lay Quail skin very flat on silicon paper. Season to taste.
* Cover with more silicon & bake between to flat trays 1.5 hours @ 150deg C
* Cut into shards

Quail Glaze
Bones and legs from quails
1 litre Master Stock
4 shallots peeled
20 ml Olive oil
Ice

* Press quail bones with Duck Press to extract blood. While pressing keep container over ice to preserve blood quality
* Saute shallots and chopped quail legs in oil until browned
* Add master stock and simmer gently skimming frequently
* Reduce to about 150 ml and strain
* Finish by “thickening” with blood. Pass through a fine strainer

Parsley Olive Oil "Parfait Glace"
50gm Parsley - blanched
100gm E.V. Olive Oil
2gm Sea salt
15gm Parmigiano Reggiano

* Blend all ingredients in Thermomix to a fine puree
* Freeze puree in a Pacojet beaker
* “Pacotize” when ready to freeze

Vinni Cotta Emulsion
3 egg yolks
60gm E.V. Olive oil
30gm MC "Vinni Cotta"
2gm Sea salt
150gm master stock

* Place all ingredients in Thermomix
* Cook on Speed 5 for 4 mins @ 70deg C

Mashed Potato
500gm Desiree potatoes
100gm cream
1 x 10cm Sprig of Rosemary
50gm milk
2gm sea salt

* Peel potatoes and cut into large even pieces
* Cook in a little water until just tender
* Bring rosemary milk & cream to the boil, cover & allow to infuse
* Mash potatoes and add flavoured cream, season to taste

Baby Carrots
8 Baby carrots
10gm butter
10gm sugar
100 ml Sparkling mineral water
1.5gm sea salt

* Peel/scrape carrots carefully
* Cook with other ingredients until barely done

Caramelised Wild Artichokes
10gm butter
10gm sugar
12 pickled wild artichokes

* Saute gently all together until sugar browns a little and artichokes are hot

A Tasting Australia recipe