Let's have it Raw!

Quail

FOR FRIED

Quail breast- 1pc

Lemon herb- 10gms

Eggs- 1no

Pinko Crumb- 20gms

Green peas- 10gms

Balsamic Reduction- 2gms

PROCEDURE

1.       Clean quail breast and pat it for equal meat distribution.

2.      Season it with lemon herb and nicely fold the breast around bone so it looks like a fig.

3.      Klin wrap the shaped quail and roast it for 1min at 160’C to retain its shape.

4.      Cool the quail at room temperature. Beat the egg in a separate bowl, dip the shaped quail into a beaten egg and crumb it with panko crumb. Keep aside for further use and store at -15’C.

5.      For balsamic green peas, blanch green peas and strain it into a cold water. Cool it and mix with balsamic reduction.

6.      Deep fry the quail in oil, arrange balsamic green peas on a plate and nicely plate a fried quail over it.

Quail meat
Quail meat is a sweet and delicate white game meat with extremely low skin fat and low cholesterol value. Quail meat is rich in micronutrients and a wide range of vitamins including the B complex, folate and vitamin E and K. It is therefore recommended for people with high cholesterol levels and those who want to maintain a low level of cholesterol.

For Mousse

Boneless quail meat- 20gms

Thyme- 2gms

Cream- 20gms

Sour cream and onion seasoning- 10gms

China grass- 3gms

Quail skin- 20 gms

Salt- to taste

Quail jus- 20ml

Agar agar- 5gms

PROCEDURE

7.      Boil quail meat in water till its tender, add thyme, sour cream and onion seasoning, fresh cream and china grass.

8.     Blend the mixture in a food processor till its soft and creamy.

9.     Mould it into square mould, and refrigerate till its set.

1.     For quail skin tules, arrange quail skin over silicon mat and fold the other mat over it and dehydrate it into oven at 160’C for 15min.

1.    For jus caviar, hydrate agar in jus over a gas on medium, heat till jus is bit thick.

Squeeze the jus in syringe and drop in into cold olive oil drop by drop

Charcoal

For charcoal dust

Leeks- 20gms

Onion- 20gms

Fennel- 20gms

Celery- 20gms

Squid ink- 20gms

PROCEDURE

1.       Thinly slice leeks onion fennel and celery and dehydrate it at 60’C for 5hrs.

2.      Take out the dehydrated mixture and cool at room temperature.

3.      Add squid ink to the dehydrated mixture and again dehydrate at 50’C for another 1hr

Beef Tenderloin- 180gms

Celery stems- 40gms

Potato- 20gms

Beetroot- 40gms

Starainies- 2gms

BBQ mixture- 10gms

Salt- to taste

Brioche bread- 30gms

Brioche bread-30gms

Procedure

1.       Dust beef tenderloin with custom culinary BBQ powder and rub it over beef properly.

2.      Put marinated beef fillet in sous vide bag and refrigerate over night.

3.      Next day rub charcoal dust powder over beef properly and keep a side for further use.

4.      For fennel sticks- Take out a stem of fennel and immerse in cold water in a pan,put 20gms of charcoal dust powder in water and poach it till tender;, dehydrate fennel stems for over 3hrs at 40’C.

5.      Toss red raddish in butter and keep aside.

6.      Cut potatoes in cubes and pour boil in red wine and charcoal dust, then strain pour boil potato and dry it over kitchen.

7.      Deep fry potatoes till its cooked fully, dust it with charcoal powder and keep aside for further use.

Beetroot Puree

1.       Peel and blanch beetroot along with stranies and puree till soft.

Lycopersicum

 For Tomato Consommé

Tomato- 100gms

Celery – 20gms

Agar agar- 12gms

Salt- to taste

PROCEDURE

1.       Stew tomatoes and celery in a boiling water until tomatoes are soft and water absorbs all tomatoes flavour.

2.      Strain it and add agar agar, hydrate agar agar, season it and refrigerate it for 1hr.

FOR TOMATO TARTAR

6 very ripe, meaty tomatoes, about 8 ounces each, peeled and seeded

2 tablespoons chopped capers

1 shallot, finely minced

2 1/2 tablespoons finely minced fresh parsley

1/2 teaspoon Dijon mustard

1 tablespoon  vinegar

3 tablespoons extra-virgin olive oil

Salt and fresh black pepper

1/2 small sourdough baguette, cut into 18 thin slices

1 tablespoon dry herbs de Provence or fines herbs

 Louisiana BBQ. Seasoning:-3gm

PROCEDURE

1.       Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour. Transfer to a bowl.

2.      Gently mix the olives, shallot, chop parsley with the drained tomatoes. Beat the mustard and vinegar together. Beat 2 tablespoons of the olive oil with mustard. Fold in. Season with salt and pepper. Chill at least 30 minutes.

3.      Serve the tomato tartare with the baguette slices as a first course.

FOR TOMATO TORTILINE

Tomato-750gms

Glucose- 20gms

Salt- to taste

PROCEDURE

1.       Blanch tomatoes in a boiling water for 15min and put it into cold water.

2.      Take out the skin from the tomato’s and deseed it.

3.      Puree the tomato petals in a processor and pass it through fine conical strainer.

4.      Take tomato puree in pan, add salt and glucose.

5.      Cook it over very low heat so that tomatoes don’t discolour.

6.      Reduce it till thick consistency.

7.      Take it off heat and slowly put the mixture over silicon sheet and place it into the oven at 60’C for 2hrs.

8.     Slowly peel of the tomato skin from silicon sheet.

9.      Cut it into round shape fill it with smoked potatoes and give a proper tortellini shape.

FOR YOGURT FOAM

Greek Yogurt :-20gm

Water :-50ml

PROCEDURE

1.       Take a water in clean bowl and mix it with yogurt.

2.      With a hand blender, blend it till foam consistency and serve immediately.

Celery crumble

Celery :-20gm

Potato:-5gm

Oil:-50ml

Puree celery and potato in food processor till its soft,strain it with a fine strainer.

Slowly cook the celery and potato mixture in oil on medium flame in a oil

Strain it and dry on a kitchen towel preserve for further use.