Quail
FOR FRIED
Quail breast- 1pc
Lemon herb- 10gms
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.
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
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
