Quail Two Ways Recipe by Ashley Shane Sutton
Cooking Instructions 1 Pluck & prepare your bird, remove the legs & breasts, roasting the remainder of the bird with a basic mirepoix to make your jus. In a stock pot sweat down some seasonal fresh vegetables and blend making your veg stock, reduce & skim. 2 Confit the legs on some garlic, rosemary & thyme. Slice 1 shallot and put in a simple sugar/vinegar pickle juice. Dehydrate 1 shallot, sweat off some shallots till caramelised then make a purée. 3 Vac pack the breasts in some butter season lightly and water bath 62 degrees for 10 mins. Remove from vac pack & blow torch to serve. Flash fry the leg, blitz the dry shallots, dry the pickled shallots, strain the jus, slice the Blue berries & plate. 4 You were thinking I forgot about the egg in the picture right? Haha well, as you know quails are small & their eggs are even smaller so how I mastered getting a perfect fried egg as you can see but it needs a section for itself, soo if you’re working in a kitchen get a small frying pan and put some oil in. Place it under the lights then crack the egg into the oil and gently cook. Keep an eye and dont over cook it, If not then good luck at home. 1 Pluck & prepare your bird, remove the legs & breasts, roasting the remainder of the bird with a basic mirepoix to make your jus. In a stock pot sweat down some seasonal fresh vegetables and blend making your veg stock, reduce & skim. 1 Pluck & prepare your bird, remove the legs & breasts, roasting the remainder of the bird with a basic mirepoix to make your jus. In a stock pot sweat down some seasonal fresh vegetables and blend making your veg stock, reduce & skim. 2 Confit the legs on some garlic, rosemary & thyme. Slice 1 shallot and put in a simple sugar/vinegar pickle juice. Dehydrate 1 shallot, sweat off some shallots till caramelised then make a purée. 2 Confit the legs on some garlic, rosemary & thyme. Slice 1 shallot and put in a simple sugar/vinegar pickle juice. Dehydrate 1 shallot, sweat off some shallots till caramelised then make a purée. 3 Vac pack the breasts in some butter season lightly and water bath 62 degrees for 10 mins. Remove from vac pack & blow torch to serve. Flash fry the leg, blitz the dry shallots, dry the pickled shallots, strain the jus, slice the Blue berries & plate. 3 Vac pack the breasts in some butter season lightly and water bath 62 degrees for 10 mins. Remove from vac pack & blow torch to serve. Flash fry the leg, blitz the dry shallots, dry the pickled shallots, strain the jus, slice the Blue berries & plate. 4 You were thinking I forgot about the egg in the picture right? Haha well, as you know quails are small & their eggs are even smaller so how I mastered getting a perfect fried egg as you can see but it needs a section for itself, soo if you’re working in a kitchen get a small frying pan and put some oil in. Place it under the lights then crack the egg into the oil and gently cook. Keep an eye and dont over cook it, If not then good luck at home. 4 You were thinking I forgot about the egg in the picture right? Haha well, as you know quails are small & their eggs are even smaller so how I mastered getting a perfect fried egg as you can see but it needs a section for itself, soo if you’re working in a kitchen get a small frying pan and put some oil in. Place it under the lights then crack the egg into the oil and gently cook. Keep an eye and dont over cook it, If not then good luck at home. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lauren's Homemade Spaghetti Sauce Asian Flavored Ribs Bacon Potato salad Pork Rind Crusted Chicken Tenders (low carb) Crunchy Salmon Cakes Lauren's Homemade Spaghetti Sauce Asian Flavored Ribs Bacon Potato salad Pork Rind Crusted Chicken Tenders (low carb) Crunchy Salmon Cakes White Dhokla Lauren's Homemade Spaghetti Sauce Sabudana Kheer Wild fresh crab Pan-fried sole with lemon, basil and garlic crumb Neer doda Jhat pat two ingredients recipe Neer Dosa Kinder Bueno Cheesecake Tofu & Enoki Clear Soup White Dhokla Lauren's Homemade Spaghetti Sauce Sabudana Kheer Wild fresh crab Pan-fried sole with lemon, basil and garlic crumb Neer doda Jhat pat two ingredients recipe Neer Dosa Kinder Bueno Cheesecake Tofu & Enoki Clear Soup