Pan Fried Norfolk Quail with Mushroom Duxcell, Local Goats Cheese & Pickled Vegetable Salad
We are happy to welcome Andy Snowling back to this year’s cookery theatre line-up! Andy works for the Colchester Inns, at the Buckinghamshire Arms near Blickling Hall. He over sees the site and assists in the menus with a passion for local and seasonal food. This month he shares his recipe of Pan Fried Norfolk Quail with Mushroom Duxcell, Local Goats Cheese & Pickled Vegetable Salad with us.
Ingredients:
2 Norfolk Quail
½ Bulb Fennel
1 Small Onion
50mls Double Cream
75g Field/Button Mushrooms
Sprig Fresh Thyme
50mls White Wine Vinegar
50mls Water
25g Caster Sugar
Sprig of Tarragon
2 Small Beetroot
2 Baby Carrots
100g Local Goats Cheese
Small Salad Leaves
Knob of Butter
Rapeseed Oil to cook and dress the plate
Method:
For the Duxcell finely chop (or lightly blend in a food processor) the onion and the tender white part of the fennel. Add this to a pan and cook down until soft and translucent. Then add the chopped/ blended mushrooms & a few leaves of fresh thyme. Continue to cook until any moisture has evaporated then add a splash of double cream & season to taste. Thinly slice the baby carrots and small beetroot and place in separate bowls.
Bring the water, vinegar and sugar to the boil and pour equally over the veg, leave to stand for 10 minutes then drain. Remove Quail Breasts, and place skin side down into a medium hot pan with a splash of rapeseed oil. Allow to cook for 3-4 mins then turn them over and add a small knob of butter & remove from the heat. Dress the plate while the quail rests in the pan. Place 3 small quenelles of Duxcell around the plate with pickled veg in-between crumble the Goat’s cheese in the washed salad leaves and place in the centre of the plate.
Remove the quail from the pan and slice through the middle across the breast (it should be just still moist and cooked ever so slightly more than pink) and position on top of the salad.
Then Enjoy!
East Anglian Game & Country Fair 