Roast breast of quail, foie gras mousse and summer vegetables recipe
PUBLISHED: 12:02 21 May 2013 | UPDATED: 12:03 21 May 2013
A passion for quality ingredients and seasonal inspiration shape the menus formed by executive chef, Phil Dixon, at Langshott Manor hotel’s Mulberry restaurant
Baby leeks, blanched
French breakfast radishes,
blanched and raw
Baby onions, blanched
Pickled carrots and turnips
100g shallot, roughly chopped
30g caster sugar
10 black peppercorns
1 tsp coriander seeds
1 sprig of thyme
1 sprig of tarragon
1 bay leaf
200ml vegetable oil
150ml white wine
150ml white wine vinegar
2 tbsp honey
1 bunch baby turnips, washed and stems trimmed
1 bunch baby carrots turned
1. Bring all the ingredients except the baby turnips to the boil and infuse.
2. Cook the baby turnips in a pan of boiling salted water until the turnips are cooked half way.
3. Pass off the pickling liquor, place back in a pan, add the turnips, carrots
and continue to cook until el dente.
4. Store in the liquor until needed to develop the flavour.
Roast breast of quail
1. Pan sear the crown on each side for three minutes and cook in the oven for four minutes and allow to rest.
1. Debone the legs.
2. Place legs on cling film in a rectangle. Cover with cling film and flatten.
3. Place in fridge until needed
4. Blanch spinach and assemble into same size rectangle as the Quail legs.
5. Spread morel farce on it and roll up.
6. Spread some of the left over morel farce on to the legs and place the spinach morel roulade onto the legs.
7. Now roll up the legs in cling film and allow to rest for 10 minutes in fridge before poaching at 65 degrease for 40 minutes
Foie gras mousse
1. Warm the foie gras to room temperature and clean it.
2. Marinate with port, Madeira, brandy, sel de rose for about four hours before baking it on 230c
3. For about two to four minutes. Now drain off the foie gras butter and place in terrine mould.
4. Press for one night.
5. Take 150g of foie gras and blend in thermo mix pass trough drum sieve, adding 150g of whipped double cream.
6. Keep in pipe in bag.
180g soft butter
375g egg white
1. Mix the salt, sugar, soft butter and egg white and slowly add the flour.
2. Rest in fridge.
3. Spread the mix thin onto baking mat and cook for one minute.
4. Take out and cut edges.
5. Now roll the strips around the handle of a wooden spoon and place in hot plate.
6. Dry until crisp
Sherry and cobnut vinaigrette
100ml sherry vinegar
100ml cobnut oil
100ml rape seed oil
½ tea spoon gel espressa
1. Mix everything in thermomix. Add gel espressa and blend again.
Pea shoots, quail and morel consommé jelly and herb flowers
• Taste Phil’s cooking at the Mulberry restaurant at Langshott Manor near Gatwick RH6 9LN. Tel: 01293 786680