Jelly of Quail, Langoustine Cream, Parfait of Foie Gras (Heston)
... with truffle and oak toast, scented moss.
Need to get some quails to give this recipe a try.
Cuisine:
EnglishMain Ingredient: Quail
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Original recipe makes 4 Servings
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-- Quail Jelly --
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2 7/20 kilogramsQuails; heads and entrails removed
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65 gramsOil, Grapeseed
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65 gramsButter, Unsalted
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100 gramsShallot; finely sliced
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20 gramsStar anise
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750 gramsReserved Chicken Bouillon
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2 gramsPeppercorns, Black
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77 1/2 gramsMadeira
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12 gramsChervil Leaves and Stems
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12 gramsParsley Leaves and Stems
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6 gramsTarragon Leaves and Stems
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2 1/2 gramsArmanac
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2 gramsLeaf Gelatine; 170 bloom
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-- Langoustine Cream --
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500 gramLangoustine Claws, Heads, Mid-gut (liver)
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Oil, Grapeseed
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100 gramShallot; finely minced
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700 gramWine, Dry, White
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340 gramCream, Double
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250 gramMilk, Semi-Skimmed
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50 gramCelery; finely sliced
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40 gramCarrot; finely sliced
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20 gramShallot; finely sliced
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5 gramPeppercorns, White
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5 gramCoriander Seeds
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10 gramParsley Leaves
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10 gramChervil Leaves
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10 gramTarragon Leaves
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1 gramBasil Leaves
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6 dropsTabasco sauce
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10 dropsLemon Juice
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Salt
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Pepper, Black
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2 3/5 gramLeaf Gelatine; 170 bloom
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-- Pea Mousse --
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1 kgFrozen Peas, Birds Eye
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7 gramLeaf Gelatine; 170 bloom
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50 gramWhipping cream
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11 gramSalt
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-- Foie Gras Parfait --
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100 gramShallot; finely sliced
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3 gramGarlic; minced
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15 gramThyme Sprigs; tied with string
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150 gramMadeira, Dry
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150 gramPort, Ruby
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75 gramPort, White
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50 gramBrandy
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300 gramFoie Gras; trimmed weight
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100 gramChicken Livers
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18 gramSalt
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2 gramNitrite Salt
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240 gramEgg
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300 gramButter, Unsalted; melted
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-- Fig Tuiles --
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300 gramFigs, Fresh
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200 gramFigs, Semi-dried
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1 gramCoriander Seeds
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1/2 gramCumin Seeds
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1/2 gramPepper, Black, Mignonette
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1 gramNutmeg
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1 gramStar Anise
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200 gramPort, Red
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5 gramVinegar, Sherry
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3 gramSalt
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100 gramMaltodextrin DE19
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-- Truffle and Oak Butter --
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65 gramTruffle, Black; Fresh Perigord, minced
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40 gramButter, Unsalted
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60 gramCream, Double
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1/2 gramOak Extract
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1 gramSalt
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1/2 gramPepper, Black
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-- Oak Film Base --
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1 1/4 gramOak Extract
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1 1/4 gramOak Moss Extract
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3 3/4 gramGlycerine
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225 gramWater, Deionised
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7 19/20 gramMaltodextrin DE8
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8 11/19 gramTIC gums alginate 488T
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3 2/11 gramFMC biopolymer viscarin TP389
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3/25 gramAspartame
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Jelly of Quail, Langoustine Cream, Parfait of Foie Gras (Heston) Preparation
These are the preparation details.
Using a powerful mincer or food processor, grind the quails and set aside.
Heat a small amount of grapeseed oil in the pressue cooker until very hot, the fry the quail meat until browned. If the wpan gets too hot, deglaze with a little water. Remove the quail from the pan, draij, and set aside.
Add the butter, shallots and crushed star anise to the pressure cooker and cook on a medium heat, deglazing from time to time, until the shallots are caremelaised.
Retrun the quail meat and cover with the chicken bouillon, topping up with water if needbe. Seal the pressure cooker, bring to full pressure and cook for 2 hours. Remove from the heat and let cool before opening. Skim the fat from the top and pass through a
Notes
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%20on%20BigOven%3A%20...+with+truffle+and+oak+toast%2c+scented+moss.%0d%0a%0d%0aNeed+to+get+some+quails+to+give+this+recipe+a+try.)
