QUAIL CONSOMMÉ WITH QUINCE & CORIANDER JELLY
Stock: 600 g carrots, 400 g leeks, 4 l water, 3 celery stalks, 4 quails, 250 g onion, 200 ml red wine, 2 bay leaves, 100 g tomato puree, nutmeg, pepper, salt
Clarified consommé: quail meat, 200 g beef mince, 2 carrots, 2 celery stalks, 1 leek stalk, 100 g Quince & Coriander jam
Garnish: 200 g mini chanterelles, 2 stalks of spring onion, 2 quails, 50 g Quince & Coriander jam, nasturtium (leaves and flowers)
Stock: rinse all the vegetables and chop them coarsely. Mix together and place in gastronorm.
Chop the quails into pieces, place them on top of the vegetables and brown in the oven for one hour at 180°C.
Set aside the largest pieces of quail for the consommé.
Place on the hob for 6 hours with the water and red wine.
Strain and allow to reduce to half the quantity.
Consommé: carefully blend together all the ingredients into a smooth mixture, season well.
Pour this mixture into the boiling stock, thicken and remove from the hob. Let sleep for 15min and pass through a muslin cloth.
Garnish: fillet the quails, add the bones to the stock and cook the fillets sous-vide.
Then bake the fillets golden brown in butter.
Rinse the chanterelles, pat them dry, season with salt and pepper, and fry them briefly, adding the spring onions at the end.
Place a spoonful of Quince & Coriander jelly on a plate and top it with the quail, layer with the fried chanterelles and spring onions and garnish with the nasturtium.
Pizza with jam of FIGS WITH HONEY AND CRUSHED ALMONDS
- Pizza dough – premade or do it yourself
- Callas Confiture figs with honey and crushed almonds
- 50g prosciutto
- 50g Parmezan flakes
- hand full of Arugula mixed by hand with olive oil and coarse sea salt
- Truffel oil
- Roll out the dough on some flower if selfmade or on the baking paper if premade
- Heat oven on 250° during at least 30 min. Pizza has to be baked in a very hot oven and in limited time. So make sure the oven is hot!
- Sprinkle some Truffel oil on the dough and strike the figs jam on top.
- First put half of the Prosciutto and then all the Parmezan flakes on top, bake the pizza for 8-10 minutes in the oven on 250° until crispy and cheese nicely melted.
- Get the pizza out of the oven. Finish with the rest of Prosciutto on top, seasoned Arugula and a drizzle of Truffel oil.
GAME & PÂTÉ
SADDLE OF HARE & ORANGE MARMALADE
Hare ‘bitterbal’ / citrus / game gravy
- 1 saddle of hare
- 500 ml game gravy
- 50g orange marmalade
- 1 orange
- 1 grapefruit
‘bitterbal’ croquettes: 250g legs of hare, 1 TBSP of game gravy, 200 ml water, 75 g butter, 75 g flour, 100 ml milk, 1 lemon, 2 onions, 100 ml cream, 10 sheets of gelatine, 2 eggs, oil, flour, egg white, breadcrumbs, finely chopped parsley.
Bake the hind quarters of the hare until brown, season with salt and pepper, add the stock and water.
Braise the onions in butter and add the flour. Mix well into a roux and add the milk, lemon juice and finely chopped parsley.
Mix the cream and egg volks together and add the mixture to the stuffing.
Soak the gelatine sheets and add them to the mixture. Allow to solidify in the refrigerator overnight.
Shape little croquettes, coat them in flour, egg white and bread crumbs.
Bake until crispy at 180°C
Bake the saddle of hare golden brown and let it sit for 5min. Melt the orange marmalade in a pan and deglaze with the game gravy. Thicken until it reaches the consistency of a sauce.
Cut the grapefruit and the orange ( a vif)
Remove the meat from the bones. Arrange attractively on a plate with the citrus fruits and the ‘bitterbal’ croquettes.