Grilled quail, mushroom panzanella, jerusalem artichoke

Grilled quail, mushroom panzanella, jerusalem artichoke

By
From
New Classics
Serves
4
Photographer
Mark Roper

Panzanella is a summer salad made with chunks of stale bread, usually involving ripe tomatoes, vinegar and lots of olive oil. The bread soaks up the juices and the result is delicious. I’ve replaced the summer with autumn ingredients with great success. Reminiscent of the forest floor, this recipe, or a version of it, is always on my menu during mushroom season.

Ingredients

Quantity Ingredient
4 x 200-250g quails
mustard greens or chive tips, to garnish

Jerusalem artichoke purée

Quantity Ingredient
500g jerusalem artichokes, washed and grated
80g butter
200ml thickened cream
salt and pepper

Mushroom panzanella

Quantity Ingredient
1 loaf ciabatta or sourdough bread
extra-virgin olive oil
a mixture of mushrooms such as pine mushrooms, slippery jacks, king browns and oyster
salt and pepper
black truffle, (optional)
truffle oil
sherry or banyuls wine vinegar

Jerusalem artichoke chips

Quantity Ingredient
3 jerusalem artichokes
500ml canola or vegetable oil
salt

Sauce

Quantity Ingredient
400ml Double chicken stock
thyme
80g butter
salt and pepper

Method

  1. Place the quails, breast side down, on a cutting board. Using poultry shears, snip along the spine starting at the cavity end. Cut down both sides then pull to remove the backbone and neck. Using the tip of a sharp knife, carefully remove the thigh bones. Cut around the rib cage on both sides and remove the shoulder bones and wish bone. Hold the breast and gently tear out the ribs and breast plate.
  2. For the Jerusalem artichoke purée, in a large heavy-based saucepan over medium heat, sweat the artichoke in the butter until it starts to soften. Cover with a lid and turn the heat down to low. Cook for 5 minutes or until you can easily squash the artichoke with your fingers. Add the cream and let it bubble for a few minutes. Purée well in a blender and season with salt and pepper.
  3. For the panzanella, remove the crusts and tear the bread into chunks. Toss the bread with enough extra-virgin olive oil to coat well. Heat a non-stick frying pan over medium heat and fry the bread until golden and crunchy.
  4. Slice the mushrooms if large or leave whole if small. (A combination of slices, wedges and whole is nice for a rustic effect.) Sauté the mushrooms in the frying pan over medium heat, seasoning separately as you go. Grate some black truffle into the mushrooms, if using, or drizzle in a few drops of truffle oil. Use both if you like, remembering that they have a very strong flavour.
  5. For the Jerusalem artichoke chips, using a mandoline or sharp knife, slice the artichoke very thinly and deep-fry at 180°C (or until the handle of a wooden spoon bubbles vigorously when dipped in the oil) for a minute or two in the oil or until crisp. Season the chips with salt and drain on paper towel.
  6. For the quails, season the birds on both sides and either grill or pan-fry, over medium heat skin side down, for 2 minutes then flip over and cook for a further minute.
  7. For the sauce, put the stock and thyme in a saucepan and, over medium heat, cook until the stock is reduced by half and a syrupy consistency. While still on the heat, whisk in the butter and season with salt and pepper. Remove from the heat and set aside.
  8. Toss the mushrooms and bread together with a little vinegar and check the seasoning.
  9. To serve

    Generously smear some Jerusalem artichoke purée on each plate then top with the mushroom panzanella. Split the quails in two and arrange over the mushrooms. Drizzle on some sauce, sprinkle over the chips and mustard greens or chive tips and serve.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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