There are times when one wants to splash out and make a real culinary impression on your guests. These whole boned quail can provide the answer, a true delicacy. Free range quail, plucked, cleaned and then boned so that they are less fiddly to eat.
Recipe
Mushroom stuffed quail
50 boned quail
300g white truffle butter
500g garniture de champignons
whole celery, finely chopped
black pepper
1kg breadcrumbs
4 large free range eggs, beaten
bunch fresh parsley finely chopped
300ml chicken stock
bring stock to the boil and add celery, simmer for 3 minutes, remove from heat and allow to cool down until hand hot (60C). Add the dried mixed mushrooms (garniture de champignons) to the stock and leave for 10 minutes, then add 200g white truffle butter which will slowly melt in the now lukewarm stock. Stir in breadcrumbs, beaten egg, parsley, black pepper and leave until the breadcrumbs have absorbed the liqour.
Preheat oven to 170C
Place the quail skin down and lightly salt, place one tablespoon of mushroom stuffing into the middle of the quail and then wrap the quail around the stuffing, to make a small parcel. Place on baking tray skin side up. gently melt the remaining white truffle butter and brush over the quail breasts. bake for 35 minutes until golden brown.
This will make a starter for 50 people, main course for 25, or a spectacular buffet centrepiece.
PlantinTruffle Butter is a simple but effective ingredient using White Truffles and churned to infuse the light airy butter with the rich aroma of truffles.
When using Truffle Butter add it in at the last minute in order to retain the fulsome flavour.
A delicious combination of cep, chanterelle and mousseron mushrooms which can be used in a wide range of recipes.
Uses: In a wide variety of dishes including risottos, pasta dishes, soups and stir-fries
£37.40
Brought to you exclusively by London Fine Foods, this product is perfect for those who want to serve Foie Gras without having the required Michelin prep knowledge.
It is a brilliant and effortless product that is used by many top UK restaurants, this product was filmed being used in the kitchens of the Dorchester Hotel when they were visited by Masterchef.
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Produced by La Salamandra this 1kg tin has so many uses and stores well in the fridge after opening. Banoffee pie filling, drizzled over apples for pies and puddings to add a rich caramel. Indispensable.
£8.60
Difficult to obtain outside gourmet catering circles, this lamb is used in the best UK restaurants.This whole lamb is truly amazing and if you have never tried it, then this is your chance. The conditions in which the lambs are reared means they are free from antibiotics and hormones. Without doubt, the best lamb that money can buy. Exclusive to London Fine Foods.
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The finest Beluga Caviar that money can buy, available to you from London Fine Foods. 000 graded Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate-tickling' creamy after taste.
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Why not have your order 'Gift Packed' into one of our beautifully crafted (hand made) wicker hampers...
We particularly recommend this if you are planning to send your gourmet order to a friend at a different address as a gift.
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