Ingredients
- 2 quail
- 1 tbsp olive oil
- 1 boneless chicken breast
- 8 basil
- 1 small clove garlic
- 6 cep mushrooms, soaked in water
- 1 sprigs thyme, chopped
- 1 egg
- 1 rashers smoked bacon, fried until crisp, chopped
- 1 carrot, cubed
- 1 small onion, diced
- 1/2 leek, chopped
- 1 stick celery
- 3-4 stalks parsley
- 5 black peppercorns
- 100 g plain flour
- 50-75 ml water
- pinches bicarbonate of soda
- beetroot extract
- vegetable oil, for deep-frying
- 200 ml red wine
- 200 ml quail stock, (see above)
- 1 plum tomato, blanched, flesh diced
- 2 basil
Description
Andrew Nutter's Restaurant-style Stuffed Quail Is Deep Fried In A Two-tone Batter, Coloured With Beetroot Extract And Green Chlorophyll
UK TV
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