Ingredients

Ingredients For the quail

• 500ml/18fl oz chicken stock

• 3-4 sprigs fresh thyme

• 6 quail (legs removed for braising)

For the pasta

• 500g/1lb 2oz 00 pasta flour

• 5 free-range eggs

• pinch of salt

• 1-2 tbsp olive oil

For the braised quail

• dash olive oil

• 1 banana shallot, finely sliced

• 1 garlic clove, chopped

• small handful fresh thyme sprigs

• 1 fresh bay leaf

• 6 quail, legs only

• 1 tsp soy sauce

• 1 tsp balsamic vinegar

• 300ml/10fl oz chicken stock

• 300ml/10fl oz veal stock

For the chicken mousse

• 1 free-range chicken breast

• 300ml/10fl oz double cream

For the braised orange chicory

• 50g/2oz unsalted butter

• 8 baby chicory, halved lengthways

• icing sugar, to dust

• ½ orange, juice only

• 30g/1oz golden raisins

• 250ml/9fl oz white chicken stock

For the thyme velouté

• 568ml/1 pint chicken stock

• 400ml/14fl oz double cream

• small bunch fresh thyme, leaves only

• salt and freshly ground black pepper

Description

Recipe Uses 500ml/18fl Oz Chicken Stock, 3-4 Sprigs Fresh Thyme, 6 Quail (legs Removed For Braising), 500g/1lb 2oz 00 Pasta Flour, 5 Free-range Eggs,...

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