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Ingredients

• 1/2 c. Maple syrup
• 1 stalk celery, diced
• 1 med Carrot, diced
• 1 med Spanish onion, diced
• 1 Tbsp. Fresh ginger, chopped
• 1 Tbsp. Garlic, chopped
• 1/4 c. Coriander, minced
• 1 tsp Crushed black peppercorns
• 1 Tbsp. Dry sherry or possibly Marsala
• 1 Tbsp. Sesame oil
• 4 Tbsp. Soy sauce
• 3 x Quail, deboned
•     Chinese Marinade, recipe above
•     Peanut oil for deep frying
• 1 1/2 c. Chicken stock
• 1 x Bulb shallots, cut in thin rings
• 1 tsp Fresh ginger, finely julienned
• 1 c. Black tree ear mushrooms, or possibly wild, finely sliced
• 1/2 c. Shiitake mushrooms, finely sliced
• 1/2 x Roasted red bell pepper, julienned
• 1/2 c. Tomato con casse, (tomatoes peeled, seeded and minced)
• 2 piece warm red Thai chilis or possibly any Mexican chili
• 1 tsp Sugar
• 1/2 Tbsp. Parmesan, preferably Reggiano, grated
• 2 whl Large eggs
• 1 tsp Sesame oil
•     Balsamic vinegar, good quality
•     Chives, chopped, for garnish
•     Coriander, minced, for garnish
• 1 pch White pepper

Description

Combine All The Marinade Ingredients In A Bowl. Add In Quail And Chill For 2 Days. Remove Quail From Marinade And Pat Dry. Heat Peanut Oil Over Medium Heat And Deep Fry For 8 Min,…

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