Quail, sourdough crisps, sloe berry sauce & smoked enokis

Name: Quail, sourdough crisps, sloe berry sauce & smoked enokis
Yield: Serves 1
Cuisine: British
Ingredients: 120 g sloe berries; 60 ml reduced red wine, reduced from 300 ml; 25 g butter; 1 banana shallot; 500 ml sunflower oil; 10 g fine table salt; 400 g of sourdough bread, soaked in cold water for 24 hours; 36 g tapioca starch; ½ punnet enoki mushrooms; 20 g chickweed; 30 ml mirin; 1 quail on the bone; 40 g caster sugar; 60 ml rice vinegar

Preparation info

Serves
1

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I’ve picked this recipe because it’s fairly easy to prepare, is packed with different textures and has deep flavours that can also be applied to other types of game.

Ingredients

Sourdough crisps

400 g of sourdough bread, soaked in cold water for 24 hours
36 g tapioca starch

Europe
United Kingdom
Main course

Method

For the sourdough crisps, put the soaked sourdough in a pan and cook it over a low heat until it becomes a smooth paste, then add the tapioca starch and cook it for 10 minutes, stirring every 5 minutes so it doesn’t catch the bottom of the pot. Remove the bread paste from the pan, spread between 2 sheets of parchment paper and roll out with a rolling pin to make 3mm thin sheets. Repeat until al