Quail crown, ‘peanuts and raisins’

Name: Quail crown, ‘peanuts and raisins’
Yield: Serves 8 Main Course Portions
Ingredients: 40 ml beef jus; 40 sultanas – soaked in boiling water; 40 sultanas – soaked in boiling water; ice bath – to chill; salt; 6 pods cardamom – crushed; 40 g butter; 16 baby carrots; salt and pepper; salt and pepper; 400 g butter – melted; 8 whole quails – 180 g each; 32 g raw pinenuts – toasted in a dry frying pan until golden and the natural oils begin to release – 4g per serving; 24 red amaranth shoots – 3 per serving – to garnish; 120 ml burnt butter dressing – 15ml per serving; 32 g raw pinenuts – toasted in a dry frying pan until golden and the natural oils begin to release – 4g per serving

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

I have always been intrigued by the wording of menus and the playfulness of describing dishes … Things that we can relate to, but our own interpretation thereof. ‘Peanuts and raisins’ is one of those.

Ingredients

Quail

8 whole quails – 180 g each
400 g butter – melted

Main course
Gluten-free
Sous vide

Method

Remove the wishbone, excess fat and legs from each quail. Truss the crown and brush with 50g melted butter per quail. Season with salt and pepper.

Roast in the oven at 170°C until pink – 10–15 minutes. Remove from the oven ever