Braised Quail, Brioche Porridge, Roasted Chestnut Cream, Truffle, Chestnut Floss


Preparation info

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By Peter Gilmore

Published 2014

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To Finish

  • 30 g (1 oz) Australian black winter truffle (or périgord)
  • 20 g (¾ oz) unsalted butter

Roughly grate the truffle.

Remove the skin from the poached quail breasts and carve the breast off the bone. Carve each breast into 8 even slices about 5 mm (¼ inch) thick.

Reheat the glaze over medium heat, adding the unsalted butter. Reduce heat to low, put the quail flesh into the glaze and reheat gently.

Gently reheat both the porridge and the roasted chestnut cream.

To Plate

Place 1 tablespoon of the chestnut cream in the centre of each warmed serving bowl. Top with 2 tablespoons of the brioche porridge. Place an even portion of braised quail on top of the porridge. Generously scatter the chestnut floss over the quail. Finish with grated truffle. Serve.

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