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Quail breast skewered with rosemary stalks in honey and sesame seeds on an artichoke and summer truffle risotto by Kevin MacGillivray

11 September 2006

INGREDIENTS

(serves four)

2 whole quail, filleted
4 artichokes
12 spears asparagus
1 large potato
55g mixed flat-leaf parsley, chives, coriander
150ml virgin olive oil (plus 50ml extra later )
15ml white wine vinegar
15g caster sugar
100g Arborio rice
55g heather honey
30g white sesame seeds
30g black sesame seeds
4 stalks of rosemary
55g finely chopped shallots
1 clove garlic, chopped
60ml Noilly Prat
15g truffata
25g finely diced summer truffle
300ml chicken stock
125g mascarpone cheese
120ml double cream
125g Parmesan
Salt and pepper
Olive oil
4 poached quail's eggs
1tsp truffle oil

For the blanc 2tsp lemon juice
150ml white wine
2tsp flour
600ml water
1 bay leaf
Pinch of salt

For garnish
Truffle shavings

METHOD

Trim the fillets of quail. Trim the artichoke leaves, blanch the bottoms and refresh in acidic water. Trim the asparagus and keep the trimmings for the rice.

Put the potato through a "spaghetti" machine ready for frying. In a food processor, blitz the herbs, oil, vinegar and sugar for the dressing. Parboil the risotto rice in salted water and refresh.

Lightly brush a pan with extra oil and seal the quail fillets. Dip them in honey and sesame seeds. Allow them to cool then skewer on to the rosemary stalks ready for cooking.

For the risotto, sweat the shallots and garlic, add the Noilly Prat and cook until the shallots are transparent. Add the rice and continue to sweat gently, then add the truffata and truffle. Add the warm chicken stock a third at a time and reduce. When the rice has finished cooking, stir in the mascarpone, cream and Parmesan. Check seasoning and remove from the heat.

Bring the ingredients for the blanc to the boil, add the artichoke bottoms and finish cooking. Leave them in the stock and keep warm. Deep-fry the potato spaghetti and season. Add the pre-cooked risotto to the sauce and finish cooking. Add any artichoke trimmings and optional chives, keep warm. Heat a grill pan and grill the asparagus. Season with salt and pepper and a little olive oil.

Finish cooking the quail breasts under a hot grill. Place a warm artichoke bottom on each plate. Spoon the risotto into the centre and top with a quail's egg. Rest the rosemary stalks on the risotto and drizzle the herb dressing around with some truffle oil, then some Parmesan shavings, asparagus and truffle shavings.

Kevin MacGillivray

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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