Above image: Roberta Hall-McCarron © Amelia Claudia
For the Mushroom Broth
Ingredients
- 100g button mushrooms
- 1L water
- 10g dried shiitake
- 10g thyme
- 12g vinegar
- 12g salt
Method
- Keep 6 or 7 button mushrooms back for garnish, then thinly slice the rest of the button mushrooms.
- Place sliced button mushrooms in a deep tray, and cover with the water, vinegar and salt.
- Cover the tray with tin foil, and place in the oven for 2 hours at 160°C.
- Remove from the oven and pass through a fine sieve.
- Add the shiitake mushrooms and thyme, and infuse for 10 minutes.
- Pass through a fine sieve again and then season to taste.
For the Onion Purée
Ingredients
- 10 brown onions
- 50g butter
- salt, to taste
Method
- Thinly slice the onions.
- Melt the butter in a pan, add the onions and sweat down.
- Season with salt and allow to slightly catch and caramelise. Cook until the onions are soft.
- Blend to a smooth purée and pass through a sieve.
For the Quail
Ingredients
- 8 quails
- salt, to taste
Method
- Ask your butcher for the quail to be de-boned but with the skin left on.
- Season with salt on both sides and skewer lengthways.
- Place over the barbecue and cook for 3 minutes on each side. Alternatively, you can pan-fry for 2 minutes on each side. Ensure the skin is crispy regardless of how it is cooked.
- Allow the quail to rest for 3 minutes before slicing.
To Serve
Ingredients
- 8 wild leeks
- 1 packet Burgundy wood sorrel
- 7-8 button mushrooms
Method
- Warm the onion purée, and place a few small dots in a bowl.
- Season and wilt the leek on the barbecue or in a pan.
- Carve the quail into 2 pieces and place into the bowl.
- Thinly slice the mushrooms, season lightly with olive oil, sea salt and ground pepper.
- Place the mushrooms around the quail randomly in the bowl, and add the leek and a few sprigs of sorrel.
- Heat the mushroom broth in a pan and pour into the bowl.
Above image and featured image: Roberta’s Barbecued Quail © Amelia Claudia
Recipe courtesy of Roberta Hall-McCarron, Chef Patron of The Little Chartroom and Eleanore in Edinburgh