Roasted Quail with Tortellini with of Wild Mushrooms

This is a recipe for someone who really likes to cook or a keen chef, I have a dish like this on the menu sometimes but I cook a lot of quail and really enjoy it.

Ingredients & Method

Mousse

 100g Chicken Breast
 40g + 65g Cream
 40g Chopped Shallot
 1 Clove of Minced Garlic
 100g Oyster and Shitake Mushrooms
 5g Chopped Tarragon

Dice the Chicken breast then blend it with a pinch of salt in a food processor for 1 minute then add 40g of cream.

Push through fine sieve and place in a bowl over ice then add the remaining cream.

Cook the Mushrooms, shallots, garlic and tarragon in a pan with 10g of butter.

Allow the mushrooms to cool and then roughly chop. Fold the mushrooms and seasoning into the mousse.

Wrap a small amount in cling film and poach for 3 minutes to test the consistency and seasoning. If too firm add some more cream

Pasta

 125g Plain Flour
 2 Egg Yolks
 1 Whole Egg
 10g Truffle Oil
 Pinch of Salt

Sieve the dry ingredients into food processor and then whisk the remaining ingredients together.

While the processor is running add the liquids, stop the machine when the mixture is just past a breadcrumb texture. Form the dough into a ball and wrap in cling film, place and let rest in fridge for minium of 2 hours.

Tortellini

Roll the dough on pasta machine to thinnest setting and cut out circles with a 9cm cutter.

Place 1 ½ tablespoons of mousse into centre of pasta and shape the tortellini

Sauce

 60g Sliced Shallot
 1 Garlic Clove
 1 Sprig Thyme
 5 grams Porcini Powder
 90g Mushroom Trimmings
 200mls White Wine
 200mls Chicken Stock
 150mls Cream
 Salt and Pepper
 30g Butter
 40g Butter to whisk in the end
 Truffle Oil to taste

Sweat the shallots, garlic and thyme in 30g of butter with a pinch of salt for 5 minutes (no colour) add the porcini powder and mushroom trimmings and cook for further 2 minutes

Add the wine and reduce by half then the chicken stock and reduce by half again.

Finally add the cream and bring to boil and simmer for 10 minutes.

Pour through fine sieve and whisk in the remaining butter. Adjust seasoning and use a hand blender to achieve a foam effect.

To serve

Place quail in a pan with a knob of butter and a teaspoon of oil, cook for 2 minutes on each side and then 2 minutes on backbone.

Take out and rest

Cook the tortellini in salted water for 4 minutes Take the breasts and legs off the quail and reheat if necessary.

Place garnish on plate then meat and sauce at the last moment.