New Zealand

Neil Brazier - Kauri Cliffs
Hotel and restaurant on the seafront (Kerikeri)
Neil Brazier has a wealth of experience both in the United Kingdom where he worked for Michelin Star rated restaurants and country house hotels such as Gravetye Manor, Bindon Country House Hotel and Summer Lodge.

Roasted Quail with Tortellini with of Wild Mushrooms

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 ˝ 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.

Kauri Cliffs
Hotel and restaurant on the seafront
In the far north of New Zealand lies an unspoilt peninsula. High cliffs plunge to the sea and meet 3 gorgeous beaches. Huge native trees interspersed with giant fern crowd the inland forests. The magnificent golf course, which meanders through the forests and lowlands, is ranked 58th best in the world. A splendid plantation lodge is surrounded by cottages nestled in a forest. Space envelopes you, your suite an apartment, your bathroom a spa. The effect is simple luxury in a far corner of the world. ...Read more
New Zealand, Kerikeri

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