Baked quail

Ingredients:

• 2 king prawns with head (white U10)
• extra virgin olive oil
• pinch of curry powder
• pinch of garlic purée
• 1 tsp chopped chervil
• 1 tsp chopped parsley leaves
• fleur de sel (fine sea salt)
• freshly ground pepper
• ½ apple
• 1 cup balsamic vinegar
• pinch of brown caster sugar
• ½ chopped shallots
• 200g (7oz) pandan rice
• 8 quail legs
• 8 quail breast fillets
• 200g (7oz) aniseed mushrooms
• ½ shallot
• fleur de sel

Preparation:

King prawns
Cut the king prawns in half lengthwise. Empty out the head and remove the intestines and roe (do not remove the head). Make a marinade by mixing curry, garlic purée, chervil and parsley with a little olive oil. Season with fleur de sel and freshly ground pepper. Marinate the prawns 10 minutes on the flesh side. Cut the apple into small cubes. Fill the heads of the prawns with this. Keep the apple peel for the dressing.

Aceto balsamic vinegar
Heat the vinegar and brown sugar together with the shallot and apple until reduced by half. Strain through a fine mesh sieve and add olive oil. Season the dressing to taste with salt and pepper.

Grilled quail and rice.
Cook the Pandan rice according to the instructions on the packaging of the Princess Rice Cooker. Grill the quail legs, quail breasts, shrimp, mushrooms and shallot on the Princess Table Chef™ until the desired doneness. Remove all items from the Table Chef and season to taste with fleur de sel and freshly ground black pepper. Dress the plates with steamed rice and balsamic dressing drizzled around the edge.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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