Poultry

Deep Fried Quail with Lemon and Anchovy Dipping Sauce

I love quail and I love wing dings.

So I thought I would combine the two – well sort of. For those who don’t know wing dings are those little fried pieces of gold that you find in bain maries at servos across the country.

My local butcher always has a god supply of quail from Nubeena, so I grabbed half a doz on the weekend and had a bit of a fry up.

Ingredients:

6x Quail boned and quartered
1 1/2x Cups of Panko Bread Crumbs
1x Egg
2x Egg Yolks
1x Dash of Milk
1x Cup Seasoned Plain Flour

Sauce:

1 x Egg Yolks
1/3 Cup of Sunflower Seed Oil
3 Tbs Olive Oil
1x Tbs Anchovy Oil
1/2 Cup Sour Cream
1x Heaped Tsp Dijon Mustard
White Pepper and Salt to taste.
1x Tbs White Vinegar
Juice of Half a Lemon
3x Tbs Finely Chopped Parsley
10x Anchovy Fillets Finely Chopped (Really depends if you like anchovies or not and how strong they are)
The rind of 1/2 a preserved lemon very finely chopped
White pepper and Salt to taste

Method:

1. Coat quail pieces in flour and dust off excess. Then coat in beated egg and milk mixture and shake off excess. Then coat in breadcrumbs.
2. To make the sauce, in a electric beater combine; egg yolks, vinegar, lemon juice, pepper, and mustard. The very, very slowly add the oils while still whisking. Once the all the oil had been added you should have a nice mayonnaise. Then add the sour cream and combine.
3. To the sauce add the anchovies, parsley, preserved lemon peel and stir well. Let this sit for an hour or so – it is much better when it has been left to stand.
4. Just before you want to serve, heat up a pot of vegetable oil until about 180 degrees C I find on most stove tops use about 3/4 heat. Fry the quail until just golden. It should take 1-2min. If you think they might be under done just let site and they will keep cooking. Serve hot with the sauce.

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Creamy Pan Fried Mushrooms with Poached Egg

To say I am a fan of eggs is a rather big understatement, they are my favourite food! If I was on a desert island and could only have one food for every meal I think eggs would be my choice. In saying that I have become a bit more fussy about the eggs I do eat lately, much preferring those produced on farms locally to any from the supermarket.

My uncle recently set up the most palatial hen house and got quite a few chickens, so I went to visit to see him, his dogs, cats, horse (!) and buy some eggs from him. I’m actually a little scared of chickens, it’s the beaks, but they seemed very happy and I braved the pen to take some photographs. The eggs themselves are brilliant, so yellow and fresh. I wanted to use them here on the blog but not do too much to them.

I got some locally sourced mushrooms at the farmers market (slippery jacks and saffron milk caps, along with a few portobello’s), nice fresh bread, and some rocketini (because it is so cute, but also tasty) and made myself a simple but pretty tasty lunch.

Ingredients
A handful of mixed mushrooms
Half an onion finely chopped
Handful of flat leaf parsley chopped
A small dash of cream
Squeeze of lemon
Knob of butter
Salt and pepper
Poached egg
Toast

Heat the butter in a frypan on medium heat, once melted add the onion and some salt and pepper and cook until the onion is translucent. Add the chopped mushrooms and parsley and cook until browned. Add a dash of cream, a squeeze of lemon and stir through.

Serve on toast with a poached egg on top

Garnish with rocketini to or you could use some rocket.

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Poached Chicken Sandwich with Freshly Baked Homemade Bread

Lately I have been baking a loaf of bread each weekend, I’ve really enjoyed the process and it is so easy and simple (the recipe is here if you would like to give it a try). So I was thinking about what would work well with the bread for a sandwich and honestly in my mind you really can’t beat a proper poached chicken sandwich with cucumber, greens like rocket and cos lettuce and some herby/lemony mayonnaise.

It does take a bit of time to poach the chicken (2 hours) but it is definitely worth it and you end up with a bit of stock (so to speak) at the end, which you can use to make a really light vegetable and chicken soup (if you have some poached chicken leftover).

To poach the chicken place the following ingredients into a saucepan along with enough water to cover the chicken:
2 tablespoons black peppercorns
1 tablespoon sea salt
4 spring onions

Bring the water to the boil and then place in two free range (and preferably organic) chicken breasts, fat trimmed. Place the lid on the saucepan and turn off the heat. Put your timer on and let it poach for two hours.

Once done remove the chicken and set aside to cool and strain off the liquid. Like I say you can keep this and use as a stock. Shred the chicken apart with your fingers, it sort of naturally does this.

Unlike Sam I am not so confident at making mayonnaise (or egg based sauces) but you could make your own. I just added a few capers, some flat leaf parsley, chives,  and lemon juice and some salt and pepper to some store bought whole egg mayo.

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Scrambled Eggs with Gravlax

This post is from when we were guest bloggers on the Design Files a few weeks ago. But just in case you missed it, here it is:

Spring time in Tassie marks some great fly fishing in the highlands.  The water starts to warm and the fish start to stir.

A few weeks ago I made a trip up the lakes with one of my best mates in some typically foul highland weather.  The fishing was pretty good considering. We managed a few nice browns which I took home and gravlaxed.

The gravlax went perfectly with some free range eggs that one of my clients had dropped into me.  Nothing beats these eggs – check out the colour.

I’d have to say that this would be one of my favourite recipes I have put on here.

Ingredients:
4-6 Slices Gravlax or Smoked Salmon
2x Slices of some nice Crusty Bread (I used a 2 pound loaf)
50ml Pouring Cream
Butter
A few pinches of Dill (not too much – it can be over powering)
2 eggs
White pepper

Method:
1. Lightly beat the eggs, cream, dill and pepper in a bowl.
2. Melt a little butter in a plan over a super low heat
3. Add egg mixture to pan and stir with a spatuala very slowly until almost done – take them off a little before they are done as they will keen cooking

Serve on some nice toast and with the slices of gravlax – you shouldn’t need to add salt as the gravlax is quite salty.

Gravlax:
Get 2 fillets of trout or salmon and place one skin side down in a baking dish. Cover the fillet with 1 cup of salt and 1 cup of sugar.  Add some lemon zest and plenty of dill and a few splashes of gin or vodka. Now place the other fillet on top of it so the skin is up. Cover in grad wrap and the place a chopping board on top with some heavy weights (tins of soup etc) on top and place in the fridge. The gravlax will take anywhere from 6-24hrs depending on the size of the fish.

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Eggs


This week I don’t actually have a recipe to share, more an appreciation of how good simple food can be when it is home grown and fresh. I was given some beautiful big freshly laid eggs on Friday and my mind started thinking of all the fantastic eggy things I could make: fresh pasta – better still fresh pasta with carbonara, quiche, bread and butter pudding, or (insanely) a soufflé.  But in the end what I most felt like was a nice oozy boiled egg with salt and pepper and buttery toast and it tasted brilliant! I haven’t had an egg that good for a very long time. Sometimes it definitely is best to keep it simple.
 

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