Quail, celeriac, pheasant back mushroom, hazelnut & kale by Timberyard in Edinburgh
Timberyard is located in an authentic brick warehouse with a south facing yard for sunny days. The shed offers private dining for up to 10 and our growing patch provides many herbs and edible flowers they use in the restaurant. Ingredients are supplied by small, local, artisan growers, breeders, producers, suppliers and foragers.
Ingredients: Serves 4
4 quail (ask your butcher to debone)
1 celeriac
200g pheasant back mushroom
200g unsalted butter
50g hazelnut (roasted & blitzed)
1 head cavalo nero (kale)
100g chicken stock
100g celeriac juice
4 sprigs thyme
1 tsp cider vinegar reduction
garnish herbs or leaves
1 tin goose or duck fat
1 bulb garlic crushed
salt
pepper
oil
Method:
1. Salt the quail legs in fine salt for 10 mins then wash off. Confit the legs in the goose/duck fat with 1 clove of garlic and 2 sprigs of thyme for 1.5 hours at 150 ̊C.
2. Cling film the quail crowns tightly and poach in boiling water for 1.5 minutes. Then place in iced water to cool.
3. In a pan on a medium heat sear the quail crown in oil until golden brown all over. Add 100g of butter, 1 clove of garlic and 2 sprigs of thyme. Baste the quail with the butter until cooked to your desire.
4. For the sauce, heat the celeriac juice, cider vinegar reduction and chicken stock to 85 ̊C, remove from the heat and emulsify in 100g of butter using a whisk or stick blender. Season to taste.
5. For the celeriac, salt bake, steam or roast the whole celeriac at 180 ̊C for 1.5 hours, or until cooked depending on the size, portion to your liking.
6. For the kale and mushroom, blanch both in boiling water for 10 seconds and finish in frothing butter with thyme.
7. To serve the dish assemble like in the photo and finish the dish with hazelnuts and garnish with herbs of your liking.
In association with Taste Communications.
www.tastecommunications.co.uk
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