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http://www.lifestylefood.com.au/recipes/10072/coconut-and-kaffir-lime-noodle-salad-quail-with-marshmallow-peanut-crumb

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Coconut & kaffir lime noodle salad, quail with marshmallow, peanut crumb

Ingredients

  • Special equipment

  • 1 large syringe

  • 2mtr plastic tubing/hose (5mm diameter)

  • kitchen aid mixer with paddle attachment

  • 2 quail (boned)

  • 400ml marinade

  • 200g soya beans (shelled)

  • coconut and kaffir lime noodles (below)

  • 4 slices marshmallow

  • 1 cup coconut flesh (diced)

  • 1 cup peanut crumb

  • ½ punnet micro purple basil

  • ½ bunch chives (chopped)

  • ½ cup coriander (chiffonade)

  • 100ml coconut oil

  • Coconut & kaffir lime noodles

  • 1 green coconut

  • 300ml coconut juice

  • 300ml kara coconut cream

  • 7 kaffir lime leaves (chiffonade)

  • fish sauce

  • 40g palm sugar (crushed)

  • 4g iota

  • 5g agar agar

  • Five spice marshmallow

  • (make a day in advance)

  • 7 leaves gelatine

  • 120ml water (pour water onto gelatine and allow to bloom for 10 minutes.)

  • 150g isomalt

  • 150g castor sugar

  • 160ml glucose

  • 60ml water

  • ½ tsp five spice powder

  • pinch maldon salt

  • Peanut crumb

  • (make a day in advance)

  • 160g blanched, roasted peanuts (crushed)

  • 1 heaped tsp ground cumin, coriander and fennel seeds (toasted)

  • 80g isomalt

  • 100ml water

  • 1½ dried chilli (chopped)

  • 1tsp maldon salt

  • Quail marinade

  • 250ml mirin

  • 100ml tamari

  • 10g grated ginger

  • 1 clove garlic

  • 1 tbsp fish sauce

  • 30g palm sugar (crushed)

  • 50ml water

Method

  • Coconut & kaffir lime noodles:

  • 1.

    Crack coconut and drain juice, reserving 300ml.

  • 2.

    Scoop out flesh and dice for salad.

  • 3.

    Mix coconut cream and juice.

  • 4.

    Add Iota, agar agar and kaffir lime leaves.

  • 5.

    Pour into a high speed blender and process until agar agar and Iota have dissolved.

  • 6.

    Add palm sugar.

  • 7.

    Pour into a pot and bring to the boil over a medium heat, stirring continuously.

  • 8.

    Add fish sauce to taste.

  • 9.

    Fill a large syringe with mixture. Inject into a 1.5 metre plastic hose/tubing (5mm in diameter). • Place tubing/hose into a bowl of ice until required

  • Five spice marshmellow:

  • 1.

    In a heavy bottom pan, bring isomalt, sugar, glucose and water to the boil.

  • 2.

    Take mixture to hard ball stage (121-130˚C).

  • 3.

    Fit the Kitchen Aid mixer with the paddle attachment. Set to low speed, drizzle in syrup while mixing. Turn speed up and beat until mixture fluffs. Add salt and five spice powder, continue to beat until slightly warm (about 10 minutes all up).

  • 4.

    Pour into an oiled tray. Cool overnight before cutting.

  • Peanut crumb:

  • 1.

    Bring isomalt and sugar to a light caramel

  • 2.

    Add chilli and crushed peanuts

  • 3.

    Stir off the heat, add ground seeds and salt. Mix well

  • 4.

    Pour onto a tray and cool

  • 5.

    Once cooled, process in a spice grinder or Robo Coupe, until you have crumbs

  • Quail marinade:

  • 1.

    Mix all ingredients until sugar dissolves

  • 2.

    Marinate quail overnight

  • 3.

    The next day cook quail legs in oil at 130˚C for 1 hour

  • To serve:

  • 1.

    Place noodles in the centre of a bowl plate

  • 2.

    In a pan, sear the quail breast (skin side down). Cook until medium-rare

  • 3.

    Add quail leg, deglaze with mari nade and reduce

  • 4.

    Make a pile of coconut flesh to one side, then a pile of peanut crumb on the opposite side

  • 5.

    Add a piece of marshmallow. Scatter soya beans. Place quail on one side

  • 6.

    Garnish with micro purple basil, chives and coriander

  • 7.

    Finish with a drizzle of coconut oil – not previously mentioned

Notes




Courtesy of Michael Meredith at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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