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Try this tasty dish by Ian Morphy as seen in Series 2 of Mercurio's Menu.
Bake in oven until crisp - turning once
Wild Mushroom Pate:
Sweat onion in 50g butter, then add field mushrooms to colour, then tip into saucepan.
Melt another 50g of butter and cook swiss browns and add to saucepan.
Finally cook porcini from frozen in remaining butter carefully cutting them roughly as they defrost.
Brown them and cook to evaporate any liquid then add to saucepan together with herbs & cream, boil to reduce.
Thicken with arrowroot mixed with a little cold water.
Blend coarsely. This can be done in advance and reheated in the microwave.
Quail Thinly slice pork belly (or bacon) drape over quail breasts
Stuff the Birds each with a sprig of thyme
Roast at 200C for approx 12 minutes for large birds, and less for smaller birds. The idea is to keep the breast pink & not well done.
Rest for five mins, then take the breasts off frame.
Chop the carcasses and put in a saucepan
Cover with chicken stock and add 100ml white wine
Reduce to thin sauce consistency, strain and swirl in 50g butter or can ad arrowroot and thicken a bit
While heating the quail breasts briefly on a tray in the oven - put crouton on each plate and pile on heated mushroom pate
Remove skin & slice breasts to fan over pate on crouton
Finish with sauce and some asparagus
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