https://www.lifestylefood.com.au/recipes/25014/quail-and-beetroot-salad

LifestyleFOOD.com.au

This gorgeous recipe is perfect for entertaining and will definitely impress your guests. 

Ingredients

  • Salad

  • lb Arugula washed, picked

  • Quail

  • 20 pcs. Breast of quail, whole

  • 10 pcs. Star aniseed ground, ground

  • 2 pcs.  Bayleaf, whole

  • 1 bunch thyme, whole

  • 10 pcs. whole black peppercorn, whole

  • 1 pc Cinnamon stick, whole

  • o.5 cup brandy napoleon 

  • 3 teaspoon yinyer, chopped

  • 1 ltr Duck fat 

  • Beetroot

  • 1lb Baby beetroot, skin out, clean

  • 1lb White asparagus, trimmed off

  • 1 cup chopped parsley, chopped

  • 4 teaspoon olive oil

  • Beetroot Syrup

  • 1 can Beetroot, Whole

  • 500 g white sugar

  • 1 litre water

  • 1 oz  cinnamon powder, Ground

  • 1 tbsp cornstarch, Powdered

  • Vinaigrette

  • 1 pt olive oil

  • 2 cup Honey

  • 1 cup Dijon mustard, paste

  • 1 cup Red wine vinegar

  • 1 TBS Lemon juice

  • Garnish

  • 1 cup  Veal  jus

Method

  • Salad:

  • 1.

    Wash and pick the salad, mix and reserve

  • Quail:

  • 1.

    Mixed all the ingredients in a deep pan,cover and bake 250 for 30 min.

  • 2.

    Remove the quail breast and place it in the blast chiller.

  • 3.

    Reserve.

  • Beetroot:

  • 1.

    Cover beetroot in aluminiu foil with olive oil.garlic and salt

  • 2.

    Cook  In the oven 150 for 35 minute

  • 3.

    Cook Asparagus cool down peeled. Cut in half.

  • 4.

    Seasoned w/salt & pepper and olive oil then roast.  warm to serve

  • 5.

    Toss asparagus with olive oil and pasley

  • Beetroot Syrup:

  • 1.

    Boil the sugar and water for 10 min.

  • 2.

    Add the beetroot,cinnamon powder,cornstarch  and puree.

  • 3.

    Pass thru a cheese cloth, and chilled.

  • Vinaigrette:

  • 1.

    Emulsify all ingredients

  • 2.

    Adjust seasoning

  • 3.

    Do not over mix

  • 4.

    Store in refrigerator, whisk before use

  • Garnish:

  • 1.

    Toss the arugula salad and arrange in the center of oval salad dish.

  • 2.

    Drizzle the side w/ chicken jus and beetroot syrup.

  • 3.

    Add the caramilized goat cheese both end of the salad

  • 4.

    Placed the quail breast in the center

  • 5.

    Arrange the white asparagus criicross on the left side of the salad.

  • 6.

    Place the baby beetroot on the right side of the salad.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 403kj
  • Fat Total 26g
  • Saturated Fat 6g
  • Protein 14g
  • Carbohydrate 26g
  • Sugar 24g
  • Sodium 119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Try this gorgeous recipe in person aboard The Celebrity Solstice at specialty restaurant, Murano. For more information, visit www.celebritycruises.com.au.

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