Quail Roulade with Beets and Smoked Apple for S Pellegrino Young Chef 2015

• Meat

  • 4 Quails

• Produce

  • 15 g Apple wood
  • 4 Baby beets
  • 400 juice g Beet
  • 6 cloves Garlic
  • 650 peeled and cored g Granny smith apples
  • 2 Jerusalem artichoke
  • 1 Red onion
  • 3 Rosemary, sprigs
  • 20 leaves g Thyme
  • 4 Thyme, sprigs
  • 1 Thyme

• Condiments

  • 100 g Balsamic vinegar
  • 30 g Honey
  • 30 g Maple mustard
  • 100 g Maple syrup
  • 300 g White balsamic vinegar

• Baking & Spices

  • 5 g Agar agar
  • 1 Apple wood smoked salt
  • 30 g Caraway seeds
  • 200 g Mustard seeds, whole yellow
  • 50 g Pickled mustard seeds
  • 4 Salt
  • 30 g Salt
  • 40 g Sugar

• Oils & Vinegars

  • 3500 g Canola oil
  • 315 g Grapeseed oil
  • 30 g Olive oil
  • 300 g Red wine vinegar

• Bread & Baked Goods

  • 1 Rye bread

• Dairy

  • 1 Butter
  • 80 g Butter
  • 250 g Heavy cream

• Beer, Wine & Liquor

  • 100 g White wine

• Liquids

  • 100 g Water

• Other

  • Activia 2g
  • Lemons, juice and zested 3(175g ea

Found on noshingwiththenolands.com

Ingredients

• Rye bread, cubed (1 inch) 250g
• Butter, cubed (1 inch) 400g
• Rosemary sprigs 3
• Caraway seeds 30g
• Thyme leaves 20g
• Canola oil 500g
• Salt to taste
• For the Beet and Balsamic Fluid Gel
• Beet juice 400g
• Balsamic vinegar 100g
• Agar agar 5g
• Salt 5g
• Granny smith apples, peeled and cored 650g
• White wine 100g
• Butter 30g
• Apple wood smoked salt to taste
• Apple wood 15g
• For the Pickled Onions
• Red onion, peeled 1ea
• Grape seed oil 15g
• Red wine vinegar 50g
• Sugar 15g
• Salt 5g
• White balsamic vinegar 300g
• Water100g
• Maple syrup 100g
• Whole yellow mustard seeds 200g
• Sunchokes, peeled and diced (1/2 inch) 1000g
• Canola oil 3000g
• salt to taste
• Baby beets 4(50g each)
• Olive oil 30g
• Salt 10g
• Sugar 25g
• Red wine vinegar 250g
• Quails, deboned 4 (120g ea)
• Activia 2g
• Salt
• Butter 50g
• Thyme Sprigs 4
• Garlic 6 cloves
• Lemons, juice and zested 3(175g ea)
• Maple mustard 30g
• Thyme, picked leaves 30g
• Honey 30g
• Grape seed oil 300g
• Pickled mustard seeds 50g
• Salt 10g
• sunchokes, peeled and diced (1/2 inch) 250g
• Heavy cream 250g
• salt to taste

Directions

• Preparation
• To Prepare the Rye Crumb
• Toast the caraway seeds in a pan until aromatic. Grind caraway in a spice grinder and set aside.
• In a food processor, place the cubed rye bread and pulse until you have a course crumb. Combine the finished rye crumb and cubed butter in a large pot over medium heat. Stir continuously until butter smells nutty and the rye is toasted. Pour into a colander to drain off the excess butter and lay on a tray lined with paper towels. While crumb is still hot, sprinkle with caraway and season crumb with salt.
• Heat canola oil in a small pot to 300*F. Fry thyme leaves until crispy and mix in with the rye crumb.
• To Prepare the Rye Crumb
• Combines beet juice and balsamic vinegar into a small pot. Sprinkle in agar agar slowly while whisking. Let the mixture boil for 90 seconds. Set up an ice bath and let the liquid cool until it is firm like a piece of rubber. Once the gel is set, place it in the blender on medium speed until smooth and silky in texture. Pass gel through a fine chinois and store in fridge.
• To Prepare the Smoked Apple Puree
• Thinly slice the apples on a mandolin. Places the slices in a hot sauce pan and pour in the white wine to avoid the apples from getting any color. Cover apples with a cartouche and cook on medium heat until apples are soft and liquid is evaporated. Puree in a blender with the butter until completely smooth and season with smoked salt. Pass through a fine chinois. Smoke puree with apple wood.
• To Prepare the Pickled Onions
• Cut onion into desired uniform shape or slice into even thin strips. Get a medium pan hot and coat the bottom with grape seed oil. Toss onions into the pan and immediately add in the remainder of the ingredients. Once liquid has evaporated, ice down onions and store.
• To Prepare the Pickled Mustard Seeds
• Place mustard seeds in a pot and cover with cold water. Bring to a boil and strain of water. Repeat this step 3 times. Bring remaining ingredients to a boil in a small pot and pour over mustard seeds and allow to cool to room temperature before cooling and storing. Let mustard seeds brine over night or longer if possible for better flavour.
• To Prepare the Sunchoke Crumb
• Place the sunchokes in a blender and fill to the top with cold water. Blend on high until the mixture looks like wet corse salt. Strain mixture through a fine chinois and rinse under cold water until water runs clear. Wring out excess water with a kitchen towel.
• Heat the oil in a pot with high sides to 225”F. Add the sunchokes in slowly to the oil while whisking to prevent it from clumping and cooks evenly. When golden brown strain through fine chinois and lay out the crumb on a tray lined with paper towels. While the crumb is still hot, sprinkle some salt to season. Let crumb cool before serving.
• To Prepare the Roasted Beets
• Preheat oven to 375*F. Clean beets with cold water and trim off the tops. Coat the beets in olive oil salt and sugar. Place seasoned beets in a roasting pan and pour over the vinegar. Cover pan with foil and roast for 45 min or until tender. Peel beets while warm and cool down cooking liquid. Store the beets in the cooking liquid until they are ready to use.
• To Prepare the Quail
• Make a roulade with the two breasts of the quail. Place the two breasts skin side facing out, sandwich the two breasts and dust activia in the center (flesh side) to ensure that they don’t separate during the cooking process. Roll the quail with plastic wrap into a tight roulade. Cook the quail in a 68-degree water bath for 20 min. Finish the quail off in a hot pan to get color on the skin. Baste the roulade with butter thyme and garlic.
• To Prepare the Honey Mustard Dressing
• Blend lemon juice, zest, maple mustard, and thyme and honey until homogenous. Drizzle in grape seed oil while blending on medium speed until thick. Mix in mustard seeds by hand and season with salt to taste.
• To Prepare the Sunchoke Foam
• Place sunchokes and cream in a medium pot and bring to a simmer and cook until sunchokes are tender. Blend mixture on high until smooth and strain through a fine chinois. Season liquid with salt to taste. Place into an isi whipper and charge with two to three chargers. Keep hot by placing the whipper in a 65*C water bath.
• Presentation
• Everything that is served at room temperature should be plated first. This includes the rye crumb, roasted baby beet, pickled onions, and the beet gel. While the quail roulade is resting, plate the hot smoked apple puree and the sunchoke foam on the plate. Top the sunchoke foam with the sunchoke crumb. Lastly, cut the roulade into three medallions and place on plate. Garnish with Sorrel and watercress and serve immediately.