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Chef Michael Meredith of Merediths
Chef Michael Meredith
365 Dominion Road
Auckland, New Zealand
+64 9 623-3140
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Quail with Paua, Coconut, Peanuts, and Swede

Quail with Paua, Coconut, Peanuts, and Swede
Chef Michael Meredith of Merediths – Auckland, New Zealand
Adapted by
May 2010
Yield: 4 Servings


4 quails, breasts separate from legs
2 cloves garlic
Rock salt
Fresh thyme
Duck fat
10 grams ginger
30 grams palm sugar
250 grams mirin
150 milliliters light soy sauce
1 teaspoon fish sauce

4 baby-sized paua (AKA abalone)
6 grams aromatic stock

Quail Broth:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 star anise
2 sticks cinnamon
50 grams ginger
3 kaffir lime leaves
2 stalks lemongrass, finely sliced
1 bunch cilantro stems, chopped
100 grams dried shiitake mushrooms, soaked in cold water
100 grams palm sugar
150 milliliters kecap manis
200 milliliters rice wine
3 liters quail or chicken stock
150 milliliters light soy sauce
1 chicken breast, ground
4 egg whites
1 carrot, finely chopped
3 shallots, finely chopped
2 stalks celery, finely chopped

Coconut Mousse:
400 milliliters coconut cream
60 milliliters water
1½ sheets gelatin, softened

Swede-Miso Puree:
100 grams butter
100 grams soft brown sugar
50 grams white miso paste
2 bulbs swede (AKA rutabaga), peeled and grated
250 milliliters cream

Peanut Praline:
100 milliliters water
80 grams isomalt
160 grams roasted peanuts, crushed
1 teaspoon ground spices (fennel, cumin, coriander)
1½ teaspoons dried chili
1 teaspoon Maldon salt

To Assemble and Serve:
Chicken mousse
200 grams cooked edamame
100 grams baby enoki mushrooms
Cilantro shoots
Shiso shoots

For the Quail:
Roughly chop a clove of the garlic and mix with some rock salt and thyme branches; pack the quail legs with the salt and refrigerate overnight. The next day, rinse off the salt and confit the legs in the fat for 1½ hours at 120°C. Remove the legs from the fat; cool and pick the meat from the bones.

Crush the remaining garlic clove and combine with the ginger, palm sugar, mirin, soy sauce, and fish sauce in a blender; pulse until chopped and well combined. Marinate the quail breasts in the sauce for 8 hours. Remove the breasts from the sauce and set aside the marinade and the meat.

For the Paua:
Remove the paua from their shells and clean. Place paua in a vacuum bag with the aromatic stock and seal with maximum pressure. Cook for 7 hours in a water bath at 75°C. Once cooked, chill in ice. When needed, remove from the bag and slice.

For the Quail Broth:
Toast the cumin, coriander, fennel, star anise, and cinnamon in a sauce pot until aromatic. Add the ginger, kaffir lime, lemongrass, cilantro, shiitake, and oil; cook for 5 minutes. Add the palm sugar and cook until caramelized.  Add the kecap manis until it turns into a dark caramel (but isn’t burnt); add the rice wine and reduce. Pour in the stock and bring to a boil, then reduce to a simmer and season with soy sauce. Cool and store in the fridge overnight to let the flavors infuse.

Whisk together the chicken, egg whites, carrot, shallots, and celery. Whisk the clarification mixture with the cold quail broth and slowly bring it to a boil; cook until the raft is firm and the broth is crystal clear. Strain the broth through a fine-mesh sieve and reserve.

For the Coconut Mousse:
Put the coconut cream in a blender. Bring the water to a boil and add the gelatin; whisk until completely dissolved. Turn on the blender to medium speed, and pour in the gelatin. Pour the coconut into a container and let set in the refrigerator.

For the Swede-Miso Puree:
Put the butter and sugar in a sauté pan and cook until caramelized. Add the miso and mix well; then add the swede and cook until softened. Pour in the cream and continue to cook until the swede is soft and the liquid is reduced by half. Pour into a blender and puree until smooth. Set aside and keep warm.

For the Peanut Praline:
Bring the water and isomalt to a caramelized stage. Add the crushed peanuts, spices and chili, salt and mix well. Pour onto a tray and let cool, then crush with a mortar and pestle.

To Assemble and Serve:
Combine the quail leg meat with chicken mousse and make into 4 tortellini; blanch and keep warm. Sear the quail breasts skin side down in a pan and deglaze with the reserved marinade. Put a dollop of the swede-miso puree in a bowl, add peanut praline crumble, edamame, and enoki mushrooms. Place a quenelle of the coconut mousse on top; add the quail breast, tortellini, and slices of paua. Garnish with coriander and shiso shoots; pour the warm quail broth into the bowl just before serving.


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