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Quail and Enoki Mushrooms with Asparagus and Quince Glaze

Name: Quail and Enoki Mushrooms with Asparagus and Quince Glaze
Yield: 4
Ingredients: 4 quails; 1 tbsp grapeseed oil; reserved quail bones and trimmings; 1 shallot, sliced; 4 cloves garlic, chopped; ¼ cup white wine; 1L chicken stock; 1 tbsp butter; grapeseed oil; salt; 3 quinces, juiced; 1/3 cup caster sugar; 4 small sprigs native thyme; 1 tbsp honey, plus more to taste; salt; reserved crowns of 4 quails; Quince Glaze; 4 medium sized white asparagus; Quince Glaze; 125g butter; 50g enoki mushrooms, trimmed; 2 good quality anchovy fillets, finely diced; salt and olive oil

Pete Campbell

12 Jul 2021

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

4quails

Quail Sauce

1 tbspgrapeseed oil

reserved quail bones and trimmings

1shallot, sliced

4 clovesgarlic, chopped

¼ cupwhite wine

1Lchicken stock

1 tbspbutter

grapeseed oil

salt

Quince Glaze

3quinces, juiced

1/3 cupcaster sugar

4 small sprigsnative thyme

1 tbsphoney, plus more to taste

salt

Roasted Quail

reserved crowns of 4 quails

Quince Glaze

Steamed Asparagus

4medium sized white asparagus

Quince Glaze

Warmed Enoki Mushrooms

125gbutter

50genoki mushrooms, trimmed

2good quality anchovy fillets, finely diced

To serve

salt and olive oil

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

QuailAsparagusShallotGarlicWhite WineChicken StockButterQuinceCaster SugarHoneyThymeEnoki MushroomsAnchovyEntréeSavouryDinner Parties

Recipe by Pete Campbell, Season 13. Originally published by Network 10 on 12 Jul 2021.

Original on 10 Play ↗