John Myers
Contents
show
Tea-smoked Quail, Millet, Almond and Snow Peas
The perfect tea-smoked quail, millet, almond and snow peas recipe with a picture and simple step-by-step instructions.
- 5 Pc. Quail
- 1 tbsp Black fermented tea (drink)
- 1 Pc. Carrot
- 1 Pc. Onion
- 150 g Fresh celery
- 1 tbsp Tomato paste
- 200 ml Red wine
- 50 ml Port wine
- 250 g Couscous
- 150 g Vegetable broth
- 1 Pc. Bay leaf
- 2 Pc. Cloves
- 3 tbsp Olive oil
- 1 tsp Fennel seeds
- 6 Pc. Dates fresh
- 300 g Peas green fresh
- 0,5 tsp Raz El Hanout / Spice Mix
- Lemon zest
- 300 g Sugar snap
- 1 tsp Sliced almonds
- 1 tsp Almond oil
- 3 leaf Mint fresh
quail
- Put a tablespoon of tea in the smoker, put the quails in the smoker, smoke for 2 minutes, turn off the smoker and let the quails steep for about a minute. Release the smoked quail and fry on all sides in a hot pan and season with salt. Let rest for 2 minutes, then put in the oven for 6 minutes at 150 ° C.
Jus
- Cut the carrot, onion and celery into large cubes of walnut. Put the oil in a saucepan, let it get hot, add the quail bones, fry until hot. When the bones are colored, add the vegetables and roast them too. Lower the temperature a little, add the tomato paste to the roast, then deglaze with 70ml red wine, when the red wine is reduced, deglaze again with 70ml red wine, deglaze again with 60ml red wine and let it reduce. Add the port wine and pour water so that the bones are barely covered. Bring the jus to the boil and simmer gently for 1.5 to 2 hours (add a little more water if necessary). Pass the quail jus through a fine sieve and use a trowel and kitchen paper to remove the fat from the surface. Reduce the quail jus and season with salt and pepper.
couscous
- Add 3,100ml vegetable stock, bay leaf, clove and 1 tablespoon olive oil to the millet, mix everything together. Put in a colander to steam. Half fill a saucepan with water, add 1/2 tablespoon salt and fennel seeds and bring to the boil. Place the sieve with the cous cous on the pan so that the cous cous can steam. Steam for 20 minutes, loosening up the cous cous every now and then and adding a little vegetable stock if necessary. After 20 minutes, put cous cous in a bowl. Remove the bay leaf and cloves. Peel the dates and cut into cubes, blanch the peas and add a little olive oil and vegetable stock to the cous cous if necessary. Season with lemon zest, raz el hanout and salt to make it more juicy.
sugar snap
- Clean the snow peas and cut into fine strips. Roast the almond slices in oil, briefly sweat the snow peas. Season to taste with salt, sugar, mint strips and almond oil.
Facebook Comments