by Mark Poynton
Recipe for Roast Quail, Broccoli, Peanut and Lime by Mark Poynton, Chef/Owner of Michelin starred Alimentum in Cambridge.
2 heads of broccoli
10% of the cooked weight of broccoli in double cream and buerre noisette
Method: Break the broccoli down in to small florets keeping the stem for pickling), cook in boiling salted water until soft and drain, heat up your cream and noisette and blend all together and check for seasoning, pass and reserve in piping bags.
Peanut and lime puree
250g of roasted peanuts
100ml lime juice
Method: Place all ingredients into pressure cooker and cook on full pressure for 30 minutes, while still warm drain the nuts reserving the liquid and blend the nuts adding liquid back to make a stiff paste, pass and place into piping bags for serving.
Norfolk Quail Ltd
Norfolk, NR21 7AL
Phone: 01328 829249
Mobile: 07775 997599
Norfolk Quail • Ethically Farmed