A New SUMMER DISH FOR THE DOUGLAS HYDE RESTAURANT MENU…

David and his team have been busy the last week or so, he has put together this new fabulous Quail Dish that will be available in our 2AA Rosette Award Winning Fine Dining Douglas Hyde Restaurant, he is even sharing the recipe with you!!

Quail Breast & Leg Stuffed Courgette Flower, Romesco Sauce, Chorizo & Manchego Crouquetta – Recipe

Serves 4

You will need 2 quails

4 courgette flowers

Some aioli

Fennel and watercress

Romesco sauce

Ingredients

1 small onion finely Diced

2 cloves of garlic crushed

1 red pepper roasted and skinned

1 large very ripe beef tomato chopped

50 gr slitherd almonds- lightly roasted- BLONDE

1 teaspoon smoked paprika

20 ml white wine vinegar- with good pinch saffron infused

1 tablespoon tomato puree

20 gr white sugar

200ml chicken stock

Salt & pepper

Method

Sweat onion, garlic then paprika and tomato paste , add all other ingredients and cook until peppers are soft. Blend until smooth with a little almond resistance.

Green Olive Tapenade

Ingredients

150 well washed pitted green olives

1 cloves garlic

1 anchovy fillets

1 tablespoon washed mini capers

1 tablespoon  finely chopped parsley, will rinsed in a towel.

50ml extra virgin olive oil

Pinch cracked black pepper

Method–

Blend all ingredients, besides parley, whilst adding continuous stream of olive oil;

Add parsley and refrigerate.

Chorizo and manchego crouquetta

50 gr butter

50 gr plain flour

250 ml whole milk

Salt and pepper

75 gr finely diced and lightly sautéed Chorizo

75 gr grated manchego cheese

1 tablespoon chopped and rinsed parsley

Method

Make thick béchamel, cook out well. Add all other in gradient and combine whilst hot. Refrigerate , make into small balls and panko crumb them, deep fry until golden and oozing with cheesy ness