Tag: Quail

Cumberland Sauce – It Only Sounds Stuffy

I’ve always wondered why Cumberland sauce wasn’t more
popular around the holidays. It’s such a delicious and versatile condiment, and
just as easy and fast to make as any cranberry sauce out there. Maybe it’s the name?

Cumberland sauce sounds more like something that the Queen
would be spooning over a Quail en Croute than it does Uncle Charlie over a
slice of ham. However, despite this sassy sauce’s upper-crusty sounding name,
it’s actually quite rustic.

My “Black Cumberland” version uses black currants instead of
the traditional red, and also includes some very browned-blackened onions, but
like all similar recipes, this begs for even further adaptation depending on
the meat. Maybe a little mint for lamb, or a touch of cardamom for that smoked
duck breast?

Notwithstanding any flavor variations, you will still need
to decide whether to serve hot or not. I definitely prefer the thick, shiny
cooled-down version as shown, but happily, there’s no wrong choice. I hope you
give this extra special holiday sauce a try soon. Enjoy!

Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly

zest from 2 oranges and 1 lemon

1/3 cup red wine

1/2 cup orange juice

2-3 tbsp lemon juice
2 tsp black pepper, or to taste

1 tbsp brown sugar

1/4 tsp dry mustard

pinch cayenne pepper

1/4 tsp ground ginger

salt to taste

Recipe Russian salad with quail and lumpfish eggs – Italian Cuisine

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There is no Piedmontese who does not want it on the Christmas table, and the Milanese are no different, so much so that in those days the award-winning Peck gastronomy sells two and a half tons. It is one of the "assembled pieces" of the great cuisine that has migrated from the French noble tables to those of the Russian nobility. Hence the name. Even the dishes of which Camillo Benso, Count of Cavour was greedy, came from there, before a bourgeois gastronomy was formed in Piedmont which spread this dish as a coat of arms for special occasions. Today, almost vegetarian, it promises to become a new best seller of the table

Ingrediants

250 g potatoes
250 g carrots
200 g sunflower oil
150 g frozen peas
100 g Greek yogurt
30 g lumpfish roe
12 quail eggs
8 gherkins
1 egg
1 lemon
1 edible gold leaf
mustard
sugar
smoked paprika
salt

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe Russian salad with quail and lumpfish eggs, peeled and peeled potatoes and carrots. Cut the vegetables into cubes of about 5 mm.
Cook them separately, starting from cold salted water, calculating 9-10 minutes for the potatoes, 7 minutes for the carrots and 1 minute for the peas from the boil.
Drain the vegetables and distribute them on a cloth to let them cool and dry completely.
Boil quail eggs for 6 minutes from boiling, then let them cool in cold water.
Chop finely the gherkins.
Prepare yogurt mayonnaise: in a tall and wide glass pour the sunflower oil, then the egg, a pinch of salt, 1/2 teaspoon of sugar, 1 teaspoon of mustard and 1 tablespoon of lemon juice. Blend with the hand blender, moving the blender rod up and down for 30 seconds, until you get a creamy mixture. Gently stir in the Greek yogurt and chill in the refrigerator for 30 minutes.
Peel quail eggs and divide them in half lengthwise.
Mix the vegetables and the chopped gherkins with 3/4 of the mayonnaise.
Pour the mixture in an oval mold (12 × 25 cm approximately) lined with cling film. Let it rest in the fridge for 1 hour and 30 minutes.
Mix the remaining mayonnaise with 1 teaspoon of paprika and place it in a pastry bag.
Turn out the Russian salad on a serving dish and decorate the edges with quail eggs interspersed with sprigs of paprika mayonnaise. Complete with lumpfish roe and decorated with gold leaf.

Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada

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Avocado, salmon, quail egg and sour sauce mousse recipe – Italian Cuisine

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Ingrediants

500 g fresh salmon fillet
200 g fresh cream
55 g brown sugar
6 quail eggs
2 ripe avocados
2 untreated lemons
1 untreated orange
kataifi paste
dill
sprouts
sunflower oil
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 6 people

FOR THE SALMON
Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.

FOR EGGS
Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.

FOR THE SOUR SAUCE
Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.

FOR THE MOUSSE
Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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