Patrick Rowan the head chef In SAPHYRE loves using some of the finest local ingredients to deliver a dining experience that is as delightful as it is engaging.
Spring is Paddy's favourite season. He says "In a matter of weeks the produce in the kitchen is bright, vibrant and fresh, whether its local Rhubarb or fresh Asparagus the kitchen is alive with colour!"
The ink is just dry on the Spring menu which launches in March. We also have an exciting 3 course menu for Mothering Sunday!
Ingredients for dukkah spice
2/3 cup hazelnuts
1/2 cup White sesame seeds
2 tablespoon coriander seeds
2 tablespoon cumin seeds
2 tablespoon black peppercorn
1teaspoon flaked sea salt
Ingredients for pickled parsnip
50 ml sherry vinegar
Ingredients for parsnip purée
500 ml fresh White chicken stock
100 g butter
20g double cream
2 whole quail
200g duck fat
2 sprigs of fresh coriander
1. First remove the legs from the quail and scrape the meat towards the bottom of the bone, leaving a ball of meat still attached to the clean bone. Put the legs in an oven proof dish and cover with duck fat and tinfoil. Place in an oven at 120 degrees Celsius and Cook for approx 45 mins until the meat is tender.
2. For the pickled parsnip, thinly slice the parsnip. Combine the honey and sherry vinegar and bring to the boil then pour over the parsnip. Try and do this as much in advance to allow the parsnip to take on enough pickling flavour and soften.
3. For the dukkah spice. Roast the hazelnuts in an oven at 180 degrees Celsius until golden. Toast the sesame seeds in a pan until golden and then combine with the hazelnuts. Finally combine the rest of the spices and salt and toast lightly in a pan until they start to give off their aroma. Add the spices to the nuts and sesame seeds and grind in a pestal and mortar until a reasonably fine crumb is obtained.
4. For the parsnip purée, finely slice the parsnip and cover with the chicken stock. Season with salt and cook until tender. Strain the cooked parsnip (reserving the liquid) and transfer to a food processor. Blend with enough of the reserved liquid until the blade spins and finally finish with the cream and butter. Check seasoning and add more salt if required.
1. Roast the quail crown in a pan until golden on all sides and then transfer to an oven at 180 degrees Celsius for 3 mins. Remove from the oven and rest for 2 mins before carving the breasts from the carcass.
2.Swipe some of the parsnip purée along a plate and place the breasts in the middle. Dip the quail legs in the dukkah spice and place either end of the breasts. Neatly arrange some strips of the pickled parsnip around the quail and do the same with some of the pomegranate . Finally sprinkle some more of the dukkah spice over the dish and garnish with coriander
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