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Signature Dish

Since the ancient times of the Pharaohs, quail has been considered the most famous food in Egypt along with pigeons.
The Egyptians realized quite early that quail is a brilliant source of protein for their workers, supplying them with energy to help them build the magnificent temples 7000 years ago, so large farms were established for breeding them.

It is still a well known tradition and custom in Egypt that an Egyptian groom should eat quail and pigeons for virility on his wedding night, hence our choice for Kempinski Nile Hotel’s signature dish: Boneless quail stuffed with morel and local mushrooms, sautéed herbs with onion and covered with local lamb fat, served with sweet peas, crushed chickpeas and carmalised carrots.

 

 Ingredients for two plated portions of the dish:  

 

Item / Ingredient


 

Unit


 

Quantity needed


Boneless whole quail

2

2 pieces

Morel mushrooms

2

40 gm

Button mushrooms

2

100 gm

Minced chicken breast

2

140 gm

Egg whites

2

2

Dijon mustard

2

2 teaspoons

salt

 

15 gm

Fresh cream

2

30 gm

Chopped onion

1

25 gm

Minced garlic

1

10 gm

Olive oil

1

30 gm

Fresh thyme

 

10 gm

Lamb caul fat

2

120 gm

English  peas

2

160 gm

Carrot fine brunoise

2

30 gm

Little gem lettuce

2

40 gm

Chopped onion and garlic

1

20 gm

Morel mushroom

2

20 gm

Chickpeas

2

80 gm

Brown sauce

2

80 gm

 

Method of preparation


estimated timing


1. Sauté morel and button mushroom with onions, garlic and fresh thyme.

5 minutes

 2. For the stuffing, mix the egg whites with minced chicken and salt till smooth, then add the fresh cream and keep it in fridge for three hours.

3 hours

 3. Add the mushroom sauté with the chicken and start to fill the quail, and then roll it well and tie, covered with lamb fat then plastic wrap.

10 minutes

4. Take the quail pouch and place in convection steam oven for 20 minutes at100°C.

20 minutes

5. Take out from the oven, let the quail rest for 10 minutes then season with salt and pepper. Pan-sear the quail with olive oil until they have a golden crispy color.

10 minutes

6. Place the quail in oven for five minutes.

5 minutes

7. Prepare the sides, first sauté onion and garlic with olive oil and a piece of butter then add two table spoons of carrot, one tablespoon of sweet peas, one tablespoon of chickpeas, season with salt and  pepper. Finish with a piece of butter and a tablespoon of chicken stock.

5 minutes

8. Slice the quail with sharp knife into five slices and then place over the mixed vegetables, finish with the brown sauce.

5 minutes

9. For garnish, puree carrots, six and a half pieces of sweet peas, two pieces of morel mushroom and micro green(Micro Mustard Dijon and Micro Radish Ruby).

 

 

Carrot coulis


    2 cups of carrot cubes
    4 tablespoons of cold, unsalted butter
    1 spoon of chopped onion
    1 cup of chicken stock
    Salt to taste
    1 tablespoon of sugar


Sauté carrot with all ingredients till the soft and mix it wellinblender for 10 minutes.

 

 

Total Cooking Time :

 20 minutes, after the stuffing

 

 

Special tefal pans, stainless pans of medium size, sharp knife, spoons, squeeze bottle, tongs, cooked meat cutting board, wide spatula.

 

 

 

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