Salmon & avocado tartar, roasted quail breasts with eggplant sweet potato mash & kumquat compote, tapioca pearls coconut custard

Name: Salmon & avocado tartar, roasted quail breasts with eggplant sweet potato mash & kumquat compote, tapioca pearls coconut custard
Yield: 3 Servings
Ingredients: Quail breast: 9 Boneless; Salmon: 150g (sushi quality) fresh; Avocado: 1 Ripe but firm; Eggplant: 1 Large; Sweet potato: 1 Large; Mango: 1 Small ripe; Kumquat: 9; Lime: 1; Lemon: 1; Bunch Coriander leaves: 1; Flat parsley: 1 Bunch; Egg: 2; Black sesame seeds: 1 TBSP; Tamari; Garlic powder; Ground Cumin; Coconut milk: 1 Can; Almond cream; Tapioca grains; Vanilla powder; Liquid honey (neutral taste); Olive oil; Ghee (or butter); Fleur de sel; Ground black pepper

Features:

Cuisine:

French

70'
Serves 3
Medium

Ingredients

9 Boneless Quail breast
150g (sushi quality) fresh Salmon
1 Ripe but firm Avocado
1 Large Eggplant
1 Large Sweet potato
1 Small ripe Mango
9 Kumquat
1 Lime
1 Lemon
1 Bunch Coriander leaves
1 Bunch Flat parsley
2 Egg
1 TBSP Black sesame seeds
Tamari
or soy sauce
Garlic powder
Ground Cumin
1 Can Coconut milk
Almond cream
Tapioca grains
or small tapioca pearls
Vanilla powder
Liquid honey (neutral taste)
Olive oil
Ghee (or butter)
Fleur de sel
Ground black pepper

Overview

This is a refined menu perfectly suited for a lovely winter evening with friends or why not even for Christmas. It is boosted with omega 3, completely grain and refined sugar free, rich in great spices and herbs. This makes it all healthy and enjoyable!

Dishes

Utensils

2 Mixing bowls
1 Large Skillet
1 Baking tray
1 Sheet parchment paper
1 Pastry brush
1 Thin grater
1 Vegetable peeler
1 Large pot
2 Small saucepans
1 Saucepan
1 Whisk
Scissors

Menu steps

1 Done 10' preparation + 35' extra cooking	Roasted quail breasts (or chicken) with eggplant sweet potato mash & kumquat compote Pre-heat oven to hot air (fan) 200C Prepare eggplant: On a baking tray covered with 1 sheet parchment paper place 2 small eggplants cut in half in their length, skins facing up. Brush eggplant halves generously with olive oil. Bake eggplants 40 minutes in the preheated oven. Peel eggplants when cool and set aside Prepare sweet potato: In the meantime bring a large pot filled with water to boil, add salt, peel 1 large sweet potato and cut in 2cm cubes, add to boiling water and simmer for 20 minutes
2 Done 20'	Tapioca pearls coconut custard Prepare custard basis: In a Saucepan whisk 1 can coconut milk with 1 TBSP tapioca grains, 1 TBSP almond cream,1 tsp vanilla powder and 3 TBSP honey. Put the saucepan on the stove on low heat and cook for 2 minutes whisking until smooth and well mixed Incorporate eggs and cook: In the meantime beat 2 eggs. Pour the warm mixture on the beaten eggs, whisk together and put back on the stove whisking continuously in same direction for 10 minutes on low heat so that the pearls do not stick to the bottom of the saucepan and the mixture never boils (coconut milk should never boil). Let cool in individual bowls for 30 minutes and refrigerate until serving (at least 1 hour)
3 Done 25'	Roasted quail breasts (or chicken) with eggplant sweet potato mash & kumquat compote Prepare kumquat compote: Thinly slice 9 kumquats, remove seeds, place in a small saucepan with 1 TBSP water and 1 TBSP honey, let cook for 10 minutes on low heat, stirring from time to time and adding water if required Prepare quail breasts: In a large skillet over medium high heat, place 9 boneless quail breasts (or 3 boneless chicken thighs cut in halves in their length) skin facing down and sear until skin becomes golden and crispy (around 5 minutes). Turnaround and sear for another 5 minutes (chicken may take a little more time) In a high mixing bowl place the cooked and peeled eggplants and sweet potato cubes. Add 1 tsp grated lemon zest, 1 tsp garlic powder, 1 tsp ground cumin, some parsley cut with scissors, 1 TBSP olive oil and salt & ground black pepper. Mash with a hand mixer until pureed
4 Done 15'	Salmon & avocado tartar Prepare salmon: Cut 150g salmon into small cubes (2cm), put in a mixing bowl Prepare avocado: Cut 1 avocado into small cubes (2cm), add to the mixing bowl Prepare tartar: Add the juice of ½ lime, 2 tsp tamari, 1 tsp olive oil and ground black pepper to taste. Add some coriander cut with the scissors, mix and refrigerate until serving To serve: Put the tartar in 3 small individual bowls, sprinkle some black sesame seeds and add a few coriander leaves for decoration
5 Done	Roasted quail breasts (or chicken) with eggplant sweet potato mash & kumquat compote To serve: Place on each plate some eggplant sweet potato mash topped with flat parsley thinly cut with the scissors, add 3 quail breasts (or 2 chicken thigh halves) and 1/3 of the kumquat compote. Sprinkle some fleur de sel on the quail breasts and grind some black pepper
6 Done	Tapioca pearls coconut custard To serve: Top up with small mango slices