Quail Risotto

As made by Iron Chef Sakai in the Quail Battle. Quail Risotto Ingredients: 3 tablespoons extra-virgin olive oil 4 semiboneless quail, butterflied Salt Freshly ground black pepper 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 1 teaspoon double concentrated tomato paste 2 teaspoons finely chopped flat-leaf parsley 1 … Continue reading

Quail & Foie Gras Rolled in Cabbage

As made by Iron Chef Sakai in the Quail Battle. Quail & Foie Gras Rolled in Cabbage Ingredients: 1 lb. Fresh foie gras 4 Quail 3 each Gelatin sheets 1 piece(s) Black truffle 1 Salt and pepper 1 Truffle juice 4 C. mache 48 braised baby artichokes 3 C. fried artichoke chips 1 shaved raw … Continue reading

Quail Soup

As made by Iron Chef Sakai in the Quail Battle. Quail Soup Dried Scallop and Quail Puree Ingredients: 1/2 cup dried scallops 1 quail 1 tablespoon salt pepper 2 tablespoons cornstarch 2 tablespoons water 1 egg, lightly beaten Method: 1. Soak the scallops in warm water for 20 mins., or until they soften. Drain & … Continue reading

Roast Quail Stuffed With Wild Rice

As made by Challenger Kawasaki in the Quail Battle. Roast Quail Stuffed With Wild Rice Ingredients: 2 tablespoons butter 1/2 medium onion, finely chopped 2 stalks celery, finely chopped 2 tablespoons finely chopped shallots 2 cloves garlic, finely chopped 3/4 cup sliced mushrooms 1/3 cup dry white wine or broth 1 1/2 cups cooked wild … Continue reading

Quail Stewed in Port Wine

As made by Challenger Kawasaki in the Quail Battle. Quail Stewed in Port Wine Ingredients: 6 quail 3 tablespoons flour Salt and pepper 1 large onion, sliced 2 slices lean smoked bacon, diced 1 clove garlic, crushed 1 can (4 oz.) sliced mushrooms, drained 1 bay leaf 1/2 teaspoon leaf thyme 1/2 cup beef broth … Continue reading

Quail Terrine in Consomme

As made by Challenger Kawasaki in the Quail Battle. Quail Terrine in Consomme Quail Terrine – Ingredients: 1 pound chicken breast meat 1 pound chicken leg meat 1 chinese cabbage ½ pound lardo ½ pound pancetta pepatta, diced finely 1 cup white onion, diced 2 Tablespoons black truffle, chopped 2 Tablespoons truffle juice 2 Tablespoons … Continue reading

Sauteed Quail Salad

As made by Challenger Kawasaki in the Quail Battle. Sauteed Quail Salad Ingredients: 4 escalopes of duck liver, 50 g each 4 quails 100g chestnuts 100g gingko nuts 500 g mâche 1 dl chicken stock 1 bunch chopped fresh chives 200g mixed salad 20 g butter 2 tablespoons Balsamic vinegar 3 tablespoons olive oil 3 … Continue reading

Szechuan Soup Noodles

As made by Iron Chef Kenichi in the Noodle Battle. Szechuan Soup Noodles Ingredients: 750ml (3 cups) chicken stock 125ml (1/2 cup) water 250g sliced shiitake mushrooms 50g bamboo shoots 3 slices fresh root ginger 2 cloves garlic, crushed 2 teaspoons soy sauce Spicy fermented bean paste Prawn powder 1/4 teaspoon dried crushed chillies 250g Snapper … Continue reading

Hong Kong Style Ramen

As made by Iron Chef Kenichi in the Noodle Battle. Hong Kong Style Ramen Chicken Stock Ingredients: Large (1.6kg) free-range chicken, rinsed 1 large onion, quartered 1 leek (white part only), chopped 3 celery stalks, quartered 2 garlic cloves, bruised with side of a knife 2 bay leaves 1 tsp whole black peppercorns Method: Put ingredients … Continue reading

Hot and Spicy Noodles

As made by Iron Chef Kenichi in the Noodle Battle. Hot and Spicy Noodles Ingredients: 500 g flour noodles 4 tbsp sesame paste 5 tsp sesame oil 150 ml soy sauce 3 tbsp vegetable oil 5 tsp scallions, chopped 50 g Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro) 5 tbsp chilli oil Method: 1. Mix the sesame … Continue reading