Title: Thai Quail
Categories: New, Chefs, On, The, Block
Yield: 1 servings

1 Part boned quail
Soy sauce
Ginger
Salad leaves
Cress
Chives
Shallots
Mustard cress
Julienne leaves
Hazelnut oil
Sherry vinegar
Quails' eggs
Chicken stock; (optional)

Marinate slices of part boned quail in soy sauce (thick and sweet soy
sauce) with ginger for 2-3 hours.

Saut‚ the quail until the marinade is caramelised.

Mix together a selection of salad leaves including cress, chives, shallots,
mustard cress and fried julienne leaves. Season with hazelnut oil, sherry
vinegar and soy sauce until the leaves are moist.

Display salad and cooked quail on a serving plate. Fry a quails' egg in a
frying pan and place on top of the meat.

Chicken stock: Pour chicken stock over the meat. You can make your own by
roasting chicken bones until brown and boiling in water with curry paste
and white wine.

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